Validasi Metode Dalam Penentuan Kadar Etanol Pada Arak  Menggunakan Kromatografi Gas Detektor Ionisasi Nyala

Astuti, Ni Putu Widya; Suaniti, Ni Made; Mustika, I Gede

doi:10.24843/jchem.2018.v12.i02.p06

Cited by 3 publications

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“…Selanjutnya larutan standar diencerkan kembali untuk memperoleh konsentrasi 25 mg/L, 50 mg/L, 100 mg/L, dan 200 mg/L. Larutan standar yang telah dibuat kemudian diinjeksikan dalam kromatografi gas detektor ionisasi nyala sebanyak 1,0 μL (Astuti et al, 2018;Suaniti, 2015).…”

Section: Pembuatan Larutan Standar Alkoholunclassified

Alcohol Level in Black and White Glutinous Rice Brem at Various Doses of Yeast And Fermentation Time

Ariati,

Suaniti,

Darma Yanti

2023

JCHEM

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Brem sebagai hasil fermentasi beras ketan putih maupun hitam memiliki bau asam, rasa manis, serta mengandung alkohol dengan kadar yang berbeda-beda sesuai perlakuan dalam fermentasi. Penelitian ini bertujuan untuk menentukan kadar alkohol dalam brem beras ketan putih dan hitam dengan variasi dosis ragi 1,0; 1,5; dan 2,0% serta lama fermentasi 2, 4, dan 6 hari. Kadar alkohol dalam brem beras ketan putih dan hitam ditentukan dengan kromatografi gas detektor ionisasi nyala (GC-FID). Hasil penelitian menunjukan kadar alkohol dalam brem beras ketan putih meningkat dengan bertambahnya dosis ragi yang diberikan namun menurun dengan bertambahnya lama fermentasi. Sementara, pada kadar alkohol brem beras ketan hitam terus meningkat dengan bertambahnya dosis ragi dan lama fermentasi. Kadar alkohol tertinggi dihasilkan dalam brem beras ketan hitam yang difermentasi dengan penambahan dosis ragi 2,0% dengan lama fermentasi 6 hari. Kata kunci: brem, ketan putih, ketan hitam, dosis ragi, kadar alkohol, lama fermentasi ABSTRACT Brem as a product of a fermentation of black and white glutinous rice has an acidic smell, a sweet taste, and contains alcohol. This research aimed to determine the alcohol levels in the brem of black and white glutinous rice with yeast dosage variation of 1,0; 1,5; and 2,0% fermented within 2, 4, and 6 days. The alcohol levels in the black and white glutinous rice brem were determined using Gas Chromatography - Flame Ionization Detector (GC-FID). The research results showed that the alcohol level in the white glutinous brem increased with the increase in yeast dosage but decreased as the fermentation time increased. On the other hand, the higher of yeast dosage and the fermentation time, the higher the alcohol content of the black glutinous rice brem obtained. The highest alcohol level was produced by the black glutinous rice, which was fermented with the yeast dosage of 2% yeast and a fermentation time of 6 days. Keywords: alcohol level, fermentation duration, white and black glutinous rice brems, yeast dosage

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Section: Pembuatan Larutan Standar Alkoholunclassified

Alcohol Level in Black and White Glutinous Rice Brem at Various Doses of Yeast And Fermentation Time

Ariati,

Suaniti,

Darma Yanti

2023

JCHEM

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“…Arak Bali is believed to be efficacious for warming the body, relieving nausea and other traditional remedies, it can also be used as a boreh or warming medicine to relieve itching. Arak continues to grow consumed by local people and foreign tourists (Astuti et al, 2018;Waisnawa et al, 2022). The effectiveness of the promotion of Arak Bali as a local gastronomic product has the potential to leave a certain impression in the minds of tourists after their experience of consuming local products.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Analysis of Alcohol Content in Pineapple Infused Arak Bali with Gas Chromatography

Ratih

Habibah

2022

IJNSE

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Gastronomic drinks are one of the local cultures that have an important role in the development of the tourism world, one of which is Arak Bali. Various products of Arak Bali infused began to be developed to enrich the flavor. One of the potential ingredients to increase scent and flavor is pineapple. This study was conducted to determine the most popular formulation and the alcohol content of Pineapple Infused Arak Bali as a new safe gastronomic drink in accordance with government regulations. The type of research used True experimental with Posttest Only Control Group Design. The sample used was pineapple infused Arak Bali that was formulated into 5 concentration variations. Furthermore, the alcohol content analysis was carried out using Gas Chromatography method. Sample F4 was selected based on organoleptic tests from 30 panelists as the most popular formula. Analysis of alcohol content showed that both samples were negative for methanol while the ethanol content in FD (34.22%) was classified as group C liquor and FU (18.08%) was classified as group B in accordance with government regulations.

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Validation of Headspace Solid-Phase Microextraction With Gas Chromatography-Flame Ionisation Detector Method for Alcohol Analysis on Gastric Fluid

Thaiyibah,

Yuwono,

Yudianto

2023

JKR

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Identifying the concentration of alcohol compounds in postmortem analysis of biological fluids can help the investigation, just as postmortem analysis of gastric juices can reveal the concentrations of alcohol consumed. However, an efficient and effective combination of extraction and measurement methods is required when looking at complex postmortem samples. Therefore, a headspace-solid phase microextraction (HS-SPME) method was developed using gas chromatography with a flame ionization detector (GC-FID) to identify postmortem alcohol concentrations. This present study optimizes and validates an effective and efficient method for postmortem alcohol extraction and quantification in gastric fluid. The optimal conditions for HS-SPME extraction using 65μm Polydimethy lsiloxane Divinyl benzene (PDMS/DVB) fiber for analyte isolation were 15 minutes. at 60°C and an exposure time of 1 minute. The validation investigation shows that the suggested approach satisfies the criteria for linearity, precision, accuracy, LOD, and LOQ for postmortem measurement of alcohol in gastric fluid.

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Validasi Metode Dalam Penentuan Kadar Etanol Pada Arak Menggunakan Kromatografi Gas Detektor Ionisasi Nyala

Cited by 3 publications

References 0 publications

Alcohol Level in Black and White Glutinous Rice Brem at Various Doses of Yeast And Fermentation Time

Alcohol Level in Black and White Glutinous Rice Brem at Various Doses of Yeast And Fermentation Time

Formulation and Analysis of Alcohol Content in Pineapple Infused Arak Bali with Gas Chromatography

Validation of Headspace Solid-Phase Microextraction With Gas Chromatography-Flame Ionisation Detector Method for Alcohol Analysis on Gastric Fluid

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