Khurniyati dan Mulyati (2005) , mel

Khurniyati dan Mulyati (2005) , melakukan fermentasi vinegar dengan kadar alkohol sebesar 9,005% dan asam asetat sebesar 4g/10ml. Saha dan Banerjee ( 2013) menggunakan beberapa konsentrasi inokulum yang berbeda yaitu sekitar 8%,10% dan 12 % dengan kadar alkohol pada 8% sebesar 7,77% dan pada konsentrasi 10% dan 12% yaitu 7,47% dan kadar asam asetat adalah konsentrasi 15 % sebesar 4,67 % dan konsentrasi 10 % sebesar 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 sebesar 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:

Khurniyati and Mulyati (2005), fermentation vinegar with alcohol levels of 9.005% and 4 g of acetic acid/10ml. Saha and Banerjee (2013) of using several different concentrations of inokulum which is around 8% .10% and 12% with 8% alcohol levels of 7.77% and at a concentration of 10% and 12% i.e. 7.47% acetic acid levels and is a 15% concentration of 4.67% and a 10% concentration of 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 of 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:

Khurniyati and Mulyati (2005), fermenting vinegar with alcohol content of 9.005% and acetic acid at 4g / 10ml. Saha and Banerjee (2013) uses several different inoculum concentrations of around 8%, 10% and 12% with alcohol content at 8% at 7.77% and at a concentration of 10% and 12% which is 7.47% and acetic acid content is a 15% concentration of 4.67% and a concentration of 10% amounting to 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% acetic acid for 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.