Jurnal Pengaruh Lama Fermentasi Terhadap Kadar Alkohol

ABSTRACT

Hasanah, H., 2008, 

The Influence of Long Fermentation to the Alcohol Level’s of Black Sticky Rice (Oryza sativa  L var forma glutinosa)  and Cassava (Manihot utilissima Phol) Tapai. Thesis Chemistry Department, Sciences and Technology Faculty of The State Islamic University (UIN) Malang.

Main advisor  : Akyunul Jannah, S.Si, MP
Religion advisor  : Munirul Abidin, M.Ag 

Keywords  : Fermentation, Alcohol level’s, Tapai
  

Tapai is one kind of fermentation productions. MUI stated that foods and drinks which contain alcohol more than 1 % is not allowed to consume, and if it is over, those foods and drinks are categorized haram.  This research is aimed to know the the influence of long fermentation to ethanol level’s of black sticky rice (Oryza sativa L var forma glutinosa) and cassava (Manihot utilissima Phol) tapai. The method that is used to separate the two or more component of volatile and non volatile from tapai is called distillation while to analyze an ethanol level used gas chromatography (GC) method. 

The samples of the two tapai’s were fermented for about 24, 48, 72, 96 and 120 hours. Those tapai were mashed and added the aquades. The mixed materials were distillated, then entered into the bottle and considered as gram unit. The considered distillations were being analyzed used gas chromatography (GC) method. To examine the data which differentiate the base concentration of alcohol (%) in black sticky rice and cassava tapai since fermentation process which were analyzed by variants analysis (ANOVA). In the next experiment, if there was different significant result, then continued by the test of BNT which the level for about 1%.

The result of the research showed that there is the influence of long fermentation to ethanol level’s of black sticky rice (Oryza sativa L var forma glutinosa) and cassava (Manihot utilissima  Phol)  tapai. An ethanol level’s of black sticky rice tapai respectively 0.388 %, 1.176 %, 1.056 %, 3,884% and 7.581 %. Fermentation’s period was for about 96 and 120 hours and it was provided an indeed influence (p < 0,01) to the cassava ethanol level’s among the period of long fermentation. The level of cassava ethanol was 0.844%, 2.182%, 4.904%, 6.334% and 11.811%. The long fermentation was for about 120 hours and it was an indeed influence (p < 0,01) to the level of cassava’s ethanol among the period of long fermentation. From the test of BNT there were significant differential ethanol’s level between black sticky rice and cassava tapai.  

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