Abstract:
The objectives of this research were to know the quality of fermentation drink made of pumpkin with various types and concentrations of sweeteners. The research was conducted using a completely randomized design with eight treatments and three replications. As for treatment in this study, namely A1B1 (honey 10%), A1B2 (honey 15%), A2B1 (caramel syrup 10%), A2B2 (caramel syrup 15%), A3B1 (palm sugar 10%), A3B2 (palm sugar 15%), A4B1 (sucrose 10%) and A4B1 (sucrose 15%). The data obtained were statistically analyzed by Anova and followed by DNMRT test to see the differences. The results of this research showed that addition of sweeteners with a variety of concentrations were no significant different (P<0.05) on the pH value, total lactic acid bacteria and viscosity. but The treatments were significant different (P>0.05) on ash content, assessment of color, aroma, taste and overall assessment. The best treatment of this research was A2B2 (caramel syrup 15%) with pH 4.19, total lactic acid bacteria 8.59 log CFU/ml and 0.40% ash content. The best preferred color, aroma, taste and overall assessment of all treatments were A2B2.
