<![CDATA[Salak is a climactic patterned fruit with a shelf life of only 10 days and a post-harvest milk rate of30%. Therefore, to avoid damage, one way is to process it into fermented salak juice. This study useda Group Randomized Design (RAK) with two factors. The first is the microbial type, Saccharomycescerevisiae ATCC9763 and the R5I3 isolates, while the second is the microbial cell concentration: 0%,5%, 10%, and 15% (v/v). The parameters observed include reduced sugar levels, pH, total dissolvedsolids (TPT), total acidity, alcohol levels, and sensory evaluation. This study aims to evaluate theeffect of yeast type and concentration on the quality of fermented salicylic sari. Research results showthat the combination of R5I3 yeast use at 10% cell concentration (v/v) results in the best qualityfermented salak cider product. Sensory evaluation shows that the product has a taste and aroma thatis judged to be between somewhat like and like, with overall acceptance also within the same range.Characteristics of fermented salicylic sari include a reduced sugar content of 0.035–0.054, a totaldissolved solid of 3.05% Brix, a pH of 3.60–0.42, and a total acid content of 1.152%. This discoveryprovides insight into the optimal type and concentration of yeast to produce high-quality fermentedsalak juice. Thus, this fermented salak sari can be an attractive and economically valuable alternativeto using salak that is vulnerable to damage and has a limited shelf life.]]>
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