Ethanol Content Determination in Liquid Samples Using Redox Titration for Halal Verification
DOI:
https://doi.org/10.21070/jhlshlsKeywords:
Ethanol content, redox titration, halal verification, fermented foods, black glutinous rice tapeAbstract
Ethanol content analysis is important for assessing food products in relation to halal requirements. Specific Background: Fermentation can produce ethanol in food, making laboratory testing necessary for halal product verification. Knowledge Gap: Simple laboratory methods are needed to determine ethanol levels in liquid samples. Aims: This study analyzed ethanol content in black glutinous rice tape liquid using the redox titration method. Results: The average ethanol content was 0.20%, based on three repeated tests. Novelty: The study applies a simple laboratory procedure to examine a fermented food sample for halal verification. Implications: The findings indicate that the liquid should be consumed together with the solid tape, as separating it into tape juice changes its halal status according to the article's interpretation.
Highlights:
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The measured average concentration in the tested liquid was 0.20%.
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The laboratory procedure used simple equipment and three repetitions.
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Separation from the fermented solid was associated with a different consumption ruling in the article's interpretation.
Keywords : Ethanol content; redox titration; halal verification; fermented foods; black glutinous rice tape
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