DETERMINATION OF ALCOHOL CONTENTS OF FERMENTATED BLACK TAPE KETAN BASED ON DIFFERENT FERMENTATION TIME USING SPECIFIC GRAVITY, REFRACTIVE INDEX AND GC-MS METHODS

Authors

  • Muchtaridi
  • Ida Musfiroh
  • Nunu Nugraha Hambali
  • Wiwiek Indrayati

Keywords:

Tape ketan, specific gravity, refractive index, GC-MS methods, fermentation

Abstract

Tape ketan is the product of fermentation process using black glutinous riceas basic ingredients, which then fermented for two to three days and finally produced tape ketan, organic acid and alcohol. The purpose of this research was to determine alcohol contents of fermentated black tape ketan based on different fermentation time with three diferent methods. Methods used are specific gravity, refractive index and GC-MS. Alcohol concentration obtained by using specific gravity method at 3, 10, 17, 24, and 31 days of fermentation, respectively, are 3.17% v / v; 3.02% v / v; 3.63% v / v; 3 , 12% v / v; and 4.47% v / v, using the method of refractive index is 3.90% v / v; 3.69% v / v; 4.31% v / v; 3.80% v / v and 5.04% v / v, and using GC-MS method was 4.30 % v/v; 4.23 % v/v; 5.01 % v/v; 4.75 % v/v; and 5.34 % v/v.The variation of fermentation time obviously did not influence the produce of alcohol contents statistically.

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Published

2012-12-03

How to Cite

Muchtaridi, Musfiroh, I., Nugraha Hambali, N., & Indrayati, W. (2012). DETERMINATION OF ALCOHOL CONTENTS OF FERMENTATED BLACK TAPE KETAN BASED ON DIFFERENT FERMENTATION TIME USING SPECIFIC GRAVITY, REFRACTIVE INDEX AND GC-MS METHODS. Journal of Microbiology, Biotechnology and Food Sciences, 2(3), 933–946. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7136

Issue

Vol. 2 No. 3 (2012): December - January

Section

Food Sciences

License

Copyright (c) 2012 Muchtaridi, Ida Musfiroh, Nunu Nugraha Hambali, Wiwiek Indrayati

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).