Banana Cider production

Abstract

In the experiment of Banana Cider production by studying the effect of Banana cultiva , and model of raw material prepare before fermentation. The result of Cider production compare Banana cultiva such as Glauy Num Waa, Glauy Kai and Glauy Leb Mue Nang. The result of Cider making by fermentation was quality control by analyze % alcohol and total soluble solids (degree Brix, refer sugar content) Fermentation was used mixed of Saccharomyces cerevisiae 2 stains ; Rhone 2226 and BDX for prepare starter. Method for Banana cider making was studied 2 model of composition prepare for fermentation are ; 1) fermentation by used banana juice mixed with yeast and fermented in bottle glass 2) fermentation by used pieces of thin slice banana, solution of citric acid mixed with yeast and fermented in bottle glass

Fermentation of Cider making was compare 2 model of composition prepare, its shown that using pieces of thin slice banana was good condition and easily to make cider. The Brix fermentation adjust Brix value begin 22 degree Brix, and control temperature at 22 degree celceuse and monitoring degree alcohol when fermented 8-10 days which at the last of fermentation, it was have alcohol 12.5-14% At the appropriate alcohol level after fermented was used to improve taste and flavor for made Cider.

This study was shown that Banana cultiva don't effective to alcohol level in product. Banana cultiva, Glauy Num Waa, Glauy Kai and Glauy Leb Mue Nang, its shown that not significant difference (P≥0.05) for alcohol and sugar change during fermention. Sugar or degree Brix will be decrease while % alcohol will be increase. When fermented go on 8-10 days alcohol was detected 13.5-14%.

Cider which made from Glauy Num Waa will have light-color and mild flavor when compare with Glauy Kai and Glauy Leb Mue Nang. After fermented banana cider was clear by filture and aging 1-1.5 month and was pass through membrane filtration. Clear Cider was improved color taste and flavor by adding banana juice which made by freezing technique extract. Adding banana juice and apple juice in Cider improve color and taste quality and also to adjust % alcohol in product. Taste panel Cider compare two level degree alcohol Cide ; 6.0-6.5 % alcohol and 8.0-8.5% alcohol. Taste panel result shown that the lower % alcohol Cider was acceptance more than higher.