| dc.description.abstract | The Effect Of Acidity And Concentration Of Yeast
On Quality Of Alcoholic Drink From Soursop. Supervised by SENTOSA
GINTING and ISMED SUHAIDI.
The aim of this research was to know the effect of acidity and yeast
cencentration on quality of alcoholic drink from soursop. This research have been
performed using factorial Completely Randomized Design with two factors i.e:
acidity (P) : (3, 4, 5 and 6) and yeast concentration (K) : (2%, 3%, 4% dan 5%).
Parameters analysed were total soluble solid, total volatyle acid, pH, total
alcohol, organoleptic values of color, flavour and taste.
The results showed that acidity had highly significant effect on all
parameters except on color, flavour and taste. Yeast concentration had highly
significant effect on all parameters. Interaction of acidity and yeast concentration
had highly significant on total alcohol, had significantly effect on total soluble
solid, pH and were not significantly effect the color, flavour and taste. Acidity of 4
and yeast concentration of 5% gave the best quality of alcoholic drink from
soursop. | en_US |
