Pengaruh Derajat Keasaman dan Konsentrasi Ragi terhadap Mutu Minuman Beralkohol dari Sirsak

Abstract

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.