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All Journal Urecol Journal. Part C: Health Sciences
M. Reisa Andika
Universitas Muhammadiyah Surakarta, Indonesia
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Analysis of Alcohol Content in Anaerobic Fermentation of Watermelon (Citrullus lanatus) and Orange (Citrus sinesis) using Fermipan Firda Amanah; M. Reisa Andika; Lativa Restu Hapsari; Pujiati; Dinda Ayu Wijayanti; Triastuti Rahayu
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 Dinda Ayu Wijayanti Firda Amanah Lativa Restu Hapsari Pujiati Triastuti Rahayu