Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast
This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2023-12-01
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| Series: | Jurnal Gizi dan Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jgizipangan/article/view/52748 |
| _version_ | 1797371357877501952 |
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| author | Edwin Hadrian Desak Putu Ariska Pradnya Dewi Adinda Kurnia Citragumilang Patricia Agustina Manan Sandrina Sandrina |
| author_facet | Edwin Hadrian Desak Putu Ariska Pradnya Dewi Adinda Kurnia Citragumilang Patricia Agustina Manan Sandrina Sandrina |
| author_sort | Edwin Hadrian |
| collection | DOAJ |
| description | This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.
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| first_indexed | 2024-03-08T18:18:38Z |
| format | Article |
| id | doaj.art-7b90919921de4a2e9ffcccc4915ca320 |
| institution | Directory Open Access Journal |
| issn | 1978-1059 2407-0920 |
| language | English |
| last_indexed | 2024-03-08T18:18:38Z |
| publishDate | 2023-12-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Gizi dan Pangan |
| spelling | doaj.art-7b90919921de4a2e9ffcccc4915ca3202023-12-31T06:29:16ZengBogor Agricultural UniversityJurnal Gizi dan Pangan1978-10592407-09202023-12-0118Supp.110.25182/jgp.2023.18.Supp.1.58-60Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae YeastEdwin Hadrian0Desak Putu Ariska Pradnya Dewi1Adinda Kurnia Citragumilang2Patricia Agustina Manan3Sandrina Sandrina4Department of Faculty of Food Science and Nutrition, Indonesian International Institute for Life Sciences, Jakarta 13210, IndonesiaDepartment of Faculty of Food Technology, Indonesian International Institute for Life Sciences, Jakarta 13210, IndonesiaDepartment of Faculty of Food Technology, Indonesian International Institute for Life Sciences, Jakarta 13210, IndonesiaDepartment of Faculty of Food Technology, Indonesian International Institute for Life Sciences, Jakarta 13210, IndonesiaDepartment of Faculty of Food Technology, Indonesian International Institute for Life Sciences, Jakarta 13210, IndonesiaThis study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile. https://journal.ipb.ac.id/index.php/jgizipangan/article/view/52748black sapotegas chromatographyphysicochemical analysiswine |
| spellingShingle | Edwin Hadrian Desak Putu Ariska Pradnya Dewi Adinda Kurnia Citragumilang Patricia Agustina Manan Sandrina Sandrina Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast Jurnal Gizi dan Pangan black sapote gas chromatography physicochemical analysis wine |
| title | Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast |
| title_full | Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast |
| title_fullStr | Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast |
| title_full_unstemmed | Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast |
| title_short | Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast |
| title_sort | analysis of physicochemical properties and volatile compound of black sapote wine produced with saccharomyces cerevisiae yeast |
| topic | black sapote gas chromatography physicochemical analysis wine |
| url | https://journal.ipb.ac.id/index.php/jgizipangan/article/view/52748 |
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