PENGGUNAAN RAGI SACCHAROMYCES CEREVISIAE HIBRIDA LOKAL YANG DIAMOBILISASI DAN LAMA WAKTU FERMENTASI TERHADAP KUALITAS WINE YANG DIHASILKAN

I Nyoman Tika, L.P. Desy Puspaningrat

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh penggunaan ragi Saccharomyces cerevisiae hibrida lokal yang diamobilisasi dan lamanya waktu  fermentasi terhadap kualitas wine dari buah anggur lokal Singaraja.  Desain penelitian menggunakan rancangan acak kelompok (RAK) dengan dua faktorial. Faktorial pertama adalah ragi yang diamobilisasi (RA)  dan ragi yang bebas (RB). Faktorial kedua adalah, lamanya waktu fermentasi 7; 14; 21;  28 dan 35 hari. Masing-masing percobaan dilakukan perulangan 2 kali sehingga didapatkan 20 set percobaan. Variabel yang diamati adalah kadar alkohol,  mutu sensoris (aroma , citarasa dan warna), serta senyawa polyphenol. Hasil penelitian menunjukkan bahwa ragi amobilisasi menunjukkan  kadar alkohol sebesar 12,5%. Uji organoleptic dengan panelis diketahui kualitas wine dari perlakuan ragi yang diamobil dengan waktu fermentasi 21 hari, dimana cita rasa, aroma dan warna yang lebih baik dengan uji efektivitas terbaik keseluruhan  sebesar 1,37. Hasil analisis kandungan polyphenol menunjukkan beberapa senyawa yang dihasilkan Dihidro-3- Mettlinae -2- furfuranol  galloyl-hexoxide, asam ferulat, asam klorogenat, asam galat, asam kafeat, katekin, epikatekin, punikalagin α, punikalagin β, dan asam elagik. Oleh karena  itu hasil analisis data tersebut menunjukkan penggunaan ragi yang diamobilisasi berjalan dengan  fermentasi wine  secara signifikan tidak berbeda.

Keywords

wine, Sacharomyces cerevisiae Hibrida Lokal , amobil

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