Sari, Ririn Afita and Dr. Ir. Joni Kusnadi, M.Si. and Freini Dessi Effendi, STP., MP. (2022) Konfirmasi Kadar Etanol pada Minuman Fermentasi Tradisional di Indonesia Menggunakan Metode GC - FID (Gas Chromatography - Flame Ionization Detector) yang Tervalidasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Etanol termasuk salah satu senyawa volatil yang banyak digunakan sebagai pelarut. Namun, dalam bidang pangan etanol terbentuk dari proses fermentasi bahan makanan yang mengandung pati atau karbohidrat. Etanol yang terkandung dalam produk minuman fermentasi sering dinamakan minuman beralkohol atau minuman keras. Berdasarkan ketentuan Standar Industri Indonesia (SII) minuman fermentasi dengan kadar alkohol di bawah 20% tidak tergolong minuman keras, tetapi juga bukan minuman ringan. Oleh sebab itu, perlu dilakukan konfirmasi kadar etanol menggunakan metode yang sensitif. Metode GC-FID (Gas Chromatography-Flame Ionization Detector) telah banyak digunakan dalam identifikasi kadar etanol karena mempunyai akurasi, spesifisitas dan sensitivitas tinggi serta hanya membutuhkan sampel yang sedikit. Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengkonfirmasi kadar etanol pada minuman fermentasi tradisional dan melakukan validasi metode GC-FID serta membandingkan kadar etanolnya dengan standar mutu yang ditentukan oleh BPOM (untuk minuman beralkohol) dan keputusan Fatwa MUI (untuk minuman fermentasi non-alkohol). Hasil konfirmasi kadar etanol pada enam minuman fermentasi tradisional yang meliputi arak Bali, ciu, kombucha, legen, badek dan kefir sebesar 49; 23; 4,62; 1,5; 0,65 dan 0,04% v/v. Validasi metode GC-FID menggunakan sampel arak Bali karena kadar etanolnya paling tinggi dari kelima sampel yang digunakan. Hasil validasi metode GC-FID menunjukkan respon yang linier dengan diperoleh nilai koefisien determinasi (R2) 0,9988. Nilai LOD sebesar 0,004%, LOQ sebesar 0,015%, % RSD sebesar 2,03% dan % Recovery sebesar 100%. Keberterimaan kadar etanol pada minuman beralkohol arak Bali dan ciu sudah sesuai standar mutu yang tertera dalam PerKa BPOM No. 14 Tahun 2016 dengan kadar etanol dibawah 55% v/v. Mengacu pada Fatwa MUI No. 10 Tahun 2018 minuman fermentasi kombucha, legen dan badek tidak memenuhi persyaratan karena rata-rata kadar etanolnya lebih dari 0,5%, sedangkan minuman fermentasi kefir sudah memenuhi persyaratan karena rata-rata kadar etanolnya kurang dari 0,5%.
English Abstract
Ethanol is one of the volatile compounds that is widely used as a solvent. However, in the food sector ethanol is formed from the fermentation process of foodstuffs containing starch or carbohydrates. Ethanol contained in fermented beverage products is often called alcoholic beverages or liquors. Based on the decision of the Indonesian Industrial Standard (SII) fermented beverages with an alcohol content below 20% are not classified as liquors, but also not soft drinks.Therefore, it is necessary to confirm ethanol content using sensitive methods.The GC-FID (Gas Chromatography-Flame Ionization Detector) method is widely used in the identification of ethanol content because it has high accuracy, specificity and sensitivity and only requires a small sample.This research is an experimental study that aims to confirm the ethanol content of traditional fermented beverages and validate the GC-FID method and compare its ethanol content with the quality standards determined by National Food and Drug Agency (for alcoholic beverages) and the Fatwa decision of Indonesian Ulema Council (for non-alcoholic fermented beverages). The results of the confirmation of ethanol content in six traditional fermented beverages including Balinese wine, ciu, kombucha, legen, badek and kefir were 49; 23; 4,62; 1,5; 0,65 and 0,04% v/v respectively. Validation of the GC-FID method uses Balinese wine samples because the ethanol content are the highest of the five samples used. The validation results of the GC-FID method showed a linear response with a coefficient of determination (R2) value of 0,9988. Meanwhile LOD, LOQ, % RSD and % Recovery value were 0,004%; 0,015%; 2,03% and 100% respectively. The acceptance of ethanol content in Balinese wine and ciu alcoholic beverages is in accordance with the quality standards stated in National Food and Drug Agency Regulation No. 14 of 2016 with ethanol content below 55% v/v. Based on the Fatwa decision of Indonesian Ulema Council No. 10 of 2018 kombucha, legen and badek fermented beverages do not meet the requirements because the average ethanol content is more than 0,5%, while kefir fermented beverages have met the requirements because the average ethanol content is less than 0,5%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100275 |
| Uncontrolled Keywords: | etanol, GC-FID, minuman fermentasi tradisional, validasi metode,ethanol, GC-FID, method validation, traditional fermented beverages |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 02 Jan 2023 07:44 |
| Last Modified: | 02 Jan 2023 07:44 |
| URI: | http://repository.ub.ac.id/id/eprint/196505 |
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