Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions

Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar (carbohydrate) sources. Soursop (Annona muricata) is easily available in Malaysia throughout the year. However, it is also highly perishable and has a short shelf-life. Therefore, in this research, soursop wa...

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Main Authors:	Chin, Wai Ho, Azwan Mat Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Lim, Seng Joe
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/11377/ http://journalarticle.ukm.my/11377/ http://journalarticle.ukm.my/11377/1/20%20Chin%20Wai%20Ho.pdf

id	ukm-11377
recordtype	eprints
spelling	ukm-113772018-02-15T05:20:11Z http://journalarticle.ukm.my/11377/ Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions Chin, Wai Ho Azwan Mat Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Lim, Seng Joe Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar (carbohydrate) sources. Soursop (Annona muricata) is easily available in Malaysia throughout the year. However, it is also highly perishable and has a short shelf-life. Therefore, in this research, soursop was used in the production of vinegar, to increase its utilisation and reduce wastage. The objectives of this research were to determine the effects of fermentation time and pH on soursop vinegar using a 3 × 5 factorial design and to determine its chemical compositions. It was found that pH and fermentation time showed significant (p<0.05) effects on the reduction of sugar content and the production of acetic acid, while only fermentation time showed a significant effect on the production of ethanol. The interaction between factors did not exhibit any statistical significance (p>0.05). It was evident that the sugar concentration reduces over time and it was inversely proportional to the ethanol and acetic acid concentrations, due to the conversion of sugar to ethanol and subsequently acetic acid. It was found that higher pH (pH5.5) gave significantly (p<0.05) higher acetic acid production in the vinegar, while pH has no significant (p>0.05) effect on ethanol production. There were no significant differences (p>0.05) in vitamin C content in all vinegar samples. Thus, it can be established that at fermentation time of 120 h and pH5.5, more sugar was used and more ethanol and acetic acid were produced. Penerbit Universiti Kebangsaan Malaysia 2017-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/11377/1/20%20Chin%20Wai%20Ho.pdf Chin, Wai Ho and Azwan Mat Lazim, and Shazrul Fazry, and Umi Kalsum Hj Hussain Zaki, and Lim, Seng Joe (2017) Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions. Sains Malaysiana, 46 (9). pp. 1505-1512. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num9_2017/contentsVol46num9_2017.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar (carbohydrate) sources. Soursop (Annona muricata) is easily available in Malaysia throughout the year. However, it is also highly perishable and has a short shelf-life. Therefore, in this research, soursop was used in the production of vinegar, to increase its utilisation and reduce wastage. The objectives of this research were to determine the effects of fermentation time and pH on soursop vinegar using a 3 × 5 factorial design and to determine its chemical compositions. It was found that pH and fermentation time showed significant (p<0.05) effects on the reduction of sugar content and the production of acetic acid, while only fermentation time showed a significant effect on the production of ethanol. The interaction between factors did not exhibit any statistical significance (p>0.05). It was evident that the sugar concentration reduces over time and it was inversely proportional to the ethanol and acetic acid concentrations, due to the conversion of sugar to ethanol and subsequently acetic acid. It was found that higher pH (pH5.5) gave significantly (p<0.05) higher acetic acid production in the vinegar, while pH has no significant (p>0.05) effect on ethanol production. There were no significant differences (p>0.05) in vitamin C content in all vinegar samples. Thus, it can be established that at fermentation time of 120 h and pH5.5, more sugar was used and more ethanol and acetic acid were produced.
format	Article
author	Chin, Wai Ho Azwan Mat Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Lim, Seng Joe
spellingShingle	Chin, Wai Ho Azwan Mat Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Lim, Seng Joe Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions
author_facet	Chin, Wai Ho Azwan Mat Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Lim, Seng Joe
author_sort	Chin, Wai Ho
title	Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions
title_short	Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions
title_full	Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions
title_fullStr	Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions
title_full_unstemmed	Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions
title_sort	effects of fermentation time and ph on soursop (annona muricata) vinegar production towards its chemical compositions
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/11377/ http://journalarticle.ukm.my/11377/ http://journalarticle.ukm.my/11377/1/20%20Chin%20Wai%20Ho.pdf
first_indexed	2023-09-18T20:00:07Z
last_indexed	2023-09-18T20:00:07Z
_version_	1777406792451489792

Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions

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