CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : MAKING WINE BASED ON TROPICAL FRUIT ( PINEAPPLE AND STARFRUIT) USING FERMENTATION METHOD

Angelinus, Robert Novanda (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : MAKING WINE BASED ON TROPICAL FRUIT ( PINEAPPLE AND STARFRUIT) USING FERMENTATION METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Pineapple fruit is a fruit that is in high demand across a wide range of nations, however in Indonesia as evidenced by the declining consumption of pineapple fruit, it is not very popular, this can be seen from the decreasing comsumption of pineapple fruit. This explains that Indonesia has not yet optimized its export potential from high production domestic pineapple (Safitri & Kartiasih, 2019). Star fruit is a star-shaped fruit and has a green color when it is not ripe, whereas when it is ripe the color of the fruit will change to a yellow to orange color. This fruit is usually consumed by juicing rather than being eaten directly, apart from juice, this fruit is usually processed into a salad. rich in vitamins (provitamin A), B and C, also has high iron and high fiber contents (U.F & Nwaoha, 2020). Wine is an innovative alcoholic beverage produced by the yeast fermentation of grape must consist of the species Vitis vinifera. The art of preparation of wine was started back 6000-5000 BC (Fracassetti et al., 2019). It has functional properties which pose many health benefits such as anti-aging effects, improve the lung function, reduce the coronary heart disease, helps in the development of healthier blood vessels in elderly people, act as an antiulcer agent, acting as an antioxidant and also act as anti-carcinogenic. The polyphenolic components of the wine depend on the type of substrate used for its preparation. Keywords : Fermentation,Starfruit,Pineapple,Wine "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Fermentation,Starfruit,Pineapple,Wine
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 01 Sep 2023 07:29
Last Modified: 19 Jun 2024 04:17
URI: http://repository.ottimmo.ac.id/id/eprint/913

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