PROUCTION OF LOW ALCOHOLIC BEVERAGE FROM TOMATO JUICE (Solanum lycopersicum) USING Saccharomyces cerevisiae

Abstract

The study was conducted with the aim of building a process to produce low alcohol beverage from tomato juice (ethanol content of 3.0 - 4.5% v/v) using the yeast Saccharomyces cerevisiae BV818. Tomato juice was diluted with water at ratios of 1:0, 1:1, and 1:2 (v/v). The factors that have a direct impact on the fermentation of tomato juice were also studied, including total soluble solids (18, 20 and 22°Brix), pH (4.0, 4.5, 5.0), yeast concentrations (0.03, 0.04, 0.05% w/v) and fermentation time (1, 2, 3, 4 days). The results showed that the product reached the most suitable value for the research objective when diluting the tomato juice with water at a ratio of 1:1 (v/v), adjusting the total soluble solids to 22 °Brix and pH to 4.5, adding yeast at a ratio of 0.04% (w/v) and then fermenting the mixture for 2 days. When testing fermentation at a scale of 1 liter, the product had an ethanol content of 4.01% (v/v), Brix of 11.07 and antioxidant activity of 22.49%.