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Sains Malaysiana 47(9)(2018): 2017–2026 http://dx.doi.org/10.17576/jsm-2018-4709-09
Chemical
Changes and Optimisation of Acetous
Fermentation Time and Mother of Vinegar Concentration in the Production
of Vinegar-like Fermented Papaya Beverage (Perubahan Kimia dan Pengoptimuman Masa dan Kepekatan Ibu Cuka untuk Fermentasi Asetus dalam Penghasilan Minuman Buah Betik
Terfermentasi Serupa-Cuka) CHING TING
KONG1,
CHIN
WAI
HO1,
JIN
WEI ALVIN
LING1,
AZWAN
LAZIM2, SHAZRUL
FAZRY3 & SENG
JOE
LIM1* 1Centre for Biotechnology and Functional
Food, Faculty of Science and Technology, Universiti
Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia 2Centre for Advanced Materials and
Renewable Resources, Faculty of Science and Technology, Universiti
Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia 3Tasik Chini
Research Centre, Faculty of Science and Technology, Universiti
Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia Received: 5 February 2018/Accepted:
31 May 2018 ABSTRACT Fermentation has been long
used as a method to produce beverage of various health benefits.
In this research, ripe papaya (Carica papaya)
was fermented through alcoholic fermentation using Saccharomyces
cerevisiae, followed by acetous fermentation using Acetobacter
spp. from mother of vinegar, to reduce wastage of this highly
perishable Malaysian fruit. The papaya juice was pasteurised
prior to the fermentation process. Optimisation
of acetous fermentation was carried out using the response surface
methodology (RSM)
with central composite rotatable design (CCRD). Acetous fermentation time
had shown significant effect on all the chemical characteristics
while mother of vinegar concentration did not significantly effect
on all the chemical characteristics. The vinegar-like fermented
papaya beverage which was produced at the optimum point (Fermentation
time = 70.80 h and concentration = 40% mother of vinegar) contained
0.37 ± 0.01% reducing sugar, 3.54 ± 0.36% ethanol, 2.46
± 0.07% acetic acid, 327.89 ± 3.60 mg GAE/
L total phenolic, 2.32 ± 0.17 mg/100 mL ascorbic acid and 52.40
± 0.23% mg AA/100
mL free-radical scavenging activity. In conclusion, vinegar-like
fermented papaya beverage was successfully produced and its chemical
compositions changed from papaya juice to wine and vinegar-like
beverage with increased bioactive compounds and antioxidative
activity. Keywords: Acetous; alcohol;
fermentation; optimisation; papaya ABSTRAK Fermentasi merupakan kaedah
yang telah lama digunakan
untuk menghasilkan minuman dengan pelbagai faedah kesihatan. Dalam kajian
ini, buah
betik (Carica papaya) yang ranum
telah difermentasi melalui fermentasi alkohol oleh Saccharomyces cerevisiae dan
fermentasi asetus
oleh Acetobacter spp. daripada ibu cuka bagi
mengurangkan pembaziran
buah Malaysia yang mudah rosak ini. Jus betik telah dipasteurkan
sebelum diperlakukan
dengan proses fermentasi. Pengoptimuman fermentasi asetus telah dijalankan melalui kaedah respons permukaan (RSM)
dengan reka
bentuk berputar komposit berpusat (CCRD).
Masa fermentasi asetus
mempunyai kesan
yang bererti kepada semua ciri kimia
manakala kepekatan
ibu cuka tidak
memberi kesan
yang signifikan ke atas
semua ciri
kimia tersebut. Minuman terfermentasi buah betik serupa-cuka
yang dihasilkan pada
titik optimum fermentasi asetus (Masa fermentasi = 70.80
jam dan kepekatan
= 40% ibu cuka) mengandungi
0.37 ± 0.01% gula, 3.54 ± 0.36% etanol,
2.46 ± 0.07% asid asetik,
327.89 ± 3.60 mg GAE/ L jumlah
fenolik, 2.32 ± 0.17 mg/100 mL asid
askorbik dan
52.40 ± 0.23% mg AA/100 mL aktiviti pemerangkapan radikal bebas DPPH. Secara kesimpulannya,
minuman terfermentasi
buah betik serupa-cuka
telah berjaya
dihasilkan dan perubahan komposisi kimia daripada jus kepada wain dan minuman betik serupa-cuka
menunjukkan peningkatan
sebatian bioaktif dan aktiviti antioksida. Kata kunci: Alkohol;
asetus; buah
betik; cuka; fermentasi;
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