INDRIANA K., JOSEPHINE (2018) EFFECT OF AGEINGONPHYSICOCHEMICAL, MICROBIOLOGY, AND ORGANOLEPTIC CHARACTERISTICS OFTUAK WITH SECANG WOOD FLAVOUR(Caesalpinia sappan L.). Other thesis, Unika Soegijapranata Semarang.
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Abstract
Tuak is an fermented drink originated from Indonesia which is made from coconut water, aren water and also from lead extracted from borassus the one called as “nira”. Although the production of borassus “nira” in Indonesia is abundant the utilization of the product is not properly maximized. Borassus “nira” often used as an beverage when there are important event to be held or as an main ingredients of palm sugarmaking. Local people didn’t know the benefit and the potency of these local palm product. As for potential, Siwalan processed “nira” could be processed further to be produced as an spirit with the help of Indonesian spices addition. One of the spices is secang wood (Caesalpinia sappan L.), has high antioxidant and also can be natural dye. “Nira” fermentated spontaneously and with Saccharomyces cerevisiae (SIHA) inoculum added in order to turned the mentioned “nira” unto tuak. After fermentation process “nira” turn into tuak, consequently secang wood are added into the mix and this signified the beginning of the ageing process. During the ageing process a change of physicochemical, microbiological and sensory characteristics would occur, therefore every reactions needs to be analyzed to ensure the quality and safety of the tuak. Physicochemical analysis that conducted was colour, pH, turbidity, sugar content, total volatile acid, total SO2, antioxidant activity, ethanol and methanol. Microbiological analysis which included total plate count and gram staining using MEA and MRS A media. As an Sensory analyzes included taste, colour, aroma, aftertaste and overall concluded by selected 30 panellists. The results of physicochemical, microbiological and organoleptic analyzes were then analyzed using SPSS for windows version 20.0 software. During research the data shows the value of turbidity and lightness resulted in significant increase during first month`s ageing and then significantly decreased during the second month. 2 month`s of tuak ageing process also increasing antioxidant activity, enthanol and total volatile acid. The highest ethanol content is 7.30% and its methanol content is undetected. The criteria of these results still fulfill the existing standards. The sugar content, pH, total SO2 was increased during the first month and then decreased at 2 months. Ageing also cause increased in turbidity dan lightness value. At 2 months ageing progress the number of yeast colonies Saccharomyces Cerevisiae and acid bacteria are decreased. During the sensory test, tuak Secang with the addition of yeast with 1 month of ageing time are amongst the favourites of the majority of panellist. The addition of secang wood brought antioxidant value of tuak increased over ageing time.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 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 06:04 |
| Last Modified: | 11 Feb 2021 04:19 |
| URI: | http://repository.unika.ac.id/id/eprint/17392 |
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