Aeration-aided Pisang Awak (Musa Paradisiaca) Banana Vinegar

The main objective of the study was to produce Aeration-aided Pisang Awak (Musa Paradisiaca) Banana Vinegar. Food loss was the main reason why the researcher chose to recycle the perishable banana fruit of Pisang Awak into vinegar. Adopting the developmental-experimental method of research, the sugar content of banana fruit at overripe stage was determined. Fermentation depends on the amount of sugar available in the banana for conversion into ethyl alcohol and consequently, into acetic acid for vinegar production. By using the °Brix and % Polarization as parameters, the values obtained were 23.32.and 19.64, respectively. The study further employed aeration technology to provide oxygen to the wort for 8 hours before fermentation. Sample-yeast ratio of 1:10 was established at 5.0liters/hour supply of oxygen, noted to speed up fermentation to 8 hours from 12 hours of no aeration. Evaluation of acceptability for consumer preference was done when the quality of vinegar complied with FDA standards. Physical-chemical laboratory analyses were performed, and the results were evaluated. The mean, standard deviation, and Mann-Whitney U-test were used as statistical tools for this study. The 9-point hedonic scale of likes and dislikes by Peryam and Pilgrim (1957) for acceptability test was utilized for the two aerated vinegar samples of 2.5 liters/ hour oxygen and 5.0 liters/hour oxygen. Twenty experts/respondents composing five (5) chefs, five (5) bakers, five (5) cooks, and five (5) housewives answered the standardized survey questionnaire. Based on the result of acceptability test for said two samples, a ‘very much acceptable,’ rating indicated that the vinegar was at ‘like very much’ category by the respondents. Further research should be conducted to enhance product quality of aeration-aided banana vinegar specifically the consistency in color and the increase in acidity at a shorter period.

aeration-aided; Pisang Awak (Musa Paradisiaca

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