Pengaruh Konsentrasi Starter dan Gula terhadap Karakteristik Wine Salak

The objective of this research was to determine the optimal concentration of the starter and adding sugar to obtain the best characteristics of salacca wine. This study uses a factorial randomized block design with two factors pattern. The concentrations of the starter as the first factors are: 5, 10 and 15% (v/v) and the second factor was the addition of sugar, namely: 10, 15, 20 and 25% (w/v). The results showed that the concentration of starter and added sugars affected the characteristics of the salacca wine. At higher concentrations of sugar can get higher alcohol content too, since there are more substrates are utilized by yeast to produce alcohol. Salacca wine with the best characteristics obtained from treatment combination of starter concentration of 15% (v/v) and added sugars 25% (w/v), with the highest alcohol content of 12.25% and also has the best value of effectiveness test was equal to 1.33.