KARAKTERISTIK WINE SALAK PADA BERBAGAI JENIS DAN KONSENTRASI BAHAN PENJERNIH

This study aimed to determine the effect of type and concentration of the fining agent on the characteristic of zalacca wine, as well as to determine the type and concentration of the fining agent that can produce the best characteristic of zalacca wine. This research used Randomized Block Design factorial with the addition of fining agent as the first factor: bentonite, chitosan and gelatin. The concentration of fining agent as a second factor: 0.5 ppm; 1.0 ppm, 1.5 ppm, 2.0 ppm, and 2.5 ppm. Treatments are grouped into 3 groups based on the time of fining process in order to obtain 45 units of the experiment. Data were analyzed with analysis of variance, and if there are effects, then followed by Duncan test. The results showed that the addition of chitosan fining material with a concentration of 1.5 ppm was obtained the best level of clarity that 0,010 A, resulting in a characteristic of zalacca wine with an alcohol content of 12.54%, pH 4.2, and total dissolved solids 7.5 mg.L-1. Flavor, taste and overall acceptance of zalacca wine clarified with chitosan (1.5 ppm) were liked by the panelists