Study on vinegar production from (Water Apple Fruit) Syzygium aqueum by natural fermentation

The aim of this study is to examine the production potential of water apple fruit to be fruit vinegar by natural fermentation. Physicochemical properties such as total soluble solids, pH, and titratable acidity were analysed.Proximate analysis has been conducted to examine the moisture, protein, and fat content. Acetic acid content and alcohol content also were analysed. In order to ensure the safety of food product, microbiological testing was carried out on the final product. The total soluble solids value of fermented water apple juice was 11.3⁰Bx. The pH of this juice was 1.10. The amounts of malic and citric acids were 3.03% and 2.89% respectively. The acetic acid concentration of this juice was 1.68%. The alcohol content of this juice was 1.85%. Based on proximate analysis that have been carried out, the moisture content in the fermented water apple juice was 89.14%, while the protein and fat content were 0.88% and 0.27%. In microbiological testing, both yeast and bacteria was found to grow on potato dextrose agar and nutrient agar. However, the water apple fruit vinegar was not successfully produced after 42 days of natural fermentation at room temperature and dark place as longer period may be needed.