Karakteristik fruit wine dengan variasi jenis pisang, rasio pisang dan air, serta jumlah starter = Fruit wine characteristics with variety of banana type, banana and water ratio, along with amount of starter

Kurniawan, Reynaldi (2021) Karakteristik fruit wine dengan variasi jenis pisang, rasio pisang dan air, serta jumlah starter = Fruit wine characteristics with variety of banana type, banana and water ratio, along with amount of starter. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pisang merupakan salah satu buah yang dapat digunakan sebagai sumber energi dan kandungan vitamin. Namun, pisang memiliki tingkat kerusakan yang cepat dan mudah mengalami adanya perubahan setelah panen. Pembuatan wine pisang dengan menggunakan cara fermentasi merupakan salah satu cara yang berguna untuk mengurangi kerugian setelah panen. Penelitian ini bertujuan untuk membuat wine pisang dengan variasi jenis pisang, rasio pisang dan air, lama fermentasi dan jumlah starter. Wine pisang terbuat dari pisang kepok kuning dan pisang mas dengan penggunaan rasio pisang dan air 1:2, 1:3, dan 1:4. Wine pisang juga diberikan perlakuan lama fermentasi selama 7, 9, dan 11 hari serta pemberian jumlah starter sebanyak 5%, 7%, dan 9%. Wine pisang berdasarkan perlakuan yang ada kemudian dianalisis kandungan pH, total padatan terlarut, total asam tertitrasi, kadar alkohol, kejernihan, kecerahan, warna, dan uji organoleptik yang mencakup uji skoring dan uji hedonik. Wine pisang terbaik merupakan wine yang terbuat dari pisang kepok kuning dengan rasio pisang dan air 1:3 yang difermentasi selama 11 hari dengan pemberian 9% jumah starter. Wine pisang terbaik memiliki nilai pH sebesar 3,33±0,03, total padatan terlarut sebesar 7,05±0,05 °Brix, total asam tertitrasi sebesar 0,83±0,01%, kadar alkohol sebesar 14,23±0,55%, kejernihan sebesar 92,36±0,92%, memiliki warna yang cerah sebesar 53,05±0,77, berwarna kuning dengan nilai °Hue sebesar 99,88±6,82, total fenolik sebesar 19,15±2,66 μg GAE/mL, kandungan kalium sebesar 57,115 mg/100mL, dan lebih disukai oleh panelis jika dibandingkan dengan wine komersial./Banana is a fruit that can be used as a source of energy and vitamin content. However, bananas have a fast rate of damage and are easy to change after harvest. Producing banana wine by fermentation may help to lower crop loss. This research aims to make banana wine with varieties of bananas, banana and water ratios, fermentation time, and amounts of starter. Banana wine made of “pisang kepok kuning” and “pisang mas” was produce using banana and water ratio of 1:2, 1:3, and 1:4. The resulted solution was fermented seperately for 7, 9, and 11 days fermentation time using 5%, 7%, and 9% variation amount of starter. pH content, total soluble solid, total titritable acidity, alcohol content, clarity, lightness, and color were then analyzed along with organoleptic test which consist of scoring and hedonic test. The best banana wine was made from “pisang kepok kuning” with a banana and water ratio of 1:3 which is fermented for 11 days with 9% of the amount of starter. It has a pH value of 3,33±0,03, a total soluble solids of 7,05±0,05 °Brix, a total titritable acidity of 0,83±0.01%, an alcohol content of 14,23±0,55%, a clarity of of 92,36±0,92%, has a bright color of 53,05±0,77, yellow in color with a °Hue value of 99,88±6,82, a total phenolic of 19,15±2,66 μgGAE/mL, a potassium content of 57,115 mg/100mL, and preferred by panelists when compared to commercial wines.

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