Peran Akar Kayu Bayur (Pterospermum sp.) Terhadap Fermentasi Nira Aren (Arenga pinnata)

2019 ◽  
Vol 20 (1) ◽  
pp. 81
Author(s):  
Siti Nurlina Mentari ◽  
Muhammad Jasri Djangi ◽  
Sudding Sudding
Keyword(s):  
Acetic Acid ◽  
Ph Value ◽  
Alcohol Content

ABSTRAK Penelitian ini bertujuan untuk mengetahui peran akar kayu bayur terhadap fermentasi nira aren dengan parameter pengukuran yaitu derajat keasaman (pH) dan kadar alkohol. Peran akar kayu bayur (Pterospermum sp.) dapat dilihat dari nilai pH dan kadar alkohol hasil fermentasi nira aren tanpa penambahan akar kayu bayur dengan nira aren menggunakan akar kayu bayur selama proses fermentasi 72 jam. Hasil penelitian menunjukkan bahwa akar kayu bayur yang ditambahkan pada nira aren berfungsi sebagai pengawet tuak sehingga menyebabkan kadar alkohol hasil fermentasi nira aren bertahan lebih lama pada konsentrasi 4% selama 64 jam serta memperlambat fermentasi alkohol menjadi asam asetat. Kata kunci: Nira aren (Arenga pinnta), Akar kayu bayur (Pterospermum sp), Fermentasi ABSTRACT This research aimed to determine the role of wood root bayur toward the fermentation of sugarpalm nira with measuring parameters, i.e, the degree of acidity (pH) and alcohol content. Role of wood root bayur (Pterospermum sp.) was observed from the pH value and the alcohol content of fermented sugarpalm nira without the addition of wood root bayur compared to the fermented sugarpalm nira using wood root bayur during the 72 hours of fermentation. The results showed that the wood root bayur added to the sugarpalm nira served as nira preservatives, causing the alcohol content of fermented sugarpalm nira last longer at the concentration of 4% for 64 hours and retarding the fermentation of alcohol into acetic acid. Keywords: Sugarpalm nira (Arenga pinnata), wood root bayur (Pterospermum sp.), fermentation

scholarly journals Pemanfaatan Limbah Padat Sari Apel sebagai Bahan Baku Cuka Apel Menggunakan Metode Backslop

2019 ◽  
Vol 2 (1) ◽  
pp. 136
Author(s):  
Alvianty Novitasari ◽  
Warkoyo Warkoyo ◽  
Sri Winarsih
Keyword(s):  
Acetic Acid ◽  
Phase Ii ◽  
Fermentation Process ◽  
Ph Value ◽  
Raw Material ◽  
Soluble Solids ◽  
Acetobacter Aceti ◽  
Alcohol Content ◽  
Apple Cider ◽  
Factor I

Solid wasted of apple cider containing a lot of compounds such as carbohydrates, glucose, malic acid, and flavonoids. The purpose of this research is to utilize the solid wasted of apple cider as the raw material of apple vinegar. The fermentation process of making apple vinegar in this research using the backstop method. This research consists of 2 steps of the fermentation process. The first step of fermentation using yeast to transform sugar into alcohol. Second step fermentation is a continuance of first step fermentation with the addition of apple vinegar backstop culture which contain Acetobacter aceti with density 4 x 107cfu / ml to transform alcohol to acetic acid. This research uses simple and factorial Randomized Block Design (RBD). Fermentation phase I using simple RBD with the proportion of apple raw material (solid wasted of apple cider: apple) 100% : 0%; 75%: 25%; 50%: 50%; 25%: 75% as factor I. Fermentation phase II using factorial RBD with the combination of factor I and the addition of apple vinegar backstop with concentration 5%, 10%, and 15% as factor II. The results showed that during the first step fermentation process the raw material proportion of apple (solid wasted of apple cider: apple) affected total soluble solids, pH value, and alcohol content. Fermentation phase II showed an interaction between the proportion of the raw material of apple (apple cider waste: apple) and the addition of backstop apple vinegar concentration to total dissolved solids, alcohol content, acetic acid, except pH value. The best results showed treatment with apple material proportion (25% solid wasted of apple cider: 75% apple) and addition of apple vinegar backstop concentration 15 % produce 4.6 g / 100ml acetic acid, 4% soluble solids total, pH value of 3.4 and alcohol residue of 0% (v/v), with colorful organoleptic results quite appealing, the scent is sufficient, and preferences are favored by the panelists.

scholarly journals Utilization of Eco-Enzymes from Fruit Skin Waste as Hand Sanitizer

2021 ◽  
Vol 5 (3) ◽  
Author(s):  
Rusdianasari Rusdianasari ◽  
Adi Syakdani ◽  
Muhammad Zaman ◽  
Muhammad Zaman ◽  
Febby Fitria Sari ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Organic Waste ◽  
Fruits And Vegetables ◽  
Ph Value ◽  
Screening Tests ◽  
Alcohol Content ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Hand Sanitizer ◽  
Fruit Skin

Eco-enzyme is a multifunctional liquid produced from fermentation of waste or organic waste, brown sugar or granulated sugar, and water. Fermentation of  eco-enzymes  is carried out for ±3 months. The length of time fermentation affects color, aroma and pH. The  resultingeco-enzyme liquid is dark brown and has a strong fresh sour aroma.  Eco-enzymeliquid has an alcohol content and acetic acid. Alcohol and acetic acid are produced from the bacterial metabolic process that is naturally present in the rest of fruits and vegetables. Variations in the fermentation time of eco-enzymes  used are 2.5 months and 3 months. Analysis conducted on  eco-enzymes  include pH tests and phytochemical screening  tests. The pH value obtained in  eco-eznyme  2.5 months is 3, while the pH value in  eco-eznyme  3 months is 1.5. Eco-enzymes  with a fermentation time of 3 months contain alkaloid compounds, flavonoids, saponins, and tannins. In this study  Eco-eznyme  was used as a hand sanitizer  spray by diluting the eco-enzyme with aquadest. The dilution ratios used vary for each sample: 1:40, 2:40, 3:40, 4:40, 5:40. Analysis conducted on  hand sanitizer spray include pH test, organoleptic test, and antibacterial activity test. Based on the results of the analysis, not all hand sanitizer samples meet SNI standards, the best samples obtained in hand sanitizer with an eco-enzyme fermentation time of 3 months and a dilution ratio of 5: 40. The results of the analysis showed that the value of pH 5, the level of aroma fondness in hand sanitizer 2.40, the favorite color level 2.46

scholarly journals Peran Akar Kayu Bayur (Pterospermum sp.) terhadap Fermentasi Nira Aren (Arenga pinnata)

2017 ◽  
Vol 18 (2) ◽  
pp. 90
Author(s):  
Siti Nurlina Mentari ◽  
Muhammad Jasri Djangi ◽  
Sudding Sudding
Keyword(s):  
Ph Value ◽  
Alcohol Content

ABSTRAKPenelitian ini bertujuan untuk mengetahui peran akar kayu bayur terhadap fermentasi nira aren dengan parameter pengukuran yaitu derajat keasaman (pH) dan kadar alkohol. Peran akar kayu bayur (Pterospermum sp.) dapat dilihat dari nilai pH dan kadar alkohol hasil fermentasi nira aren tanpa penambahan akar kayu bayur dengan nira aren menggunakan akar kayu bayur selama proses fermentasi 72 jam. Hasil penelitian menunjukkan bahwa akar kayu bayur yang ditambahkan pada nira aren berfungsi sebagai pengawet tuak sehingga menyebabkan kadar alkohol hasil fermentasi nira aren bertahan lebih lama pada konsentrasi 4% selama 64 jam serta memperlambat fermentasi alkohol menjadi asam asetat.Kata kunci : Nira aren (Arenga pinnta), Akar kayu bayur (Pterospermum sp), FermentasiABSTRACTThis research aimed to determine the role of wood root bayur toward the fermentation of sugarpalm nira with measuring parameters, i.e, the degree of acidity (pH) and alcohol content. Role of wood root bayur (Pterospermum sp.) was observed from the pH value and the alcohol content of fermented sugarpalm nira without the addition of wood root bayur compared to the fermented sugarpalm nira using wood root bayur during the 72 hours of fermentation. The results showed that the wood root bayur added to the sugarpalm nira served as nira preservatives, causing the alcohol content of fermented sugarpalm nira last longer at the concentration of 4% for 64 hours and retarding the fermentation of alcohol into acetic acid.Key words: Sugarpalm nira (Arenga pinnata), Wood root bayur (Pterospermum sp.), Fermentation

Role of SOD in the protection of Rhizophora mangle on gastric injury induced by ethanol, ischaemia-reperfusion and acetic acid in rats

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
FM de-Faria ◽  
A Luiz-Ferreira ◽  
ACA Almeida ◽  
V Barbastefano ◽  
MA Silva ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Rhizophora Mangle ◽  
Gastric Injury ◽  
Ischaemia Reperfusion

The role of acetic acid in FeCO3 scale deposition on CO2 corrosion of API X65 carbon steel under high temperatures

2021 ◽  
pp. 1-12
Author(s):  
Bernardo Augusto Farah Santos ◽  
Rhuan Costa Souza ◽  
Maria Eduarda Dias Serenario ◽  
Eugenio Pena Mendes Junior ◽  
Thiago Araujo Simões ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Carbon Steel ◽  
High Temperatures ◽  
Co2 Corrosion ◽  
Scale Deposition

Role of Indole-3-Acetic Acid in NAFLD Amelioration After Sleeve Gastrectomy

2021 ◽  
Author(s):  
Yu Wang ◽  
Geng Wang ◽  
Jie Bai ◽  
Ning Zhao ◽  
Qingbo Wang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Sleeve Gastrectomy ◽  
Indole 3 Acetic Acid

scholarly journals THE RÔLE OF ACETIC ACID IN THE BIOSYNTHESIS OF HEME

1950 ◽  
Vol 184 (2) ◽  
pp. 755-767 ◽  
Author(s):  
Norman S. Radin ◽  
D. Rittenberg ◽  
David Shemin
Keyword(s):  
Acetic Acid

Highly Efficient Al-Doped Ni–Mn–O Catalysts for Auto-Thermal Reforming of Acetic Acid: Role of MnAl2O4 for Stability of Ni Species

2020 ◽  
Vol 34 (11) ◽  
pp. 14647-14655
Author(s):  
Yuxin Song ◽  
Boquan Chen ◽  
Xiaomin Hu ◽  
Qiao Wang ◽  
Xingyue Xie ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Highly Efficient ◽  
Ni Species

SATP (YaaH), a succinate–acetate transporter protein in Escherichia coli

2013 ◽  
Vol 454 (3) ◽  
pp. 585-595 ◽  
Author(s):  
Joana Sá-Pessoa ◽  
Sandra Paiva ◽  
David Ribas ◽  
Inês Jesus Silva ◽  
Sandra Cristina Viegas ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Succinic Acid ◽  
Critical Role ◽  
Amino Acid Residues ◽  
E Coli ◽  
Transporter Protein ◽  
Affinity Constants ◽  
In Trans

In the present paper we describe a new carboxylic acid transporter in Escherichia coli encoded by the gene yaaH. In contrast to what had been described for other YaaH family members, the E. coli transporter is highly specific for acetic acid (a monocarboxylate) and for succinic acid (a dicarboxylate), with affinity constants at pH 6.0 of 1.24±0.13 mM for acetic acid and 1.18±0.10 mM for succinic acid. In glucose-grown cells the ΔyaaH mutant is compromised for the uptake of both labelled acetic and succinic acids. YaaH, together with ActP, described previously as an acetate transporter, affect the use of acetic acid as sole carbon and energy source. Both genes have to be deleted simultaneously to abolish acetate transport. The uptake of acetate and succinate was restored when yaaH was expressed in trans in ΔyaaH ΔactP cells. We also demonstrate the critical role of YaaH amino acid residues Leu131 and Ala164 on the enhanced ability to transport lactate. Owing to its functional role in acetate and succinate uptake we propose its assignment as SatP: the Succinate–Acetate Transporter Protein.

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