Fruit Wine Characteristics with Variety of Banana Type along with Banana and Water Ratio

Abstract

Banana is a fruit that can be used as a source of energy and vitamin content. However, bananas have a fast rate of damage and are easy to change after being harvested. Producing banana wine by fermentation may help to lower crop loss. This research aims to make a banana wine with various types of bananas along with banana and water ratios. Banana wines made of yellow Kepok banana (Musa acuminata x Musa balbisiana) and Mas banana (Musa acuminata Colla) were produced using a variety ratio of bananas and water of 1:2, 1:3, and 1:4. Total soluble solids, pH value, total titratable acidity, alcohol content, clarity, lightness, and color were then analyzed along with the organoleptic test which consist of scoring and hedonic test. The best banana wine was made from yellow Kepok banana with a ratio of bananas and water of 1:3. It has a pH value of 3,29±0,05, a total soluble solid of 9,26±0,05 °Brix, a total titratable acidity of 0,80±0,04%, alcohol content of 10,03±0,00%, a clarity of 90,08±0,43%, has a bright color of 53,64±0,70, and yellow color with a °Hue value of 119,01±7,76. Based on the scoring test, the best wine has a higher scoring value on the taste of the wine and a higher aroma of alcohol. On the hedonic taste, the best wine has a preferred hedonic color value and there is no difference in preference for alcohol aroma and wine taste.