Development of black sticky rice sato product mixed with namwa bananas (Musa sapientum L.)

Abstract

This research aimed to study the production of sato from appropriate ratio of black sticky to Namwa bananas with three different ratios: Formula 1 at 80:20, Formula 2 at 60:40, and Formula 3 at 50:50. After that, the chemical qualities were analyzed by measuring total soluble solids, pH, and alcohol content for all 3 formulas over a 14-day fermentation time, with chemical tests every 2 days. The results showed that total soluble solids were reduced in all formulas, Formula 1 initially at 7.3 °Brix to 6.5 °Brix, Formula 2 at 6.6 °Brix to 6.0 °Brix, and Formula 3 at 6.7 °Brix to 6.2 °Brix over the 14-day fermentation time. The pH values for all 3 formulas initially at 3.86, 3.90, and 3.82, and on the last day of fermentation, they decreased to 3.48, 3.52, and 3.38, respectively. The alcohol content analysis found that on day 14 of fermentation, Formulas 1, 2, and 3 had alcohol contents of 13.10%, 12.10%, and 11.70%, respectively, which did not exceed 15% according to the community product standard criteria (TIS 3/2003 Sato). The sensory evaluation results showed that Formula 1 scored higher than the others in color, aroma, and overall liking, with scores of 8.27±1.00, 8.27±0.65, and 8.18±1.66, respectively, at the "like very much" level. Therefore, from the development of Development of Black Sticky Rice Sato Product Mixed with Namwa Bananas, it can be concluded that Formula 1 (Black Sticky Rice -to- Namwa Bananas ratio of 80:20) has the highest alcohol content (13.1%) and shows minimal changes in TTS and pH values.