Aktivitas fermentasi alkoholik cairan buah

Purwanto, Agus (2008) Aktivitas fermentasi alkoholik cairan buah. Widya Warta: jurnal Ilmiah Universitas Katolik Widya mandala MAdiun, XXXII (01). pp. 1-12. ISSN 0854-1981

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Abstract

Virtually any juice of Fruit can be processed into alcoholic beverage. Fruit juice contains much sugar, organic acids, and mineral that are used as raw material in wine production. The purpose of this experiment was to determine the activity of alcoholic fermentation of three different kinds of fruit juice after the addition of yeast. The research was carried out using Saccharomyces cerevisae to ferment fruit juice of people, banana, and pineapple. The experiment was commenced with yeast culture preparation in order to determine yeast and alcohol production during cultivation test. Alcoholic fermentation activity was elucidated based on the percentage of alcohol production by measuring the specific gravity (spg), while the yeast growth was analyzed using spectrophotometer. In cultivation test the result shows that banana fruit juice gave the highest alcohol production (6,89%) and pineapple fruit juice (3,88%).

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