DEPARTMENT OF BIOLOGY
FACULTY OF SCIENCE & MATHEMATICS
SULTAN IDRIS EDUCATION UNIVERSITY
FOOD SCIENCE
SBK 3033
LABORATORY REPORT (CIDER)
NAME
|
MATRIC NUMBER
|
SHAFIQAH BINTI HANAFI
|
D20141067057
|
NOR ASHLIA BINTI SAIDI
|
D20141067059
|
NAZIYAHTUL BINTI ANIFAH
|
D20141067075
|
LECTURER’S NAME : PROFESSOR DR HASIMAH ALIMON
GROUP : GROUP A
LABORATORY REPORT
(CIDER)
OBSERVATION
Average result for 10 person
DISCUSSION
Preparation
of alcohol (Waste)
RESULT
DISCUSSION
1.Preparation
of cider for taste
INGREDIENTS
·
Honeydew
·
Sugar
·
Water
PROCEDURE
- . The entire utensil cleaned with water before use it.
- Watered the honeydew then cut it into cube size.
- Water was poured into a container is 500ml and honeydew is 183g..
- The container filled with 100g of sugar.
- Repeat steps 3-4 with 200g and 300g of sugar.
- The container kept in the refrigerator for weeks.
- After weeks, the container was kept in the room temperature and the taste event for the cider take placed.
VARIABLES FOR CIDER
Responding variable :
Number of criteria based on taste of cider from the respondent
Constant variable
: volume of water
RESULT FOR CIDER TASTE
Score indicator
1 : poor
2 : ok
3 : intermediate
4: good
5 : excellent
Waste with different amount
of water
Result
for 10 person
Sample
Criteria
|
Sample 1
|
Sample 2
|
Sample 3
|
||||||||||||
Appearan-ce
|
5
|
5
|
1
|
4
|
3
|
4
|
5
|
3
|
3
|
3
|
5
|
5
|
3
|
5
|
4
|
2
|
2
|
2
|
5
|
4
|
4
|
1
|
3
|
5
|
4
|
1
|
3
|
3
|
5
|
5
|
|
Colour
|
5
|
5
|
1
|
5
|
5
|
5
|
5
|
4
|
4
|
3
|
5
|
5
|
4
|
5
|
4
|
4
|
4
|
3
|
3
|
1
|
4
|
2
|
2
|
1
|
1
|
2
|
3
|
4
|
5
|
5
|
|
Taste
|
2
|
3
|
2
|
5
|
5
|
4
|
4
|
4
|
2
|
3
|
5
|
3
|
4
|
4
|
3
|
5
|
2
|
4
|
1
|
1
|
1
|
4
|
3
|
1
|
2
|
1
|
2
|
3
|
5
|
5
|
|
Smell
|
5
|
4
|
1
|
3
|
3
|
4
|
5
|
4
|
4
|
2
|
5
|
4
|
4
|
4
|
4
|
1
|
5
|
5
|
1
|
3
|
2
|
1
|
1
|
5
|
4
|
2
|
1
|
1
|
5
|
4
|
|
Average result for 10 person
Sample
Criteria
|
Sample
1
|
Sample
2
|
Sample
3
|
Appearance
|
3.3
|
3.5
|
3.9
|
Colour
|
3.6
|
3.1
|
4.2
|
Taste
|
3.0
|
2.8
|
3.5
|
Smell
|
3.1
|
3.2
|
3.4
|
DISCUSSION
The experiment
that have been conducted in the laboratory are the development of cider by
using different material of each group. For this experiment, our group are
asked to make cider from honey dew. The cider are juiced pressed from fruits
that used for drinking either before fermentation (sweet cider) or after
fermentation (hard cider) and making vinegar. The process to produce cider
juice are about 2 weeks. In addition, we have make the water and the mass of
fruit as a control whereas the sugar act as variable. We have put different
amount of sugar in three different container which are Container A with 300 g
sugar, container B with 200 sugar, and container C with 100 g sugar.
Based on the
experiment, we have obtain that container C are good cider but both container A
and container B have been alcoholic. This is because the container C have sweet
taste whereas the other container have sour taste. Both container A and
container B have undergo fermentation. Fermentation are metabolic process that
converts sugar to ethyl alcohol or acid under anaerobic condition. The
fermentation takes place when the carbon dioxide are released but prevent the
air from environment from coming in the container. This is because the exposure
to oxygen will prevent the formation of ethanol and the buildup of carbon
dioxide will create a risk the container will rupture.
For this
experiment, we have receive 10 respondent to give the feedback about the
appearance, color, taste, smell, and flavor of our cider. From the feedback of
10 respondent, we have receive balance feedback even though two of three of our
cider have been alcohol due to fermentation process. This is due to different
people have different tastes.In general, the appearance of cider A are more
concentrated than cider B and C due to the higher of sugar content in the
cider. Then, the color of cider A are cloudier than the cider B and cider C.
After that, the taste and smell of cider A and B are sour whereas the taste of
cider C have sweet taste. Then, the flavor of cider A and B have gone due to
fermentation process whereas the cider C still have honeydew flavor.
Based on the
respondent feedback, we obtain that the number of respondent that give
excellent value for appearance of cider are 3 people for sample A, 2 people for
sample B and 5 people for sample C. Then, the number of respondent that give
excellent value for colourof cider are 4 people for sample A, 2 people for
sample B and 5 people for sample C. Then, the number of respondent that give
excellent value for taste of cider are 3 people for sample A, have no people
for sample B and 3 people for sample C. Then, the number of respondent that
give excellent value for smell of cider are 3 people for sample A, 2 people for
sample B and 2 people for sample C.
Based on the
respondent feedback, we obtain that the average number of respondent that give
feedback value for appearance of cider are 3.3 for sample A, 3.5 people for
sample B and 3.9 people for sample C. Then, the number of respondent that give
feedback value for colour of cider are 3.6 for sample A, 3.1 for sample B and
4.2 for sample C. Then, the number of respondent that give feedback value for
taste of cider are 3.0 for sample A, 2.8 for sample B and 3.5 people for sample
C. Then, the number of feedback that give value for smell of cider are 3.1 for
sample A, 3.2 for sample B and 3.4 for sample C.
Based on the
Cobweb plot,we can see that the shape of sample C are bigger and located at the
most outer compare both sample A and sample B. Both sample A and sample B have
more or less same location in the Cobweb plot. This is because the both sample
that undergo fermentation process have same taste and appearance.
There are some
precaution during making the honeydew cider. The amount of the sugar need to be
reduce to ensure the process of fermentation are reduce and prevent the cider
from be alcohol. In addition, the water used should be boil and the fruits must
be wash to ensure the preparation of cider are clean and safety to be tested.
Then, the mass of the fruit and volume of water must be weighed by using
weighing scale and measuring cylinder because both substance acts as control.
CONCLUSION
In conclusion,
the cider C have good tester whereas both cider A and cider B have undergo
fermentation process. This causes the cider C have sweet taste whereas cider A
and cider B have sour taste and more concentrated. For the Cobweb plot, the
shape of sample C are bigger and located at the most outer compare both sample
A and sample B
.
LABORATORY REPORT
(ALCOHOL)
INGREDIENTS
- Honeydew
- Sugar
- Water
- Yeast
PROCEDURE
- The entire utensil cleaned with water before use it.
- The honeydew washed with water first.
- Honeydew substance used to make cider.
- The container filled with 140g honeydew substance and 100ml of water.
- The yeast pinched the same amount for every container.
- Repeat steps 2-3 for 200ml and 300ml of water.
- The container kept in the refrigerator for weeks.
VARIABLES FOR WASTE
Manipulated variable : The
volume of water
Responding variable : Volume of alcohol produce
Constant variable
: The weight of sugar
RESULTS
Volume
of water (ml)
|
Volume
alcohol present (ml)
|
100
|
2.9
|
200
|
2.1
|
300
|
1.9
|
2. Preparation of alcohol (Cider)
INGREDIENTS
·
Honeydew
·
Sugar
·
Water
PROCEDURE
- Honeydew rind peeled.
- Honeydew seeds and skins are used to make wine.
- Honeydew substance used to make cider.
- Water poured into a container is 500ml and honeydew is 183g.
- The container filled with 100g of sugar.
- Repeat steps 6-7 with 200g and 300g of sugar.
- The container closed with a white cloth.
- The container kept in the refrigerator for weeks.
VARIABLES FOR CIDER
Manipulated variable : The
weight of sugar
Responding variable : Volume of alcohol produce
Constant variable
: The volume of water
OBSERVATION
Cider with different amount
of sugar
RESULT
Weight
of sugar (g)
|
Volume
alcohol present (ml)
|
100
|
0.15
|
200
|
0.30
|
300
|
0.10
|
DISCUSSION
Firstly,
alcohol produced by the honeydew substance. Based on the table above, we can
assume that the alcohol produced by honeydew substance is less than honeydew
waste. This is because the volume of
water used to produce alcohol is 500ml that more than used to produce cider.
Container A produces 0.1ml, the lowest volume of alcohol, while container C
produces 0.3ml, the largest volume of alcohol, this is according to the weight
of sugar added to the container and leave for a weeks. When the volume of sugars
is larger, the water will dissolved
all sugar in the container. Then, the volume of water will be decrease and
produce less alcohol after the process of distillation. We used 100ml of all
type of cider and alcohol for distillation process. At the point, digital
thermometer showed 79 degree Celsius, we switch off the plug and the droplets
of alcohols will flow to the beaker.
Next, alcohol produced by waste of honeydew. Alcohol produced by it is
more than honeydew substances after the distillation process. Container A produced 2.9ml of alcohol when
used 100ml of water, while container C produced 1.9ml of alcohol when used
300ml. Then, we assume that, the higher the volume of water the smaller volume
of alcohol will produced. The white cloth that cover the container is
functioned to allow the oxygen enters the container to make the reaction of the
alcohol occurs. The small amount of yeast used because it will speed up the
reaction in the containers. If we used lots of yeast, the content of the
container will overflow because the volume of container is small and volume of
water is large.
CONCLUSION
The amount of alcohol produced by
honeydew waste is larger than produced by the honeydew substance.
REFERENCES
Singh, H. HHP and Manjrekar, SP (1975) Studies on preparation of cider
from North Indian apples ll storage
studies. Indian food Packer, 30(1), 12-15.
Flora, L. F., & Beuchat, L. R. (1976). Preparation of cider from
muscadine grapes.
De Silva, R. L., & Saravanapavan, T. V. (1968). Tea cider. a
potential winner
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