IDENTIFIKASI KADAR ALKOHOL PADA PROSES PEMBUATAN TEMPOYAK

Abstract

This research aims to determine the effect of sugar, salt, acidity, temperature, pasteurization process and length of fermentation time on the alcohol content produced by tempoyak with the addition of a substrate to release liquid from the base ingredient, namely durian, this liquid contains sugar, dissolved protein, minerals and other substances that can be used as substrates by lactic acid bacteria (LAB), With this test, the standards for alcoholic food according to SNI can be determined for class A (alcohol content less than 5.00%), group B (alcohol content 5.00-20.00%) and group C (alcohol content more than 20.00%), The content of tempoyak is 15.12% water content, 27.03% ash content, 2.69% fat content, 6.37% protein content, and 48.79% carbohydrate content, The research was tested using non-probability sampling methods, and with seventy-five subjects, The distillation process separates chemicals based on the accuracy or ease of evaporation of a material, this process also influences the efficiency of the results and the quality of liquid smoke, one of which is the temperature range between 100-120°C so that the efficiency of the alcohol content produced is quite significant.