Determination Ethanol In Arak With Gas Chromatography

Sudarma, Nyoman; Parwata, I Made Oka Adi

doi:10.36376/bmj.v4i2.10

Cited by 4 publications

(6 citation statements)

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“…Alcohol, at high dosages, can cause nerve damage and addiction (Yang et al, 2012). A calibration curve equation is used to calculate alcohol content: (sample area) / (standard area) x standard (Sudarma & Parwata, 2017;Aryasa et al, 2019). The MUI fatwa says that Muslims can't beverage alcohol with a content of more than 0.5, which is what this review of six research journals shows.…”

Section: Food and Beverage Determination Of Alcohol Levelsmentioning

confidence: 94%

“…It is volatile and can be blended with water, ether, or chloroform (Iskandar, 2012). According to Islamic beliefs, food or beverages containing more than 0.5% alcohol should not be consumed since they are classified as khamr, which is haram (Sudarma & Parwata, 2017). Ethanol is a common alcohol analyte that can be found in fermented foods and beverages (Destanoglu & Ismail, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, alcohol can harm the central nervous system and lead to dependence (alcoholism). Hallucinations, headaches, hypertension, sleeplessness, excessive perspiration, and other symptoms are among them (Sudarma & Parwata, 2017). While ethanol concentrations greater than 55% can cause toxicity and even death (Suaniti, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Scoping Review: Analysis of Alcohol Levels in Food and Beverages Using Gas Chromatography

Suryanto

Muslikh

Purwitasari

et al. 2022

planar

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Islamic teachings explain that food or beverage should not be consumed with more than 0.5% alcohol because it is categorized as khamr, which is unlawful. In determining the levels of foods or beverages that contain alcohol, one of which is the gas chromatography method with several aspects of the method validation used. So that it can be seen how halal food or beverage is. The purpose of this scoping review is to map the available evidence related to the optimum conditions of analysis of alcohol content in a food product by gas chromatography and obtain a method of analyzing alcohol content in food products with several parameters validation methods, including selectivity, linearity, the limit of detection, precision, and accuracy. This scoping review has followed the framework of Arksey and O'Malley, which consists of identifying the problem formulation from the literature review; seeking relevant evidence; completing studies of relevant scientific articles; mapping data; conclude and reporting results. PRISMA flowchart diagram is used for the flow of evidence search. The results of this review show that there are 6 research articles obtained from the database. This review shows that the analysis of alcohol content using the gas chromatography method has high sensitivity, accuracy, validity, and recovery. It is hoped that this scoping review can be used as a reference and theoretical basis in analyzing food products using the gas chromatography method with several aspects of validity.

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Section: Food and Beverage Determination Of Alcohol Levelsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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Scoping Review: Analysis of Alcohol Levels in Food and Beverages Using Gas Chromatography

Suryanto

Muslikh

Purwitasari

et al. 2022

planar

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“…Analisis kandungan senyawa kimia sampel kombinasi ekstrak etanol 96% daun pepaya dan daun ubi jalar ungu (75:25) menunjukkan bahwa dari 10 peak tertinggi, yang memiliki luas area paling besar yaitu sebesar 129343 adalah senyawa neophytadiene (Tabel 13). Pada tanaman Asclepias Curassavica L., senyawa ini memiliki potensi farmakologi sebagai hidrokarbon, antipiretik, analgetik, anti inflamasi, anti mikroba, dan antioksidan (32) . Pada kombinasi ini terlihat pada urutan 10 senyawa yang memiliki peak tertinggi selain neophytadiene, juga muncul senyawasenyawa baru yang tidak muncul pada sampel ekstrak tunggal maupun kombinasi lainnya, kecuali n-hexadecanoic acid, hexadecanoic acid methyl ester, dan 9,12-Octadecadienoic acid (Z,Z)-.…”

Section: Tabel 8 Hasil Penentuan Kadar Flavonoid Totalunclassified

“…Dimana kombinasi ini memiliki luas area yang cukup besar yaitu 646652. Pengukuran kadar kuantitatif dapat dilakukan dengan cara menghitung luas area puncak sampel dibandingkan dengan luas area puncak standart dikalikan dengan konsentrasi standar (32) .…”

Section: Tabel 8 Hasil Penentuan Kadar Flavonoid Totalunclassified

PENGARUH PROSES MASERASI DENGAN VARIASI KONSENTRASI PELARUT ETANOL TERHADAP KANDUNGAN SENYAWA EKSTRAK DAUN PEPAYA (Carica papaya L.) DAN DAUN UBI JALAR UNGU (Ipomoea batatas L. Lam)

Irawan¹,

Syera²,

Ekawati³

et al. 2020

j. ilm. manuntung sains farm. kesehat.

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Papaya (Carica papaya L.) and purple sweet potato (Ipomoea batatas L. Lam) are commonly used empirically as traditional medicines, including for malaria, malnutrition, fever and hemorrhagic fever. The purpose of this study was to determine the effect of differences in the concentration of ethanol solvents on the chromatogram profile and compound content. The research method began with maceration using 50%, 70%, and 96% ethanol, then thin layer chromatography test, and determination of total phenol and flavonoid levels with Elisa at λ of 750 nm and 415 nm, where the comparator used were gallic acid and quercetin . The results of total phenol levels obtained in papaya leaf extract were 3,493 mg GAE/gram and in sweet potato leaves the results were 4,786 mgGAE/mg. While the total flavonoid yield obtained from papaya leaf extract was obtained as much as 4,630 mg QE/gram and on sweetpotato which was 4,269 mgQE/mg. Characterisation of extract compound content was carried ouy by using Gas Chromatography- Mass Spectroscopy (GC-MS), where comparison of extracts used in extract combination samples are 50:50, 75:25, and 25:75. The results showed that ethanol extract contained alkaloids, flavonoids, saponins, tannins, and triterpenoids. Characterization by using GC-MS for single extract and combination extract of papaya leaves and purple sweet potato leaves obtained the main active compounds are Phytol, Neoheptadine, and n-Hexadecanoic acid.

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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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Determination Ethanol In Arak With Gas Chromatography

Cited by 4 publications

References 0 publications

Scoping Review: Analysis of Alcohol Levels in Food and Beverages Using Gas Chromatography

Scoping Review: Analysis of Alcohol Levels in Food and Beverages Using Gas Chromatography

PENGARUH PROSES MASERASI DENGAN VARIASI KONSENTRASI PELARUT ETANOL TERHADAP KANDUNGAN SENYAWA EKSTRAK DAUN PEPAYA (Carica papaya L.) DAN DAUN UBI JALAR UNGU (Ipomoea batatas L. Lam)

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

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