Effect of <i>Saccharomyces cerevisiae</i> concentration on chemical properties, antibacterial, and antioxidants activities of cascara vinegar

Abstract Utilization of coffee waste in the form of coffee peel or cascara is still very rare. In fact, cascara has bioactive content which has antibacterial and antioxidant properties that are very potential to be utilized. One of the uses of cascara is as a raw material for making vinegar. Vinegar is made with 2 stages of fermentation, alcoholic fermentation and acetic acid fermentation. One of the factors that influences the fermentation process is the concentration of Saccharomyces cerevisiae . This study aims to analyze the effect Saccharomyces cerevisiae concentration in the making of cascara vinegar on chemical properties (pH, total sugar, acetic acid content), antibacterial activity against E. coli, S.typhi , and S. aureus also antioxidant activity (total phenols, total flavonoids, and percent inhibition of DPPH). This study used a completely randomized design (CRD) with the addition of 5 levels of Saccharomyces cerevisiae concentrations, 0%, 3%, 5%, 7%, and 9%.The cascara vinegar sample with the best results was obtained in 0% S. cerevisiae treatment with with 2.26% acetic acid content, pH 3.49, total sugar 15.5% Brix, inhibition zone diameter 18.08-19.57 mm, minimum inhibitory concentration was 31.25 μL/mL for the three strains of tested bacteria, the total phenolic was 2.67 mg GAE/g, the highest total flavonoid value was in the 9% S. cerevisiae sample of 1.20 mg QE/g, and the The highest percentage of inhibition was in the 5% S. cerevisiae sample of 81.1%.