PENGARUH PENAMBAHAN GULA TERHADAP PRODUKTIVITAS ALKOHOL DALAM PEMBUATAN WINE BERBAHAN APEL BUANG (REJECT) DENGAN MENGGUNAKAN NOPKOR MZ.11
ABSTRACT: Apple is one of a
highly perishable fruit. Many apples fall down from the tree prematurely and
known as an apple waste reject. A utilization of apple reject has not been yet
developed. Beverage product processed from apples reject is an appropriate
means to increase productivity and economic standards for the apple growers. It
can be a solution to the decline in the price of apples at harvest time. Sugar
content in apples varies depending on weather conditions, cultivation, and
cultivation technology used. In general, an apple reject has a very low sugar
contents ranging from 2% - 5%. One of the diversification products from apple
reject is wine. Wine is one of an alcoholic beverages containing 8-15% alcohol
made from fermented grape juice or other fruit. 14% of glucose content is a pre
requirement of the fruit which may possible to be converted into alcohol. The aim
of this study is to determine the effect of glucose content and the use of
Nopkor MZ.11 on apple reject wine production. The addition of glucose
concentration is necessary for the fermentation process with a variable of 10%
w/v, 15% w/v, 20% w/v. The process of fermentation is performed in anaerobic
conditions and a temperature of 30 ° C
for 8 days fermentation period and then the aging process are performed.
Based on the result collected during the experiment, it was obtained that 15 %
w/v is possibly to produce an alcohol content of 9.3 % in concentrations when
the residual sugar found in wine was 5.8%.
Penulis: Hermawan Dwi
Ariyanto, Furqon Hidayatulloh, Joko Murwono
Kode Jurnal: jpkimiadd130345
