The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica

Abstract. Mahulette F, Astuti DI. 2020. The optimization of the Ambonese arrack fermentation using co-culture Pichia Polymorpha and Kloeckera javanica. Biodiversitas 21: xxxx. The fermentation process of the Ambonese arrack is still uncontrollable. As various microbes are involved in the fermentatio...

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Autores principales:	Ferymon Mahulette, Dea Indriani Astuti
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	ambonese arrack, coconut sap, ethanol content, reducing sugar content, sensory characteristics Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/542315cca2c049b9a2b54224a2ad7d99
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spelling	oai:doaj.org-article:542315cca2c049b9a2b54224a2ad7d992021-11-22T00:40:52ZThe optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica1412-033X2085-472210.13057/biodiv/d210705https://doaj.org/article/542315cca2c049b9a2b54224a2ad7d992020-06-01T00:00:00Zhttps://smujo.id/biodiv/article/view/5991https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Mahulette F, Astuti DI. 2020. The optimization of the Ambonese arrack fermentation using co-culture Pichia Polymorpha and Kloeckera javanica. Biodiversitas 21: xxxx. The fermentation process of the Ambonese arrack is still uncontrollable. As various microbes are involved in the fermentation, which causes inconsistent production of ethanol content. This research aimed to optimize the production of the Ambonese arrack using Pichia polymorpha and Kloeckera javanica in inoculum ratios of 1:1, 1:2, and 1:3. The number of yeast cells and chemical characteristics was observed every three hrs up to 24 hrs. The ethanol content of the fermented coconut sap and the arrack was measured using the titration and Gas Chromatography-Mass Spectrophotometry (GC-MS) methods, respectively. The numbers of P. polymorpha and K. javanica cells at 15 hrs of fermentation were 9.9 log CFU/mL and 10.7 log CFU/mL, respectively. The reducing sugar content decreased from 525 mg/L to 296 mg/L, while the pH from 6.46 to 4.82. The highest ethanol production rate was 1.4 mg/L.3hrs. (ratio 1:1), observed at 12 hrs of the fermentation, while the highest ethanol contents in the fermented coconut sap and the arracks were 11.3 mg/L and 300.400 mg/L, respectively. Different inoculum ratios affect the sensory characteristics of Ambonese arrack. The highest average value of sensory testing was 4.6 (ratio 1:2). Thus, the inoculum ratios of P. polymorpha and K. javanica 1:2 and 1:3 has the best quality in controlled Ambonese arrack processing.Ferymon MahuletteDea Indriani AstutiMBI & UNS Soloarticleambonese arrack, coconut sap, ethanol content, reducing sugar content, sensory characteristicsBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 7 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	ambonese arrack, coconut sap, ethanol content, reducing sugar content, sensory characteristics Biology (General) QH301-705.5
spellingShingle	ambonese arrack, coconut sap, ethanol content, reducing sugar content, sensory characteristics Biology (General) QH301-705.5 Ferymon Mahulette Dea Indriani Astuti The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica
description	Abstract. Mahulette F, Astuti DI. 2020. The optimization of the Ambonese arrack fermentation using co-culture Pichia Polymorpha and Kloeckera javanica. Biodiversitas 21: xxxx. The fermentation process of the Ambonese arrack is still uncontrollable. As various microbes are involved in the fermentation, which causes inconsistent production of ethanol content. This research aimed to optimize the production of the Ambonese arrack using Pichia polymorpha and Kloeckera javanica in inoculum ratios of 1:1, 1:2, and 1:3. The number of yeast cells and chemical characteristics was observed every three hrs up to 24 hrs. The ethanol content of the fermented coconut sap and the arrack was measured using the titration and Gas Chromatography-Mass Spectrophotometry (GC-MS) methods, respectively. The numbers of P. polymorpha and K. javanica cells at 15 hrs of fermentation were 9.9 log CFU/mL and 10.7 log CFU/mL, respectively. The reducing sugar content decreased from 525 mg/L to 296 mg/L, while the pH from 6.46 to 4.82. The highest ethanol production rate was 1.4 mg/L.3hrs. (ratio 1:1), observed at 12 hrs of the fermentation, while the highest ethanol contents in the fermented coconut sap and the arracks were 11.3 mg/L and 300.400 mg/L, respectively. Different inoculum ratios affect the sensory characteristics of Ambonese arrack. The highest average value of sensory testing was 4.6 (ratio 1:2). Thus, the inoculum ratios of P. polymorpha and K. javanica 1:2 and 1:3 has the best quality in controlled Ambonese arrack processing.
format	article
author	Ferymon Mahulette Dea Indriani Astuti
author_facet	Ferymon Mahulette Dea Indriani Astuti
author_sort	Ferymon Mahulette
title	The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica
title_short	The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica
title_full	The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica
title_fullStr	The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica
title_full_unstemmed	The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica
title_sort	optimization of the ambonese arrack fermentation using co-culture pichia polymorpha and kloeckera javanica
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/542315cca2c049b9a2b54224a2ad7d99
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The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica

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