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All Journal Majalah Kedokteran Bandung Indonesian Journal of Tropical and Infectious Disease Medical Laboratory Technology Journal YARSI Medical Journal Indonesian Journal of Halal Research ARTERI : Jurnal Ilmu Kesehatan Respiratory Science Makara Journal of Health Research Medicosphere
Rika Yuliwulandari
Faculty Of Medicine, University Of Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia
Religion Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Effect of Storage Duration on Fruit Juices Made With or Without the Addition of Yeast Towards Its Alcohol Content Roswiem, Anna Priangani; Septiani, Triayu; Yuliwulandari, Rika
Indonesian Journal of Halal Research Vol. 1 No. 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5753

Abstract

Fruit juice is a healthy beverage. However, we must be careful in handling or consuming such juice, especially in relation to its storage time. The Prophet of Muhammed PBUH in his hadith prohibits to drink fruit juices that have been stored for more than 3 days, as its legal status changes from Halal into Haram.In accordance with the development of science and technology, many methods could be used to measure alcohol content in a sample; such as Gas Chromatography-Mass Spectroscopy method (GC-MS). Therefore the objective of this research was to analyze the alcohol content of various fruit juices made with or without the addition of yeast and  being stored within 1, 2, and 3 days using GC-MS, as well as its relation to the hadith Matn of the Prophet Muhammad PBUH regarding its law. Results showed that alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made without the addition of yeast which stored for 3 days, in consecutive order were 0.524; 0.144; 0.214; 0.143 and 0.314% v/v. While alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made with the addition of 10 g/L yeast were  and stored for 3 days were 0.618; 0.921; 0.901; 0.575 and 1.202% v/v constitutively. Alcohol content of red grapes fruit juices of 0.524% v/v was the highest alcohol content (in juices) which is still Halal to be consumed.
Co-Authors Abdul Salam M. Sofro, Abdul Salam Aufa, Akhdan Bahri, Syukrini Bahri, Syukrini Britanto Dani Wicaksono, Britanto Dani Elsye Souvriyanti, Elsye Erlina Burhan Erlina, Andi Fasli Jalal Gusnanto, Arief Hilyatuz Zahroh Huskany, Evita Amalia Indra Kusuma Indrawati, Isna Kenconoviyati Kenconoviyati, Kenconoviyati Kinasih Prayuni Kinasih Prayuni, Kinasih Mandayani, Sari Muchtiar, Mulyadi Nihayah, Silviatun Pangestu, Hendri Putra, Andika Chandra Putri, Syurlia R. W. Susilowati, R. W. Rasmiyyah, Sausan Razari, Intan Razari, Intan Retno W. Susilowati Rifqatussaadah, Rifqatussaadah Rika Bur Roswiem, Anna Priangani Salam M. Sofro, Abdul Soedarsono Soedarsono Susilowati, RW syafrizal Syafrizal Syafrizal Teguh Rochani, Jekti Tjandra Yoga Aditama Triayu Septiani, Triayu Utomo, Ahmad Rusdan H Viyati, Kencono Yenni Zulhamidah, Yenni Yulia Suciati Zefanya, Amarthya Belleza Puspa