Acceptability of Bilimbi (Averrhoa Bilimbi) As Wine: A Product Development

Abstract

This study investigates the acceptability of Averrhoa bilimbi as a base ingredient for wine production, focusing on its sensory characteristics, and the acceptability of the product. Averrhoa bilimbi, commonly known as bilimbi, is a tropical fruit with high acidity and distinct tartness, which poses both challenges and opportunities for winemaking. The evaluation of the product will be done by having respondents that will evaluate the acceptability of the product developed. This study comprised the creation of Bilimbi wine via controlled fermentation with Saccharomyces cerevisiae (yeast), followed by microbial test, physicochemical investigation and sensory assessment. The researchers conducted a survey to random respondents using a 5-point hedonic scale namely for sensory evaluation that determined the acceptability of the characteristics of the extract-based bilimbi fruit wine in terms of appearance, aroma, color, taste and texture. As such, the overall findings of the researchers from the data gathered is that, most of the respondents who evaluated the product has Liked Very Much based on the different sensory characteristics of the established formulation of Bilimbi fruit (Averrhoa Bilimbi) as wine in terms of Aroma, color, texture, taste and appearance.