Characteristics of Fruit Wine from Several Types of Banana with Various Types of Yeast

DOI

10.2991/978-94-6463-274-3_6How to use a DOI?

Keywords

banana; fermentation; wine; yeast

Abstract

Banana is a fruit that is ranked the highest of production in Indonesia with complete nutritional value. However, they can undergo rapid deterioration in quality with a relatively short shelf life. Fermentation is considered as an interesting and simple method of reducing post-harvest loss of highly perishable fruits such as banana. One of the products obtained from juice fermentation is fruit wine. The objective of this research are to produce wine using various types of bananas, types of yeasts, and fermentation periods. This banana wine is made from “ambon lumut banana”, “raja bulu banana”, and “mas banana” with yeast Saccharomyces cerevisiae, Saccharomyces bayanus, and ratio Saccharomyces cerevisiae : Saccharomyces bayanus (1:1), and fermentation time of 7, 9, 11, 13, and 15 days. The total soluble solid, pH, alcohol content, clarity, lightness, and color are analyzed for each treatment along with organoleptic test which consists of scoring and hedonic test. The best quality banana wine from this research is wine made from “pisang mas” with Saccharomyces cerevisiae yeast that has been fermented for 13 days. The banana wine has a total soluble solid of 13.25°Brix, pH of 3.21, total titratable acidity of 0.78%, an alcohol content of 8.03%, clarity of 88.23%, yellow in color with a °Hue of 122.30, total flavonoids of 7.46 μg QE/mL, total phenolic of 56.17μg GAE/mL, IC₅₀ of 27.9%, and favored by panelists.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Melanie Cornelia
AU  - Vanessa
AU  - Titri S. Mastuti
AU  - Reynaldi Kurniawan
PY  - 2023
DA  - 2023/10/27
TI  - Characteristics of Fruit Wine from Several Types of Banana with Various Types of Yeast
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 71
EP  - 84
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_6
DO  - 10.2991/978-94-6463-274-3_6
ID  - Cornelia2023
ER  -