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OPTIMASI WAKTU DAN SUHU INKUBASI MIKRODIFUSI DALAM PENENTUAN KADAR ETANOL PADA BREM SEBAGAI MINUMAN FERMENTASI TRADISIONAL MENGGUNAKAN METODE SPEKTROFOTOMETER UV-VIS
This research examines the optimization of incubation time and temperature in the microdiffusion method to determine the ethanol content in brem, a traditional fermented drink of the Sasak Tribe, using a UV-Vis spectrophotometer. A total of 3 Brem samples were collected from various locations in Lombok. This research explores the effects of incubation temperatures (35°C, 45°C, 55°C, and 65°C) and durations (0–120 minutes in 15-minute intervals) to identify optimal microdiffusion conditions. The qualitative analysis is based on the principle of dichromate oxidation (Cr2O72−) by ethanol, which results in a color change of the reagent from orange to green due to the formation of Cr3+ ions. This reaction serves as the basis for detecting ethanol content in the solution. The results indicate that an incubation temperature of 45°C and 120 minutes yields optimal results, ensuring stable ethanol diffusion without compromising sample integrity. Quantitative analysis shows ethanol concentrations of 8,9155±0,0024%; 8,8962±0,0012%; and 8,9568±0,0007% (v/v) in the tested Brem samples. Validation of the UV-Vis spectrophotometric method demonstrated strong reliability, with a linear regression value of R2 = 0.9964; precision (RSD) = 0,11%; accuracy (%recovery) = 92,24%; LOD (Limit of Detection) = 0,4303%; and LOQ (Limit of Quantification) = 0,4425%. This study establishes the UV-Vis spectrophotometer with microdiffusion as an effective and validated method for ethanol quantification in fermented food products. Thus, this optimized microdiffusion method can be effectively used to determine ethanol content in brem accurately and precisely.
FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA
OPTIMASI WAKTU DAN SUHU INKUBASI MIKRODIFUSI DALAM PENENTUAN KADAR ETANOL PADA BREM SEBAGAI MINUMAN FERMENTASI TRADISIONAL MENGGUNAKAN METODE SPEKTROFOTOMETER UV-VIS (Text)
OPTIMASI WAKTU DAN SUHU INKUBASI MIKRODIFUSI DALAM PENENTUAN KADAR ETANOL PADA BREM SEBAGAI MINUMAN FERMENTASI TRADISIONAL MENGGUNAKAN METODE SPEKTROFOTOMETER UV-VIS (Other)
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