Kajian Sosio-Biologi Minuman Baram Masyarakat Dayak Wilayah Katingan Kalimantan Tengah

The purposes of this research are for 1) To describe a perception about Baram in Dayak Ethnic in Katingan, Central Kalimantan. 2) To analyze the content of alcohol in Baram. 3) To analyze the content of microorganism in Baram. 4) To exam the Organoleptic in Baram in Dayak Ethnic in Katingan, Central Kalimantan. The result of this research showed that 1) People perception in Dayak Ethnic in Katingan, Central Kalimantan toward Baram showed that almost all of the people dont know the content of alcohol in Baram so there is a tendency to the people to still use Baram as a special drink for special ceremony because they have not enough knowledge about the positive and negative effect from Baram. 2) The content of alcohol that consists of Baram has a high category of 5,6% ethanol, relatively more high rather than Tuak only 4%: 3) The role of microorganism in Baram fermentation process are Saccharomyces cerevisiae and Saccharomyces bayanus and Aspergillus onzae; 4) Based on the result of Organoleptic examination of Baram in Dayak Ethnic in Katingan, Central Kalimantan we can conclude that the people like Baram because it has special taste and smell.