PENETAPAN KADAR ETANOL DALAM SIRUP KAWISTA DAN MINUMAN KAWISTA SIAP MINUM DARI DAERAH REMBANG

Sari, Livina Putri Pandan, G0C015052 (2018) PENETAPAN KADAR ETANOL DALAM SIRUP KAWISTA DAN MINUMAN KAWISTA SIAP MINUM DARI DAERAH REMBANG. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Kawista fruit is processed into syrup kawista glass bottle, plastic kawista bottle syrup and drink ready to drink kawista. This kawista drink from Rembang has a fresh taste and distinctive aroma. However, processed kawista fruit products has marketed for alcohol have not been included. Therefore, testing of the alcohol content in the product is necessary. Thisobjective of this study was to determine the level of alcohol in glass bottle kawista syrup, plastic bottle kawista syrup and ready-to-drink kawista drink. The type of this research is quantitative experimental research. The samples was obtained from kawista syrup and ready-to-drink kawista drink in Rembang area. The method used to determine alcohol content was distillation method. The results showed that all kawista products contained alcohol. All of these kawista products have different alcohol content. Kawista syrup in glass bottles has the highest alcohol content of 1.24% w/w. While plastic bottle kawista syrup and ready-to-drink kawista drink was containing consecutive alcohol as much as 1.04% w/w and 0.87% w/w. In conclusion, All of kawista products wasincluding alcohol product of class A. Keywords: Alcohol, Distillation, Kawista,Drinks, Syrup

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