Pengaruh Jenis Salak (Salacca edulis R.) dan Konsentrasi Gula Terhadap Karakteristik Wine

Wine was a fermented drink made of grapes extract. However, wine could be from other fruits that contain glucose, such as snake fruit. Making snack fruit an alternative to overcome the abundance at its harvest time. The making done by giving treatment about different types and sugar concentration used produce with best characteristics. purpose this research determine effect on characteristics wine, well can This Factorial Completely Randomized Design two factors. first factor type fruit, namely: Salak Gula Pasir, Nangka, Pondoh. second concentration, 20%, 25%, 30%. result tested for alcohol level (ethanol), reducing sugar, total acid, acidity (pH), soluble solid, sensory assessment including color, taste, smell, overall acceptance. showed interaction had significant (P<0,05) also taste acceptance (hedonic). obtained Pondoh 30% 10,86% ethanol level, 0,94% 0,33% pH 3,47, solid 13,65 °Brix, color preferred, aroma ordinary characteristic slightly distinctive preferred.