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All Journal Jurnal Biologi Tropis
Monika M. Meo
Sekolah Tinggi Pertanian Flores Bajawa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Sensory Profile of Fruit Wine Made from Local Commodities: A Case Study on Tomato, Amberella, Pomelo, Tamarillo, and Cocoa Wine Antonia P. Bao; Umbu N. Limbu; Monika M. Meo
Jurnal Biologi Tropis Vol. 26 No. 3 (2026): Juli - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i3.12540

Abstract

Traditionally, wine is produced using grapes as the raw material because their sugar content and natural acidity are very ideal for yeast growth. However, dependence on grapes limits the utilisation of other horticultural potentials, especially in tropical regions rich in local fruit diversity. Diversification of raw materials through the production of fruit wine becomes a strategic alternative to increase the economic value of local commodities while also reducing post-harvest losses. Ngada Regency has a variety of tropical fruits that can be utilised as a strategic alternative for making fruit wine while also increasing the market value of the fruits. The objective of this research is to evaluate and map the sensory profile, including clarity, colour, aroma, and taste, of fruit wine made from five local commodities (tomato, ambarella, pomelo, tamarillo, and cocoa). The method used is an experiment with a Completely Randomised Design research design consisting of 5 fruit type treatments and 4 replications for each treatment. The stages include the preparation of fruit filtrate, fermentation of fruit wine for 14 days, and sensory profile (organoleptic) testing involving 30 untrained panellists. Data were analysed using the One-Way Anova test. The research results show that out of the five types of fruit wines, tomato wine has a very clear level of clarity, with a golden yellow colour, a characteristic tomato and alcohol aroma, and a taste of alcohol with a slight sweetness. The Anova test indicates a significant difference in the sensory profiles of wines from various local fruits.
Analysis the Quality of Biofertilizers Made from Local Biomass with Variations of Microbial Bioactivators to Support Ngada Regency Organic Agriculture Antonia P. Bao; Umbu N. Limbu; Monika M. Meo; Silverius Betu
Jurnal Biologi Tropis Vol. 26 No. 3 (2026): Juli - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i3.12552

Abstract

In line with Ngada Regency long-term plan to achieve eco-friendly farming/ go organic, the demand for high-quality organic inputs continues to increase. However, that areas still face limitations in the supply of organic fertilizers and the high prices of chemical fertilizers, which hinder the optimization of crop yields. The agricultural, rice milling, local wood processing industries and farm produce abundant biomass like green leaves, dry leaves, rice husks, sawdust, and manure which have not yet been optimally utilized. In fact, the combination of that biomass has a complex nutrient that is potential as a biofertilizer to restore soil fertility. However, lignin and cellulose wood materials such as sawdust and rice husks require a long natural decomposition time, so fermentation technology using microbial bioactivator agents is needed to accelerate the breakdown of these organic materials. The purpose is to analyze the characteristics of the fermentation process on a mixture of the biomass using different types of microbial bioactivators, namely decomposer microbes, local microorganisms from rice soaking, and soil microbes from bamboo roots. The research used fermentation method with a Completely Randomized Design research design and physical quality include temperature, pH, color, aroma, and biofertilizer texture. The results show that all bioactivators successfully decomposed the local biomass mixture within 35 days. The treatment using bamboo root soil microbes showed the best physical quality results with the fastest temperature stability, ideal neutral pH (7.2), dark black humus color, fresh soil aroma, and the finest and crumbliest fertilizer texture.
Co-Authors Antonia P. Bao Silverius Betu