The Effect of Processing Method and Ratio of Water Extraction To The Characteristics of Purple Yam (DioscoreaAlata )Wine

Duniaji, A.S; N.N Puspawati; D.G Mayun Permana. dan Ferko

Duniaji, A.S
N.N Puspawati
D.G Mayun Permana. dan Ferko

Keywords: Purple Yams, Processing method, Ratio, Wine

Abstract

Wine obtained from the fermentation of alcohol by the yeast Saccharomyces cerevisiae
to the sugars and belong to the class B liquor with the alcohol content of 5-20% v / v. This study
was aims to determine the effect of processing method and ratio of water extraction to the
characteristics of wine Purple Yam.
The study used a completely randomized design (CRD) with factorial pattern consisting
of two factors, namely the processing method (P) and the ratio of purple yam with water (A).
Treatment processing method (P) as the first factor, consists of two levels: P0 = Fresh purple
yam, P1 = Dried purple yam, as the second factor is the ratio of purple yam: water (A), which
consists of three levels: A0 = ratio purple yam: water (1: 1), A1 = ratio purple yam: water (1:
1.5), A2 = ratio purple yam: water (1: 2). The results of research showed that processing
methods with dried Purple Yam and water (1: 1) gives the best results with a total of acetic acid
0.22% w / v, pH 3.72, TSS 11.30% brix, ethanol 11.73% v / v and total yeasts 31.67 cfu/ml, and
according to the Indonesian National Standard (SNI 01-4018-1996) the characteristics of the
wine produced cassava purple preferred by the panelists that color is purple and preferably
panelists (3.30), distinctive aroma Purple Yam (4, 45), flavor Purple Yam (3.90) and overall
acceptance panelists preferred

Author Biographies

Duniaji, A.S

Department of Food Science and Technology, Faculty of Agricultural Technology Udayana
University.

N.N Puspawati

Department of Food Science and Technology, Faculty of Agricultural Technology Udayana
University

D.G Mayun Permana. dan Ferko

Department of Food Science and Technology, Faculty of Agricultural Technology Udayana
University.

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