ANALISIS ASAM ASETAT PADA TAPE KETAN MENGGUNAKAN CAMPURAN SARI NANAS DENGAN PERBEDAAN KADAR RAGI DAN LAMA WAKTU FERMENTASI SECARA TITRIMETRI

This study aims to analyze acetic acid in sticky tape with a mixture of pineapple juice by titrimetry. The urgency of adding pineapple juice to sticky rice tape is intended to obtain natural acetic acid according to SNI 01-4371-1996, namely at least 4%. High glucose levels in pineapple juice can enrich acetic acid levels during the glutinous tape fermentation process. Tests carried out included testing the difference in yeast weight and fermentation time of sticky tape using pineapple juice and without the use of pineapple juice using the titrimetric method to find out the difference between the two. The relationship between the acetic acid levels of the glutinous tape which has been tested for acetic acid levels is then tested for alcohol content using GC FID (Chromatography-Flame Ionization Detector). This study showed that the acetic acid obtained was at most 2.8% (v/v) in tape ketan without the addition of pineapple and 6.52% (v/v) in tape with the addition of pineapple. Fermentation time difference test obtained optimal results at 120 hours with acetic acid content of 5.02% (v/v) in sticky rice without adding pineapple juice and 8.17% (v/v) in sticky rice with added pineapple juice. The acetic acid content in sticky tape with the addition of pineapple juice was greater than that of sticky tape without the addition of pineapple juice. This result is directly proportional to the alcohol content obtained in sticky tape. The alcohol content of sticky tape without the addition of pineapple juice was 0.0642%, while the sticky tape with the addition of pineapple juice obtained an alcohol yield of 0.1008%