2.1 Background
2.1.1 Vinegar History
2.1.2 Production and Uses
2.1.3 Type of Vinegar
2.2 The Formation of Vinegar
2.2.1 Vinegar Bacteria…
2.2.2 Chemical Reaction and Formulation
2.3 Production Method
2.3.1 Orleans Process
2.3.2 Generator Process
2.3.3 Submerged Process
2.4 Vinegar Qualities Characteristics
2.4.1 Vinegar Aroma
CHAPTER 3. MATERIAL AND METHODS
3.1 Vinegar Fermentation
3.1.1 Generator Process
3.1.2 Submerged Process 1
3.1.3 Submerged Process 2
3.1.4 Submerged Porcess 3
3.2 Physicochemical Analysis
3.2.1 pH and Titratable Acidity
3.2.2 Alcohol Measurement
3.2.3 Gas Chromatography
3.3 Identification Bacteria
3.3.1 Gram Stain
3.3.2 PCR (Polymerase Chain Reaction)
CHAPTER 4. RESULTS AND DISCUSSION
4.1 Generator Pilot Unit Process
4.2 Submerged Process 1
4.3 Submerged Process 2
4.4 Submerged Process 3
4.5 Gas Choromatography
4.6 Gram Stain
4.7 PCR (Polymerase Chain Reaction)
CHAPTER 5. SUMMARY AND CONCLUSION
REFERENCES
APPENDIX: ANALYTICAL DATA
VITA


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