The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding <i>Tape</i> Yeast

Gusti Putu Ganda-Putra; Ni Made Wartini

doi:doi:10.11648/j.ajaf.20190706.14

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The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast

Gusti Putu Ganda-Putra, Ni Made Wartini

Published in American Journal of Agriculture and Forestry (Volume 7, Issue 6)

Received: 2 October 2019 Accepted: 21 October 2019 Published: 25 October 2019

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Abstract

The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (^oBrix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).

Published in	American Journal of Agriculture and Forestry (Volume 7, Issue 6)
DOI	10.11648/j.ajaf.20190706.14
Page(s)	270-276
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Cocoa Vinegar, Pulp Liquids, Tape Yeast, Quality Characteristics, Antioxidant Activities

References

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APA Style

Gusti Putu Ganda-Putra, Ni Made Wartini. (2019). The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. American Journal of Agriculture and Forestry, 7(6), 270-276. https://doi.org/10.11648/j.ajaf.20190706.14

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ACS Style

Gusti Putu Ganda-Putra; Ni Made Wartini. The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. Am. J. Agric. For. 2019, 7(6), 270-276. doi: 10.11648/j.ajaf.20190706.14

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AMA Style

Gusti Putu Ganda-Putra, Ni Made Wartini. The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. Am J Agric For. 2019;7(6):270-276. doi: 10.11648/j.ajaf.20190706.14

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@article{10.11648/j.ajaf.20190706.14,
  author = {Gusti Putu Ganda-Putra and Ni Made Wartini},
  title = {The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast},
  journal = {American Journal of Agriculture and Forestry},
  volume = {7},
  number = {6},
  pages = {270-276},
  doi = {10.11648/j.ajaf.20190706.14},
  url = {https://doi.org/10.11648/j.ajaf.20190706.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajaf.20190706.14},
  abstract = {The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (oBrix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).},
 year = {2019}
}

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TY  - JOUR
T1  - The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast
AU  - Gusti Putu Ganda-Putra
AU  - Ni Made Wartini
Y1  - 2019/10/25
PY  - 2019
N1  - https://doi.org/10.11648/j.ajaf.20190706.14
DO  - 10.11648/j.ajaf.20190706.14
T2  - American Journal of Agriculture and Forestry
JF  - American Journal of Agriculture and Forestry
JO  - American Journal of Agriculture and Forestry
SP  - 270
EP  - 276
PB  - Science Publishing Group
SN  - 2330-8591
UR  - https://doi.org/10.11648/j.ajaf.20190706.14
AB  - The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (oBrix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).
VL  - 7
IS  - 6
ER  -

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Author Information

Gusti Putu Ganda-Putra

Department of Agroindustrial Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Indonesia
Ni Made Wartini

Department of Agroindustrial Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Indonesia

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APA Style

Gusti Putu Ganda-Putra, Ni Made Wartini. (2019). The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. American Journal of Agriculture and Forestry, 7(6), 270-276. https://doi.org/10.11648/j.ajaf.20190706.14

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ACS Style

Gusti Putu Ganda-Putra; Ni Made Wartini. The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. Am. J. Agric. For. 2019, 7(6), 270-276. doi: 10.11648/j.ajaf.20190706.14

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AMA Style

Gusti Putu Ganda-Putra, Ni Made Wartini. The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast. Am J Agric For. 2019;7(6):270-276. doi: 10.11648/j.ajaf.20190706.14

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@article{10.11648/j.ajaf.20190706.14,
  author = {Gusti Putu Ganda-Putra and Ni Made Wartini},
  title = {The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast},
  journal = {American Journal of Agriculture and Forestry},
  volume = {7},
  number = {6},
  pages = {270-276},
  doi = {10.11648/j.ajaf.20190706.14},
  url = {https://doi.org/10.11648/j.ajaf.20190706.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajaf.20190706.14},
  abstract = {The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (oBrix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - The Change of Characteristics and Antioxidant Activity of Cocoa Vinegar During Fermentation of Pulp Liquids by Adding Tape Yeast
AU  - Gusti Putu Ganda-Putra
AU  - Ni Made Wartini
Y1  - 2019/10/25
PY  - 2019
N1  - https://doi.org/10.11648/j.ajaf.20190706.14
DO  - 10.11648/j.ajaf.20190706.14
T2  - American Journal of Agriculture and Forestry
JF  - American Journal of Agriculture and Forestry
JO  - American Journal of Agriculture and Forestry
SP  - 270
EP  - 276
PB  - Science Publishing Group
SN  - 2330-8591
UR  - https://doi.org/10.11648/j.ajaf.20190706.14
AB  - The pulp liquids as a by-product of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low and there have been no studies related to antioxidant activities. The objectives of the present study were to examine the effect of addition of tape yeast and fermentation time of pulp liquids to the changes of characteristics and antioxidant activities of cocoa vinegar and to define the best treatments of the addition of tape yeast and fermentation time for making cacao vinegar. The experiment in this study used factorial Group Randomized Design (GRD) with 2 factors. Factor I is the addition of tape yeast consisting of 5 levels, namely: without tape yeast (control), addition of 0.05; 0.10; 0.15 and 0.20% (w/v) and factor II is fermentation time which consists of 6 levels, namely: 5, 10, 15, 20, 25 and 30 days. The characteristics of cacao vinegar observed were as stated in SNI 01-437-1996, including: acetic acid, acidity (pH), total soluble solid (TSS), total sugar, and alcohol; and the antioxidant activity, namely: total phenolic and antioxidant capacity. The results showed that: (1) the changes in the characteristics of cocoa vinegar consisting of acetic acid content, acidity (pH), total soluble solids (TSS), total sugar content, and alcohol content; and the antioxidant activity based on the total phenolic content and antioxidant capacity occurred during fermentation with the addition of tape yeast, (2) the best treatment for making cocoa vinegar is the addition of 0.10% tape yeast and 25 days fermentation time, with its characteristics namely: 4.09±0.01% acetic acid content, acidity (pH) of 3.40±0.00, TSS of 5.05±0.07 (oBrix), 0.49±0.02% total sugar content, and 0.00% alcohol content; and antioxidant activities, namely: total phenolic content of 78.94±6.54 (mg/100g GAE) and antioxidant capacity of 12.50±0.14 (mg/L GAEAC).
VL  - 7
IS  - 6
ER  -

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