Phytochemical Profile and Sensory Evaluation of Natural Vinegar from Mixed Fruits and Flowers of Melastoma malabathricum L. with Variations of Starter Concentration and Fermentation Time

Abstract

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