Pengaruh Konsentrasi Ragi dan Lama Fermentasi terhadap Mutu Minuman Beralkohol dari Nenas (Ananas sativus)

Abstract

The research was performed to find the effect of yeast percentage and fermentation time on the quality of alcoholic drink from pineaple. The research have been performed using factorial completely randomized design with two factors i.e percentage of yeast (K) : (1, 2, 3, 4, and 5%) and fermentation time (L) : (4 , 8 , and 12 days). Parameters analysed were total soluble solid, total acid, pH, total alcohol, organoleptic values of wine from pineaple. The results showed that both yeast percentage and fermentation time had highly significant effect all parameters.. The interaction of yeast percentage and fermentation time had highly significant effect on pH and total alcohol. Yeast percentage 1% and fermentation time 12 days produced the best quality of alcoholic drink from pineaple.