The Effects of Tree Barks in the Fermentation of Sugarcane
Keywords:sugarcane, vinegar, tree bark, fermentation, evaluation
Aim: This study primarily aimed to determine the effects of tree bark on the sensory and acidity level of sugarcane vinegar produced.
Methodology: The use of an experimental research design with three kinds of tree bark was utilized in making sugarcane vinegar. The study revealed that the vinegar produced using "Samak" tree bark has a more intense sour aroma than the vinegar produced without tree bark. It also has a darker brown color, consistent but comparable appearance, and turbidity. Furthermore, the kind of tree bark plays a significant role in the acidity level of the mash. The rate of fermentation can also be enhanced by the addition of tree bark, considering that tree bark favors faster alcoholic fermentation. Therefore, the "Samak" tree bark is the best used for vinegar fermentation and coloring agent. It is then recommended that vinegar producers will consider the type of tree bark that accelerate the fermentation, providing brighter color and enhancing the sensory qualities of sugarcane vinegar. Lastly, the research result will serve as a reference to local vinegar producers in the municipality to produce quality vinegar and to maximize the production process of the sugarcane industry in the province for the upliftment of the economic status.
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