Identification of microbes, chemical, and organoleptic characteristics towards Teh Wong during Fermentation

Abstract

Teh wong is fermented of sweetened tea water using a starter of tuak wong. If tuak was left for six months will form a clot that can be used as a starter in making teh wong. The present study was intended to determine the characteristics of microbes, chemicals, and organoleptic towards teh wong. Microbial characteristics were determined by TPC and Total BAL, with gram staining and catalase test. For chemical characteristics was at knowing pH, total acid, alcohol, and sugar content. Organoleptic qualities of teh wong with hedonic test and quality in taste and its flavor. This research was conducted with five treatment that was teh wong was saved for 0 days, 3 days, 6 days, 9 days, and 12 days. The study result was indicated that there was a significant difference in total bacteria and LAB. The study result was obtained on pH, acid total, alcohol, and sugar content showed most significantly different (p<0, 01), and the organoleptic test was significantly different (p<0, 05) and was favored by the panelists on the 9 days retention of teh wong with slightly sweet sour taste.

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