Alcohol concentration from fermentation and distillation of Palm sap (Arenga pinnata) in North Halmahera, Indonesia

Abstract

Palm plants (Arenga pinnata) are multifunctional plants because almost all parts of this plant can be used for the needs of the local community. The main products of tapping palm sap can be used as sugar, drinks, vinegar, and alcohol. This study aims to identify the alcohol concentration of fermentation and distillation of palm sap in North Halmahera, Indonesia. The method of making alcoholic beverages from the tapping of palm sap is carried out traditionally by farmers of Nort Halmahera, with the first stage, namely palm sap fermented for three days. The second stage is the distillation process. Then the distillation results are measured alcohol concentration using an alcohol detection device, namely an Alcoholmeter. The results, showed that the alcohol concentration produced after the fermentation process for 3 days was 3%. The alcohol concentration produced in the first distillation is 70%, the second distillation alcohol concentration is 45%, and the third distillation alcohol concentration is 31%. It is found that it takes 11 hours to get the level of alcohol that can be consumed.