Alcohol Content Analysis of Fermented Drinks from Cilembu Sweet Potatoes

• Published in: IOP conference series. Earth and environmental science Vol. 1358; no. 1; pp. 12008 - 12015
• Main Authors: Dwi Ramadhan, Dia, Nurlilasari, Puspita, Budiarto, Rahmat
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.06.2024
• Subjects: Alcohol; Alcoholic beverages; Alcohols; Beverages; Cleaning process; Content analysis; Fermentation; Fermented food; Food; Food consumption; Gelatin; Halal food; Potatoes; Sweet potatoes; Vegetables
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1358/1/012008

Abstract This drink made from Cilembu sweet potato is one of the products produced through a fermentation process. According to the MUI agreement, food and drinks that contain alcohol must remain below 0.5%. Therefore, food or beverage products that have an alcohol content exceeding 0.5% are considered prohibited for consumption and are included in the category of haram. In the production of this beverage, a sample of Cilembu sweet potato extract that had been fermented for 12 hours was taken and the alcohol content (%) was measured using an alcohol refractometer. If the alcohol content has reached 0.2%, then it is continued with a cleaning process 3 times periodically for 3 days using halal gelatin (cow bone) which also aims to slow down the process of increasing the alcohol content. Measurement of alcohol content is carried out periodically every 24 hours for 20 days. The results of the production show that the liquid fermentation drink from Cilembu sweet potato has an alcohol content of 0.2% until the 12th day and then rises to 0.4% until the 17th day and 0.6% until the 20th day. According to the fatwa MUI that the fermented drink produced from Cilembu sweet potato is still categorized as a halal drink with an alcohol content below 0.5% for 17 days of fermentation.