Study of Sato Production with Japanese Sweet Potato and Sago Palm

Abstract

Sato is fermented product from cooked sticky rice and look-pang. It is alcoholic beverage that has different taste and flavor according to the different kinds of rice and component added as raw material. The proposes of this study were to develop Sato addition with aroma and color from Japanese sweet potato and Sago palm and to investigate and compare 4 formulas of Sato products which have different proportion of sticky rice to Japanese sweet potato and sticky rice to Sago palm as follow, 80:20 and 50:50. The dissolved solid, alcohol, total acidity concentration and pH were analyzed. The sensory tests for consumer satisfaction were evaluated. The Sato products were divided into 3 sets. The results show that the concentration of dissolved solid, alcohol, total acidity and pH were in the range of 5.9-8.4 ^oBrix, 4.7-7.0%, 1.20-1.48% and 2.0-2.7, respectively. The results indicated that the formula which has the proportion of sticky rice to Sago palm 80:20 and sticky rice to Japanese sweet potato 50:50 yield the highest dissolved solid and alcohol concentration respectively. The sensory test showed that Sato that has the proportion of sticky rice to Sago Palm 50:50 was most satisfied by consumers for all three sets.