Vinegar adalah hasil fermentasi dar

Vinegar adalah hasil fermentasi dari bahan yang menggandung gula atau pati. Vinegar memiliki khasiat dan manfaat dari cuka apel yaitu untuk antibakteri dan asntiseptik, mingkatkan daya tahan tubuh, hipokolesterolemik (menurunkan lonjakan kadar kolesterol darah),dll. Fermentasi vinegar terdiri dari dua tahap yaitu fermentasi alkohol dan fermentasi asam asetat. Fermentasi ini menggunakan ragi Saccharomyces crevisiae dan bakteri Acetobacter aceti. Saccharomyces crevisiae mampu menghasilkan alkohol lebih banyak di bandingkan dengan ragi lain karena dapat mengubah glukosa menjadi alkohol berupa etanol dan karbon dioksida, Acetobacter aceti mampu mengoksidasi alkohol menjadi asam asetat. Tujuan dari penulisan artikel ilmiah ini adalah unutuk mempelajari proses fermentasi vinegar dan faktor-faktor yang mempengaruhi hasil fermentasi adalah pH, suhu, konsentrasi alkohol, jumlah inokulum dan lama fermentasi. Khurniyati dan Mulyati (2005) , melakukan fermentasi vinegar dengan kadar alkohol 9,005% dan asam asetat 4g/10ml. Saha dan Banerjee ( 2013) menggunakan beberapa konsentrasi inokulum yang berbeda yaitu sekitar 8%,10% dan 12 % dengan kadar alkohol pada 8% yaitu 7,77% dan pada konsentrasi 10% dan 12% yaitu 7,47% dan kadar asam asetat adalah konsentrasi 15 % yaitu 4,67 % dan konsentrasi 10 % yaitu 4,62%. Hadoyo et.al (2007), melakukan fermentasi vinegar selama 10 hari dengan variasi pH. pH terbaik untuk fermentasi asam cuka (vinegar) adalah pH 5,5 dengan hasil alkohol > 10 % dan asam asetat 4gr/10ml. Dari ketiga jurnal tersebut bahwa fermentasi vinegar dipengaruhi oleh inokulum konsentrasi 15%, pH 5,5 dan waktu fermentasi 10 hari.

Hasil (Inggris) 1:

Vinegar is fermented from the sugar or starch begins. Vinegar has the usefulness and benefits of Apple vinegar to antibacterial and asntiseptik, mingkatkan resistance body, the hipokolesterolemik (lower spike in blood cholesterol levels), etc. Fermentation vinegar consists of two phases, namely alcoholic fermentation and fermented acetic acid. This fermentation Yeast Saccharomyces crevisiae and using the bacteria Acetobacter aceti. Saccharomyces crevisiae was able to produce more alcohol in compare with other yeast because it can change glucose into alcohol in the form of ethanol and carbon dioxide, Acetobacter aceti is able to oxidize the alcohol into acetic acid. The aim of this scientific article writing unutuk is studying the fermentation of vinegar and the factors that influence the result of fermentation is pH, temperature, concentration of alcohol, the amount of inokulum and long fermentation. Khurniyati and Mulyati (2005), fermentation vinegar with the levels of alcohol and acetic acid% 9.005 4 g/10ml. Saha and Banerjee (2013) of using several different concentrations of inokulum which is around 8% .10% and 12% with 8% alcohol levels i.e. 7.77% and at a concentration of 10% and 12% i.e. 7.47% and levels of acetic acid concentration is 15% IE 4.67% and 10% concentration that is 4.62%. Hadoyo et.al (2007), fermentation vinegar for 10 days with the variation of pH. the best Ph for acid fermentation vinegar (vinegar) is pH 5.5 with a result > 10% alcohol and acetic acid 10ml/4gr. the journal of a third fermentation vinegar that is affected by the inokulum concentration of 15%, pH 5.5 and the fermentation time is 10 days.

Hasil (Inggris) 2:

Vinegar is fermented materials menggandung sugar or starch. Vinegar has the properties and benefits of apple cider vinegar is to antibacterial and asntiseptik, mingkatkan endurance, hypocholesterolemic (lowers blood cholesterol levels spike), etc. Fermented vinegar consists of two stages: alcoholic fermentation and acetic acid fermentation. This fermentation using Saccharomyces yeast and bacteria Acetobacter aceti crevisiae. Saccharomyces crevisiae able to produce more alcohol compared to other yeast because it can convert the glucose into alcohol is ethanol and carbon dioxide, Acetobacter aceti able to oxidize the alcohol into acetic acid. The purpose of writing scientific articles are unutuk learn vinegar fermentation process and the factors that affect the result of fermentation pH, temperature, concentration of alcohol, the amount of inoculum and fermentation time. Khurniyati and Mulyati (2005), fermenting vinegar with alcohol content of 9.005% and acetic acid 4g / 10ml. Saha and Banerjee (2013) uses several different inoculum concentrations of around 8%, 10% and 12% with alcohol content at 8% ie 7.77% and at a concentration of 10% and 12% which is 7.47% and acetic acid content is a concentration of 15% which is 4.67% and the concentration of 10% ie 4.62%. Hadoyo et.al (2007), fermenting vinegar for 10 days with pH variation. the best pH for the fermentation of acetic acid (vinegar) is a pH of 5.5 with the results of alcohol> 10% and acetic acid 4gr / 10ml. Of the three journals such that inoculum fermentation vinegar is influenced by the concentration of 15%, pH 5.5 and fermentation time of 10 days.