| dc.description.abstract | A brem wine was prepared through a traditional solidstate fermentation of sweet v a r i e t y (Aldira I) or bitter v a r i e t y (Aldira IV) c-assava with four kinds of tape starter, designated as ragi NKL, ragi jempol, ragi tebu or ragi Cibadak-Sukabumi which were selected from twelve kinds of tape ragi collected f r o m various locations on the basis of the organoleptic quality of the t.ape produced using those kinds of ragi. The chemical and organoleptic evaluations showed that a brem wine having the desired characteristics could be prepared from the two varieties of cassava w i t h the four kinds of Iftape ragill as s t a r t e r . The characteristics of the brem wine were greatly improved after alcohol fermentation for up to seven days and aging for up to sixty days. | id |
