Pengaruh Kadar Konsentrasi Saccharomyces cereviciae Terhadap Sifat Organoleptik Dan Sifat Kimia (Alkohol Dan Gula) Pada Brem Cair Ipomea batatas L

Udin, Johan; Nurlaelah, Ilah; Priyanto, Agus

doi:10.25134/edubiologica.v8i1.2982

Cited by 3 publications

(7 citation statements)

References 2 publications

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“…from the environment due to the absence of bacteria in baker's yeast. The composition of the brem produced from brown rice tape includes alcohol or bioethanol (C2H5OH) which is a biochemical liquid from the sugar fermentation process using a carbohydrate source with the help of microorganisms (Citraresmi et al, 2014;Febriana et al, 2018;Udin et al, 2020). Bioethanol is also referred to as one of the biofuels that is present as an alternative fuel that is more environmentally friendly and renewable.…”

Section: Discussionmentioning

confidence: 99%

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Various Comparisons of White Sticky Rice with Red Rice Toward the Volume of Brem Drink and Organoleptic Test Tape Foods

Widiyanti

Sukarta

2022

j. sains. teknologi.

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The effect of the nutritional value of red rice tape is mainly different in fiber and antioxidant content, with sticky rice tape as a new health food innovation. The purpose of this study was to make a tape food by comparing glutinous rice with brown rice to the volume of brewed brem and the organoleptic test of tape food. This study used 3 designs: an accurate experimental study for the treatment of red rice tape on the volume of brem drinks; an experimental quasi for measuring organoleptic and hedonic test scores; and a pre-experiment for the number of panelists. Collecting data from the volume of brem drinks and organoleptic and hedonic tests. Analysis of the volume of brem drinks due to treatment using ANOVA and if there is a significant difference analyzed by LSD test using post hoc test. Organoleptic and hedonic tests were performed to determine the score of each organoleptic and hedonic test by the panelists. The ANOVA analysis of the production volume of Brem drinks from the three treatments showed significant differences. The results of the LSD test showed that the variation of the ratio of glutinous rice: to brown rice 3:1 was significantly different in the 1:1 treatment and the 1:3 treatment. The treatment of the ratio of glutinous rice: brown rice 1: 1 was not significantly different from the comparison treatment of glutinous rice: brown rice 1:3. Organoleptic and hedonic tests, as well as characteristics produced from red rice tape, were evaluated by organoleptic and hedonic test scores.

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Section: Discussionmentioning

confidence: 99%

“…Brem is traditional fermented food or fermented beverage, a non-distilled ethnic alcoholic drink from Indonesia prepared from glutinous rice. Liquid brem is made from fermented mash of white glutinous rice using a dry starter (Citraresmi et al, 2014;Udin et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Various Comparisons of White Sticky Rice with Red Rice Toward the Volume of Brem Drink and Organoleptic Test Tape Foods

Widiyanti

Sukarta

2022

j. sains. teknologi.

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“…Attractive colors will invite panelists or consumers to taste the product (Winarno, 2002). Flavor is one of the factors that can determine whether a product is acceptable or not by consumers (Fibriari et al, 2012;Udin et al, 2020). Scent is one of the parameters in testing the sensory properties (organoleptic) using the sense of smell.…”

Section: Discussionmentioning

confidence: 99%

“…Gases and vapors have low viscosities, and the partition equilibrium between gas and liquid takes place rapidly. The gas phase compared to most of the liquid phase is not reactive to the stationary phase and dissolved substances (Sudarma & Parwata, 2017;Udin et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Formulation and Analysis of Alcohol Content in Pineapple Infused Arak Bali with Gas Chromatography

Ratih

Habibah

2022

IJNSE

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Gastronomic drinks are one of the local cultures that have an important role in the development of the tourism world, one of which is Arak Bali. Various products of Arak Bali infused began to be developed to enrich the flavor. One of the potential ingredients to increase scent and flavor is pineapple. This study was conducted to determine the most popular formulation and the alcohol content of Pineapple Infused Arak Bali as a new safe gastronomic drink in accordance with government regulations. The type of research used True experimental with Posttest Only Control Group Design. The sample used was pineapple infused Arak Bali that was formulated into 5 concentration variations. Furthermore, the alcohol content analysis was carried out using Gas Chromatography method. Sample F4 was selected based on organoleptic tests from 30 panelists as the most popular formula. Analysis of alcohol content showed that both samples were negative for methanol while the ethanol content in FD (34.22%) was classified as group C liquor and FU (18.08%) was classified as group B in accordance with government regulations.

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“…At the same time, liquid brem is a typical drink of the Island of the Gods produced in Lombok. Liquid Brem, or rice wine, is made from black glutinous rice and white sticky rice through the stages of fermentation using a dry starter called yeast tape [2]. Brem Bali is in great demand by tourists in Bali, most of whom come from Japan, the Netherlands, China and other European countries.…”

Section: Introductionmentioning

confidence: 99%

Development of Innovational Brem Bali Products with Probiotics through Immobilization of Durian Skin Flour as a Healthy Alcoholic Beverage

Setiarto,

Adyeni,

Anshory

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The alcohol produced from the fermentation process in the traditional Balinese brem drink is one of the obstacles. Innovation and functional studies of brem Bali products are needed to be standardized and industrialized. The Bali brem fermentation process uses a dry starter, yeast, and a dominant growing microbe, Saccharomyces cerevisiae. The alcohol content in Bali brem ranges from 3-10%. Several studies have studied the probiotics in alcoholic beverages to provide health benefits potentially. In addition, durian skin flour is claimed to be used as a probiotic immobilizer. The development of brem drink with the addition of probiotics can have a major impact on health; in addition to the benefits of brem as a fermented drink, it also provides probiotic effects for health, including helping digestion as irritable bowel syndrome, reducing digestive tract symptoms (constipation, non-pathogenic diarrhoea, and flatulence), intolerance lactose, as the body’s defence (allergies such as eczema, atopic), cariogenic, carcinogenic, mutagenic, tumours, intestinal inflammation, intestinal bacterial overgrowth, lowering blood cholesterol, and hypertension.

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Pengaruh Kadar Konsentrasi Saccharomyces cereviciae Terhadap Sifat Organoleptik Dan Sifat Kimia (Alkohol Dan Gula) Pada Brem Cair Ipomea batatas L

Cited by 3 publications

References 2 publications

Various Comparisons of White Sticky Rice with Red Rice Toward the Volume of Brem Drink and Organoleptic Test Tape Foods

Various Comparisons of White Sticky Rice with Red Rice Toward the Volume of Brem Drink and Organoleptic Test Tape Foods

Formulation and Analysis of Alcohol Content in Pineapple Infused Arak Bali with Gas Chromatography

Development of Innovational Brem Bali Products with Probiotics through Immobilization of Durian Skin Flour as a Healthy Alcoholic Beverage

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