“CARICA” (Carica pubescens Lenne & K. Koch) SPARKLING FRUIT WINE BASED ON PHYSICOCHEMICAL, MICROBIOLOGY AND SENSORY CHARACTERISTICS

NUGROHO, STELLA AUBERTA (2018) “CARICA” (Carica pubescens Lenne & K. Koch) SPARKLING FRUIT WINE BASED ON PHYSICOCHEMICAL, MICROBIOLOGY AND SENSORY CHARACTERISTICS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Carica (Carica pubescens Lenne & K. Koch), or mountain papaya is a species of papaya cultivated on up land of Dieng, Central Java. Carica has a unique taste and aroma. Furthermore, phenolic compounds in carica function as an antioxidant. A high content of papain enzyme is found in carica, which made processing it a requirement before consumption. Pickles and syrups are the examples of the most often found processed carica products. Carica fruit wine is made as a new variation of carica processed product and to increase carica’s functional value as a fruit that is rich of antioxidant. Sparkling fruit wine is fruit wine which contain dissolved carbon dioxide. The main characteristic of sparkling fruit wine is effervescence characteristic. The carica sparkling fruit wine making process is started by making carica fruit wine. Carica fruit wine was made by fermenting carica juice using Saccharomyces cerevisiae yeast. After a week of fermentation, carica fruit wine was aged for 1 month. The aged carica fruit wine then injected by CO2 to produce carica sparkling fruit wine. Physicochemical, microbiology and sensory characteristics of carica sparkling fruit wine and carica fruit wine were analyzed. Physicochemical analysis done were color, turbidity, pH, sugar content, total volatile acid, total SO2, total tannin, antioxidant activity, ethanol content, and methanol content. Microbiology analysis done were total plate count using MEA and MRS-A media, and gram staining colony grew on MRS-A media. Sensory analysis done was paired preference test by 30 untrained panelists. Sensory attributes analyzed were color, aroma, taste, sweetness, aftertaste, effervescence, and overall. Acquired data from physicochemical analysis were analyzed using paired sample T-test by SPSS for windows. Data acquired from sensory analysis were analyzed using binomial non-parametric test by SPSS for windows. It is known from statistic analysis that carica sparkling fruit wine has lower turbidity, pH, sugar content and total SO2 level compared to carica fruit wine. Carica sparkling fruit wine has 17.69 % ethanol content, whereas no methanol was detected. The Microbiological analysis shows the microorganisms grew in carica sparkling fruit wine were Saccharomyces cerevisiae and lactic acid bacteria. Saccharomyces cerevisiae inside carica sparkling wine undergoes mechanical agitation. Based on the sensory analysis, panelists prefers carica sparkling fruit wine with effervescence being the differing characteristic from carica fruit wine.

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: 16 Apr 2019 09:56
Last Modified: 16 Apr 2019 09:56
URI: http://repository.unika.ac.id/id/eprint/18888

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