PENGARUH KONSENTRASI GULA TERHADAP ORGANOLEPTIK DAN SIFAT KIMIA ANGGUR BUAH TOMI-TOMI (Flacourtia inermis Roxb)
Keywords:
fruit grape, sugar concentrate, fermentation, alcohol, tomi-tomi
Abstract
This research was aimed to determine the exact sugar concentration on the organoleptic and chemical properties of tomi-tomi fruit wine. A completely randomized experimental design with three levels sugar concentration 30, 40, and 50% were repeat three times therefore there were a total of nine experimental units. Result showed that 50% sugar concentration had the best organoleptic characteristic that was able to produce wine having 1,27% ethyl alcohol, 21,23% sugar content and a pH of 3,6.
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References
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[BSN] Badan Standardisasi Nasional. 1999. SNI Anggur Rendah Alkohol No 01-6103-1999.
Gaman, P.M. dan K.B. Sherrington. 1992. Ilmu Pangan: Pengantar Ilmu Pangan Nutrisi dan Mikrobiologi, Edisi Kedua. Diterjemahkan dari Buku The Service of Food, an Introduction to Food Science, Nutrition and Microbiology oleh Murdijati Gardjito, dkk. Gadjah Mada University Press. Yogyakarta
Gunam, I.B.W. dan L.P. Wrasiati. 2009. Pengaruh jenis dan jumlah penambahan gula pada karakteristik wine salak. Agrotekno 15: 12-19.
Kourkoutas, Y., M. Kanellaki, A.A. Koutinas, and C. Tzia. 2006. Effect of storage of immobilized cells at ambient temperature on volatile by-products during wine-making. Journal of Food Engineering 74: 217– 223
Pawignya, H., T.W. Widayati, D. Putra, dan P. Akbar. 2010. Tinjauan Kinetika Pembuatan Rose Wine. Prosiding Seminar Nasional Teknik Kimia “Kejuanganâ€. Universitas Pembangunan Nasional Veteran. Yogyakarta. E07: 1-8.
Rahayu, E.S. dan K.R. Kuswanto. 1988. Teknologi Pengolahan Minuman Beralkohol. PAU Pangan dan Gizi. Universitas Gadjah Mada, Yogyakarta
Rubianty dan B. Kaseger. 1985. Kimia Pangan. Badan Kerja Sama Perguruan Tinggi Negeri Indonesia Bagian Timur. Ujung Pandang.
Said, E.G. 1987. Teknologi Fermentasi. CV Rajawali. Jakarta.
Santi, S.S. 2008. Pembuatan alkohol dengan proses fermentasi buah jambu mete oleh khamir Sacharomices cerevisiae. Jurnal Penelitian Ilmu Teknik 8: 104-111
Wahono, S.K., E. Damayanti, dan V.T. Rosyida. 2011. Laju Pertumbuhan Saccharomyces cereviseae Pada Proses Fermentasi Pembentukan Bioetanol dari Biji Sorgum (Sorghum bicolor L.). Seminar Rekayasa Kimia dan Proses. D-04: 1–6.
Widiastuti, D. dan P. Eska. 2010. Proses Pembuatan Anggur dari Buah Rambutan. Jurusan Teknik Kimia Fakultas Teknik, Universitas Diponegoro. Semarang.
Winarno, F.G. 2002. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Winarno F.G. 2004. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta.
Published
2016-10-01
How to Cite
Breemer, R., Moniharapon, E., & Nimreskosu, J. (2016). PENGARUH KONSENTRASI GULA TERHADAP ORGANOLEPTIK DAN SIFAT KIMIA ANGGUR BUAH TOMI-TOMI (Flacourtia inermis Roxb). AGRITEKNO: Jurnal Teknologi Pertanian, 5(2), 32-36. https://doi.org/10.30598/jagritekno.2016.5.2.32
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Articles
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