Abstract
Ambonese arrack is one of the traditional fermented beverage product in Maluku, Indonesia. The microbiological research of this beverage that is processed using coconut sap as raw material has never been done before. The research aimed to analyze the microbial succession and chemical characteristics during fermentation of Ambonese arrack. The sample of coconut sap was taken from traditional producer in Mahia village, Ambon. The dominant microbes in the fermentation of Ambonese arrack were Pichia polymorpha and Kloeckera javanica. The highest numbers of these two microbes was obtained after 15 hours fermentation (9.6 log Cfu/mL and 9.9 Cfu/mL, respectively). The sugar content decreased from 593.3 mg/L to 474.3 mg/L, whereas ethanol content increased from 0.0018 g/L to 0.0100 g/L. The pH value decreased from 4.70 to 3.10. The research has isolated indigenous microbes in Ambonese arrack fermentation which was considered as novelty. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various beverage products, especially Ambonese arrack. The results of this research can improve the quality of this fermentation product in the future.
Highlights
Processing alcoholic beverages by fermentation is a tradition that has been going on for a long time in various parts of the world (Ohimain, 2016)
Besides being used as a drink to increase spirit for work, this drink is used in various traditional ceremonies, so that it is considered as a symbol of friendship in the life of Maluku people (Gunawan, 2019)
At the end of fermentation, the sap which has undergone fermentation was distilled using a traditional distilator into Ambonese arrack and ethanol content was measured using a Gas Chromatography-Mass Spectrophotometer (GC-MS)
Summary
Processing alcoholic beverages by fermentation is a tradition that has been going on for a long time in various parts of the world (Ohimain, 2016). One of the beverage product that is very popular in Maluku community is Ambonese arrack (locally named sopi). Ambonese arrack is product of distillation of palm sap which has been fermented for more than a day. The palm sap (locally named sageru) is the sweet, oysterwhite coloured sap collected from the immature palm spadix (inflorescence) (Sudha et al, 2019). It is a rich source of simple sugars, such as sucrose, glucose, fructose and maltose (Law et al, 2011), The saps used in processing Ambonese arrack are from coconut (Cocos nucifera L), sugar palm (Arenga pinnata Merr) or koli (Borassus sundaicus Becc). The Maluku people more often use coconut sap to make
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Biosaintifika: Journal of Biology & Biology Education
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
