Phytochemical Profile and Sensory Evaluation of Natural Vinegar from Mixed Fruits and Flowers of Melastoma Malabathricum L. with Variations in Starter Concentration and Fermentation Duration Safrida Safrida1, Gholib2, Maim Matualiah1, Fitrah Asma Ulhusna1*
1) Biology Education Department, Faculty of Teacher Training and Education, Syiah Kuala University, Darussalam-Banda Aceh 23111, (0651) 7551407
2) Laboratorium Fisiologi, Fakultas Kedokteran Hewan, Universitas Syiah Kuala, Banda Aceh, Indonesia
Abstract
Melastoma malabathricum L. is a wild plant in Aceh that can be used as traditional medicine. The aim of this research was to determine the phytochemical profile and sensory evaluation of the fruit and flower vinegar of Melastoma malabathricum L. This research used a completely randomized design (CRD) consisted of 2 main groups, saccharomyces cerevisae 5 days and 10 days with 12 treatments. Both groups were added with Acetobacter aceti concentrations of 5%, 10%, and 15% which were fermented for 14 days and 28 days. Phytochemical screening of vinegar includes the examination of flavonoids, saponins, tannins, quinones, polyphenols, steroids, and terpenoids. The results showed that the phytochemical test of the vinegar contained flavonoids, saponins, tannins, polyphenols, and terpenoids. The results of the best sensory evaluation test were P3 vinegar, namely the 5-day Saccharomyces fermented vinegar group, S1= starter (15% starter), 28 days of Acetobacter aceti fermentation with color, taste, aroma, and acceptance favored by the public. This natural vinegar product can be used as a drink that is beneficial to public health.
