Abstract
The process of making wine by distilling coconut sap through the process of condensation of steam that is heated so that it becomes alcoholic wine. Prototype distillation of coconut juice by heating using a gas stove. The results of the study showed that there was an effect of heating duration on alcohol content in coconut juice, at 85 Degree Celsius, 90 Degree Celsius and 95 Degree Celsius, the time taken was 0 minutes, 10 minutes, 20 minutes and 30 minutes. The average alcohol content at 85 Degree Celsius, 0 minutes with 72 percent, 10 minutes with 69 percent, 20 minutes with 66 percent, and 30 minutes with 63 percent. For a temperature of 90 Degree Celsius, 0 minutes are 56 percent, 10 minutes are 54 percent, 20 minutes are 51 percent and 30 minutes are 49 percent. While the temperature of 95 Degree Celsius, 0 minutes by 34 percent, 10 minutes by 32 percent, 20 minutes by 29 percent and 30 minutes by 22 percent. Significance probability value is 0.00. Greater than 0.05 then the hypothesis is rejected, meaning there is a significant difference in the heating time to the alcohol content for 0 minutes to 30 minutes.
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