QUANTIFICATION OF ETHANOL AND ACIDITY IN FERMENTED FRUIT VINEGAR FOR HALAL CERTIFICATION ANALYSIS
DOI:
https://doi.org/10.54783/g3ytez88Keywords:
Ethanol Content, Fermented Vinegar, Halal Food; MUI Fatwa, Total AcidityAbstract
Fermented vinegar products are increasingly gaining popularity as natural health supplements. However, the presence of ethanol as a by-product of the fermentation process places vinegar in a critical position in determining its halal status, particularly after the issuance of MUI Fatwa No. 10 of 2018, which stipulates that halal beverages must contain less than 0.5% ethanol (v/v). This study aims to determine the ethanol content and total acidity of various fruit vinegar products available on the market. Eight samples were analyzed using distillation UV–Vis spectrophotometry to quantify ethanol levels and acid–base titration to determine total acidity. The results demonstrated that all samples including apple, pineapple, pear, and orange vinegar contained non-detectable ethanol levels (0.00%) and total acidity values ranging from 1.38% to 7.69%. These findings indicate that the two-stage fermentation process alcoholic fermentation followed by acetic fermentation occurred optimally, resulting in complete oxidation of ethanol into acetic acid during product formation. Consequently, all samples met the halal criteria specified in Fatwa MUI 2018, as none exceeded the permissible ethanol threshold and none originated from khamr. This study confirms that fermented fruit vinegar marketed in the community is safe and halal for consumption, while also emphasizing the importance of laboratory-based halal literacy as a scientific foundation for strengthening public awareness of food safety and religious compliance.
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