PROSES PEMBUATAN ANGGUR DARI BUAH RAMBUTAN

Abstract

Wine is alcoholic beverage produced from fermentation of grapes or Vitis vinivera. Whereas, fruit beverage is alcoholic beverage produced from fermentation of fruits other than grape such as pineapple, markisa, salak, banana, orange and etc. Fermentation in producing alcoholic beverage from fruits is a process of breaking sugar into alcohol and carbon dioxide gas resulting from enzyme activities of Saccharomyces cerevisiae yeast cell. The purpose from the research is to make fruit wine from rambutan with the volume and temperature such as independent variable and then time of fermentation, pH, and yeast addition such as dependent variable. The suggestion from the research is to known optimal condition from making wine fruit of rambutan. The research uses two kinds of variables, namely, independent variable and dependent variable. Independent variables consist of temperature and volume of fruit juice. Dependent variables consist of pH, yeast addition, and time of fermentation. Variations pH used in the research are pH 3, pH 4, and pH 5. Variations of yeast addition used in the research are 0.5 grams, 1 gram and 1.5 grams. Variations of length of fermentation time are 36 hours, 48 hours, 60 hours, 72 hours and 84 hours.