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All Journal DIVERSITAS HAYATI: Journal of Conservation and Biological Resources
Ramlan Silaban
Program Studi Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Cultivating Health Cultivating Health: Traditional Alcoholic Drink 'Tuak' as a Potential Functional Drink for Regulating Blood Glucose Levels while Keeping Cultural Significance Intact: Traditional Alcoholic Drink 'Tuak' as a Potential Functional Drink for Regulating Blood Glucose Levels while Keeping Cultural Significance Intact wella apriwidyanti; Annisya Dwi Putri Zulmi; Diana Zahra Safitri; Khairahma Khairahma; Ramlan Silaban
DIVERSITAS HAYATI Vol. 2 No. 1 (2024): DIVERSITAS HAYATI: Journal of Conservation and Biological Resources
Publisher : UIN Sulthan Thaha Saifuddin Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30631/21.1-5

Abstract

This research examines the potential for developing traditional alcoholic drinks using Raru (Cotylelobium melanoxylon Pierre) as an additional ingredient in the fermentation of tuak. Tuak, as a traditional alcoholic drink that is popular in many regions in Indonesia, plays an important cultural role in traditional celebrations. The advantages of palm wine as a traditional alcoholic drink include its natural sweet taste, good nutritional content, low alcohol content and affordable price. By analyzing the potential of Raru as an additional ingredient in making palm wine, this research seeks to develop traditional alcoholic drinks that not only maintain cultural and traditional aspects, but also provide additional health benefits, especially in lowering blood sugar levels, by launching a new product called ' 'RaruReserve: Healthy Tuak”
THE ROLE OF BIOTECHNOLOGY IN PROCESSING JACKFRUIT SEED WASTE TURNS INTO BIOETHANOL Trivena myta manik; Ecclesia Siregar; Elva Damayanti Girsang; Yuli Bella Shinta Simamora; Ramlan Silaban
DIVERSITAS HAYATI Vol. 2 No. 1 (2024): DIVERSITAS HAYATI: Journal of Conservation and Biological Resources
Publisher : UIN Sulthan Thaha Saifuddin Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30631/21.6-10

Abstract

The jackfruit plant is a type of tropical fruit plant that is multifunctional and can be planted in tropical areas at an altitude of less than 1,000 meters above sea level. Research has been carried out on making bioethanol from waste jackfruit seeds (Artocarpus heterophyllus Lamk). This research aims to find out whether jackfruit seed waste can be used as raw material for making biethanol and to determine the effect of pH on the fermentation process. This research used jackfruit seeds which were hydrolyzed with H2SO, 2.5% for 3 hours at a temperature of 70 °C, then the glucose content was measured and fermented at varying pH = 3, 4, 5, and 6 for 48 hours. The highest bioethanol content of jackfruit seeds was achieved during 4 days of fermentation with an alcohol content of 13.19%.
Co-Authors Annisya Dwi Putri Zulmi Diana Zahra Safitri Ecclesia Siregar Elva Damayanti Girsang Khairahma Khairahma Trivena myta manik Wella Apriwidyanti Yuli Bella Shinta Simamora