@article{Effendi_2012, title={KINETIKA FERMENTASI ASAM ASETAT (VINEGAR) OLEH BAKTERI Acetobacter aceti B 127 DARI ETANOL HASIL FERMENTASI LIMBAH CAIR PULP KAKAO [Kinetics of Acetic Acid (Vinegar) Fermentation By Acetobacter aceti B127 from Ethanol Produced by Fermentation of Liqu}, volume={13}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/4339}, abstractNote={<em><span style="font-size: 9pt;" lang="en-gb" xml:lang="en-gb">Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration<span>  </span>in vinegar is influenced by the activity of acetic acid bacteria. This research studied the kinetics of anaerobic fermentation of liquid waste of cacao pulp by Saccharomyces cerevisiae R<sub>60</sub> to produce ethanol and the kinetics of acetic acid fermentation from ethanol by Acetobacter aceti B<sub>127</sub>. The kinetics of acetic acid fermentation from ethanol by Acetobacter aceti B<sub>127</sub> can be used as a basic of bioprocess design for aerobic fermentation in general and acetic acid fermentation from ethanol by Acetobacter aceti B<sub>127</sub> in particular. Fermentation medium used was liquid waste of cocoa pulp with sugar content of 12.85%, and the addition of sucrosa and urea. The parameter observed was growth of Saccharomyces cerevisiae R<sub>60</sub><span>  </span>and Acetobacter aceti B<sub>127</sub>, and chemical analysis including concentration of ethanol, total sugar<span>  </span>and acetic acid, content. The research result showed that the </span></em><em><span style="font-size: 9pt; font-family: Symbol;" lang="en-gb" xml:lang="en-gb"><span>m</span></span></em><em><span style="font-size: 9pt;" lang="en-gb" xml:lang="en-gb"> value was 0.048 hour<sup>-1</sup>, Y <span style="text-decoration: underline;"><sub>P</sub></span><span> </span>was 0.676, Qp value was 0.033 hour<sup>-</sup>, and K<sub>La</sub> value was 0.344, Q<sub>O2</sub>.Cx value was 0.125 (mgO<sub>2</sub>L<sup>-1</sup>jam<sup>-1</sup>), Y <span style="text-decoration: underline;"><sub>X</sub></span></span></em><sub><span style="font-size: 9pt;" lang="en-gb" xml:lang="en-gb"><span>    </span></span></sub><span style="font-size: 9pt;" lang="en-gb" xml:lang="en-gb">was</span><em><span style="font-size: 9pt;" lang="en-gb" xml:lang="en-gb"><span>  </span><sup>sO</sup><sub>2</sub></span></em><em><span style="font-size: 9pt;" lang="en-gb" xml:lang="en-gb">0.378 (x 10<sup>8</sup>selmL<sup>-1</sup>g<sup>-1­­</sup>O<sub>2</sub>),<span>  </span>and <span style="text-decoration: underline;">dCT</span> was 0.150 mgL<sup>-1</sup>hour<sup>-1</sup>. Concentration of acetic acid in the product was<span>  </span>4.24% or 42.4 gL<sup>-1</sup></span></em><em><span style="font-size: 9pt;" lang="en-gb" xml:lang="en-gb"><span>  </span>dt.</span></em><p class="MsoNormal" style="text-align: justify;"><em><span style="font-size: 9pt;" lang="en-gb" xml:lang="en-gb"> </span></em></p&gt;}, number={2}, journal={Jurnal Teknologi dan Industri Pangan}, author={EffendiM. Supli}, year={2012}, month={Mar.}, pages={125} }