用气相色谱法分析菠萝浸渍阿拉克酒中酒精含量

Gusti Ayu Made Ratih, Nur Habibah
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引用次数: 2

摘要

美食饮料是当地文化之一,在旅游业的发展中发挥着重要作用,其中之一就是阿拉克巴厘岛。开始开发各种阿拉克巴利浸渍产品,以丰富风味。菠萝是增加香味和味道的潜在成分之一。本研究旨在根据政府规定,确定菠萝味阿拉克巴利作为一种新型安全美食饮料最受欢迎的配方和酒精含量。研究类型采用真实实验+后测纯对照组设计。使用的样品是菠萝浸泡的阿拉克巴利,配制成5种浓度变化。此外,用气相色谱法进行了酒精含量分析。根据30位小组成员的感官测试,选择样品F4作为最受欢迎的配方。酒精含量分析结果显示,两种样品甲醇均为阴性,根据国家规定,FD(34.22%)的乙醇含量为C类酒,FU(18.08%)为B类酒。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Formulation and Analysis of Alcohol Content in Pineapple Infused Arak Bali with Gas Chromatography
Gastronomic drinks are one of the local cultures that have an important role in the development of the tourism world, one of which is Arak Bali. Various products of Arak Bali infused began to be developed to enrich the flavor. One of the potential ingredients to increase scent and flavor is pineapple. This study was conducted to determine the most popular formulation and the alcohol content of Pineapple Infused Arak Bali as a new safe gastronomic drink in accordance with government regulations. The type of research used True experimental with Posttest Only Control Group Design. The sample used was pineapple infused Arak Bali that was formulated into 5 concentration variations. Furthermore, the alcohol content analysis was carried out using Gas Chromatography method. Sample F4 was selected based on organoleptic tests from 30 panelists as the most popular formula. Analysis of alcohol content showed that both samples were negative for methanol while the ethanol content in FD (34.22%) was classified as group C liquor and FU (18.08%) was classified as group B in accordance with government regulations.
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