<![CDATA[Penelitian untuk meningkatkan kualitas wine salak Bali yang difermentasi dengan khamir Saccharomyces cerevisiae isolate lokal telah dilakukan. Proses untuk menghilangkan tannin dilakukan dengan perendaman salak bali dengan larutan gula 5% dan penambahan enzim rapidase. Fermentasi dilakukan selama 4 minggu dengan sistim batch dan etanol dipisahkan dengan cara sentrifugasi, dekantasi dan destilasi. Kadar etanol dianalisis menggunakan kromatografi gas dan kadar glukosa ditentukan dengan metoda Smogy-Nelson. Hasil penelitian menunjukkan bahwa wine salak yang difermentasi dengan Saccharomyces cereviciae isolat lokal memiliki karakteristik organoleptik antara lain: warna coklat muda, aroma baik dan menyengat, tekstur cair, dan rasa tetap seperti rasa buah salak, Wine yang dihasilkan lebih manis dan lebih beraroma. Kadar etanol sebesar 12,24% dan kadar glukosa 0,436 mL/g glukosa. Uji senyawa volatile wine salak Bali mengandung etanol dan 3-metil-1-butanolABSTRACTResearch to improve the quality of wine of salak bali was fermented with ragi Saccharomyces cerevisiae local isolates carried out. Process to remove the tannin was done by 5% sugar solution and the addition of rapidase enzymes. Fermentation is carried out for 4 weeks with batch systems and the ethanol is separated by centrifugation, decantation and distillation. Ethanol content was analyzed using gas chromatography and glucose levels were determined by the method Smogy-Nelson. The results showed that the bark wine fermented with Saccharomyces cereviciae local isolates have organoleptic characteristics, among others: a light brown color, good aroma and pungent, liquid texture, and taste still like the taste of fruits, Wine produced sweeter and more flavorful. Ethanol content of 12.24% and glucose levels were 0.436 mL / g of glucose. Test salak wine volatile compounds Bali containing ethanol and 3- methyl-1-butanol]]>
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