PENGARUH JENIS DAN JUMLAH PENAMBAHAN GULA PADA KARAKTERISTIK WINE SALAK

  • Ida Bagus Wayan Gunam
  • Luh Putu Wrasiati
  • Wito Setioko

Abstract

The research was aimed to determine the effect of typeand concentration of sugar on the characteristics of producedsalacca wine and to determine the type and concentration ofsugar yielding salacca wines with the best characteristics andpreferred by panelists. Sensory test results showed that themost preferred salaca wine characteristics by panelists wasthose which produced with addition of 25% sucrose sugar(w/v), and the produced wine contained 14.81% of ethanol,2.66% of total sugar, 0.21% of total acid, pH 3.67, 10.5┬░Brixof total soluble solids, and methanol content was notdetected.

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Author Biographies

Ida Bagus Wayan Gunam
Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Luh Putu Wrasiati
Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Wito Setioko
Alumnus Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
How to Cite
WAYAN GUNAM, Ida Bagus; WRASIATI, Luh Putu; SETIOKO, Wito. PENGARUH JENIS DAN JUMLAH PENAMBAHAN GULA PADA KARAKTERISTIK WINE SALAK. Agrotekno, [S.l.], nov. 2012. ISSN 2088-6497. Available at: <https://ojs.unud.ac.id/index.php/agrotek/article/view/3127>. Date accessed: 21 june 2024.
Section
Articles

Keywords

sucrose, high fructose syrup, sugar type, concentration of sugar, ethanol, salacca wine