Karakteristik Cuka Makan dari Cairan Pulpa Hasil Samping Fermentasi Biji Kakao pada Penambahan Gula dan Garam

The purpose of this research were (1) to study the effect time of fermentation naturally in aerobic conditions on content of acetic acid of watery sweating (2) to examine the effect of adding sugar and salt to the characteristics of the cacao vinegar produced from distillate acetic acid, and (3) to obtain conditions of the process of making cacao vinegar from distilled liquid from watery sweating of cocoa beans.Fermentation treatment consists of 6 levels ie 0, 5, 10, 15, 20, and 25 days. Fermentation is done naturally in aerobic conditions at room temperature. Aerobic conditions was made with the use of the aerator. Liquid pulp fermented acetic acid levels observed every 5 days to establish the optimal fermentation. Pulp fermented liquids that produce optimal levels of acetic acid distilled vinegar and then made into a cacao vinegar with the addition of sugar (0.00; 0.05; 0.10 ;, 0.15; and 0.20%) and salt (0, 00; 0.10; 0.15; 0.20; and 0.25%).The results showed that the fermentation time for 15 days is optimal fermentation time because it can increase the content of acetic acid on the watery sweating (2.65% acetic acid). Best cacao vinegar obtained from treatment of the addition of sugar 0.15% and 0.20% salt. Its characteristics as follows : content of acetic acid, pH, total dissolved solids, sugar, and salt were 1.24%, 2.71, 3.95%, 0 ,15%, and 0.19%, respectively, hedonic of flavor and aroma were 5.8 and 5.3 (rather like to like), respectively.