Studi Fermentasi Larutan Gula Merah Menggunakan Nira Lontar sebagai Starter dan Pengolahan Vinasse dari Destilasi Alkohol

LAKAPU, Jefrita (2020) Studi Fermentasi Larutan Gula Merah Menggunakan Nira Lontar sebagai Starter dan Pengolahan Vinasse dari Destilasi Alkohol. Undergraduate thesis, Universitas Katolik Widya Mandira Kupang.

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Abstract

Abstract: Brown sugar one of the local products of East Nusa Tenggara community produced from nira lontar. NTT people, especially local wine producers, use brown sugar as the raw material for the production of red laru, ma type of local liquor. This study aims to find out the results of fermentation of brown sugar solution that uses nira lontar as a starter, and the result of fermentation of waste ninasseusingt EM4 solution. The methods used in this study are fermentation and distillation. Research result; obtained data that the fermtented brown brown sugar solution using nira lontar (white lever) produces a solution containing bubbles of gas, aroma nof alcohol and acid. Distillation of fermented solution, is accommodated in three differen containers (A, B, and C). the solution in container A is 400 ml,l clear in color, smells of alcohol and has a pH of 3,5. The solution on container B is clear in bcolor, has a pH of 3. Solution C liquid is clear in color, has an acidic aroma and has a pH of 2,7. These distillation hailbsolution indicate that brown sugar solution fermented with white laru produce acidic products. Waste from distillation, fermented with EM4solution for 14 x 24 hours and obtained result that have the aroma of sugar and there are bubbles of gas.

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