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All Journal Jurnal MIPA Jurnal Biologi Tropis Jurnal Pendidikan Ilmu Pengetahuan Alam (JP-IPA) Jurnal Pengabdian Masyarakat ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Limbu, Umbu N.
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Other

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Journal : Jurnal Pengabdian Masyarakat

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Expo Pendidikan: Pemanfaatan Aneka Buah sebagai Bahan Alternatif Fermentasi Wine Buah di Kecamatan So’a Bao, Antonia Paulina; Limbu, Umbu N.; Neta, Agusto D.P.S.
Jurnal Pengabdian Masyarakat - PIMAS Vol. 4 No. 2 (2025): Mei
Publisher : LPPM Universitas Harapan Bangsa Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35960/pimas.v4i2.1842

Abstract

Through the distribution of resources and the display of finished goods, the education expo aims to increase community and student understanding. In the So'a District, students from STIPER Flores Bajawa's Applied Biology Study Program organized an event where they displayed goods made through fermentation processing, including fruit wine. Tropical fruits such tamarillos, bananas, watermelons, oranges, and others may be found in Ngada Regency. Usually, these fruits are eaten straight away without previously being turned into food or drink items. People in the area are used to drinking alcoholic drinks including wine, beer, and moke. Other tropical fruits can be used as the foundation for wine production in addition to grapes. The purpose of this community service project is to educate the locals on how to turn tropical fruits into economically valuable wine and beverage products. In order to make wine from tamarillo, banana, watermelon, and orange, demonstration and experimental approaches were employed. Visitors to the exhibition evaluated the fruit wines based on their color, flavor, and scent. The panelists favored tamarillo wine because of its appealing dark red color, aroma of fruit and alcohol, and more delectable taste brought on by the combination of these flavors.
Co-Authors Bao, Antonia P. Bao, Antonia Paulina Goda, Karina Dhena Hamakonda, Umbu Awang Hendrik, Arnold Christian James Ngginak Meo, Monika Moi Mite, Agnes L. Neta, Agusto D.P.S. Noywuli, Nicolaus Puspita, Victoria Ayu So'o, Fransiska Taus, Igniosa Victoria Coo Lea