Karakteristik fruit wine dari beberapa jenis pisang (Musa spp.) menggunakan khamir yang berbeda = Characteristics of fruit wine from several types of banana (Musa spp.) with various types of yeast

Vanessa, Vanessa (2020) Karakteristik fruit wine dari beberapa jenis pisang (Musa spp.) menggunakan khamir yang berbeda = Characteristics of fruit wine from several types of banana (Musa spp.) with various types of yeast. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pisang merupakan buah dengan tingkat produksi tertinggi di Indonesia yang memiliki nilai gizi yang sangat lengkap. Namun, pisang dapat mengalami penurunan mutu yang cepat dengan masa simpan yang cukup singkat. Fermentasi jus buah merupakan salah satu cara yang menarik dan relatif sederhana dalam mengurangi kerugian pasca panen buah-buahan yang mudah rusak seperti pisang. Salah satu produk yang dapat diperoleh dari fermentasi jus buah adalah fruit wine. Tujuan dari penelitian ini adalah membuat fruit wine dengan jenis pisang, jenis ragi, dan lama fermentasi yang berbeda. Wine pisang ini terbuat pisang ambon lumut, pisang raja bulu, dan pisang mas dengan jenis ragi Saccharomyces cerevisiae, Saccharomyces bayanus, dan Saccharomyces cerevisiae : Saccharomyces bayanus (1:1) dan lama fermentasi 7, 9, 11, 13, dan 15 hari. Masing-masing perlakuan kemudian melalui analisis total padatan terlarut, pH, total asam tertirasi, kadar alkohol, kejernihan, warna, dan uji organoleptik yang terdiri dari uji skoring dan uji hedonik. Wine pisang terbaik adalah wine yang terbuat dari pisang mas dengan ragi Saccharomyces cerevisiae yang difermentasi selama 13 hari. Wine pisang tersebut memiliki total padatan terlarut sebesar 13.25±0.19 °Brix, pH sebesar 3.21±0.02, total asam tertitrasi sebesar 0.78±0.01%, kadar alkohol sebesar 8.03±0.11%, kejernihan sebesar 88.23±3.23%, berwarna kuning dengan nilai °Hue sebesar 122.30±1.92, total fenolik sebesar 56.17±9.42 μg GAE/mL, total flavonoid sebesar 7.46±0.98 μg QE/mL, aktivitas antioksidan (IC50) sebesar 279623.49±25687.65 ppm, dan disukai oleh panelis. / Banana is a fruit that is ranked the highest in terms of production in Indonesia with complete nutritional value. However, they can undergo rapid deterioration in quality with a relatively short shelf life. Fermentation is considered as an interesting and simple method of reducing post harvest loss of highly perishable fruits such as banana. One of the products obtained from juice fermentation is fruit wine. The objective of this research is to produce fruit wine using various types of bananas, types of yeasts, and fermentation periods. This banana wine is made from “pisang ambon lumut”, “pisang raja bulu”, and “pisang mas” with Saccharomyces cerevisiae, Saccharomyces bayanus, and Saccharomyces cerevisiae : Saccharomyces bayanus (1:1) yeast, and fermentation time of 7, 9, 11, 13, and 15 days. The total soluble solid, pH, total titritable acidity, alcohol content, clarity, lightness, and color is then analyzed for each treatment along with organoleptic test which consists of scoring and hedonic test. The best quality banana wine is made from “pisang mas” with Saccharomyces cerevisiae yeast that has been fermented for 13 days. The banana wine has a total dissolved solid of 13.25±0.19 °Brix, a pH of 3.21±0.02, a total titritable acidity of 0.78±0.01%, an alcohol content of 8.03±0.11%, a clarity of 88.23±3.23%, yellow in color with a °Hue value of 122.30±1.92, a total phenolic of 56.17±9.42 μg GAE/mL, total flavonoids of 7.46±0.98 μg QE/mL, antioxidant activity (IC50) of 279623.49±25687.65 ppm, and favored by panelists.

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