Characterization and Evaluation of Nipa Palm (Nypa fruticans wurmb) Vinegar Using Controlled Temperature Fermentation Process

Abstract

Traditional vinegar fermentation processes are often associated with prolonged production times and inconsistent product quality. To address these limitations, a controlled-temperature fermentation system was developed using an Arduino-based automation platform. This system enables precise temperature regulation and real-time pH monitoring, supporting optimal fermentation conditions. The prototype has a 10-liter capacity and maintains a temperature range of 27–32°C throughout the process. Vinegar produced using this system underwent proximate analysis to determine its compositional quality. Results indicated acceptable levels of key components, including acetic acid (2.52 g/100 g), protein (<0.10 g/100 g), ash (0.76 g/100 g), and carbohydrates (3.30 g/100 g). Sensory evaluation was conducted using a 9-point Hedonic scale. Panelists rated the vinegar's irritation intensity with a mean score of 7.6 (very strong), odor quality at 5.9 (slightly pleasant), taste quality at 7.0 (moderately pleasant), appearance quality at 5.3 (neutral—either clear or cloudy), and overall acceptability at 8.1 (very acceptable). The controlled fermentation process significantly reduced production time to just six days, representing an 80% improvement in efficiency compared to conventional batch-type fermentation methods. The results indicate that the Arduino-controlled system contributes to improved consistency in product quality and significantly reduces the fermentation time required for vinegar production.