LABORATORY 5

LABORATORY REPORT

SBK3033 FOOD SCIENCE

TITLE OF EXPERIMENT :LABORATORY 5 FERMENTATION PROCESS

LECTURER : DR HASIMAH ALIMON

GROUP : A

GROUP MEMBERS:

MOHAMAD HARITH BIN SULAIMAN	D20141067083
SHARIFAH AWANIS BINTI SYED MOHD ASWAD	D20141067053
MAUREEN SANTIH ANAK AMBANG	D20141067070

Experiment 1: Fermentation of glucose using yeast

            We use fermentation process to produce alcohol and cider. Alcohol is a colorless volatile flammable liquid which is produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits, and other drinks, and is also used as an industrial solvent and as fuel. While cider is the juice pressed from apples (or formerly from some other fruit) used for drinking, either before fermentation (sweet cider) or after fermentation (hard cider) or for making applejack, vinegar, etc. We serve alcohol and cider pumpkin extract. First step is we cut the pumpkin into small pieces and then let them on the tray that has been provided by the lab assistant. Both Alcohol and cider, we prepared with 3 different solutions which have different concentration. Each solution we labelled as solution 1, 2 and 3 on the 3 different conical flasks. For pumpkin cider, we use only 200 gram of pumpkin and 800 mL of water into each conical flask. Then, we put 100 gram of sugar into conical flask 1, 200 gram into conical flask 2 and 300 gram into conical flask 3. Proceed to pumpkin alcohol, 80 gram of pumpkin, 500 mL of water and 100 gram of sugar are added into each conical flask.  2 gram of yeast into conical flask 1, 4 gram of yeast into conical flask 2 and 6 gram of yeast into conical flask 3. We put both alcohol and cider pumpkin extract solution inside refrigerator for 1 weeks by closing the ends of conical flask with cloth . The experiment results will be showed in experiment 2 which is product of fermentation.

RESULT

EXPERIMENT 2 : PRODUCT OF FERMENTATION

Table 1: Alcohol (Ethanol)

Yeast/ gram(g)	Product/mL
2 g	1.4 mL
4 g	2.0 mL
6 g	3.1 mL

Table 2: Cider

Sugar/ gram(g)	Product/ mL
100 g	1.0 mL
200 g	1.2 mL
300 g	2.4 mL

EXPERIMENT 3 : CIDER TASTING

Criteria	Sample 1 ( 100g of sugar)
Appearance (colour)	4	2	4	2	4	5	4	5	4	5	5
Taste	2	2	4	2	4	1	2	3	2	3	5
Smell	3	2	2	3	4	3	5	5	4	4	5
Flavour	3	2	4	2	4	1	2	4	3	4	5

Criteria	Sample 2 ( 200g of sugar)
Appearance (colour)	4	3	4	5	3	5	5	4	3	5	3
Taste	2	2	3	4	3	4	3	4	3	2	3
Smell	3	2	2	5	2	4	4	3	5	4	4
Flavour	2	2	3	5	3	4	4	5	3	4	3

Criteria	Sample 3( 300g of sugar)
Appearance (colour)	5	4	4	4	4	4	4	5	5	5	3
Taste	2	4	4	4	4	4	5	5	5	4	3
Smell	3	3	4	3	3	5	3	5	4	4	4
Flavour	2	4	5	4	4	3	5	5	4	4	3

 SPIDER CHART

DISCUSSION

EXPERIMENT 2 : PRODUCT OF FERMENTATION

            Based on the experiment on topic fermentation process, there are 2 parts of this experiment which are fermentation of glucose (experiment 1) and product of fermentation (experiment 2).

            Experiment 1 is the process of mixing the ingredients to produce solution of cider and alcohol using pumpkin extract. Proceed to experiment 2. After fermenting a solution of alcohol and cider inside refrigerator for a week. Addition of  2 gram of yeast yield 1.4 mL of alcohol. While 4 gram of yeast yield 2 mL of alcohol and 6 gram of yeast yield 3.1 mL of alcohol. According to the quantity of yeast added, the more yeast added the more alcohol produce. Production of alcohol involving yeast breaks down sugar into alcohol and carbon dioxide. Yeast is tiny single-celled fungi that contain special enzymes responsible for this reaction. The equation for this process is:

            Glucose + yeast      alcohol + carbon dioxide

Carbon dioxide gas bubbles out of the fermenting solution into the air leaving a mixture of alcohol and water. For cider production, 100 gram of sugar yield 1 mL of cider, 200 gram of sugar yield 1.2 mL of cider and 300 gram of sugar yield 2.4 mL cider. The higher sugar concentration, the more cider will produce. According to Lea and Drilleau (2003) in Tom Kalchik (2002), hard cider production usually in a controlled fermentation process using deliberate addition of selected yeast and malolactic bacteria, which both help to control fermentation rates and ensure uniform product quality.

EXPERIMENT 3 : CIDER TASTING

After cider tasting experiment, we found that the most rated for taste is Sample 3 (cider that contain 300g of sugar), followed by Sample 2 (cider that contain 200g of sugar) and Sample 1 (cider that contain 100g of sugar) . It is also shown that the most rated for appearance (colour) is Sample 3 followed by Sample 2 and Sample 1 (cider that contain 100g of sugar).

For smell criteria, the most rated sample is Sample 1 followed by Sample 2 and Sample 3. Meanwhile, for flavor criteria, the most rated sample is Sample 3 followed by Sample 2 and Sample 1. Spider Charts are made to shown the quality of the product and the chances to develop a new product. According to our Spider Charts, we found that Sample 3 has the best quality and suitable to develop as new product as it is rated the most compare to Sample 2 and Sample 1.

CONCLUSION

            As conclusion, fermentation process is important in producing alcohol and cider. Alcohol is produce by controlling the amount of yeast added while cider is produce by controlling the amount of sugar added.The higher the amount of yeast, the higher the amount of alcohol produced. The higher the amount of sugar concentration, the more cider will produce.Spider Charts are made to shown the quality of the product and the chances to develop a new product. According to our Spider Charts, we found that Sample 3(cider that contain 300g of sugar) has the best quality and suitable to develop as new product as it is rated the most compare to Sample 2( cider that contain 200g of sugar) and Sample 1(cider that contain 100g of sugar).