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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Anak Agung Ngurah Dwi Ariesta Wijaya Putra
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Kadar Alkohol, Kadar Gula, Dan Derajat Keasaman Pada Fermentasi Minuman Kombucha Salak Bali Anak Agung Ngurah Dwi Ariesta Wijaya Putra; Ida Ayu Putu Ary Widnyani; Pande P. Elza Fitriani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i03.p02

Abstract

Indonesia as a tropical country has various types of fruit. One of the famous fruits in Indonesia is salak. Salak bali (Salacca zalacca Var. ambonensi) is one of the local varieties of salak Bali. Salak bali contains protein, carbohydrates, fat, calcium, phosphorus, iron and vitamin C. In addition, salak contains sucrose, fructose, and glucose. The sugar contained in the salak will be used for fermentation to produce new products that will increase the selling value of the salak. One of the products that can be made from salak fruit is kombucha salak drink. Kombucha is a fermented drink that has a sour and slightly sweet taste and contains alcohol. The purpose of this study was to determine the degree of acidity, alcohol content, and sugar content of the fermented kombucha salak drink. This study uses variations in fermentation time. The results showed that the longer the fermentation time, the more alcohol produced, but the lower the sugar content. In addition, the longer the fermentation also causes the resulting product to be more acidic.
Co-Authors Ida Ayu Putu Ary Widnyani Pande P. Elza Fitriani