Virtual Booth

Soursop (Annona muricate) is tropical fruits with short shelf-lives under the prevailing temperatures and humid conditions in tropical countries like Malaysia. Soursop is easily perishable commodities due to their high-water activity and nutritional values. These conditions will favor the growth of spoilage microorganisms thus damage the quality of A. muricate. Fermentation increases the shelf life of fruits and can help make food more digestible, also enhances several beneficial properties, including nutritional value and flavors, and reduces toxicity. Fermentation also increases the microbial stability and prevents against spoilage microorganisms due to the decrease in pH and the production of inhibitors. This innovation was carried out to produce good quality soursop vinegar to preserve and utilize the soursop fruit done by two stages of fermentation. It is hoped that this innovation can prove scientifically that soursop can produce fermentation results that can be advanced