xiii DAFTAR ISI Halaman LEMBAR PERSETUJUAN ...
xiii DAFTAR ISI Halaman LEMBAR PERSETUJUAN ...
xiii DAFTAR ISI Halaman LEMBAR PERSETUJUAN ...
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<strong>DAFTAR</strong> <strong>ISI</strong><br />
<strong>Halaman</strong><br />
<strong>LEMBAR</strong> <strong>PERSETUJUAN</strong> .......................................................................... i<br />
<strong>LEMBAR</strong> PENGESAHAN ........................................................................... ii<br />
RIWAYAT HIDUP ........................................................................................ iii<br />
HALAMAN PERUNTUKAN ....................................................................... iv<br />
PERNYATAAN KEASLIAN SKRIPSI ....................................................... v<br />
RINGKASAN ................................................................................................. vi<br />
SUMMARY .................................................................................................... vii<br />
KATA PENGANTAR .................................................................................... viii<br />
<strong>DAFTAR</strong> <strong>ISI</strong> ................................................................................................... ix<br />
<strong>DAFTAR</strong> TABEL .......................................................................................... xi<br />
<strong>DAFTAR</strong> GAMBAR ...................................................................................... xii<br />
<strong>DAFTAR</strong> LAMPIRAN .................................................................................. <strong>xiii</strong><br />
<strong>DAFTAR</strong> SIMBOL ........................................................................................ xiv<br />
I. PENDAHULUAN ................................................................................... 1<br />
1.1 Latar Belakang .................................................................................... 1<br />
1.2 Perumusan Masalah ............................................................................ 2<br />
1.3 Tujuan Penelitian ................................................................................ 3<br />
1.4 Manfaat Penelitian .............................................................................. 3<br />
1.5 Hipotesa .............................................................................................. 3<br />
II. TINJAUAN PUSTAKA .......................................................................... 4<br />
2.1 Buah Salak (Salacca Zalacca) ............................................................ 4<br />
2.2 Cuka .................................................................................................... 7<br />
2.3 Bahan Pembuatan Cuka ...................................................................... 9<br />
2.3.1 Sukrosa ....................................................................................... 9<br />
2.3.2 Diamonium Hidrogen Fosfat ..................................................... 10<br />
2.3.3 Natrium Bisulfit ......................................................................... 11<br />
2.4 Mikroba yang Berperan ...................................................................... 12<br />
2.4.1 Ragi Roti (Saccharomyces cereviceae) ..................................... 12<br />
2.4.2 Acetobacter acetii ...................................................................... 16<br />
2.5 Pembuatan Cuka ................................................................................. 18<br />
2.5.1 Fermentasi ................................................................................. 18<br />
2.5.2 Fermentasi Alkohol ................................................................... 18<br />
2.5.2.1 Fermentasi Alkohol secara Anaerob .............................. 18<br />
2.5.2.2 Fermentasi Alkohol secara Anaerob .............................. 24<br />
2.5.3 Fermentasi Asam Asetat ............................................................ 26<br />
<strong>xiii</strong>
2.6 Metode-Metode Produksi Cuka .......................................................... 30<br />
III. METODE PENELITIAN ....................................................................... 35<br />
3.1 Tempat dan Waktu Penelitian ............................................................. 35<br />
3.2 Bahan dan Alat .................................................................................... 35<br />
3.2.1 Bahan ......................................................................................... 35<br />
3.2.2 Alat ............................................................................................. 36<br />
3.3 Rancangan Percobaan ......................................................................... 36<br />
3.4 Pelaksanaan Penelitian ........................................................................ 38<br />
3.4.1 Pembuatan Ragi Roti Terakivasi................................................ 38<br />
3.4.2 Pembuatan Inokulum Acetobacter acetii ................................... 38<br />
3.4.3 Tahapan Pembuatan Cuka Salak ................................................ 39<br />
3.5 Pengujian ............................................................................................. 40<br />
3.6 Analisa Data ........................................................................................ 41<br />
3.7 Diagram Alir ....................................................................................... 42<br />
IV. PEMBAHASAN ...................................................................................... 45<br />
4.1 Analisa Bahan Baku Sari Salak .......................................................... 45<br />
4.2 Analisa Sari Salak Hasil Fermentasi Alkohol ..................................... 46<br />
4.3 Cuka Salak .......................................................................................... 50<br />
4.3.1 Total Asam Cuka Salak.............................................................. 50<br />
4.3.2 pH Cuka Salak .......................................................................... 54<br />
4.3.3 Kadar Alkohol Sisa Cuka Salak ................................................. 57<br />
4.3.4 Total Gula Cuka Salak ............................................................... 59<br />
4.3.5 Total Padatan Terlarut Cuka Salak ............................................ 62<br />
4.4 Perlakuan Terbaik ............................................................................... 65<br />
V. KESIMPULAN dan SARAN ................................................................. 66<br />
5.1 Kesimpulan ........................................................................................ 66<br />
5.2 Saran.................................................................................................... 66<br />
<strong>DAFTAR</strong> PUSTAKA ..................................................................................... 68<br />
LAMPIRAN .................................................................................................... 74<br />
<strong>xiii</strong>
<strong>DAFTAR</strong> LAMPIRAN<br />
Nomor Teks <strong>Halaman</strong><br />
1. Prosedur Analisa ................................................................................. 75<br />
2. Prosedur Pemilihan Perlakuan Terbaik Metode Indeks Efektivitas ..... 83<br />
3. Lembar Uji Organoleptik Produk Cuka Salak………………………..84<br />
4. Data Analisa Parameter Kadar Alkohol ............................................... 85<br />
5. Data Analisa Parameter Total Asam Cuka Salak ................................. 86<br />
6. Data Analisa Parameter pH Cuka Salak............................................... 87<br />
7. Data Analisa Parameter Alkohol Cuka Salak ...................................... 88<br />
8. Data Analisa Parameter Total Gula Cuka Salak .................................. 89<br />
9. Data Analisa Parameter TPT Cuka Salak ............................................ 90<br />
10. Data Penilaian Panelis Terhadap Tingkat Kepentingan Parameter<br />
Kimia………………………………………………………………… 91<br />
11. Data Analisa Pemilihan Perlakuan Terbaik untuk Parameter Fisik dan<br />
Kimia Cuka Salak ................................................................................ 92<br />
12. Hasil Uji Sebaran t Sifat Kimia antara Cuka Salak Perlakuan Terbaik<br />
dan Cuka Apel “Hestamina” ................................................................ 93<br />
13. Gambar Aktivasi Ragi 5 Jam............................................................... 94<br />
14. Gambar Fermentor Alkohol ................................................................ 95<br />
15. Gambar Fermentor Asam Asetat .......................................................... 96<br />
<strong>xiii</strong>
<strong>DAFTAR</strong> GAMBAR<br />
Nomor Teks <strong>Halaman</strong><br />
1. Gambar Acetobacter acetii ........................................................................... 16<br />
2. Gambar Reaksi Pembentukan Asam Piruvat ............................................... 20<br />
3. Gambar Reaksi Perubahan Asam Piruvat menjadi Etanol ........................... 20<br />
4. Gambar Reaksi Pembentukan Etanol ........................................................... 21<br />
5. Gambar Diagram Oksidasi Alkohol menjadi Asam Asetat ......................... 27<br />
6. Gambar Reaksi Pembentukan Asam Asetat ................................................. 27<br />
7. Gambar Diagram Alir Pembuatan Inokulum Ragi Roti ............................... 42<br />
8. Gambar Diagram Alir Pembuatan Inokulum Acetobacter acetii ................. 43<br />
9. Gambar Diagram Alir Pembuatan Cuka Salak ............................................ 44<br />
10.Kurva Rerata Kadar Alkohol Sari Salak Hasil Fermentasi Alkohol akibat<br />
Perlakuan Konsentrasi Ragi Roti dan Kondisi Fermentasi ......................... 47<br />
11.Kurva Rerata Total Asam Asetat Cuka Salak akibat Perlakuan Konsentrasi<br />
Ragi Roti dan Kondisi Fermentasi……………………………………….. 51<br />
12.Kurva Rerata pH Cuka Salak akibat Perlakuan Konsentrasi Ragi Roti<br />
dan Kondisi Fermentasi……………………….......................................... 54<br />
13. Grafik Korelasi antara Total Asam dan pH Cuka Salak…………………. 57<br />
14. Kurva Rerata Alkohol Sisa Cuka Salak akibat Perlakuan Konsentrasi<br />
Ragi Roti dan Kondisi Fermentasi………………………………… 58<br />
15. Kurva Rerata Total Gula Cuka Salak akibat Perlakuan Konsentrasi Ragi<br />
Roti dan Kondisi Fermentasi…………….…………………. ..................... 59<br />
16. Kurva Rerata Total Padatan Terlarut Cuka Salak akibat Perlakuan<br />
Konsentrasi Ragi Roti dan Kondisi Fermentasi ………………………….. 62<br />
17. Grafik Korelasi antara Total Gula dan Total Padatan Terlarut<br />
Cuka Salak…………………………………………………………………65<br />
<strong>xiii</strong>
<strong>DAFTAR</strong> TABEL<br />
Nomor Teks <strong>Halaman</strong><br />
1. Kandungan Gizi dalam tiap 100 gram Buah Salak Segar ......................... 7<br />
2. Syarat mutu Cuka Minuman .................................................................. 8<br />
3. Standar Mutu Wine ................................................................................... 12<br />
4. Sifat Kimia Sari Salak ............................................................................... 43<br />
5. Rerata Kadar Alkohol Sari Salak Hasil Fermentasi Alkohol Akibat<br />
perlakuan Konsentrasi Ragi Roti dan Kondisi Fermentasi<br />
Alkohol………………………………………………………………….. 48<br />
6. Rerata total asam akibat konsentrasi Ragi Roti ........................................ 51<br />
7. Rerata total asam akibat Kondisi Fermentasi Alkohol.............................. 52<br />
8. Persen Konversi Alkohol menjadi Asam Asetat Selama Fermentasi Asam<br />
Asetat……………………………………………………………………. 53<br />
9. Rerata pH akibat konsentrasi Ragi Roti ................................................... 55<br />
10. Rerata pH akibat Kondisi Fermentasi Alkohol ........................................ 56<br />
11. Rerata Alkohol Sisa Akibat Konsentrasi Ragi Roti .................................. 58<br />
12. Rerata Total Gula akibat konsentrasi Ragi Roti ....................................... 60<br />
13. Rerata Total Gula akibat Kondisi Fermentasi Alkohol ............................. 61<br />
14. Rerata Total Padatan Terlarut akibat Konsentrasi Ragi Roti .................... 63<br />
15. Rerata Total Padatan Terlarut akibat Kondisi Fermentasi Alkohol .......... 64<br />
16. Hasil Uji t antara Cuka Salak Perlakuan Terbaik untuk Parameter<br />
Kimia dengan Cuka Apel “Hestamina”…………………………………. 66<br />
<strong>xiii</strong>
<strong>DAFTAR</strong> SIMBOL<br />
Symbol Keterangan Satuan<br />
α Taraf nyata %<br />
<strong>xiii</strong>