Determination of pH and Brix of Vinegar at PT. Locavore

Abstract

One of the ingredients that are most utilized in cooking is vinegar. Cooking with vinegar can be fairly diverse because of its flavor profile, which can be paired with almost any culinary ingredient, whether salty or sweet. Vinegar is produced through the processes of alcoholic and acetic fermentation. The author of this research must determine whether or not the company's vinegar meets the requirements of commercially available vinegar. To get the culture needed for the fermentation in this project, tuak was added to the fruit juice that would be transformed into vinegar. Brix value and pH level were assessed because they were considered essential components of vinegar products. The pH and Brix values of strawberry vinegar and the other vinegar produced by the company were found to be significantly different. Additionally, it was observed that the pH levels of strawberry vinegar and commercially available vinegar significantly different. Furthermore, it was observed that there was no significant difference in Brix value between strawberry vinegar and the commercially available vinegars.