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Apple Vinegar

Apple Vinegar History

Apple vinegar has been used for a thousands years to treat a variety of complaints
diseases. Hipporocates, the father of modern medicine, recommended to use of apple vinegar
mixed with honey to treat influenza in 400 BC. Since then, Apple vinegar continues to be used to
treat various disease. Apple cider vinegar is also used by Roman soldiers and the Japanese
samurai warriors as ingredients for health, strength, and vitality and also used for civil war in
United States as an antiseptic to clean wounds and continued to be used for the same purpose
during World War I.

Making Vinegar From Apples Through a Fermentation Process

1. How to make apple vinegar is as follows:
a. Prepared apples are ripe and not rotten, washed, (don't peeled) boiled with 500 ml of water,
boiling is done so that the apple color doesn't change during process of mixing and cooling
b. Apples that have been boiled, cut into small size, blended
along with apples cooking water, then filtered with filter cloth to obtain juice (filtrate).
c. The pH of the filtrate is set to 4.5. When pH <4 added NaHCO3 and if PH > 5 added citric
d. added the sugar in a solution of apple cider as much as 10% (100 grams per liter), and added
water up to 500 ml, pasteurized at a temperature of 70-80 C for 15 minutes (calculated from
half-boil), then cooled with aerated until the temperature drops, add into a flask 500 ml
homogenized, then inserted in the bottle fermentation, added yeast (Saccharomyces cereviseae)
of 0.5 g for 500 ml of cider.
e. Fermentation bottles corked with a rubber / cork were given a small hole to insert a plastic
pipe-shaped "U" close up the cork hole and the pipe tip with a wax and then the pipe tip is
inserted into the water .

f. Let stand at room temperature is 14 days. Fermentation lasts in case of CO2 visible in the
water in the form of air bubbles. Fermentation will continue until the sugar in the juice runs out.
g. During fermentation, the bottle container filled with water to prevent the entry of air from
h. When fermentation is complete, the solution of cider that has been fermented juice is filtered
using a funnel which has been coated with a clean cloth.
i. So that the yeast can grow and can work well added ammonium phosphate [(NH 4) 3 PO 4]
0.25 grams / liter.
j. To inhibit or kill growth microorganisms (bacteria or fungi) that are not desired added Calcium
metabisulfite 0.125 grams / liter.
k. Beginning of fermentation produced alcohol . after the optimum alcohol content is reached, do
the fermentation process back, so we get optimum levels of acetic acid in the manufacture of
apple cider vinegar, the longer the fermentation then the better the acetic acid levels that occur.

Reaction Fermentation Results

Reaction products of fermentation process in the production of apple vinegar are:
Sugar (glucose, fructose, or sucrose) Alcohol (ethanol) + carbon dioxide + energy (ATP) +
acetic acid.
Alcohol fermentation in the following equation:
+ Saccharomyces cereseviae

(Simple sugars)
(Yeast Alcohol)

2C2H5OH + 2CO2

(Carbon Dioxide)

Alcohol fermentation in the following equation:

C2H5OH +
+ Acetobacter acetii

(Alcohol) (Vinegar Acetic)

(acid bacteria)

Benefit Of Apple Cider Vinegar




( Water)

Apples that we are familiar have a many of vitamins, minerals, and other elements of
such fitokimian, fiber tannins, etc., it can also be processed into vinegar. Apple vinegar (apple
cider vinegar) derived from fermented apples. The golden yellow clear liquid has a sour taste and
fresh scent. It is said that apple cider vinegar has been used since hundreds of years ago to reduce
pain in arthritis, treating sore throat, hypertension, elevated cholesterol levels, acne, and skin
disorders. Apple cider vinegar has also been used by the ancient Egyptians and Romans as
herbal medicine. Apple cider vinegar doesn't cause acidity in the body, even though the taste of
apple vinegar is sour. As we know, not always food that tastes acidic is has acidic PH. For
example, oranges, pineapple, mango, lime, or lemon including food with an alkaline pH.
Conversely foods with acidic pH does not always taste sour. Examples of foods with acidic pH is
a meat, meat can increase the acidity of the blood.
This is because the factors that determine a food is a acidict or alkali is not by taste or
smell, rather than the type of mineral content, protein content, and water content. Too many
foods with acidic pH, can increase the acidity in the blood, causing a condition called acidosis.
Acidosis causes a metabolic disorder that followed the occurrence of coagulation or blood clots,
malnutrition (malnutrition), and the emergence of degenerative diseases, including obesity.
As for the content of minerals and vitamins of apple vinegar as follows:
is one of the minerals in apple vinegar that play a role in the healing process . As the
electrolyte composition is almost identical denganelektrolit body, potassium is useful to increase
the body's metabolism.
Amino acid:
Acts as a material for building a protein that useful to replace cells damaged body, as a
giver of calories in the body, making the protein in the blood that is useful to maintain blood
osmose, pressure, blood cholesterol levels, maintain the acid-base balance of body fluids.
Vitamins and Beta Carotene:
Vitamin A: contribute to maintaining eye health as well as antioxidants to clean up free
radicals that cause damage cells.
Vitamin B1 (thiamine): maintain the permeability of blood vessel walls. thus preventing
fluid build body tissues (edema) in diseases such as beriberi, maintain nerve function so
as to prevent the occurrence of neuritis, boost the immune system, prevent arthritis,
cancer, atherosclerosis, stroke, and improve the contraction of the stomach wall.

Vitamin B2 (riboflavin): for the processing of amino acids, fats, and carbohydrates to
produce ATP energy that required body cells, as well as antioxidants, maintenance of
nervous tissue, upholstery tissues, skin, and corneas.
Vitamin C: plays a role in the formation of substances between cells and various tissues,
increase endurance, and as an antioxidant that can rid the body of free radicals.
provitamin beta-carotene: acts as an antioxidant. The existence of beta carotene, vitamin
A, and along with other antioxidants beneficial to clean up free radicals so that the quality
of blood cells can be more healthy.

Act as the adhesive that holds the calcium and phosphorus in the bones in the body
against osteoporosis, helps nerve and muscle function, regulates heart rhythm to remain normal,
and as a natural tranquilizer (calcium plus magnesium).
A protein that acts as a biological catalyst to facilitate
metabolic substances in the body and also increases the body's resistance or immunity to the
presence of foreign substances that can harm the body.
Fiber pectin:
Is a polysaccharide compound that can be dissolved in water which serves as a protector
that protects the stomach and intestinal walls, so it would be protected if there is have a wound,
bacteria toxin, or excess stomach acid. Some other functions of the fiber pectin:
Stimulates the peristaltic motion of the intestines so that the digestion of the food to be
Establish the volume of food that provide a sense of fullness.
Soften and solidify the stool making it easier defikasi and prevent constipation
Prevents absorption of fat and cholesterol, since fiber stimulate the secretion makes bile
emulsify fat and wasted with feces.
To slow the absorption of glucose which helps prevent the increase in glucose (blood
sugar) in patients with diabetes mellitus.
Establish a layer of gel in the stomach wall so as to effectively cope with ulcer disease.
Prevent the occurrence of colon cancer, especially colon (large intestine).
As an anti-cholesterol, when interacting with vitamin C can lower blood cholesterol.
Besides, pectin can also absorb excess water in the bowel and soften the stool and
binding and eliminate toxins in the intestinal contents.
The efficacy and benefits of apple cider vinegar as follows:


Antibacterial and antiseptic.

hypocholesterolemic which lowers blood cholesterol levels spike.
Increase endurance.
relieves respiratory tract.
Relieves digestive tract disturbance, urinary pain, asthma, rheumatism, arthritis, fever,
and inflammation of the nose. To help overcome the fever, apply apple cider vinegar to
the body, especially the chest, back, and folds (elbows, armpits, and groin).
6. Relieves fatigue and lethargy caused by poor supply of oxygen-rich blood to accumulate
uric acid. If accompanied by discomfort and itching, it could be due to toxemia (blood
poisoning). Can be overcome by making potions 3/4 cup apple cider vinegar, add 1/4 cup
honey, stir. Drink a little. In order for the body fresh throughout the day, good sleep and
the immune system better, drink every morning after breakfast.
7. Mix apple cider vinegar and warm water in the same amount. Use to rinse the throat with
a tilted head, then discard. Efficacious cure cough and sore throat.
8. As an external medicine, apply apple vinegar on cuts, sunburn or sunburn, swelling,
bruising, eczema, sprains, and insect bites.
9. Drink 2 teaspoons of vinegar added to the warm water into a glass, 2 times daily for
patients with hypertension and hiperlipidermia (excessive blood fat levels). Can prevent
heart attacks, strokes, cataracts, arthritis, Alzheimer's, osteoporosis (bone loss) and
against cancer. Honey may be added in the presentation.
10. Pour some apple cider vinegar on a cotton / gauze, apply on ringworm, scabies and lice
water. For patients with athlete's foot and foot odor, soak the foot in warm water laced
with apple vinegar.
11. Preventing and treating dandruff by way of warm apple cider vinegar and then apply on
the scalp. To use a dose of apple vinegar, is generally sufficient to -1 tbsp apple cider
vinegar mixed with a glass of water. Drink 2-3 times a day a few minutes before eating.
This dose is also recommended for people with arthritis. If not unusual taste, may be
coupled with 1 teaspoon honey or fruit juice instead of water. For children, just one
teaspoon of cider vinegar. Most experts recommend drinking plenty of water, 2-3 glasses
after a while drinking apple vinegar. Point to further accelerate spending toxins and fat in
the body. Apple cider vinegar can also be mixed in cooking or salad. Eating apple
vinegar no side effects, as long as the organic apple vinegar and use the appropriate dose.
Characteristic of natural apple cider vinegar is the 'mother', ie vinegar sediment at the
bottom of the bottle and the color of vinegar is also more turbid.