SANTOSO, LILIANA RAHMADEWI (2019) PRODUCTION VINEGAR FROM CACAO (Theobroma cacao L.) POD HUSK FERMENTATION USING SUCROSE AND Acetobacter aceti FNCC 0016. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Cacao (Theobroma cacao L.) is a fruit sought after its beans while its skin is disposed as waste. Many chocolate industries don’t process cacao pods causing instability in the cocoa ecology of agriculture, like pest and fungus attacks. Cacao pods are classified as lignocellulose waste and can be used as a second generation of fermentation raw material. Lignocellulose consists of lignin, cellulose, and hemicellulose. lignocellulose needs to be further processed so that it can be digested by living things. In this study, cocoa pods vinegar was made by the chemical delignification method followed by the hydrolysis process with the help of Aspergillus niger to decompose lignocellulose. Vinegar fermentation products are composed of acetic acid (CH3COOH) which provides a sour taste. In general, vinegar has 4 g/100 mL acetic acid content. The purpose of this study is to produce vinegar with cacao pod husk as a substrate, to know which vinegar formulations are in accordance with SNI 01-4371-1996 and to know the acceptance characterization of the sensory vinegar. In this study, the cacao pod husk vinegar was added by 20oBrix and 25oBrix sucrose and Acetobacter aceti FNCC 0016 as much as 600x106 (A) and 900x106 (B) CFU/mL. The process of making vinegar begins with NaOH delignification, Aspergillus niger hydrolysis, alcoholic fermentation for 7 days, and acetic acid fermentation for 15 days continued with chemical and sensory analysis. The experiment was conducted with a 2x2 Randomized Block Design (RBD) method. The chemical test of vinegar were analyzed by SPSS (One Way AN0VA method) and sensory analysis was done by using the Kruskal-Wallis method followed by Mann-Whitney. The results of the analysis showed that the addition of sucrose and Acetobacter aceti had an effect on the parameters of Brix content, total acid, total volatile acid, tannin but had no effect on the pH value. Acetobacter aceti had a significant influence on producing high total acids. The vinegar formulation that is close to the SNI 01-4371-1996 was 20oBrix A, 25oBrix A, 25oBrix B. Overall, panelists preferred the vinegar 25oBrix A formulation compared to commercial vinegar products. By this study, it seemed that the delignification method needs to be optimized in order to produce a strong aroma and taste of acetic acid of cacao pod husk vinegar.

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