BAHASA INGGRIS TERAPAN

THE EFFECT OF YEAST CONCENTRATION AND FERMENTATION TIME

ON THE QUALITY OF ALCOHOLIC DRINK FROM PINEAPLE

Oleh

JEFRI YOSAFAT SINAGA 1311205035

JURUSAN TEKNOLOGI INDUSTRI PERTANIAN

FAKULTAS TEKNOLOGI PERTANIAN
UNIVERSITAS UDAYANA
2016

ABSTRACT

THE EFFECT OF YEAST CONCENTRATION AND FERMENTATION TIME

ON THE QUALITY OF ALCOHOLIC DRINK FROM PINEAPLE
The research was performed to find the effect of yeast percentage and fermentation time
on the quality of alcoholic drink from pineaple. The research have been performed using factorial
completely randomized design with two factors i.e percentage of yeast (K) : (1, 2, 3, 4, and 5%)
and fermentation time (L) : (4 , 8 , and 12 days). Parameters analysed were total soluble solid,
total acid, pH, total alcohol, organoleptic values of wine from pineaple. The results showed that
both yeast percentage and fermentation time had highly significant effect all parameters. The
interaction of yeast percentage and fermentation time had highly significant effect on pH and
total alcohol. Yeast percentage 1% and fermentation time 12 days produced the best quality of
alcoholic drink from pineaple.

Translate / Terjemahan :

ABSTRAK
PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP
MUTU MINUMAN BERALKOHOL DARI NENAS
Penelitian ini dilakukan untuk mengetahui pengaruh persentase ragi dan lama fermentasi
terhadap mutu minuman beralkohol dari nenas. Penelitian ini menggunakan metode rancangan
acak lengkap dengan dua faktor, yakni dengan persentase ragi (K) : ( 1, 2, 3, 4, dan 5%) dan
lama fermentasi (L) : (4 , 8 dan 12 hari). Parameter analisa adalah total padatan terlarut, kadar
asam mudah menguap, pH, kadar alkohol dan uji organoleptik dari anggur sari buah nenas. Hasil
penelitian menunjukkan bahwa baik persentase ragi maupun lama fermentasi memberikan
pengaruh yang berbeda sangat nyata terhadap semua parameter. Interaksi antara persentae ragi
dan lama fermentasi memberikan pengaruh nyata terhadap pH dan Kadar alkohol. Persentase
ragi 1 % dan lama fermentasi 12 hari menghasilkan mutu minuman beralkohol dari nenas yang
terbaik.

Analisis Abstrak / abstract analysis

Introduction : The writer in the preface paragraph tells about the purpose of the research,
is to find the effect of yeast percentage and fermentation time on the quality of alcoholic
drink from pineaple
Checklist: Parts of an Abstract :

Motivation
The goal of this research is to find the effect of yeast percentage and fermentation

time on the quality of alcoholic drink from pineaple.

Problem Statement
The problem in the abstract is to know, what is the effect of yeast concentration

and fermentation time on the quality of alcoholic drink from pineapple.

Approach
The writer using factorial completely randomized design with two factors i.e
percentage of yeast (K) : (1, 2, 3, 4, and 5%) and fermentation time (L) : (4 , 8 ,
and 12 days). Parameters analysed were total soluble solid, total acid, pH, total

alcohol, organoleptic values of wine from pineaple

Outcome
The results showed that both yeast percentage and fermentation time had highly
significant effect all parameters. The interaction of yeast percentage and
fermentation time had highly significant effect on pH and total alcohol. Yeast
percentage 1% and fermentation time 12 days produced the best quality of
alcoholic drink from pineaple.