An effort to increase the added value of coconut water through the production of coco vinegar powder as an antioxidant and antidiabetic by fermentation have the advantage of being easier and cheaper than the chemical processes. The development of bubble biofermentation is an applicative technique in increasing production scale as well as the quality of coco-vinegar. It is because of the simple design, the easy flow and stirring, the uniform retention time in biofermentor, the wider contact area with lower energy, the increasing mass transfer and allowing large capacity. This research aimed to optimize the operation conditions of coco vinegar production through the bubbling biofermentation process. The process parameters studied were fermented time (18-22 hours), oxygen flowrate (0.1-0.3) and percent of inoculum (12-18%). Research showed that the modeled 52% adequate to predict the bubble biofermentation studied in this research (R2=0.52). The percent of the inoculum was the most influencing variable for bubble biofermentation process. The bubble bioferementation process was optimum at a fermentation time of 23.364 h, oxygen flowrate of 3 and percent inoculum of 20.045%.

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