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All Journal Jurnal Pendidikan Kimia (JPKim) Hydrogen: Jurnal Kependidikan Kimia
Tan, Andreas Felix
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Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science

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Comparison of Ethanol Levels in Yellow and Red Watermelon Wine Tan, Andreas Felix; Manao, Mutiara Angelina; Delviyanti, Maria Novia; Honesty, Pricillia Pretty Septy; Hapsari, Natalia Diyah
Hydrogen: Jurnal Kependidikan Kimia Vol 12, No 5 (2024): October 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i5.11464

Abstract

Watermelon is one of the tropical fruits that has high water and sugar content. However, the selling price of watermelon is still relatively low, and there is limited processing variation. By utilizing the high water and sugar content in watermelon to create an alcoholic beverage, wine is one promising form of innovation. The aim of this research is to determine the difference in alcohol content of wine made from yellow and red watermelon. The samples used in this study were yellow and red watermelons. Yellow and red watermelons fermented with Saccharomyces cerevisiae yeast to transform them into wine. The ethanol content in wine and red watermelons was analyzed using GC-MS instruments. Subsequently, the soluble sugar content, pH, IR spectra, as well as the color, taste, and aroma of the wine also analyzed. The research results show that the average ethanol content of yellow and red watermelon wines is 7.59% and 6.61% respectively. The average soluble sugar content in yellow and red watermelon wines is 8.6% Brix and 12.64% Brix, respectively. The pH value of each wine sample is 4, and the IR spectra of each wine sample indicate the presence of stretching OH groups. In conclusion, red watermelon wine has a lower ethanol content than yellow watermelon wine.
The Acalypha siamensis leaf as natural dye in eco-print Hapsari, Natalia Diyah; Listyarini, Risnita Vicky; Handoyo, Luisa Diana; Feroniasanti, Yoanni Maria Lauda; Hapsari, Intan Putri; Tan, Andreas Felix; Darmanto, Elsie Gracia Putri; Abuk, Agnes Selfiana Irma; Fitriani, Helena; Krista, Brigitta Della Ocha
Jurnal Pendidikan Kimia Vol. 16 No. 3 (2024): J. Pendidik. Kim : December 2024
Publisher : Pascasarjana Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkim.v16i3.65167

Abstract

The use of synthetic dyes in the textile industry has a negative impact on the environment. Therefore, it is necessary to explore natural dyes that are more environmentally friendly. The aim of this research is to find natural dyes from Acalypha siamensis leaves. In this research, compounds contained in A. siamensis extract were identified using FT-IR and GC-MS instruments, then simulations were carried out of the reactions that occurred between cinnamaldehyde (E), cellulose in cotton, and alum mordant using quantum chemistry software. ORCA 5.0.2 and Visual Molecular Dynamics (VMD). The cinnamaldehyde compound is the main constituent compound in A. siamensis leaf extract. Based on the simulation results: the reaction between cinnamaldehyde (E), cellulose in cotton fabric, and alum mordant is energetically favorable. The reaction simulation results are in line with experimental research, the reaction of cellulose in cotton fabric, alum mordant, and cinnamaldehyde produces a brownish green color. A. siamensis leaves have potential as a dye in eco-prints.
Comparison of Ethanol Levels in Yellow and Red Watermelon Wine Tan, Andreas Felix; Manao, Mutiara Angelina; Delviyanti, Maria Novia; Honesty, Pricillia Pretty Septy; Hapsari, Natalia Diyah
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 5 (2024): October 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i5.11464

Abstract

Watermelon is one of the tropical fruits that has high water and sugar content. However, the selling price of watermelon is still relatively low, and there is limited processing variation. By utilizing the high water and sugar content in watermelon to create an alcoholic beverage, wine is one promising form of innovation. The aim of this research is to determine the difference in alcohol content of wine made from yellow and red watermelon. The samples used in this study were yellow and red watermelons. Yellow and red watermelons fermented with Saccharomyces cerevisiae yeast to transform them into wine. The ethanol content in wine and red watermelons was analyzed using GC-MS instruments. Subsequently, the soluble sugar content, pH, IR spectra, as well as the color, taste, and aroma of the wine also analyzed. The research results show that the average ethanol content of yellow and red watermelon wines is 7.59% and 6.61% respectively. The average soluble sugar content in yellow and red watermelon wines is 8.6% Brix and 12.64% Brix, respectively. The pH value of each wine sample is 4, and the IR spectra of each wine sample indicate the presence of stretching OH groups. In conclusion, red watermelon wine has a lower ethanol content than yellow watermelon wine.
Co-Authors Abuk, Agnes Selfiana Irma Darmanto, Elsie Gracia Putri Delviyanti, Maria Novia Feroniasanti, Yoanni Maria Lauda Fitriani, Helena Hapsari, Intan Putri Honesty, Pricillia Pretty Septy Krista, Brigitta Della Ocha Luisa Diana Handoyo Manao, Mutiara Angelina Natalia Diyah Hapsari Risnita Vicky Listyarini