Pengaruh Metode Ko-Inokulasi Bakteri Asam Laktat dan Yeast terhadap Karakterisasi dan Atribut Aroma Tuak

Berlian Simanjuntak; Theodora M Putri; Rachel Sinaga; Michael Sipayung

doi:10.32734/jtk.v15i2.25740

Authors

Berlian Simanjuntak Institut Teknologi Del
Theodora M Putri Institut Teknologi Del
Rachel Sinaga Institut Teknologi Del
Michael Sipayung Universitas Negeri Medan

DOI:

https://doi.org/10.32734/jtk.v15i2.25740

Keywords:

co-inoculation, aroma, tuak, organoleptic

Abstract

In previous research, the Friedman test on the aroma of tuak with the addition of suspected as Lactic Acid Bacteria (LAB), yeast, and a consortium showed no significant difference among the samples. However, tuak with suspected as LAB was preferred by the panelists. Due to the panelists inability to determine specific aromas, this study was conducted to identify the specific aroma attributes from the fermentation of palm sap. Following this, a multiple comparison test and a hedonic test were performed to determine if the coinoculation technique improves the aroma quality of tuak. The results of the descriptive test were consistent with the ANOVA test results, showing that the aroma of tuak with co-inoculation differed from tuak without co-inoculation. Tuak with co-inoculation detected the aroma like ethyl lactate, while tuak without co-inoculation had an aroma like lactic acid. In the multiple comparison test, the aroma of co-inoculated tuak was better with a moderate level of difference. The hedonic test showed that panelists preferred the aroma of co-inoculated tuak, specifically with a yeast to suspected as LAB ratio of 1:2. The alcohol levels of the tuak under these conditions were 0.94% ± 0.06 with pH 3.95 ± 0.03.

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