Analisis Kadar Asam Asetat (CH3COOH) Dalam Cuka Rambai Yang Difermentasi Pada Industri Rumahan Di Desa Sungai Pangkalan Kecamatan Sungai Raya

Abstract

Rambai fruit (Baccaurea motleyana) is a fruit that is still unable to compete with other local fruits, so it has lower economic value. Not only is it eaten directly, but rambai fruit can also be processed into vinegar. Vinegar is a substance made from various sugary or starchy ingredients through alcoholic fermentation followed by acetic fermentation. The vinegar sold must contain at least 4% (4 grams of acetic acid per 100 ml), must be fresh, and be made from fruit that is suitable for consumption. The vinegar that is widely available on the market and consumed by the public is made from chemicals that are harmful to the body. For this reason, it is necessary to make natural innovations in making vinegar, for example by using fruit. This research aims to determine the levels of acetic acid (CH3COOH) in rambai vinegar fermented for 1, 3, 12, and 36 months.
The research method uses a descriptive research design. The sample used was rambai vinegar produced from a home industry in Sungai Pangkalan Village, Sungai Raya District, fermented for 1, 3, 12 and 36 months. Titrimetric examination method.
Research on acetic acid levels in rambia fruit vinegar fermented for 1, 3, 12, and 36 months found 1.5802%, 1.5848%, 1.5917%, and 1.6991%. The conclusion was that the acetic acid content in Zambia fruit vinegar fermented for 1, 3, 12, and 36 days was still below the Indonesian national standard, namely 4-12%.