Development of Local Banana-Based Wine Products Reviewed in Terms of Sugar Content and Dilution
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Banana wine has high nutritional content and relatively high antioxidant levels. This
study aims to test and analyze sugar concentration and the effect of optimal dilution to
obtain banana wine with good characteristics and by SNI standards. The method used to
achieve the objectives is the sugar content in the fermentation media and the amount of
fermentation media dilution. In this study, several sugar levels were tested (10%, 15%,
20%, and 25%) and diluted fermentation media (1:3, 1:4, and 1:5). The data obtained
were then analyzed using one-way ANOVA. Based on the results of objective
observations of the banana wine produced, treatment with 20% sugar content produced
the best banana wine with the characteristics of total sugar 10.66%, alcohol content
8.03%, total acid 0.26%, acidity level (pH) 2.37, and total microbes 1.4 x 101 CFU/g,
with the highest panelist assessment and typical odor and taste. Subjective research
results with organoleptic tests showed that the treatment of sugar content and dilution
amount did not change the color and aroma of banana wine. The highest wine taste
assessment was obtained in treating 20% sugar at a dilution of 1:4, which was 5.67
(somewhat like it). The highest overall wine acceptance assessment was obtained in the
treatment of 20% sugar at a dilution of 1:4, which was 5.73 (somewhat like it). The
methanol content test results were <0.0036% so in making banana wine from local
bananas, it is recommended to use 20% sugar with a dilution of 1:4 fermentation media.
Contribution to Sustainable Development Goals (SDGs):
SDG 2 – Zero Hunger
SDG 3 – Good Health and Well-being
|SDG 8 – Decent Work and Economic Growth
SDG 9 – Industry, Innovation and Infrastructure
SDG 12 – Responsible Consumption and Production
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