Karakteristik fruit wine pisang raja dan delima merah yang dibuat dengan variasi waktu fermentasi dan konsentrasi starter = Characteristics of fruit wine plantain and red pomegranate made with variations in fermentation time and starter concentration

Basrowi, Devionne Tessalonika Emilly (2024) Karakteristik fruit wine pisang raja dan delima merah yang dibuat dengan variasi waktu fermentasi dan konsentrasi starter = Characteristics of fruit wine plantain and red pomegranate made with variations in fermentation time and starter concentration. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Fruit wine merupakan wine yang dibuat dari sari buah selain buah anggur. Fruit wine dengan bahan baku buah pisang menghasilkan karakteristik fisikokimia yang baik dan karakteristik sensori yang dapat diterima. Buah delima merah mengandung senyawa flavonoid dan senyawa fenolik yang dapat berperan sebagai antibakteri dan antioksidan. Penelitian ini bertujuan untuk menghasilkan fruit wine pisang dan delima merah yang mengandung antioksidan dengan karakteristik sensori yang dapat diterima. Fruit wine dibuat dengan variasi waktu fermentasi dan konsentrasi starter. Waktu fermentasi yang diterapkan adalah selama 9 hari, 10 hari, dan 11 hari. Konsentrasi starter yang digunakan adalah sebanyak 6%, 7%, dan 8%. Hasil penelitian menunjukkan bahwa kenaikan waktu fermentasi dan konsentrasi starter menyebabkan peningkatan kadar alkohol, total fenolik, aktivitas antioksidan, pH, total asam tertitrasi dan total padatan terlarut dari fruit wine pisang dan delima merah yang dihasilkan. Fruit wine pisang dan delima merah terpilih adalah dengan perlakuan waktu fermentasi selama 10 hari dan konsentrasi starter sebanyak 8%. Fruit wine pisang dan delima merah terpilih menghasilkan aktivitas antioksidan (IC50) yang kuat dibandingkan perlakuan yang lain, yaitu sebesar 85,73±4,89 ppm, serta menghasilkan kadar alkohol sebesar 6,73±3,43%, total fenolik sebesar 4414,44±18,51 µg GAE/mL, pH sebesar 3,68±0,19, total asam tertitrasi sebesar 4,27±0,60%, dan total padatan terlarut sebesar 14,45±2,45 oBrix. Hasil uji hedonik terhadap fruit wine pisang dan delima merah terpilih menunjukkan parameter rasa dan penerimaan keseluruhan lebih disukai dibandingkan dengan perlakuan yang lain. / Fruit wine is a type of wine made from fruit juices other than grapes. Fruit wine made from banana yields good physicochemical characteristics and sensory attributes that are acceptable. Red pomegranate contains flavonoids and phenolic compounds that can act as antibacterial and antioxidant agents. This study aims to produce banana and red pomegranate fruit wine containing antioxidants with acceptable sensory characteristics. The fruit wine was made with variations in fermentation time and starter concentration. The fermentation times applied were 9 days, 10 days, and 11 days. The starter concentrations used were 6%, 7%, and 8%. The result showed that the increase in fermentation time and starter concentration led to an increase in alcohol content, total phenolics, antioxidant activity, pH, total titrated acid and total dissolved solids from the banana and red pomegranate fruit wine. The selected banana and red pomegranate fruit wine was produced with a fermentation time of 10 days and a starter concentration of 8%. The selected banana and red pomegranate fruit wine exhibited strong antioxidant activity (IC50) compared to other treatments, which was 85.73±4.89 ppm, produced an alcohol content of 6.73±3.43%, total phenolics of 4414.44±18.51 µg GAE/mL, a pH of 3.68±0.19, total titratable acidity of 4.27±0.60%, and total dissolved solids of 14.45±2.45 °Brix. Hedonic testing of the selected banana and red pomegranate fruit wine showed that the taste and overall acceptance parameters were preferred compared to other treatments.

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