PRODUCTION OF SWEET POTATO LIQUOR USING AMYLOMYCES ROUXII AND SACCHAROMYCES CEREVISIAE

Abstract

In this study, mold Amylomyces rouxii and yeast Saccharomyces cerevisiae are used in the fermentation process to produce sweet potatoe (Ipomoea batatas) liquor. The study focused on the selection of material sources (kind of rice and potato), volume of adding water, and sweet potato liquor production at pilot-scale and smallholder. Plate rice was selected for the koji preparation and saccharification process, the first fermentative step was obtained 10.35% v/v ethanol and purple sweet potato was selected for the second fermentative step with 10,40% v/v ethanol. The volume of water for fermentation process are 30 ml for the 1st stage of fermentation and 70 ml for the 2nd stage of fermentation (on 25 g plate rice and 125 g of purple sweet potato). The pilot-scale sweet potato wine production was reached 12.44% v/v ethanol and the the yield of 67.4% in the laboratory condition while 11.55% v/v ethanol and the yield 59.7% in the smallholder condition. The sweet potato liquor is reached appeal and physical and chemical standards.