فهرست نشریات علمی دسترسی آزاد ایران

Sweet palm wine is a traditional drink produced from the sap of palm flower shoots. It is collected without yeast being added to induce further fermentation and is extremely sweet due to its relatively high sugar content. In tropical areas, the sucrose content of sweet palm wine is relatively high since it undergoes rapid fermentation, which produces ethanol resulting in changes in sap quality, posing potential health risks and leading to non-compliance with halal requirements. Therefore, consuming safe beverages is recommended to maintain health and well-being. According to an MUI fatwa, beverages whose ethanol levels exceed 0.5% are considered haram. The aim of this research is to determine the ethanol levels of sweet palm wine stored for twenty-eight days under various conditions. Samples were obtained from seven locations on the island of Lombok. Each sample was stored at room temperature and in the refrigerator, followed by a storage period with varying storage durations from 0 to 28 days. The ethanol from each sample and storage condition was distilled, and then was analyzed by the GC-FID method. The results showed that sweet palm wine kept at room temperature underwent a more rapid fermentation process than that stored in a refrigerator. Sweet palm wine maintained at cold temperatures for up to twenty-eight days remains safe for consumption, provided its ethanol levels are below 0.5%. Sweet palm wine stored at room temperature should be consumed within the first seven days, as all samples increased in ethanol concentration after that period.