STUDY ON QUALITY IMPROVEMENT OF COCONUT WATER VINEGAR

Abstract

A study was conducted to produce high quality and low turbidity coconut water vinegar. A reliable method for differentiates coconut water vinegar from artificial or imitation vinegar has been studied. In this experiment, traditional vat method was used to produce coconut water vinegar and it was aged for two months after pasteurization and before bottling. Brix value of coconut water was adjusted up to 15° brix by adding sugar (sucrose) before fermentation. During fermentation pH value and total acidity were measured. Total acidity was measured by titration method and a Hanna HI 8519 pH meter was used to measure pH value. Oxidation Value and Formol Value of coconut water vinegar were also measured. Formol Value was 0.833 and Oxidation Value was 1614.66. This Oxidation Value specific for coconut water vinegar and can be used to differentiate it from artificial vinegar, which contain Oxidation Value 0-20.