SIFAT SENSORIS PRODUK PALM WINE YANG DIFERMENTASI OLEH ISOLAT SACCHAROMYCES SP DENGAN PENAMBAHAN AKAR CABAI JAWA (PIPER RETROFRACTUM) DAN CEGUK (QUISQUALIS INDICA) SERTA KULIT POHON MENTING (MUNTINGIA CALABURA)

Abstract

The utilization of a palm tree sap as a traditional alcoholic beverage (palm wine) is very common. Palm wine is produced through natural fermentation which is mainly consumed in tropical areas. In Alor District (East Nusa Tenggara), this wine is produced by using additional ingredients such as root gulp (Quisqualis indica/A), chili Java (Piper retrofractum/B) and bark menting (Muntingia calabura/C). This study aimed to determine the sensory properties of palm wine which is fermented by Saccharomyces sp using a variety of additional supplementary materials mentioned above. The fermentation used randomized design with additional inggredients in the ratio 1:1 with 5%AB, 7.5%AB, 5%AC, 7.5%AC, 5%BC, 7.5%BC for four days in a batch culture system. The sensory properties determination of palm wine was conducted on day four after fermentation. The testing of sensory properties consisting of taste, aroma, color and preference levels using hedonic test for 25 panelists. The results showed that palm wine produced with gulp root and Menting tree bark by 7.5% and 5% had a better flavor and the most preferred.