Pengaruh Penambahan Konsentrasi Gula dan Lama Fermentasi pada Proses Pembuatan Sweet Dessert Wine Buah Naga Super Red
Abstract
Tujuan dari penelitian ini adalah untuk untuk mengetahui bagaimana pengaruh penambahan konsentrasi gula pasir dan lama fermentasi dalam proses pembuatan sweet dessert wine buah naga super red terhadap karakteristik produk sweet dessert wine dari buah naga super red serta untuk mengetahui perlakuan penambahan konsentrasi gula pasir dan lama fermentasi manakah yang menghasilkan karakteristik sweet wine dari buah naga super red terbaik. Hasil dari analisis keragaman menunjukkan bahwa faktor penambahan konsentrasi gula berpengaruh sangat nyata terhadap kadar etanol, total padatan terlarut dan total gula, tetapi tidak berpengaruh nyata terhadap pH dan total fenol. Faktor lama fermentasi berpengaruh sangat nyata terhadap total etanol, total padatan terlarut, total gula, pH dan total fenol. Interaksi perlakuan penambahan konsentrasi gula dan lama fermentasi berpengaruh sangat nyata terhadap total alkohol, total padatan terlarut dan total gula. Dari hasil uji sensoris didapatkan bahwa perlakuan penambahan konsentrasi gula hingga 25°Brix dan lama fermentasi 15 hari memiliki karakteristik: warna merah tua agak jernih hingga merah tua jernih, aroma fruity hingga aroma sangat fruity, rasa agak suka hingga suka dan penerimaan secara keseluruhan suka hingga sangat suka, dengan karakteristik kimia sebagai berikut: kadar etanol 8,13% v/v, kadar metanol negatif, total padatan terlarut 9,9°Brix, total gula 2,49% b/v, pH 3,5 dan total fenol 0,882mG/100G.
The purpose of this research was to determine the effect of adding the sugars concentration and fermentation time in the process of making sweet dessert wine of super red dragon fruit on the characteristics of the products and to determine which treatment of sugar concentration and fermentation duration which produces the characteristics of sweet wine from the best super red dragon fruit. The results of the diversity analysis showed the factor of adding sugar concentration had a very significant effect on ethanol content, total soluble solids and total sugar, but didn’t significantly affect pH and total phenol. The fermentation time factor has a very significant effect on ethanol content, total soluble solids, total sugar, pH and total phenol. The interaction of treatment with the addition of sugar concentration and fermentation time had a very significant effect on total alcohol, total soluble solids and total sugar. From the results of sensory tests it was found the best treatment of the addition of sugar concentrations up to 25°Brix and 15-day fermentation had characteristics: dark red rather clear to clear red, fruity aroma to very fruity aroma, rather like to like and overall acceptance like to very like, and for objective analysis the treatment of sugar concentration up to 25°Brix and 15 days fermentation gave the best results, with characteristics: 8.13% v/v ethanol content, negative methanol content, total dissolved solids 9.9°Brix, total sugar 2.49% b/v, pH 3.5 and total phenol 0.882mG/100G.
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