Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)

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Analysis of Snakefruit Vinegar with Variation Time and Concentration of Lactobacillus plantarum Inoculation During Alcohol Fermentation

Authors
Viera Nu’riza Pratiwi1, 2, *, Elok Zubaidah2, Tri Dewanti Widyaningsih2, Joni Kusnadi2
1Universitas Nahdlatul Ulama Surabaya, Surabaya, East Java, 60237, Indonesia
2Universitas Brawijaya, Malang, East Java, 65145, Indonesia
*Corresponding author. Email: vieranpratiwi@unusa.ac.id
Corresponding Author
Viera Nu’riza Pratiwi
Available Online 27 October 2024.
DOI
10.2991/978-94-6463-550-8_7How to use a DOI?
Keywords
L.Plantarum; Malolactic Fermentation; Mixed Culture; Snakefruit; Vinegar
Abstract

The purpose of this study was to analyze the effect of L.plantarum inoculation at the alcohol fermentation stage on the quality of wine snakefruit vinegar. The results showed that the total phenolic content (TPC) increased in snakefruit wine with 2% L.plantarum concentration with the difference in inoulation time, namely 106.72 to 100.58 mg GAE/g. Antioxidant activity was evaluated with DPPH in vitro and expressed in IC50. The antioxidant activity increased from 50.99 to 47.19 ppm at concentrations of 2% and 4%, respectively, and decreased from 51.81 to 35.60. The TPC decreased in 4% and 6% cultures with the longer the fermentation time. There was an increase in TPC at a concentration of 4% with the decrease in pH values from 5.66% to 5.97% with the increase in 2% concentration. The total antioxidant activity of snakefruit wines was significantly increased with 4% concentration and 5% concentration of S. cerevisiae. In addition, there was a significant increase in the antioxidant activity at 6% concentration. In conclusion, the use of mixed cultures during alcoholic fermentation of snakefruit vinegar could be a new method for producing high quality vinegar.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)
Series
Advances in Health Sciences Research
Publication Date
27 October 2024
ISBN
978-94-6463-550-8
ISSN
2468-5739
DOI
10.2991/978-94-6463-550-8_7How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Viera Nu’riza Pratiwi
AU  - Elok Zubaidah
AU  - Tri Dewanti Widyaningsih
AU  - Joni Kusnadi
PY  - 2024
DA  - 2024/10/27
TI  - Analysis of Snakefruit Vinegar with Variation Time and Concentration of Lactobacillus plantarum Inoculation During Alcohol Fermentation
BT  - Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)
PB  - Atlantis Press
SP  - 62
EP  - 73
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-550-8_7
DO  - 10.2991/978-94-6463-550-8_7
ID  - Pratiwi2024
ER  -