@thesis{thesis,
		author={Putra  Matthew Sebastian Dwi},
		title ={CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE MAKING OF WINE BASED ON KERSEN FRUIT USING THE FERMENTATION METHOD},
		year={2023},
		url={http://repository.ottimmo.ac.id/970/},
		abstract={"Kersen fruit is difficult to find because it is an uncommon fruit, and the plant grows in a limited number of locations. For this reason, Kersen fruit is used as a winemaking ingredient, with the expectation that the use of cherry fruit in Indonesia will be optimized. For the development and completion of alcoholic fermentation, yeasts are the key microorganisms. Throughout the fermentation process, various species and strains cohabit and engage in interactions with one another and their surroundings. The objective of this study is to compete internationally and be marketed abroad, it is anticipated that local Indonesian fruit can become a new alternative material of comparable quality. Based on the sensory test results, it is likely that the bitter aftertaste is a bother, from these results extra sugar can be added to the ingredients in hoping to mask the bitter taste. However, the color of the wine is quite clean and clear, in accordance with the criteria for wine generally.

Keyword: Fruit Wine, Kersen, Sugar, Wine, Yeast"}
		}