The Influence of Temperature and Storage Time on Alcohol Content of Pineapple Infused Arak Bali
DOI:
https://doi.org/10.23887/ijnse.v7i2.68076Kata Kunci:
Temperature, Storage Time, Pineapple Infused Arak Bali, Alcohol ContentAbstrak
The development of gastronomic drinks from local cultures is an interesting potential, especially in terms of traditional drinks such as Balinese Arak. However, the sustainability of alcoholic beverage products such as Arak Bali can be affected by various factors, including temperature and storage time. This study aims to investigate the effect of temperature and storage time period on alcohol content in Balinese Arak infused with pineapple. This study used the Quasi Experimental method with a Complete Randomized Design (RAL) design of 2 factors, namely temperature factors and storage time factors. The results of the analysis showed that the Methanol content in the Bali Arak sample had negative results. In samples stored at 1ºC–8ºC for 7, 14, 21, and 28 days, the Ethanol content ranged from 16.38% to 17.27%. Meanwhile, samples stored at temperatures of 24ºC–30ºC during the same period had Ethanol content ranging from 17.27% to 20.49%. The results of statistical analysis using Two Way Anova show that there is a significant influence of temperature and storage time on alcohol content in Balinese Arak infused with pineapple. The results of this study provide further understanding of the factors that influence the stability and characteristics of traditional drinks such as Balinese Arak, and can be a guide in the development of sustainable and quality alcoholic beverage products.
Referensi
Amema, D. C., Tuju, T., & Rawung, H. (2017). Fermentasi alkohol dari nira aren (Arenga pinnata Merr.) dengan menggunakan metode fed batch. Cocos, 1(9). https://doi.org/10.35791/cocos.v1i9.17834.
Ansar, A., Putra, G. M. D., Abdullah, S. H., & Siahaya, M. S. (2019). Pengaruh Variasi Konsentrasi Starter dan NPK terhadap Kadar Etanol Hasil Fermentasi dan Destilasi Nira Aren. Teknotan: Jurnal Industri Teknologi Pertanian, 13(2), 35–38. https://doi.org/10.24198/jt.vol13n2.1. DOI: https://doi.org/10.24198/jt.vol13n2.1
Ardini, N. W., Astuti, N. N. S., Darmayuda, I. K., Armoni, N. L. E., & Sumerjana, K. (2018). Issues in the Relationships among Balinese Pop Music, Tourists, and the Tourism Industry. International Journal of Applied Sciences in Tourism and Events, 2(1), 80. https://doi.org/10.31940/ijaste.v2i1.905. DOI: https://doi.org/10.31940/ijaste.v2i1.905
Aryasa, I. W. T., Artini, N. P. R., & Hendrayana, I. M. D. (2019). Kadar alkohol pada minuman tuak desa sanda kecamatan pupuan kabupaten tabanan bali menggunakan metode kromatografi gas. Jurnal Ilmiah Medicamento, 5(1). https://doi.org/10.36733/medicamento.v5i1.837. DOI: https://doi.org/10.36733/medicamento.v5i1.837
Chadare, F. J., Hounhouigan, M. H., Sanya, A. C., Gbaguidi, M. A., Dekpemadoha, J. E., Linnemann, A. R., & Hounhouigan, D. J. (2021). Microbial and nutritional stability of pineapple juice during storage: Effect of harmonized thermal pasteurization technologies. American Journal of Food Technology, 9(3), 82–89. https://doi.org/10.12691/ajfst-9-3-3. DOI: https://doi.org/10.12691/ajfst-9-3-3
Habibah, N., & Ratih, G. A. M. (2023). Phytochemical Profile and Bioactive Compounds of Pineapple Infused Arak Bali. International Journal of Natural Science and Engineering, 7(1), 84–94. https://doi.org/10.23887/ijnse.v7i1.58776. DOI: https://doi.org/10.23887/ijnse.v7i1.58776
Herayati, H., Maryani, Y., Rochmat, A., Fadilla, S., & Syarifah, U. (2022). Inovasi Pangan Lokal Produk Aren Beras Kencur Sebagai Minuman Kesehatan. Jurnal Integrasi Proses, 11(1), 1–5. https://doi.org/10.36055/jip.v11i1.12846. DOI: https://doi.org/10.36055/jip.v11i1.12846
Laswati, D. T. (2017). Masalah Gizi Dan Peran Gizi Seimbang. Agrotech: Jurnal Ilmiah Teknologi Pertanian, 2(1), 69–73. https://doi.org/10.37631/agrotech.v2i1.12. DOI: https://doi.org/10.37631/agrotech.v2i1.12
Lestari, M. W., Bintoro, V. P., & Rizqiati, H. (2018). Pengaruh lama fermentasi terhadap tingkat keasaman, viskositas, kadar alkohol, dan mutu hedonik kefir air kelapa. Jurnal Teknologi Pangan, 2(1). https://doi.org/10.14710/jtp.2018.20750.
McNair, H. M., Miller, J. M., & Snow, N. H. (2019). Basic gas chromatography. John Wiley & Sons. DOI: https://doi.org/10.1002/9781119450795
Mussa, R. (2014). Kajian tentang lama fermentasi nira aren (Arenga Pinnata) terhadap kelimpahan mikroba dan kualitas organoleptik tuak. Biopendix: Jurnal Biologi, Pendidikan Dan Terapan, 1(1), 56–60. https://doi.org/10.30598/biopendixvol1issue1page56-60. DOI: https://doi.org/10.30598/biopendixvol1issue1page56-60
Mustikasari, I., Saktini, F., & Gumay, A. R. (2019). Pengaruh frekuensi penggorengan minyak jelantah terhadap hepar tikus Wistar (Rattus Novergicus). Jurnal Kedokteran Diponegoro (Diponegoro Medical Journal), 8(3), 1000–1010. https://doi.org/10.14710/dmj.v8i3.24492.
Najiyah, F., & Hariani, D. (2021). Efek Pemberian Ekstrak Teripang (Holothuria leucospilota) terhadap Morfometri Hepar dan Hepatosomatic Index Mencit (Mus musculus) Akibat Konsumsi Minuman Alkohol Oplosan. LenteraBio: Berkala Ilmiah Biologi, 10(3), 251–259. https://doi.org/10.26740/lenterabio.v10n3.p251-259. DOI: https://doi.org/10.26740/lenterabio.v10n3.p251-259
Pakaya, S., Une, S., & Antuli, Z. (2021). Karakteristik Kimia Minuman Isotonik Berbahan Baku Air Kelapa (Cocos Nucifera) Dan Ekstrak Jeruk Lemon (Citrus Limon). Jambura Journal of Food Technology, 3(2), 102–111. https://doi.org/10.37905/jjft.v3i2.9261. DOI: https://doi.org/10.37905/jjft.v3i2.9261
Poole, C. (2021). Gas chromatography. Elsevier.
Pradnyandari, A. A. A. T., Dhyanaputri, I. G. A. S., & Jirna, I. N. (2017). Kajian karakteristik objektif dan subjektif tuak aren (Arenga Pinnata) berdasarkan lama waktu penyimpanan. Meditory, 5(2), 13–22. https://doi.org/10.33992/m.v5i1.99. DOI: https://doi.org/10.33992/m.v5i1.99
Rahmi, N., Oktavia, B., & Nazulis, Z. (2013). Penentuan Kadar Etanol Pada Sampel Minuman dengan Metoda HPLC Menggunakan Fasa Gerak Asetonitril dan Buffer Fosfat. Periodic, 2(1), 51–56. https://doi.org/10.24036/p.v2i1.2373.
Ratih, G. A. M., & Habibah, N. (2022). Formulation and Analysis of Alcohol Content in Pineapple Infused Arak Bali with Gas Chromatography. International Journal of Natural Science and Engineering, 6(3), 91–98. https://doi.org/10.23887/ijnse.v6i3.53031. DOI: https://doi.org/10.23887/ijnse.v6i3.53031
Rusdi, H., Abadi, S., & Ismono, J. (2023). Penegakan Hukum Terhadap Produksi Dan Peredaran Minuman Beralkohol (Oplosan) (Studi Kasus Putusan Nomor: 284/Pid.B/2020/PN.Gsk). Law and Humanity, 1(1), 41–64. https://doi.org/10.37504/lh.v1i1.516. DOI: https://doi.org/10.37504/lh.v1i1.516
Sari, M., & Fajar, N. (2019). Analisa Kualitatif Dan Kuantitatif Kandungan Alkohol Pada Tapai Ketan Di Kota Batusangkar. Sainstek: Jurnal Sains Dan Teknologi, 10(2), 33–36. https://doi.org/10.31958/js.v10i2.1272. DOI: https://doi.org/10.31958/js.v10i2.1272
Setiawati, A. E., & Yunianta, Y. (2018). Kajian Analisis Suhu Dan Lama Penyimpanan Terhadap Karakteristik Kadar Alkohol Kefir Susu Sapi. Jurnal Pangan Dan Agroindustri, 6(4). https://doi.org/10.21776/ub.jpa.2018.006.04.9. DOI: https://doi.org/10.21776/ub.jpa.2018.006.04.9
Sibuea, H. Y. P. (2017). Penegakan Hukum Pengaturan Minuman Beralkohol (Law Enforcement Regulation Of Alcoholic Beverages). Negara Hukum: Membangun Hukum Untuk Keadilan Dan Kesejahteraan, 7(1), 127–143. https://doi.org/10.22212/jnh.v7i1.926.
Sondakh, R. C., & Ghiffari, M. A. (2022). Analisis Produksi Alkohol Dari Nira Aren Menggunakan Metal Heater. JAGO TOLIS: Jurnal Agrokompleks Tolis, 2(2), 46–49. https://doi.org/10.56630/jago.v2i2.196. DOI: https://doi.org/10.56630/jago.v2i2.196
Sudarma, N., & Parwata, I. M. O. A. (2017). Determination Ethanol In Arak With Gas Chromatography. Bali Medika Jurnal, 4(2), 126–135. https://doi.org/10.36376/bmj.v4i2.10. DOI: https://doi.org/10.36376/bmj.v4i2.10
Sudiarta, I. M. (2017). The Balinese Traditional Culinair Must Be Survived As A Green Tourism To Preserve Sustainable Tourism. Journal of Business on Hospitality and Tourism, 2(1), 268–273. https://doi.org/10.22334/jbhost.v2i1.62. DOI: https://doi.org/10.22334/jbhost.v2i1.62
Sudiarto, S., Saleh, R., Sawab, S., & Widowati, I. (2022). Nutritional Content of Functional Herbal Drinks Made from Palm Sugar Powder and Spice Powder. AGRITEKNO: Jurnal Teknologi Pertanian, 11(2), 61–71. https://doi.org/10.30598/jagritekno.2022.11.2.61. DOI: https://doi.org/10.30598/jagritekno.2022.11.2.61
Suharti, S., Priyono, S., & Hartanti, L. (2023). Quality of Lemongrass-Pandan Stew with Added Lime (Citrus amblycarpa) as Herbal Drink. FoodTech: Jurnal Teknologi Pangan, 6(1), 21–27. https://doi.org/10.26418/jft.v6i1.66209.
Sumartini, S. (2019). Hubungan Pengetahuan Gizi, Pola Konsumsi Dan Raihan Nilai Pada Matakuliah Ilmu Gizi Pangan Mahasiswa Prodi Teknologi Pangan Fakultas Teknik Unpas Bandung. PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ), 6(1). https://doi.org/10.23969/pftj.v6i1.1509. DOI: https://doi.org/10.23969/pftj.v6i1.1509
Waisnawa, I. G. N. S., Arsani, I. A. A., Rajendra, I. M., & Sudana, I. M. (2022). Inovasi Teknologi Dan Optimalisasi Proses Destilasi Untuk Produksi Arak Tradisional Bali. Bhakti Persada Jurnal Aplikasi IPTEKS, 8(1), 69–76. https://doi.org/10.31940/bp.v8i1.69-76.
Widuri, S. A. (2017). Usefull Of Local Drinks (Arak Bali) Materials As Mixed Drinks In Tourism Industry In Bali. Journal of Business on Hospitality and Tourism, 2(1), 168–175. https://doi.org/10.22334/jbhost.v2i1.52. DOI: https://doi.org/10.22334/jbhost.v2i1.52
Xing, Y., Liao, X., Wu, H., Qiu, J., Wan, R., Wang, X., & Liu, X. (2022). Comparison of different varieties on quality characteristics and microbial activity of fresh-cut pineapple during storage. Foods, 11(18), 2788. https://doi.org/10.3390/foods11182788. DOI: https://doi.org/10.3390/foods11182788
