Viera Nu’riza Pratiwi, Elok Zubaidah, Tri Dewanti Widyaningsih, Joni Kusnadi
Snakefruit (Salacca zalacca (Gaerth.)Voss) contains several bioactive components with high antioxidant activity, but limited shelf life. Vinegar fermentation has been studied using malolactic fermentation and improves vinegar quality and flavour. Impact of co-culture fermentation during alcohol fermentation on the functional components in the phenolic group of snakefruit vinegar is unknown. This study investigates the enhancement of chemical properties and antioxidant activity in snakefruit vinegar produced through co-inoculation in alcoholic fermentation with Lactobacillus plantarum. Snakefruit vinegar was produced from snakefruit juice with Saccharomyces cerevisiae and adding Lactobacillus plantarum (2%, 4%, 6%) and also acetic acid fermentation with Acetobacter acetii. Results showed that pH and total soluble solids (TSS) decreased during fermentation, with significant differences in TSS and acidity between treatments. Vinegar with 4% L. plantarum had the highest alcohol content (5.75%). Acetic acid levels and antioxidant activity, measured by DPPH scavenging, increased with L. plantarum. HPLC analysis showed that phenolic compounds like caffeic, coumaric, and ferulic acids were higher, especially with 2% L. plantarum. This suggests that L. plantarum improves the phenolic content and antioxidant properties of snakfruit vinegar, making it a potential functional food product. © Association of Food Scientists & Technologists (India) 2025.
Food Science Study Program, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia; Department of Nutrition, Faculty of Health, Universitas Nahdlatul Ulama Surabaya, Surabaya, 60237, Indonesia; Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia
