Characteristics of Purple Passion Fruit Vinegar with Different Sugar Types and Fermentation Durations

Biology Education Department, Faculty of Teacher Training and Education, Universitas Muhammadiyah Surakarta. Jl. A. Yani Tromol Pos I, Pabelan, Kartasura, Surakarta 57162, Jawa Tengah, Indonesia

^* Corresponding Author. E-mail address: ts169@ums.ac.id

Abstract

Vinegar is one of the processed food diversification products from ethanol and acetic acid fermentation. One of the vinegar ingredients innovations is purple passion fruit. The study aimed was to determine the characteristics of purple passion fruit vinegar with different sugar types and fermentation durations. The study employed a two-factor Complete Random Design (CRD) experiment. The first factor was sugar type (G): palm sugar and coconut sugar, then the second factor was fermentation duration (F): 7 days and 10 days. There were four treatment combinations, three replications per treatment, and three samples per treatment. The acetic acid content data were analyzed using a two-way anova. The results showed that the type of sugar and fermentation duration affected the acetic acid content of purple passion fruit vinegar. However, there was no interaction between the sugar types and fermentation durations. It was concluded that the best characteristics of purple passion fruit vinegar were the acetic acid content of 4.35% (in accordance with SNI standards), a pH of 3, a slightly cloudy reddish-brown color, a very strong vinegar flavor, an acidic taste, and a preference for the G2F2 treatment (50 g of coconut sugar + a fermentation duration of 10 days).