From Tropical Fruit to Wine Glass: Innovation in Mangosteen Peel Wine Processing

Iswari, Febri Nandia and Prasetyanto, Hermawan and Susilowati, Heni and Hermawan, Hary (2024) From Tropical Fruit to Wine Glass: Innovation in Mangosteen Peel Wine Processing. Gastronomy, 3 (2). pp. 71-81. ISSN 2963-1270

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Abstract

This study explores the innovation in processing mangosteen peel for wine production. Aiming to transform mangosteen peel waste into an alcoholic beverage commonly served in hotels and restaurants, the research employs fermentation to produce wine with an alcohol content of 10-15%. Data was collected through interviews and questionnaires, using purposive sampling and quantitative experimental methods. The results indicate that the mangosteen peel wine received positive feedback from panelists, suggesting favorable reception across the taste, aroma, and color aspects. These findings highlight the potential of mangosteen peel wine as an innovative product in the alcoholic beverage industry.

Item Type:	Article
Uncontrolled Keywords:	Mangosteen Peel Wine, Processing Innovation, Fermentation, Alcoholic Beverage, Quantitative Research
Subjects:	Food and Beverage Food and Beverage > Food Product Food and Beverage > Gastronomy > Beverage Food and Beverage > Food Product > Food Processing
Divisions:	Pengelolaan Perhotelan D-IV
Depositing User:	Eka Alaina S.I.Pust
Date Deposited:	18 Feb 2025 08:38
Last Modified:	18 Feb 2025 08:38
URI:	http://repository.ampta.ac.id/id/eprint/2255

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