Pemanfaatan Kulit Pisang Ambon sebagai Bahan Dasar Vinegar dengan Variasi Konsentrasi Starter dan Lama Fermentasi

Vinegar is a natural vinegar fermented by acetic acid by the bacterium Acetobacter sp. which made from ingredients that contain sugar or starch. Ambon banana peels contains of carbohydrate about 25,09%, so it’s potential to be utilized as a material for vinegar. The purpose was to know the levels of acetic acid and the quality of the organoleptic test of ambon banana peel vinegar with variations in starter concentration and fermentation duration. The design of this study using Complete Randomized Design (CRD) with factorial pattern of 2 factors, they were first factor: starter concentration S1= (starter 8%), S2= (starter 10%), and S3= (starter 12%) and two factor: fermentation duration F1= (7 days) and F2= (10 days) with 2 time replications. The results showed that the highest levels of acetic acid was found in the E (S2F2) treatment, a combination of 10% starter and 10 days fermentation duration of 3,71%. The best quality of ambon banana peels vinegar was available in the F (S3F2) treatment, a combination of 12% starter and 10 days fermentation duration of dark yellow, quite sour, slightly vinegar aroma, and quite liked by the society