Varying the Period of the Fermentation of Squash (Cucurbita maxima) as Extract Vinegar

Authors

  • Ronnel John Dinglasan

Keywords:

alternative vinegar, squash

Abstract

INTRODUCTION

This study primarily aimed to determine the effect of varying period of fermentation for squash extract vinegar. It also aimed to determine the sensory properties of vinegar produced and evaluate the significant difference between the produced vinegar out of squash in terms of color, odor, taste, and its pH level.

METHODS

The researchers used experimental design, whereas three identical treatments of vinegar out of squash with manipulated period of fermentation: two months, three months, and four months. After the storing process, the three treatments were evaluated by 30 respondents in terms of its color, odor and taste, also, these treatments were tested in Universal Robina Corporation at FCIE, Langkaan, Dasmarinas, Cavite for the evaluation of their pH level.

RESULTS

Based on the results of the study, vinegar could be produced from the squash by varying period of fermentation having 2 months, 3 months and 4 months. In terms of acidity, all of the produced treatments were safe for all human consumption because based on the pH level it ranges 2-3 evaluated by laboratory testing which indicates that it is safe since the pH value for human consumption is 5-9. The null hypothesis was rejected since the varying period of fermentation has significant effect on the sensory properties of the produced vinegar out of squash.

DISCUSSIONS

The results show that the varying fermentation period of the produced vinegar out of squash has a significant effect for the sensory properties and pH level. Therefore, the results will be a great help to household and farmers for a new source of livelihood. It could also give a fresh idea for researchers to search for other alternative source of vinegar.

Published

2019-01-18