Analysis of Alcohol Content in Fruit Vinegars as a Halal Testing Method for Fermented Products

  • Hanik Faizah Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Mufidur Rohman Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Estri Kusumawati Faculty of Psychology and Health, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Nirmala Fitria Firdhausi Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
DOI: https://doi.org/10.29080/ichafohn.v2i1.2041
Keywords: Persimmon Vinegar, Soursop Vinegar, Combined Vinegar, Alcohol Content, Halal Food Products

Abstract

The significance of halal certification has experienced notable growth over time as a result of the escalating demand for halal food products. One of the critical points of halal certification for food and beverages is the alcohol content contained within them. Fermented products represent a category of food and beverages with a pivotal consideration in ensuring compliance with halal dietary restrictions, particularly in relation to alcohol content. This study aimed to determine the alcohol content in persimmon vinegar, soursop vinegar, and combined (mix of persimmon and soursop) vinegar. The study conducted experimental analyses to assess the alcohol concentration in fruit vinegars employing a specific gravity calculation method using a pycnometer. The study found that the combined fruit vinegar had the highest alcohol content at 0.195%, while persimmon vinegar had the lowest alcohol content at 0.15%. The results showed that persimmon vinegar, soursop fruit vinegar, and combined fruit vinegar contained alcohol content below 0.5%, aligning with the halal standards outlined in the MUI Fatwa No. 10 of 2018.

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Published
2024-08-23
Issue
Vol. 2 No. 1 (2024): August 2024
Section
Articles