scholarly journals Karaterisitik Kimia dan Organoleptik Sirup Gandaria dengan Penambahan Konsentrasi Gula

2021 ◽  
Vol 10 (1) ◽  
pp. 56-63
Author(s):  
Rachel Breemer ◽  
Syane Palijama ◽  
Julius Jambormias
Keyword(s):  
Vitamin C ◽  
Food Product ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Total Acidity ◽  
Time Processing ◽  
Organoleptic Characteristics ◽  
Randomized Experimental Design ◽  
Long Time ◽  
Soluble Solid

“Gandaria” fruit is a seasonal fruit that is easy to prepare but cannot be kept fresh for a long time. Processing technology is important for creating a food product with a longer shelf life and being consumed outside of the season. Processing “gandaria” into syrup is one of the methods. The syrup has a thick and distinctive taste characteristic because it contains 55-65% sugar. This study aimed to determine what sugar concentration is best for producing good “gandaria” fruit syrup. A completely randomized experimental design with one factor, namely the concentration of sugar, i.e., 50%, 55%, 60%, 65%, and 70% repeated three times, was applied in this research. The results showed that sugar concentration treatment produced syrup with total sugar 59,36-65,97%, total acidity 13.48-17.35%. vitamin C 16.47-16.97%, and total soluble solid 39.27-46.43%. Organoleptic characteristics, namely color (rather yellow to yellow), aroma (slightly gandaria aroma), taste (slightly gandaria taste to gandaria taste), thickness (somewhat like to like), overall (somewhat like to like). The best sugar concentration in producing good gandaria syrup was 70%. Keywords: Gandaria; sugar concentration; syrup   ABSTRAK Buah gandaria merupakan buah musiman yang mudah dan tidak dapat dikonsumsi dalam bentuk segar dalam waktu yang lama. Penerapan teknologi pengolahan sangat penting untuk menghasilkan produk pangan olahan yang memiliki daya simpan yang lebih lama dan dapat dikonsumsi diluar musim salah satunya adalah mengolah gandaria menjadi sirup. Sirup memiliki karakteristik yang kental dan rasa yang khas karena mengandung gula 55-65%. Penelitian ini bertujuan untuk menentukan konsentrasi gula yang tepat dalam menghasilkan sirup buah gandaria yang baik. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan satu faktor yaitu konsentrasi gula 50%, 55%, 60%, 65% dan 70%, masing-masing perlakuan diulang sebanyak tiga kali. Hasil menunjukkan bahwa perlakuan konsentrasi gula 55-70% menghasilkan total gula sebesar 59,36-65,97%, total asam sebsesar 17,35-13,48%, vitamin C sebesar 16,97-16,47%, dan total padatan terlarut sebesar 39,27-46,43%, dan karakteristik organoleptik warna (agak kuning-kuning), aroma (agak beraroma gandaria), rasa (agak berasa gandaria-berasa ngandaria), kekentalan (agak suka-suka), overall (agak suka-suka). Salah satu perlakuan konsentrasi terbaik adalah perlakuan konsentrasi gula 70%. Kata kunci: Gandaria; konsentrasi gula; sirup

scholarly journals PENGARUH TINGKAT KONSENTRASI GULA PADA PROSES PENGOLAHAN MANISAN SALAK TERHADAP VITAMIN C DAN TINGKAT KESUKAAN KONSUMEN

2016 ◽  
Vol 5 (2) ◽  
pp. 37
Author(s):  
Syane Palijama ◽  
Josephina Talahatu ◽  
Priscillia Picauly
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Concentration Level ◽  
Food Product ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Total Acid ◽  
Randomized Design ◽  
Concentration Result

Fruit of zallaca (Salacca edulis Reinw) can be made as food product. One of these products is zallaca sweet by using sugar as sweetener and preservative. The objective of the research was to study and determine sugar concentration level to maintain quality of zallaca sweet product. A complete randomized design was used in the research. A compeletely randomized design was used with eight treatments sugar concentration as follows 25, 30, 35, 40, 45, 50, 55, and 60% of sugar concentration. Result showed that using of 40% sugar could maintain the quality of zallaca sweet with concentration of vitamin C 0.033 mg, moisture content 76.56%, total acid 3.12%, total sugar 18,13% and pH 4.5.

scholarly journals INFLUENCE OF FERTILIZERFORMS AND RATES ON TOMATO FRUIT QUALITY INDICES

2021 ◽  
pp. 31-40
Author(s):  
A.V. Pastukhova ◽  
◽  
A.F. Petrov ◽  
N.V. Gavrilets ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Tomato Fruit ◽  
Sugar Content ◽  
Total Sugar ◽  
Biologically Active ◽  
Nitrogen Fertilizers ◽  
Nitrate Content ◽  
Total Acidity ◽  
Tomato Fruits ◽  
Solids Content

This paper discussesthe results findings on the effect of nitrogen fertilizers as urea-ammonia liquor (KAS-32) and ammonium nitrate of various application rates (40,80 and 120 kg of primary nutrient per ha) on the quality of tomato fruits grown on the field and under cover.Various research methods were tested. They made it possible to identify biologically active substances of tomato fruits which helped to examine fruit chemical composition of experimental vari-eties with the determination of dry solids, total sugar, vita-minC, total acidity, lycopene and nitrates. It was found that under cover, the application of nitrogen-containing fertiliz-ers increased dry solids by an average of 23-25%, total sugar -by 55-61%, vitamin C -by 33-41% as compared to the control. On the field, the dry solids content increased by 35-45%, total sugar -by 74-83% and vitamin C -by 37-42%. However, the application of the maximum rates of N120fertilizer decreased dry solids content by 5-6% as compared to N80. At the same time, there was an increase of fruit total acidity as compared to the control: up to 32% under cover, and up to 16% on the field. Although as sugar content increased, the acidity had almost no effect on the eating qualities. In all variants, the nitrate content did not exceed themaximum permissible concentration. The ob-tained data confirmed the positive effect of certain rates of nitrogen-containing fertilizers on the structure, quality and safety of the obtained tomatoes. This result will make it possible to recommend the testedmethods and rates of fertilization during the growing season.

scholarly journals Phytochemical changes in heated Rosa species fruits and seeds

2017 ◽  
Vol 35 (No. 4) ◽  
pp. 345-351
Author(s):  
Güneş Mehmet ◽  
Dölek Ümit ◽  
Elmastaş Mahfuz
Keyword(s):  
Vitamin C ◽  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Solid Content ◽  
Total Sugar ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Soluble Solid ◽  
Rosa Species ◽  
Β Carotene

The phytochemical changes in heat-treated Rosa species fruits and seeds were determined. Fruits and seeds of five advanced genotypes belonging to Rosa dumalis, R. canina, and R. villosa were used. Fruits were harvested at optimal maturity and boiled in distilled water for 30 min, followed by analysis of soluble solid content, dry matter, pH, titratable acidity, total sugar, β-carotene, α-tocopherol, and vitamin C. Total phenolic content and the antioxidant activities of fresh and boiled fruits were also analyzed, and fatty acid levels in fresh and heated seeds were determined. Total sugar, pH, and antioxidant activities were not affected, but β-carotene was affected significantly by heating in all species. The losses in β-carotene, α-tocopherol, and vitamin C were between 78–86, 29–51, and 12–60%, respectively. Heat treatment did not affect significantly the ratios of major fatty acids except for R. dumalis (MR-12 and MR-46).

scholarly journals The physicochemical characteristics of gandaria (Bouea macrophylla) leather with sugar concentration treatment

2021 ◽  
Vol 883 (1) ◽  
pp. 012086
Author(s):  
V N Lawalata
Keyword(s):  
Tensile Strength ◽  
Vitamin C ◽  
Water Content ◽  
Water Activity ◽  
Physicochemical Characteristics ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Total Acid ◽  
Added Sugar ◽  
Randomized Design

Abstract Gandaria leather is a kind of fruit leather processed by gandaria fruit in the form of thin sheets with a thickness of 2-3 mm and has a specific consistency and taste according to gandaria fruit. The purpose of this study was to determine the effect of added sugar on the physicochemical characteristics of gandaria leather. This study used a single-factor completely randomized design, with 0%, 5%, 10%, and 15% sugar concentrations. The results showed that the sugar concentration had a very significant effect on the parameters of water content, total sugar, total acid, vitamin C, and water activity (aw), and had a significant effect on the tensile strength of gandaria leather. The physicochemical characteristics of gandaria leather from various sugar concentration treatments are as follows: water content (14.05% -20.13%), total sugar (80.56% - 84.90%), total acid (3.10 - 12.37 mg/100g), vitamin C (59.44 - 78.48 mg/100g), water activity (0.48 - 0.62), and tensile strength (0.20-0.37 N). The resulting gandaria leather qualifies as good fruit leather, and the treatment with a 10% sugar concentration is recommended for gandaria leather which has the potential to be developed and commercialized.

scholarly journals Karakteristik Mufffin dengan Penambahan Puree Pisang Tongka Langit (Musa troglodytarum)

2020 ◽  
Vol 9 (2) ◽  
pp. 48-57
Author(s):  
Helen C D Tuhumury ◽  
Agustina Souripet ◽  
Michael Warlauw
Keyword(s):  
Experimental Design ◽  
Vitamin C ◽  
Total Sugar ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Research Results ◽  
Physical Chemical ◽  
Randomized Experimental Design ◽  
Four Levels ◽  
Respective Concentration

This research was aimed to determine the effect of different tongka langit banana puree concentration on the physical, chemical, and sensory characteristics of muffin and determine the exact concentration of muffin with the best quality. A complete randomized experimental design with four levels of concentrations, i.e. 0% (control), 70%, 80%, and 90% was applied in this research. Results showed that the best physical, chemical, and sensory properties of muffins were obtained with the addition of 80% tongka langit banana puree.  A muffin with this respective concentration had an expansion volume of 118%, moisture, ash, vitamin, and total sugar contents of 26.09%, 1.56%, 0.60%, and 15.10%, subsequently. Based on its sensory characteristics, muffin with 80% banana puree was mostly preferred by panelists on aroma and overall likeness. The sensory characteristics of tongka langit banana were also maintained in the muffin. Keywords: muffin, physicochemical, sensory, tongka langit banana puree   ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi puree pisang tongka langit terhadap karakteristik fisik, kimia dan organoleptik muffin dan menentukan konsentrasi puree yang tepat yang menghasilkan muffin dengan karakteristik terbaik. Rancangan Acak Lengkap dengan faktor tunggal konsentrasi puree pisang tongka langit dengan level 0% (kontrol), 70%, 80%, dan 90% digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa puree dengan konsentrasi 80% merupakan perlakuan yang tepat untuk menghasilkan muffin dengan karakteristik terbaik secara fisik, kimia dan organoleptik. Muffin dengan puree pisang tongka langit 80% memiliki volume pengembangan 118%, kadar air 26,09%, kadar abu 1,56%, kadar vitamin C 0,60%, total gula 15,10% dan lebih disukai panelis pada kategori aroma dan overall serta lebih mempertahankan karakteristik pisang tongka langit pada muffin. Kata Kunci: fisikokimia, muffin, organoleptik, puree pisang tongka langit

scholarly journals Pengaruh Edible Coating Jenis Pati Terhadap Mutu Buah Tomat Selama Penyimpanan

2019 ◽  
Vol 8 (1) ◽  
pp. 29-33
Author(s):  
Gilian Tetelepta ◽  
Priscillia Picauly ◽  
Febby J. Polnaya ◽  
Rachel Breemer ◽  
Gelora H Augustyn
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Tomato Fruit ◽  
Cassava Starch ◽  
Edible Coating ◽  
Total Acidity ◽  
Sago Starch ◽  
Randomized Experimental Design ◽  
Lycopene Content

This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. Keywords: cassava starch, edible coating, Fe’i banana starch, tuni sago starch, tomato   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati untuk edible coating buah tomat selama penyimpanan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial, terdiri dari dua faktor yaitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5, 10, dan 15 hari). Variabel yang diamati adalah kekerasan, susut bobot, vitamin C, total asam dan likopen. Hasil penelitian menunjukkan bahwa buah tomat yang disimpan hingga hari ke-15 tanpa coating secara signifikan mengalami penurunan kekerasan, vitamin C, total asam dan mengalami kenaikan susut bobot dan likopen. Sedangkan buah tomat yang di-coating dengan pati sagu tuni, ubi kayu, pisang tongka langit efektif dalam mempertahankan mutu tomat selama penyimpanan. Kata kunci: edible coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit, tomat

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MANISAN KERING BELIMBING WULUH (Averrhoa bilimbi L.) BERDASARKAN VARIASI KONSENTRASI GULA MERAH DAN JENIS LARUTAN RENDAMAN

2019 ◽  
Vol 2 (4) ◽  
pp. 141
Author(s):  
Eka Frida Hardiyanti ◽  
Giyarto Giyarto ◽  
Andrew Setiawan Rusdianto
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Salt Solution ◽  
Sugar Content ◽  
Ash Content ◽  
Sugar Concentration ◽  
Brown Sugar ◽  
Organoleptic Characteristics ◽  
Lime Water

ABSTRACT Small sour starfruit is a fruit whose limited utilization to traditional processing. The short shelf life causes a low level of consumption. The effort to extend the shelf life of small sour starfruit is to use it as dried sweets fruit. The purpose of the study was to determine the physicochemical and organoleptic characteristics of dried sweets small sour starfruit based on the concentration of brown sugar and the type of aqueous solution. Variations in treatment namely P1 (60% brown sugar concentration, lime water soaked), P2 (60% brown sugar concentration, husk ash soaked), P3 (60% brown sugar concentration, salt solution), P4 (70% brown sugar concentration, lime water soaked), P5 (70% brown sugar concentration, husk ash soaked), P6 (70% brown sugar concentration, salt solution), P7 (brown sugar concentration 80%, lime water soaked), P8 (80% brown sugar concentration, husk ash soaked), P9 (80% brown sugar concentration, salt solution). Observations included texture, water content, vitamin c levels, reducing sugar levels, ash content, and organoleptic tests. The results of the study were analyzed descriptively. The results showed that the higher concentration of brown sugar used resulted in ash content, and the reduced sugar content increased and the texture became softer, while the water content and vitamin C levels decreased. The use of the lime water soaked resulted in increased values of texture, ash content, and sugar content, while the water content and vitamin C levels decreased. The organoleptic test results are subjective and level acceptable to panelists on the parameters of color, aroma, taste and texture. Keywords : Small Sour Starfruit, Dried Sweets, brown sugar, Soak Solution ABSTRAK Belimbing wuluh adalah buah yang pemanfaatannya masih terbatas pada pengolahan tradisional. Umur simpan belimbing wuluh yang singkat menyebabkan tingkat konsumsinya rendah. Upaya untuk memperpanjang umur simpan belimbing wuluh adalah menjadikannya manisan kering. Tujuan penelitian ini untuk mengetahui karakteristik fisikokimia dan organoleptik manisan kering belimbing wuluh berdasarkan variasi konsentrasi gula merah dan jenis larutan rendaman. Variasi perlakuan yaitu P1 (konsentrasi gula merah 60%, larutan rendaman air kapur), P2 ( konsentrasi gula 60%, larutan rendaman air abu sekam), P3 (konsentrasi gula merah 60%, larutan rendaman larutan garam), P4 (konsentrasi gula merah 70%, larutan rendaman air kapur), P5 (konsentrasi gula merah 70%, larutan rendaman air abu sekam), P6 (konsentrasi gula merah 70%, larutan rendaman larutan garam), P7 (konsentrasi gula merah 80%, larutan rendaman air kapur), P8 (konsentrasi gula merah 80%, larutan rendaman air abu sekam), P9 (konsentrasi gula merah 80%, larutan rendaman larutan garam). Pengamatan meliputi tekstur, kadar air, vitamin c, gula reduksi, kadar abu, dan uji organoleptik. Hasil penelitian dianalisis secara deskriptif. Hasil penelitian menunjukkan tingginya konsentrasi gula merah mengakibatkan nilai tekstur, kadar abu, dan gula reduksi meningkat, sedangkan kadar air dan vitamin c menurun. Penggunaan larutan rendaman air kapur mengakibatkan nilai tekstur, kadar abu, dan kadar gula reduksi meningkat, sedangkan kadar air dan vitamin c menurun. Hasil uji organoleptik bersifat subjektif dan pada taraf dapat diterima oleh panelis pada parameter warna, aroma, rasa, dan tekstur. Kata Kunci : belimbing wuluh, manisan kering, gula merah, jenis larutan rendaman

scholarly journals Pengaruh Konsentrasi Larutan Perendaman Garam dan Konsentrasi Gula pada Pembuatan Selai dari Daging Buah Pala (Myristica fragrans)

2017 ◽  
Vol 2 (1) ◽  
pp. 297-304
Author(s):  
Elva Suhendra ◽  
Ismail Sulaiman ◽  
Bakhtiar Bakhtiar
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Salt Concentration ◽  
Salt Solution ◽  
Food Product ◽  
Solution Concentration ◽  
Total Dissolved Solids ◽  
Sugar Concentration ◽  
Dissolved Solids ◽  
Factor Design

Abstrak. Buah pala merupakan salah satu produk lokal Aceh yang dapat diolah menjadi berbagai produk makanan sampingan salah satunya adalah selai. Pada penelitian pembuatan selai daging buah pala dilakukan dengan variasi konsentrasi larutan perendaman garam (30%, 50%, 70% ) dan konsentrasi gula (0%, 2,5%, 5%). Penelitianinibertujuanuntukmengetahuipengaruh konsentrasi larutan perendaman garam dankonsentrasigulapadapembuatanselaidagingbuahpala dengan menggunakanrancangan RAL 2 faktor dengan 3 kali perulangan. Pada penelitian ini dihasilkan rendemen 52.62 %, total padatan terlarut 66,19 0Brix, kadar vitamin C 0,29 mg, kadar air 25,05%, organoleptik hedonik (warna, aroma, rasa) dan uji ranking terdapat pada perlakuan konsentrasi larutan perendaman garam 5% dan konsentrasi gula70% (P3G3). Hasil penelitian menunjukkan bahwa konsentrasi larutan perendaman garam (P) berpengaruh sangat nyata (P≤0,01) terhadap hedonik rasa selai pala. Konsentrasi gula (G) berpengaruh nyata (P≤0,05) terhadap kadar air, serta berpengaruh sangat nyata (P≤0,01) terhadap rendemen, total padatan terlarut, hedonik rasa, dan aroma dari selai pala yang dihasilkan. Interaksi antara konsentrasi larutan perendaman garam dan konsentrasi gula (PG) berpengaruh nyata (P≤0,05) terhadap rendemen dan rasa. Abstract. Nutmeg is one of Acehlocalproduct that canbe processed into various food product one of which is the jam. In the study of making meat nutmeg jam do with variation in the immersion solution concentration of salt (30%, 50%, 70%) and sugar concentration (0%, 2.5%, 5%). This study aim to determine the effect of soaking salt concentration andthe concentration of sugar in the manufacture ofmeat nutmeg jam using RAL 2 factor design with three repetition. In this experiment resulting yield 52.62%, total dissolved solids 66.190Brix,0.29 mg vitamin C content, 25.05%,water content, hedonic organoleptic (color, aroma, taste) and a ranking test contained in the treatment solution concentration of salt immersion 5% and 70% sugar concentration (P3G3). The results showed that the concentration of the salt solution immersion (P) was highly significant (P≤0,01) against hedonic taste nutmeg jam. The concentration of sugar (g) significant (P≤0,05) against moisture, as well as the very significant effect (P≤0,01) to the yield, total dissolved solids, hedonic flavor and aroma of nutmeg butter produced. The interaction between the soaking solution concentration of salt and sugar concentrations (PG)significant (P≤0,05) to the yield and the best taste.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

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