Characteristics Of Fermented Salak Fruit Drink (Salacca Zalacca) On The Treatment Of Types And Concentration Of Yeast

Abstract

Salak is a climactic patterned fruit with a shelf life of only 10 days and a post-harvest milk rate of
30%. Therefore, to avoid damage, one way is to process it into fermented salak juice. This study used
a Group Randomized Design (RAK) with two factors. The first is the microbial type, Saccharomyces
cerevisiae ATCC9763 and the R5I3 isolates, while the second is the microbial cell concentration: 0%,
5%, 10%, and 15% (v/v). The parameters observed include reduced sugar levels, pH, total dissolved
solids (TPT), total acidity, alcohol levels, and sensory evaluation. This study aims to evaluate the
effect of yeast type and concentration on the quality of fermented salicylic sari. Research results show
that the combination of R5I3 yeast use at 10% cell concentration (v/v) results in the best quality
fermented salak cider product. Sensory evaluation shows that the product has a taste and aroma that
is judged to be between somewhat like and like, with overall acceptance also within the same range.
Characteristics of fermented salicylic sari include a reduced sugar content of 0.035–0.054, a total
dissolved solid of 3.05% Brix, a pH of 3.60–0.42, and a total acid content of 1.152%. This discovery
provides insight into the optimal type and concentration of yeast to produce high-quality fermented
salak juice. Thus, this fermented salak sari can be an attractive and economically valuable alternative
to using salak that is vulnerable to damage and has a limited shelf life.