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Determination of pH and Brix of Vinegar at PT. Locavore

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One of the ingredients that are most utilized in cooking is vinegar. Cooking with vinegar can
be fairly diverse because of its flavor profile, which can be paired with almost any culinary ingredient,
whether salty or sweet. Vinegar is produced through the processes of alcoholic and acetic
fermentation. The author of this research must determine whether or not the company's vinegar
meets the requirements of commercially available vinegar. To get the culture needed for the
fermentation in this project, tuak was added to the fruit juice that would be transformed into
vinegar. Brix value and pH level were assessed because they were considered essential components
of vinegar products. The pH and Brix values of strawberry vinegar and the other vinegar produced by
the company were found to be significantly different. Additionally, it was observed that the pH levels
of strawberry vinegar and commercially available vinegar significantly different. Furthermore, it was
observed that there was no significant difference in Brix value between strawberry vinegar and the
commercially available vinegars.

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Availability

Detail Information

Series Title

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Call Number

EP FT029

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

pH
Brix
strawberry vinegar
alcoholic fermentation
acetic acid fermentation

Specific Detail Info

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Statement of Responsibility

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