Effects of added starter culture from fermented fruits in acetic fermentation of sugar palm (Arenga pinnata) sap /
by Janiko Marco R. Luneta.
- Indang, Cavite : Cavite State University- Main Campus, 2016.
- xi, 45 pages : illustrations ; 28 cm.
Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
LUNETA, JANIKO MARCO R. Effects of Added Starter Culture from Fermented Fruits in Acetic Acid Fermentation of Sugar Palm (Arenga pinnata) Sap. Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Eufemio Barcelon.
A study was conducted to describe the effects of adding starter culture from fermented fruits in the production of sugar palm vinegar. Specifically, the study aimed to produce and characterize the produced vinegar in terms of physico-chemical properties and sensory properties.
Titratable acidity, pH, total soluble solids and alcohol content were monitored every 3" day of nine-day fermentation period. Sugar palm vinegar samples were produced in four treatments: Treatment 0 as the natural fermentation of sugar palm sap, Treatment 1 (fermentation of sugar palm sap added with starter culture from fermented kaong fruit), Treatment 2 (fermentation of sugar palm sap added with starter culture from fermented mixed fruit) and Treatment 3 (fermentation of sugar palm sap added with starter culture from mother culture). Two percent of the starter culture was added to the sugar palm sap.
After the fermentation period, all treatments were observed to have the same pattern of increasing titratable acidity and decreasing pH, alcohol content and total soluble solids. Vinegar samples with added starter culture from fermented fruits (Tl and T2) had the highest value in terms of titratable acidity. Also, these treatments were evaluated to have higher sensory scores and were described to have more desirable aroma.
Results of the study indicates that, addition of starter culture from fermented fruits can facilitate improvement in the production of sugar palm sap to vinegar.