FERMENTASI ANGGUR (WINE) DARI MANGGA KUWINI (MANGIFERA ODORATA) MENGGUNAKAN SACCHAROMYCES CEREVISIAE

  • Margaretha Maria Stephanie Fakultas Teknobiologi Universitas Surabaya
  • Tjandra Pantjajani Fakultas Teknobiologi Universitas Surabaya
  • Mangihot Tua Goeltom Fakultas Teknobiologi Universitas Surabaya
Abstract Views: 3043 times
PDF - FULL TEXT Downloads: 3038 times
Keywords: Kuwini mango, wine, fermentation

Abstract

Kuwini mango (Mangifera odorata) is a fruit that has a fibrous fruit flesh and flavorful seared so far underutilized. Wine mango Kuwini is one way to increase the economic value and utilization of mango Kuwini, as well as increasing the diversity of food products. In this study Kuwini mango meat processed into juice mango mangoes Kuwini by comparison Kuwini: water 1:2. Granulated sugar is added to the variation of 0%, 5%, 15% and 25%. The results showed that the addition of sugar at the beginning of the fermentation of wine can increase the levels of ethanol in wine Kuwini mango, mango wine Kuwini thus meet the Indonesian National Standard (SNI). Wine mango Kuwini with a difference of optimum increase in the ethanol content is the addition of sugar as much as 15%, with an increase in ethanol content of 8.47%. It also observed changes in total sugar, reducing sugar, total acid tertitrasi (TAT), pH, ethanol and Saccharomyces cerevisiae cell count before and after fermentation. The test results of microbial contaminants Salmonella sp. and coliforms were negative, and a test of the total number of bacterial contaminants are below the maximum contaminant limit (<1 × 102). The test results hedonic / A indicates that the mango wine Kuwini with the addition of 25% sugar has the highest preference level compared with mango wine Kuwini with the addition of sugar 0%, 5% and 15%.

Downloads

Download data is not yet available.

References

Ariyanto, H., Hida yatulloh, F., dan Murwono, J. 2013. Peng aruh Penambahan Gula Terhadap Produktivitas Alkohol Dalam Pembuatan Wine Berbahan Apel Buang (Reject) Dengan Menggunakan Nopkor MZ .11. Jurnal Teknologi Kimia dan Industri, Vol. 2, No. 4, 226-232.

Arroyo-Lopez, F.N., Orlic, S., Querol, A., and Barrio, E. 2009. E ffect of Temperature, pH, and S ugar Concentration on The Growth Param eter of Saccharomyces cerevisiae, S. kudriavzevvi and Interspecific Hybrid. International Journal of Food Microbiology 131: 120-127.

Attri, B. 2009. Eff ect of Initial Sugar Concentration on The Phs yco-Chemical Characteristics and Sensory Qualities of Cashew Apple Wine. Natural Product Radiance 8(4): 374-379.

Azizah, N., Al-B aarri, A.N., dan Mul yani, S. 2012. Peng aruh Lama Fermentasi Terhadap Kadar Alkohol, pH, dan Produksi Ga s pada Proses Fermentasi Bioetanol dari Whey dengan Substitusi Kulit Na nas. Jurnal aplikasi Teknologi Pangan Vol. 1 (2):72-77.

D’Amato, D., Corbo, M. R, Del Nobile, M. A., and Sinigaglia, M. 2006. Effect of Temperature, Ammonium, and Glucose Concentrations on Yeast Growt in a Model Wine System. International Journal of Food Science & Technology 41, 1152-1157.

Feldmann, Horst. 2010. Yeast: Molecular and Cell Biology. New Jersey: Willey- Blackwell.

Goulart, A.J., Dos Santos, A.F., Tavano, O.L., Vinueza, J.C., Contiero, J ., and Monti, R. 2013. Gluco se and Fructose Production b y Saccharomyces cerevisiae Invertase Immobilized on MANAE-Agarose Support. Journal of Basiz and Applied Pharmaceutical Sciences, Vol. 34 (2):169-175.

Harris, D.C. 2000. Quantitative Chemical Analysis 8th Edition. New York: W. H. Freeman.

Held, P. 2010. Monitoring Growth of Beer Brewing Strain of Saccharomyces cerevisiae. http://www.biotek.com/assets/tech_resources/SynergyH1_Yeast_Growth_A pp_Note.pdf pada 15 desember 2016.

Jackson, Ronald. S. 2008. Wine Science: Principle and Application Third Edition.
London: Academic Press.

Kulkarni, J.H., Harmail Singh & Chandha. (1980). Preliminary screening of mango varieties for wine making. Journal of Food Science and Technology 17, 218.

Nowak, J. 2000. Ethanol Yield and Productivity of Zymomonasmobilis in Various Fermentation Methods. Electronic Journal of Polish Agricultural Universities, Vol. 3, No. 2, Seri Food Science and Technology.

Pelczar, Michel J . Jr dan Chan, E.C. S. 2006. D asar-dasar Mikrobiologi Jilid 1.
Penerjemah: Ratna Sri H, dkk. Jakarta: UI Press.

Pepper, Ian L., Gerba, Charles P., Gentry, Terry J., and Maie r, Ratna M. 2011.
Environmental Microbiology. Massachusetts: Academic Press.

Reddy, L.V.A and Reddy, O.V.S. (2005).Production and characterization of wine from mango fruit (Mangifera indica L). World J. Microbiol. Biotechnol. 21, 1345-1350.

Reddy, L.V.A and Reddy, O.V.S. (2009).Production, optimization and characterization of wine from mango fruit (Mangifera indica Linn). Nature Product Radiance. 8, 426-435.

Ristiati, N.P. 2015. Pengantar Mikrobiologi Umum. Bali: Udayana University Press.

Robinson K. (1994). The Oxford Companion to Wine. Oxford University Press, London.

Rochani, A., Yuniningsih, S., dan Ma’sum, Z . 2015. Pengaruh Konsentrasi Gula Larutan Molases Terhadap Kadar Etanol Pada Proses Fermentasi. Reka Buana Vol 1 No 1: 43-48.

Setyohadi. 2006. Proses Mikrobiologi Pangan (Proses Kerusakan dan Pengolahan). Medan: USU Press.

Shofiyanto, M.E. (2008). Hidrolisis Tongkol Jagung oleh Bakteri Selulolitik untuk Produksi Bioetanol dalam Kultur Campuran. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.

Soesanto, L.A., Indrani, H.C & F enny, K.D. (2013). Perancangan Interior Hatten Wines Gallery di Bali. JURNAL INTRA 1, 1-5.

Sreeramulu, G., Zhu, Y, and Knol, W . 2000. Kombucha F ermentation and Its Microbial Activity. Journal Agriculture Food Chemistry.

Standarisasi Nasional Indonesia.2009. SNI 01-7388-2009.Batas Maksimum Cemaran Mikroba Dalam Pangan. Badan Standarisasi Nasional ( BSN), Jakarta.
Published
2018-03-01
Issue
Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Section
Bidang Teknobiologi (TB)

Creative Commons License

  • Articles published in CALYPTRA are licensed under a Creative Commons Attribution-ShareAlike 4.0 International license. You are free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided you give appropriate credit to the original author(s) and the journal, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
  • Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to CALYPTRA to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
  • By publishing in CALYPTRA, authors grant any third party the right to use their article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.