Velma Agtavia, Lisnawati Botutihe, Moh Randy Putra Preatama Thalib, Ani M Hasan, Wirnangsi D Uno

Pembuatan Cuka Ekstrak Jagung (Zea Mays) Dengan Menggunakan Acetobacter Aceti Dan Saccharomyces Cerevisiae

Introduction

Pembuatan cuka ekstrak jagung (zea mays) dengan menggunakan acetobacter aceti dan saccharomyces cerevisiae. Produksi cuka alami dari ekstrak jagung (Zea mays) menggunakan fermentasi dua tahap dengan Saccharomyces cerevisiae & Acetobacter aceti. Hasil menunjukkan potensi besar untuk cuka.

Abstract

This study aims to produce natural vinegar from corn extract (Zea mays L.) through a two-stage fermentation process: alcoholic fermentation using Saccharomyces cerevisiae followed by acetic acid fermentation using Acetobacter aceti. The evaluation included physical observation, pH measurement, lactic acid bacteria (LAB) testing, organoleptic assessment, and determination of acetic acid concentration through titration. The results indicated notable physical changes during fermentation, with pH decreasing from approximately 7 to 6 over 7–14 days, accompanied by the emergence of a distinctive vinegar aroma that signified acetic acid formation. LAB activity was confirmed by colony growth on Nutrient Agar (NA) media, demonstrating their role in establishing an acidic environment favorable for the second fermentation stage. Overall, the findings show that corn extract has strong potential as a fermentation substrate for natural vinegar production using a biological process.

Review

This study presents a timely and relevant investigation into the production of natural vinegar from corn extract, a readily available and cost-effective substrate. The chosen methodology, employing a two-stage fermentation process with *Saccharomyces cerevisiae* for alcoholic fermentation and *Acetobacter aceti* for acetic acid fermentation, is a well-established and biologically sound approach. The objective of producing natural vinegar from an alternative source like corn is commendable and contributes to the exploration of sustainable food processing techniques, highlighting the potential for value addition to agricultural by-products. The abstract clearly outlines a comprehensive evaluation strategy, including physical observation, pH measurement, organoleptic assessment, and titration for acetic acid concentration, which are appropriate parameters for assessing vinegar quality. The reported findings, such as the noticeable physical changes, the significant pH drop from 7 to 6 over 7–14 days, and the emergence of a distinctive vinegar aroma, strongly indicate successful acetic acid formation. The confirmation of lactic acid bacteria (LAB) activity, which reportedly contributes to an acidic environment, introduces an interesting dynamic to the fermentation process, even though the title only specifies *S. cerevisiae* and *A. aceti*. While the abstract provides a promising overview, further details in the full manuscript would enhance its impact. Specifically, quantifying the final acetic acid concentration (e.g., percentage w/v) would allow for a direct comparison with established vinegar standards. Additionally, the role and origin of the "lactic acid bacteria" in a fermentation scheme primarily focused on *Saccharomyces* and *Acetobacter* could benefit from more detailed explanation, clarifying whether they were intentionally introduced or represent a spontaneous, yet beneficial, microbial community. Despite these minor points for elaboration, the study successfully demonstrates the strong potential of corn extract as a substrate for natural vinegar production, paving the way for further optimization and potential industrial application.

Full Text

Comments

You need to be logged in to post a comment.