FERMENTION OF PITAYA (SELENICEREUS UNDATUS) USING SACCHAROMYCES CEREVISIAE RV100

Abstract

This study aims to survey the pitaya fermentation process by using Saccharomyces cerevisiae RV100. The pH 3.8; 4.2; 4.6, and ºBrix 18, 20, 22, 24 are used to conduct the pitaya fermentation at 0, 72, and 96 hours with the concentration of 1%, 2%, 3% yeast content, respectively. Pitaya was also measured the water content and solute content before the fermentation. Additionally, the storage conditions of the fermented pitaya were performed at room temperature and cool temperature with the corresponding time at 0, 3, and 6 days. The results show that the water content of pitaya fruit is high up to 90.11%, and the pitaya juice was fermented well at 72 hours with 2% yeast content, 22 °Brix, and pH 4.6. The fermented pitaya juice was better stored at a cool temperature for 3 days with the remaining solute content is 15.67 °Brix, pH 4.11 and the ethanol content is 3.0%.