PENGARUH BERBAGAI MEREK DRIED YEAST (Saccharomyces sp) DAN pH AWAL FERMENTASI TERHADAP KARAKTERISTIK WINE SALAK BALI

The purpose of this research was to find out the effect of different dried yeast and initial pH of fermentation on the characteristic of Bali salacca wine, and to determine the appropriate treatment to produce the best characteristic of Bali salacca wine. This research used Randomized Block Design with factorial pattern. The first factor was the kind of dried yeast brand that consisted of 3 kinds namely Lalvin, Levure and Alcotec. The second factor consisted of 5 levels of initial pH, namely 3.5; 4; 4.5; 5; and 5.5. Each treatment was done 2 times, in order to obtain 30 trial units. The data obtained was analyzed using ANOVA followed by Duncans test. Results showed that there were significant effect of treatments on the ethanol, reduction sugar, pH, and total acid content, like wise its interaction among treatments. The best treatment was the dried yeast with Alcotec brand combined with initial pH of 4, with the following final characteristics: ethanol content of 12.40%, reduction sugar of 5.87%, the acid total of 0.20%, and pH 3.5. The color was clear yellow to clear yellow slightly, the flavor was unique salacca wine to slightly uniqe salacca wine, the taste was unique salacca wine, and the over all acceptance was like to like slighly. Keywords: dried yeast brand, pH, fermentation, salacca wine