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

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.


Introduction
Palm plants or enau (Arenga pinnata) can grow and spread almost throughout Indonesia in tropical climate latitudes.One of the regions in Indonesia, that has palm or enau plants is the North Maluku region.North Maluku is a region rich in agricultural products, and forest products can also be a source of regional foreign exchange, allowing local governments to capitalize on these natural resources for the benefit of the people in this province.A very large and large land can grow various types of plants that can be used by the local community.Plant species in the North Maluku Province, North Halmahera Regency can be managed to starting from the roots, stems, stalks, and fruits to leaves.One type of plant that produces something that can be utilized by the community is the enau plant.Enau plants (Arenga pinnata) are plants that easily adapt from lowlands to 1400 m above sea level.[1] Almost all parts of this plant can be used for community purposes as the stem can be used as the floor of the community house, the coconut fiber (gamutu as the local community is called) can be used as a rope for building houses, the leaf bones can be used as material for handicraft skills to make brooms commonly called sapulidi, even Of these enau plant products, the most significant is the sap which is used as the main product of the results tapping of male flower sap into sugar, drinks, vinegar, and alcohol.[2] Sap products are divided into two categories: those that do not undergo fermentation and those that do.Products from sap that undergo the fermentation process are vinegar, alcohol, and nata.Palm sap is the basic ingredient for making alcohol through the fermentation process.Fermentation is a chemical reaction caused by certain microorganisms, including bacteria, yeast, and mold.Sap is easily subjected to fermentation in open spaces.[3] The fermentation process of palm sap carried out by farmers in North Halmahera is by storing sap in a container for two to four days without the use of yeast.The processing process is carried out by distilling the fermented sap using simple tools, cooking containers using drums, and the distillation process using interconnected bamboo with a length of 21-24 m.Distillation or distillation aims to purify the liquid to its boiling point and separate the liquid from its alloy.Ethanol boils at 78 0 C and water boils at 100 0 C so heating at 78 0 C by the distillation method will produce a separation process from the ethanol-water mixture, determination of ethanol levels is carried out based on habits with observations on distillation results, namely ethanol liquid droplets in the first and second bottles estimated ethanol levels of 40-45%, liquid droplets in the third to fifth bottles with ethanol concentration 30-35% and subsequent droplets estimated ethanol concentration 20-25%.For uniformity of ethanol concentration, a mixture of distilled ethanol is carried out, and one liter of ethanol can be obtained from seven liters of fermented palm sap, with an ethanol content of 30-35%.[4] The alcohol concentration obtained depends largely on the fermentation process before the alcohol is distilled.At this stage of distillation, farmers use a simple traditional distillation method.
The process of distilling palm sap produces alcohol (ethanol) with the local community name captious.Captikus is an alcoholic beverage that is often consumed by the community as a custom when weddings and warms the body.Alcohol in the human body has a certain tolerance limit to the human body, so if a person consumes too much alcohol, it can cause the danger of poisoning (toxicity), and this can have adverse effects on health including cirrhosis hepatitis, polyneuritis, decreased memory, tremors, pancreatitis, chronic pharyngitis, androgen deficiency, and ethanol withdrawal syndrome which includes acute alcoholic mania, abstinence, controlled fear, difficulty sleeping and hallucinating.[5] The aim of the study is the identification of alcohol concentration from the distillation of Nira Aren (Arenga pinnata) in North Halmahera, Indonesia.

Fermentation of palm sap
Palm sap is taken from fruit bunches of the enau tree.Fermented naturally for approximately 2-3 days.The distillation process uses a simple distillation method traditionally (using bamboo as a pipe to distribute steam from palm sap distillate), and drums as a container for collecting palm sap.The distilled alcohol is then taken and measured.

Measuring alcohol concentration using a level detection device: an alcoholmeter.
The alcohol concentration of distilled alcohol solution are calculated by the alcoholmeter.Alcohol distilled from palm sap should be prepared and measured the alcohol concentration, then an alcohol concentration measuring device is prepared, namely an alcoholmeter and a 100 ml measuring cup as a container for storing alcohol from palm sap distilled then alcohol distilled from palm sap are pour into a 100 ml measuring degree and insert an alcohol concentration measuring device, namely an alcoholmeter, wait a few seconds until the alcoholmeter is stationary/stable, then the results of the alcohol concentration were examined by the alcoholmeter, which is in the upper position of the alcoholmeter or the rod of the alcoholmeter and the results of the alcohol concentration are recorded.

Fermentasi Nira Aren (Arenga pinnata)
In the process of making sap into alcohol, it goes through several stages, namely the fermentation stage and the distillation stage.From this process will then produce alcohol.the resulting alcohol is in the form of 30% alcohol (Bioethanol) and 90% -100% pure alcohol.To produce one liter of bioethanol, 15 liters of sap are needed.From one tree produced 15 liter sap per day.If in one year the palm is tapped for 200 days, then the sap produced is 3,000 liters / tree, so each tree can produce 200 liters of bioethanol / year.[6] In this study, the first stage is to carry out a fermentation process to convert sugar levels in palm sap into ethanol with a chemical process, namely respiration and assisted by microbial growth in palm sap solution so that the process of breaking sugar into ethanol alcohol is increased.
Palm sap is taken directly from the tree bunches by farmers and then stored directly in the palm sap reservoir which will be stored for 2-3 days to go through the fermentation process.Research data between the alcohol concentration and time of fermentation of nira aren can be seen in Figure 9.The research data above shows that the fermentation process is very influential on the concentration of alcohol itself.Fermentation activates the growth and metabolism of microbes, forming alcohols and acids.Saccharomyces cerevisiae is a strong fermentative species.But in the presence of oxygen, Saccharomyces cerevisiae can also perform respiration that oxidizes sugar to carbon dioxide and water.The fermentation process is anaerobic, that is, it converts glucose into alcohol in the absence of oxygen, anaerobic breakdown of glucose C 6H12O6 → 2C2H5OH + 2CO2.[7], [8].This fermentation procedure is used to raise the sap liquid's alcohol concentration.[6] According to reports, the volume of ethanol produced increased with the percentage of inoculum used.Prior to fermentation, the bioethanol level of palm sap was 32.3%; after 24 hours, it had increased to 75.6%.[9] By properly aging after logging, the old oil palm trunk can become a promising source of sugars, and its sap can be used as an excellent feedstock for bioethanol.[10] Due to the sonication effects, which effectively disrupted the biomass to allow microorganisms to penetrate and convert the sugars into bioethanol, the ultrasonic assisted simultaneous saccharification and fermentation (SSF) of organosolv/H 2O2 pretreated oil palm fronds (OPFs) produced high bioethanol concentration at high solid loading and short time.Once more, it is discovered that sonicationassisted SSF of OPFs improves bioethanol production better than non-sonication-assisted SSF. [11]

Distillation of palm sap (Arenga pinnata)
Simple distillation is the purification of a liquid sample through heating so that evaporation occurs, so that the steam formed will be cooled until it condenses on the condenser wall, a significant vapor pressure.The boiling point of a liquid will increase withincreasing temperature.[12] The mixture to be distilled is a liquid that dissolves each other but has different boiling points.Components that have a low boiling point will evaporate first.This method includes units of chemical operation of the mass transfer type.The application of this process is based on the theory that in a foreign solution each component will evaporate at its boiling point (boiling point of ethanol 78 °C).[12] In this study, to produce alcohol levels that can be consumed by humans, researchers will carry out the next stage, namely the distillation of palm sap traditionally after going through the fermentation process.
Data from research on the alcohol concentration after distillation can be seen in Table 1.From the figure 10 data above, the palm sap distillation process takes 11 hours to produce low alcohol levels that can be consumed by humans.The first distillation process carried out by farmers starts from 07.00-09.00Eastern Indonesia Time, the amount of time needed is 2 hours.While the second distillation process takes place, researchers will take samples of the first distilled results according to the specified time interval to measure the concentration of the first distillate result, resulting in an alcohol concentration of 70%.Followed by the second sampling of palm sap distillation results with a gap of 10 hours.After the distillation process lasted for 10 hours, researchers took the distilled palm sap and measured the alcohol concentration, the result of the alcohol concentration in the second distillation process was 45%.The same method is done until it produces alcoholic beverages that can be consumed by humans.The third distillation result after going through the distillation process for 11 hours, the resulting alcohol concentration is 31%.
Regulation Drinks with ethanol concentration of 1 -5% are categorized as class A liquor, drinks with ethanol concentration of more than 5% to 20% are classified as group B liquor while drinks with ethanol concentration group C contains more than 20% to 55% ethanol.[13]

Conclusion
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.

Acknowledgments
We would like thanks to a farmer of nira aren in North Halmahera, Indonesia for the time and sharing experience of production of alcohol from nira aren.

Figure 10 .
Figure 10.Palm sap distillation time to alcohol concentration of the Minister of Health of the Republic of Indonesia No. 86 / Menkes / Per/IV/ 77 and concerning liquor, alcoholic beverages are categorized as liquor and divided into 3 groups based on the percentage of ethanol concentration volume per volume at a temperature of 20 0 C.And Regulation of the Minister of Trade of the Republic of Indonesia Number: 15 / M -DAG / 3 / 2006 concerning supervision and control of Alcoholic Beverages stipulated in Jakarta on March 29, 2006.