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

Diserahkan: 5 Februari 2018/Diterima: 31 Mei 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; pengoptimuman

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*Pengarang untuk surat-menyurat; email: joe@ukm.edu.my