Open AccessCharacteristics of Black Glutinous Rice Vinegar as Traditionally Fermented Product of Yeast Tapai and Acetobacter aceti
Author(s) -
. Novelina,
Novizar Nazir,
Risa Meutia Fiana,
Dian Permana Putra
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/347/1/012049
Subject(s) - fermentation , acetobacter , food science , acetic acid bacteria , yeast , acetic acid , chemistry , biochemistry
As the source of nutrition in food, the product of rice vinegar also has advantages as anti-diabetes, anti-oxidation, anti-cholesterol and anti-bacterial which contribute to health. For the current research, the fermentation of black glutinous rice for producing rice vinegar used microbes contained in yeast tape and acetic acid bacteria (BAA). To get high-quality vinegar products, two stages of the optimization process are carried out. The first process is the fermentation process for the production of alcohol using yeast from tapai and the second process is a fermentation process for the production of acetic acid using Acetobacter aceti . The products are analyzed for their physicochemical and functional properties. Vinegar produced in the processes contained 52.04 g/L acetic acid, 21.83% anthocyanin level, 1844.72 (GAE mg / L) total phenolic and 92.71% DPPH inhibition.