Published date: Mar 27 2024

Journal Title: KnE Life Sciences

Issue title: International Conference On Mathematics And Science Education (ICMScE 2022): Life Sciences

Pages: 136–143

DOI: 10.18502/kls.v8i1.15536

Safrida Safridasaf_rida@unsyiah.ac.idBiology Education Department, Faculty of Teacher Training and Education, USK, Darussalam- Banda Aceh 23111, Indonesia

Maim MatualiahBiology Education Department, Faculty of Teacher Training and Education, USK, Darussalam- Banda Aceh 23111, Indonesia

Fitrah Asma UlhusnaBiology Education Department, Faculty of Teacher Training and Education, USK, Darussalam- Banda Aceh 23111, Indonesia

Gholib .Laboratory of Physiology, Faculty of Veterinary Medicine, USK, Darussalam-Banda Aceh 23111, Indonesia

Melastoma malabathricum L. is a wild plant in Aceh that can be used as a traditional medicine. This research aimes 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) consisting of two main groups, Saccharomyces cerevisae 5 days and 10 days with six treatments. Both the groups were added with Acetobacter aceti concentrations of 5%, 10%, and 15% which were fermented for 28 days. This study conducted phytochemical screening, total phenol and flavonoid test, and sensory evaluation. The results showed that the phytochemical test of the vinegar contained flavonoids, saponins, tannins, polyphenols, and terpenoids. The results of the sensory evaluation or organoleptic test showed that there was no significant difference in the color, acceptability, and Aroma of vinegar in all treatments but there was a significant difference in the taste of vinegar (p<0.05). The preferred vinegar was in the P5 treatment with a neutral taste. This natural vinegar product can be used as a beneficial beverage for public health.

Keywords: phytochemical, sensory evaluation, vinegar, Melastoma malabathricum L, mixed fruits and flowers, starter concentration, fermentation time

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