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Aratiles fruit (Muntingia calabura) is one of the promising commodities which could be used in alcoholic beverage production due to its high sugar content. The aratiles juice was fermented for 9 days ...using three different yeast strains at different concentration of Diammonium Hydrogen Phosphate (DAHP) (0.1% and 0.2%) and citric acid (0.3% and 0.4%). It was observed that DAHP and citric acid tends to influence the potential hydrogen (pH), the soluble solid content (SSC) and the alcohol percentage (%) of the aratiles fruit alcoholic beverage. Samples with 0.1% DAHP and 0.4% citric acid as additives showed a great performance among treatments. The sample produced from Premier Curvee with 0.1% DAHP and 0.4% citric acid gained the highest rating which has 4.2 rating using the 5-point hedonic scale during the sensory evaluation. Sensory evaluation revealed that aratiles alcoholic beverage was moderately acceptable.続きを見る
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