PERBAIKAN KUALITAS WINE SALAK BALI YANG DIFERMENTASI DENGAN SACCHAROMYCES CEREVISIAE ISOLAT LOKAL

Abstract

Penelitian untuk meningkatkan kualitas wine salak Bali yang difermentasi dengan khamir Saccharomyces cerevisiae isolate lokal telah dilakukan. Proses untuk menghilangkan tannin dilakukan dengan perendaman salak bali dengan larutan gula 5% dan penambahan enzim rapidase. Fermentasi dilakukan selama 4 minggu dengan sistim batch dan etanol dipisahkan dengan cara sentrifugasi, dekantasi dan destilasi. Kadar etanol dianalisis menggunakan kromatografi gas dan kadar glukosa ditentukan dengan metoda Smogy-Nelson. Hasil penelitian menunjukkan bahwa wine salak yang difermentasi dengan Saccharomyces cereviciae isolat lokal memiliki karakteristik organoleptik antara lain: warna coklat muda, aroma baik dan menyengat, tekstur cair, dan rasa tetap seperti rasa buah salak, Wine yang dihasilkan lebih manis dan lebih beraroma. Kadar etanol sebesar 12,24% dan kadar glukosa 0,436 mL/g glukosa. Uji senyawa volatile wine salak Bali mengandung etanol dan 3-metil-1-butanol

ABSTRACT

Research to improve the quality of wine of salak bali was fermented with ragi Saccharomyces cerevisiae local isolates carried out. Process to remove the tannin was done by 5% sugar solution and the addition of rapidase enzymes. Fermentation is carried out for 4 weeks with batch systems and the ethanol is separated by centrifugation, decantation and distillation. Ethanol content was analyzed using gas chromatography and glucose levels were determined by the method Smogy-Nelson. The results showed that the bark wine fermented with Saccharomyces cereviciae local isolates have organoleptic characteristics, among others: a light brown color, good aroma and pungent, liquid texture, and taste still like the taste of fruits, Wine produced sweeter and more flavorful. Ethanol content of 12.24% and glucose levels were 0.436 mL / g of glucose. Test salak wine volatile compounds Bali containing ethanol and 3- methyl-1-butanol