PRODUCTION AND PHYSICOCHEMICAL EVALUATION OF VINEGAR PRODUCED FROM PINEAPPLE AND PAWPAW FRUITS

Vinegar is the result of bacteria in the Acetobacter genus converting ethyl alcohol to acetic acid. The project's main goal is to make vinegar from the peels of locally cultivated pineapple and pawpaw fruits. Analysis was performed at various days of fermentation, including the 6th, 10th, and 28th days of fermentation, utilising the homemade scale process fermentation. pH, titrable acidity, alcohol concentration, specific gravity, and temperature are among the tests performed. The finished product was put to the test. The results demonstrated a rise in the physicochemical parameters studied as the fermentation time progressed, with a pH range of 3.9-7.8 for the four samples, temperature ranges of 27.7-30.7oC, and titrable acidity of 0.018-0.422 percent by the 28th day of vinegar production. Their alcohol level is between 5.0 and 7.0 percent, and their specific gravity is between 0.229 and 0.476. On the nine-point Hedonic scale, the parameters of the sensory analysis are appearance, aroma, mouth feel, taste, thickness, and overall acceptability, with a score range of 5-7.5 for appearance, 5-8 for aroma, 5-7 for mouth feel, 5-8 for taste, 4,5-7 for thickness, and 5-8 for overall acceptability. The findings of this study revealed that a low titrable acidity was developed, indicating that more optimization approaches may be used to improve the quality of the vinegar produced.

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