THE PRODUCTION OF FERMENTED BEVERAGE AS A POSTHARVEST PROCESSING ALTERNATIVE FOR MANGOES (MANGIFERA INDICA L.), BANANAS (MUSA SP.) AND PURPLE SWEET POTATOES (IPOMEA BATATAS L.)

• Main Author: Yurista, Sonia
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/52139
• Institution: Institut Teknologi Bandung

West Java is one of the regions in Indonesia that produces large numbers of fruit and tuber commodities compared to other regions. The yield of fruit and tubers has increased every year. In 2018, West Java produced 404,543 tons of mangoes, 1.13 million tons of bananas and in 2015 produced 456,176 tons of sweet potatoes (Badan Pusat Statistik, 2015, 2018). The level for these commodities consumtion is not comparable to the number of production. Indonesian population only consuming about 173 grams of fruit per day, which is smaller than the recommended RDA, 400 grams per day (BPS et all., 2017). These commodities contain a good and complete nutritional content, if consumed as recommended. They can help maintain health and help the healing process of several diseases such as diabetes, CHD, and bones. In addition, it also has antioxidant activities from several pigments, flavonoid, vitamins that are naturally contained in fruits and tubers so that they can be used to protect body from free radicals. After harvesting, these commodites will undergo physical, chemical and physiology changes so that further processing is needed. If we consider the consumption pattern of Indonesian, generally fruits and tubers will be consumed fresh or processed into chips, flour or food coloring, etc. The number of the commodites that are overproduced is not compareable to the utilization of these commodites, so that a postharvest processing is required in order for the commodites to not rot and wasted which will cause greater losses. Therefore an innovation in postharvest processing is needed. One of the postharvest processing that can be done is fermentation. Fruits and tubers can be processed into numerous fermented products such as pickles, kombucha, sider, wine in a simple and efficient method that can increase the economic value of the product. Wine is an alcoholic beverage that made with grapes that naturally or intentionally added with yeast inoculum with the ability to break down simple sugars which are then fermented and produce alcohol with an unique taste. Fruits and tubers other than grapes can also be used to make alcoholic beverage better known as cider. Cider fermentation also involes the same microbes that were used during wine production (Saccharomyces cerevisiae, Metschnikowia pulcherrima, Torulaspora delbrueckii, or with Lactobacillus acidophilus). This study aims to study and compare fermentation methods, determine the physiology of fermentation, compare the fermentation results of mango, banana and purple sweet potato. In general, the research carried out as follows, initial research on fermented drinks in the laboratory (proximate analysis of purple sweet potatoes, making growth curves for Saccharomyces cerevisiae, sweet potatoes pretreatment, fermentation of sweet potatoes), then because the research results have not been able to answer the objectives of the thesis, it is continued to literature study of mango, banana, purple sweet potato fermentation. The results showed, before entering the fermentation stage, the fruits and tuber would be pretreated depending on the characteristics of the raw materials used. The pretreatment used can be chemical, physical and enzymatic with the addition of pectinase, amylase and glucoamylase enzymes. The results of fermentation showed products with a pH range of 3.41 - 4.12, an alcohol content of 5.75 - 1.39%, total acid content of 0.6 - 3.8%, total sugar content of 2.34 - 2.76 g/L or 14,9%, total dissolved solids content of 2.25 - 5.7 °Brix and still has antioxidant activity with an acceptable taste and color of the products resemble wine fermented drink.