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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat al-Afkar, Journal For Islamic Studies Pendas : Jurnah Ilmiah Pendidikan Dasar NERSMID: Jurnal Keperwatan dan Kebidanan Jurnal Ilmu Kebidanan (Journal of Midwivery Science) Journal of Saintech Transfer JCRS (Journal of Community Research and Service) Jurnal Midpro Jurnal Ilmu Kebidanan (Journal of Midwivery Science) Research Review: Jurnal Ilmiah Multidisiplin Urecol Journal. Part C: Health Sciences Neo Journal of economy and social humanities International Journal of Educational and Life Sciences (IJELS) PEDAMAS (Pengabdian Kepada Masyarakat) Purbawidya: Jurnal Penelitian dan Pengembangan Arkeologi PENABIBLOS PESHUM
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Journal : Urecol Journal. Part C: Health Sciences

 1 
Analysis of Alcohol Content in Anaerobic Fermentation of Watermelon (Citrullus lanatus) and Orange (Citrus sinesis) using Fermipan Amanah, Firda; Andika, M. Reisa; Hapsari, Lativa Restu; Pujiati; Wijayanti, Dinda Ayu; Rahayu, Triastuti
Urecol Journal. Part C: Health Sciences Vol. 3 No. 1 (2023): January-June
Publisher : Konsorsium LPPM Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53017/ujhs.243

Abstract

Fermentation is a process of chemical changes in organic substrates through enzymes obtained by microorganisms which is an anaerobic deassimilation of organic compounds and is caused by the activity of microorganisms. This study aims to determine the alcohol content in different formulations of fermipan addition used in orange and watermelon liquids. The research design method used in this study is a Complete Randomized Design (CRD) consisting of two factors. The first factor is the type of substrate (S): watermelon (S1) and orange (S2), while the second factor is the concentration of yeast/Fermipan: 0% (R1), 1% (R2), 2% (R3). Data analysis was done descriptively quantitative and descriptive qualitative. The results showed that alcohol content with orange substrate was higher than watermelon. Other alcohol fermentation activities such as pH, CO2 and H2O also corroborate the data that the orange substrate is more active than the watermelon substrate. More yeast concentration (up to 2%) resulted in higher alcohol content and alcoholic fermentation activity.
Co-Authors Abdul Azis Masthuri Alfida Faqih Alhidayath Parinduri Alya Fauziah Amanah, Firda Ambariani Ameilia Zuliyanti Siregar Andika, M. Reisa Anita Yuningsih Arlina Lubis Arlina Nurbaity Lubis Ayu Astuti Ayu Bonivasius Chairunny, Cici Dalimunthe, Ritha F. Dendy Reza Juliansyah Siregar Eva Syahfitri Nasution, Eva Syahfitri Hadi Hartono Hapsari, Lativa Restu Hasim Hutagalung, Arif qaedi Iskandarini Jansen Silalahi Juliansyah Siregar, Dendy Reza Kasyafiya Jayanti Khairawati Khairina Nasution Khairun Nisa Khairun Nisa Lestari Solihati Lie Agan Lubis, Husnan Marissa Tasya Muhammad Mona Adha Nabila, Salsa Nasution, Khairina Nurbaya Sastri Wasti Nurbaya, Pitri Nurhayani Nursukma Suri Pitri Nurbaya Pohan, Indah Zakia Prihatin Lumbanraja Rahimah Rahmad Fauzan As Meuraxa Ramadani Ramli Risma Margaretha Sinaga Selsa Cintya Melani Sembiring, Rinawati Setiawan Siregar, Dendy Reza Juliansyah Siti Sara Siti Sara Syarifah Takari Triastuti Rahayu Wahyuni, Arlinda Sari Wanelis Warjio Wijayanti, Dinda Ayu Zulhaida Lubis