PENGARUH KADAR GLUKOSA PADA PEMBUATAN ANGGUR DARI NANAS (Ananas comosus) Influence Of Glucose Content In Wine Making Of Pineapple (Ananas Comosus)

Abstract

Wine is an alcoholic beverage typically made of fermented grape juice. The wine is made by fermenting grape juice using a specific type of yeast. The yeast will consume the sugar content in grapes and turning them into alcohol. Most of the traders imported fruit grapes to get it. While the pineapple is one of the crops that spread across Indonesia. This plant is easy to grow in different types of soil and climate. Every harvest season arrives, many pineapple damaged before it reaches the consumer. This damage will obviously be detrimental to farmers. This research aims to exploit the pineapple fruit into wine by fermentation with the addition of different sugars, namely 0% (w / v), 5% (w / v), 10% (w / v), 15% (w / v) , 20% (w / v). This pineapple wine making using a fermenter with Saccharomyces cereviceae additional 5% (w / v). To determine the sugar content terkandun, the authors tested the method spectrophotometer. In the experimental results it can be concluded that, the more sugar added, the higher the total sugar and acidity generated. Levels of ethanol produced can be calculated from the difference between the levels of sugar contained reduced after fermentation before fermentation, the resulting 0.6%, 0.5%, 0.3%, 2.49%, 2.69%. And characteristics of the wine panelists favored the addition of sugar to 15-20% (w / v). Keywords: grape, pineapple, sugar concentration, fermentation