Comparison of Ethanol Levels in Yellow and Red Watermelon Wine

Andreas Felix Tan, Mutiara Angelina Manao, Maria Novia Delviyanti, Pricillia Pretty Septy Honesty, Natalia Diyah Hapsari

Abstract


Watermelon is one of the tropical fruits that has high water and sugar content. However, the selling price of watermelon is still relatively low, and there is limited processing variation. By utilizing the high water and sugar content in watermelon to create an alcoholic beverage, wine is one promising form of innovation. The aim of this research is to determine the difference in alcohol content of wine made from yellow and red watermelon. The samples used in this study were yellow and red watermelons. Yellow and red watermelons fermented with Saccharomyces cerevisiae yeast to transform them into wine. The ethanol content in wine and red watermelons was analyzed using GC-MS instruments. Subsequently, the soluble sugar content, pH, IR spectra, as well as the color, taste, and aroma of the wine also analyzed. The research results show that the average ethanol content of yellow and red watermelon wines is 7.59% and 6.61% respectively. The average soluble sugar content in yellow and red watermelon wines is 8.6% Brix and 12.64% Brix, respectively. The pH value of each wine sample is 4, and the IR spectra of each wine sample indicate the presence of stretching OH groups. In conclusion, red watermelon wine has a lower ethanol content than yellow watermelon wine.

Keywords


ethanol; yellow watermelon; red watermelon; wine

Full Text:

PDF

References


Amin, M., Ullah, S., Rehman, S., Ullah, Z., & Amir, M. (2014). Comparison of Different Types of Water Melon for Their Important Nutrients. Journal of Biology, Agriculture and Healthcare, 4(14), 59–66.

Annisa Kirana, D., Fitrianisa, D., Hanif, W., Indra Susanto, M., Arkee Sorbo, O., Mumphuni Adhi Program Studi Manufaktur, P., Teknik Mesin, J., & Negeri Jakarta, P. (2020). Jurnal Teknologi Pangan dan Hasil Pertanian. https://doi.org/http://dx.doi.org/10.26623/jtphp.v17i1.4639

Arif, A. Bin, Diyono, W., Budiyanto, A., & Richana, N. (2016). Factorial Design with Three Factors for Optimization of Bioethanol Production from Sugar Cane Molasses. Informatika Pertanian, 25(1), 145–154.

Budiono, R., Sumiyani, R., Indah Sabrina, M., Salwa Sabella, J., Aulia Safira, C., Intan Safitri, B., & Rachmaniah, O. (2023). Measuring Ethanol Content in Kolesom, a Javanese Wine, and Traditional Wine of Bali by Gas Chromatography (GC): Ensuring Halal Label for Traditional Herbal Medicine. In Halal Research (Vol. 3, Issue 6).

Ezemba, C. C., Anakwenze, V. N., & Ezemba, A. S. (2022). Wine Production from Apple (Malus pumila) Using Yeast Isolated from Palmwine. Current Journal of Applied Science and Technology, 1–6. https://doi.org/10.9734/cjast/2022/v41i331653

Hanani. (2023). Harga Jual Terbilang Tinggi, Petani Semangka di Desa Muning Daha HSS Nikmati Hasil Panen. Tribunhulusungaiselatan. https://banjarmasin.tribunnews.com/2023/09/08/harga-jual-terbilang-tinggi-petani-semangka-di-desa-muning-daha-hss-nikmati-hasil-panen

Ibrohim, A. N. (2023). 10 Buah yang Banyak Mengandung Air, Jaga Tubuh Tetap Terhidrasi. Sidonews. https://lifestyle.sindonews.com/read/1240657/155/10-buah-yang-banyak-mengandung-air-jaga-tubuh-tetap-terhidrasi-1698826294

Korban, A., Charapitsa, S., Čabala, R., Sobolenko, L., Egorov, V., & Sytova, S. (2021). Advanced GC–MS method for quality and safety control of alcoholic products. Food Chemistry, 338. https://doi.org/10.1016/j.foodchem.2020.128107

Kuswandi, & Marta, N. (2021). Sukses bertanam semangka. PT Bumi Aksara.

Liu, G., Wei, P., Tang, Y., Pang, Y., Sun, J., Li, J., Rao, C., Wu, C., He, X., Li, L., Ling, D., & Chen, X. (2021). Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine. Frontiers in Nutrition, 8. https://doi.org/10.3389/fnut.2021.766415

Madhumita Barooah, M. Das, Moloya Gogoi, D. G., & Pathak, S. S. (2017). Nutritional and Organoleptic Evaluation of Traditional Fruit Wines of North East Brewed from Nora Bagori (Prunus domestica) and Amlakhi (Embilica officinalis). International Journal of Current Microbiology and Applied Sciences, 6(9), 104–111. https://doi.org/10.20546/ijcmas.2017.609.012

Maicas, S. (2020a). The role of yeasts in fermentation processes. Microorganisms, 8(8), 1–8. https://doi.org/10.3390/microorganisms8081142

Maicas, S. (2020b). The role of yeasts in fermentation processes. Microorganisms. https://doi.org/10.3390/microorganisms8081142

Misto, Mulyono, T., & Cahyono, B. E. (2020). Using multisample refractometer to determine the sugar content of sugarcane juice in sugar factory Besuki. AIP Conference Proceedings, 2278. https://doi.org/10.1063/5.0014706

Ng, C. Y., Jung, M. Y., Lee, J., & Oh, M. K. (2012). Production of 2,3-butanediol in Saccharomyces cerevisiae by in silico aided metabolic engineering. Microbial Cell Factories, 11(68), 1. https://doi.org/10.1186/1475-2859-11-68

Reyes, G. G. (2020). Mango Wine Production, by an Easy Fermentation and Distillation Procedure, Using the Surplus or Rejected Fruit, Produced in Sinaloa, Mexico. Journal of Advances in Biology & Biotechnology, 40–48. https://doi.org/10.9734/jabb/2020/v23i330147

Rina, D. (2023). Musim Kemarau Jadi Berkah Melimpah bagi Petani Semangka di Bojonegor. Tvonenews. https://www.tvonenews.com/daerah/jatim/147586-musim-kemarau-jadi-berkah-melimpah-bagi-petani-semangka-di-bojonegoro?page=all

Rumpakaadi, L. (2023). Puncak Kemarau, Penjual Semangka Laris di Dusun Palurejo, Desa Sumbersewu, Kecamatan Muncar. Radarbanyuwangi. https://radarbanyuwangi.jawapos.com/genteng/752707341/puncak-kemarau-penjual-semangka-laris-di-dusun-palurejo-desa-sumbersewu-kecamatan-muncar

Satav, P. D., & Pethe, A. S. (2016). Effect of pH on Physicochemical Parameters of Wine Produced from Banana. International Journal of Current Microbiology and Applied Sciences, 5(2), 608–614. https://doi.org/10.20546/ijcmas.2016.502.068

Sigmaaldrich. (2023). IR Spectrum Table by Frequency Range. Merck. https://www.sigmaaldrich.com/ID/en/technical-documents/technical-article/analytical-chemistry/photometry-and-reflectometry/ir-spectrum-table

Stanbury, P. F., Whitaker, A., & Hall, S. J. (2016). Principles of Fermentation Technology Second Edition.

Stupak, M., Kocourek, V., Kolouchova, I., & Hajslova, J. (2017). Rapid approach for the determination of alcoholic strength and overall quality check of various spirit drinks and wines using GC–MS. Food Control, 80, 307–313. https://doi.org/10.1016/j.foodcont.2017.05.008

Urry, L. A., Cain, M. L., Wasserman, S. A., Minorsky, P. V., & Reece, J. B. (2016). Campbell Biology. In Paper Knowledge . Toward a Media History of Documents (11th ed.). Pearson Education, Inc.

Walker, G. M., & Stewart, G. G. (2016). Saccharomyces cerevisiae in the production of fermented beverages. Beverages, 2(4), 1–12. https://doi.org/10.3390/beverages2040030

Yativ, M., Harary, I., & Wolf, S. (2010). Sucrose accumulation in watermelon fruits: Genetic variation and biochemical analysis. Journal of Plant Physiology, 167(8), 589–596. https://doi.org/10.1016/j.jplph.2009.11.009




DOI: https://doi.org/10.33394/hjkk.v12i5.11464

Refbacks

  • There are currently no refbacks.


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