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

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 conside...