OPTIMIZATION OF VINEGAR PRODUCTION FROM PINEAPPLE PEELS SUBSTRATE USING SACCHAROMYCES CEREVISIAE AND ACETOBACTER PASTEURIANUS

Abstract

Saccharomyces cerevisiae (yeast) and Acetobacter pasteurianus were isolated from palm wine and fermented pineapple. Vinegar was produced by anaerobic fermentation of pineapple peels for 72 hours using the Saccharomyces cerevisiae to make an alcoholic medium. The alcoholic medium was then inoculated with the Acetobacter pasteurianus for the final vinegar production. The production process was set up for optimisation, lasting four weeks. The varying parameters used for the optimisation process included the amount of pineapple (60 g, 90 g and 120 g), sugar concentration (15 g, 20 g and 25 g), temperature (30 ℃, 33 ℃, and 36 ℃) and time (between 7 and 28 days). The factor used to measure performance was the concentration of accumulated acetic acid in the vinegar solution. The treatment containing 60 g of pineapple and 25 g of sugar and fermented at 30°C for four weeks was the best-performing setup with the highest level of acetic acid of 40.2 g per litre. Statistical results revealed that the amount of pineapple peels (60 g), sugar level (25 g), and fermentation time significantly impact the concentration of acetic acid that was accumulated in the vinegar. However, the temperature difference had no significant contribution to the amount of acetic acid accumulated in the vinegar. Therefore, vinegar can be optimally produced using 60 g of pineapple peels, 25 g of sugar, fermented at room temperature (30℃) for 4 weeks.