THE EFFECT OF AGEING ON THE PHYSICOCHEMICAL, MICROBIOLOGY, AND SENSORY CHARACTERSTICS OF CLOVE (Syzygium aromaticum L.) FLAVOURED TUAK

SETIABUDI, ANDREAS (2018) THE EFFECT OF AGEING ON THE PHYSICOCHEMICAL, MICROBIOLOGY, AND SENSORY CHARACTERSTICS OF CLOVE (Syzygium aromaticum L.) FLAVOURED TUAK. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Nira is produced by sapping palm tree. Generally, nira is used as a drink or used as a material for palm sugar. Nira is fermented into Tuak, a fermented drink from Indonesia. Saccharomyces cerevisiae usually used to help tuak fermentation. Ageing is done to increase the quality of the fermented drink. Ageing process with the addition of herb could improve the taste, aroma, and variation of tuak. Clove (Syzygium aromaticum L.) is an endemic herb from Indonesia with a unique aroma. The active compound in cloves has antioxidant and antimicrobe characteristics. Antioxidant characteristics from cloves also give added value to tuak. To ensure the quality and safety, changes in clove flavored tuak's physicochemical, microbiology, and organoleptic characteristics during the ageing process need to be analyzed. Color, turbidity, sugar content, ph, total volatile acid, SO2 content, ethanol content, methanol content, and antioxidant activity are the physicochemical characteristics analyzed. Microbiology characteristics are analyzed using total plate count using MEA and MRS-A media and gram staining. Organoleptic characteristic analyzed by hedonic ranking sensory analysis by 35 untrained panelists on taste, color, aroma aftertaste, and overall attributes. Data generated during research is analyzed using SPSS for windows version 20.0 using Two Way ANOVA test with Duncan post-hoc test with 95% reliability. Sensory analysis is analyzed using k-related sample and LSD non parametric test. During 2 month of ageing process, the value of turbidity, sugar content, pH, antioxidant activity, total volatile acid, and ethanol content increased. SO2 content decreased during ageing. No methanol content detected. The result from physicochemical analysis shows that clove flavoured tuak satisfied the standard determined by SNI. During the ageing process, the microorganism population has decreased. According to organoleptic analysis, clove-flavored tuak fermented using Saccharomyces cerevisiae is more preferable. Ageing time of 1 month also yields more preferable tuak.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology > Microbiology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 19 Nov 2018 06:02
Last Modified: 19 Nov 2018 06:02
URI: http://repository.unika.ac.id/id/eprint/17389

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