Indonesian Journal of Halal Research 1(2): 35-39, August 2019

E-ISSN: 2657-0165

P-ISSN: 2656-3754

The Effect of Storage Duration on Fruit Juices Made

With or Without the Addition of Yeast Towards Its

Alcohol Content

Anna Priangani Roswiem1, Triayu Septiani1, Rika Yuliwulandari2, 3

1Halal Reseach Center, YARSI University Research Institute, Jakarta, Indonesia

2Departement of Pharmacology, Faculty of Medicine, YARSI University, Jakarta, Indonesia.
3Genomic Research Center, YARSI University Research Institute, Jakarta, Indonesia.

YARSI University Research Institute. Fl XI, Letjen Suprapto St, Kav.15, Cempaka Putih Jakarta Pusat

10510. Indonesia.

e-mail: *annap_ros@yahoo.com

*Correspondent Author

DOI: 10.5575/ijhar.v1i2.5753

ABSTRACT

Fruit juice is a healthy beverage. However, we must be careful in handling or consuming such juice, especially

in relation to its storage time. The Prophet of Muhammed PBUH in his hadith prohibits to drink fruit juices that

have been stored for more than 3 days, as its legal status changes from Halal into Haram.In accordance with the

development of science and technology, many methods could be used to measure alcohol content in a sample;

such as Gas Chromatography-Mass Spectroscopy method (GC-MS). Therefore the objective of this research was

to analyze the alcohol content of various fruit juices made with or without the addition of yeast and being stored

within 1, 2, and 3 days using GC-MS, as well as its relation to the hadith Matn of the Prophet Muhammad

PBUH regarding its law. Results showed that alcohol (ethanol) content of various fruit juices : red grapes,

green grapes, dates, pomegranate and durian, made without the addition of yeast which stored for 3 days, in

consecutive order were 0.524; 0.144; 0.214; 0.143 and 0.314% v/v. While alcohol (ethanol) content of various

fruit juices : red grapes, green grapes, dates, pomegranate and durian, made with the addition of 10 g/L yeast

were and stored for 3 days were 0.618; 0.921; 0.901; 0.575 and 1.202% v/v constitutively. Alcohol content of red

grapes fruit juices of 0.524% v/v was the highest alcohol content (in juices) which is still Halal to be consumed.

Keywords: fruit juices, GC-MS, Hadith Matn., the law of Halal and Haram.

1. Introduction
Ethanol (alcohol) is naturally present in

fruits (Riswiyanto, 2009). Fruits are often

processed into juice. The Prophet Muhammad in

his hadith forbade the drinking of fruit juice that

had been left/fermented for more than 3 days,

because it was intoxicating (became khamr), and

its legal status changed from being halal to

haram.

With the rapid development of science

and technology in the manufacture of various

food products, beverages, medicines and

cosmetics, many producers of these products

have to use alcohol (ethanol) or deliberately add

alcohol (ethanol) to the product made. Therefore

the Indonesian Ulama Council (MUI) has

enacted several fatwas related to alcohol

(ethanol), including the 2009 MUI Fatwa which

decided the law on the use of alcohol (ethanol)

for the manufacture of food products, beverages,

medicines, and cosmetics, as follows :

1) The use of alcohol (ethanol) from non-
chemical products (whether they are

chemical synthesis product/from

petrochemicals, or khamr industry) for the

production of food, beverages, drugs, and

cosmetics categorized as "mubah" if

medically harmless,

2) The use of alcohol (ethanol) from khamr
industry (whether they are chemical

synthesis product/from petrochemicals, or

non-chemical products) for the production

of food, beverages, drugs, and cosmetics

categorized as "haram" if medically

harmful, (MUI, 2009).

However, the MUI does not clearly state

or specify how much the alcohol content

(ethanol) that can still be permitted in these

products, so the fatwa might confuse Muslim

producers and consumers.

mailto:annap_ros@yahoo.com

Roswiem et al.

From the habit of the Prophet Muhammad

(PBUH) above, who did not drink fruit juice

after more than 3 days of storage, implies that

drinking fruit juice that has been stored for more

than 3 days may harmful for health.

Therefore, the purpose of this study was to

analyze the alcohol content of various fruit

juices made with or without the addition of yeast

and stored for 1, 2 and 3 days using the GC-MS

method and analyze the relevance of alcohol

content in theses juices in accordance with the

Hadith Matn of the Prophet Muhammad PBUH

about the law changing of fruit juice.

2. Materials and Methods
The research experiment used various fruit

juice samples with various long storage time

made with or without the addition of yeast. A

factorial experimental design (5x2x3) with 3

replications was used in this experiment. The

first factor was the type of fruit that is made into

juice. The second factor was juice made with or

without the addition of yeast. The third factor

was the duration of juice storage, namely: 1, 2

and 3 days. (Gaspersz, 1991; Steel & Torrie,

1989).

Sample Preparation

a. Fruit Juice Making (Red Grapes, Green
Grapes, Dates (Arab), Pomegranate

(India), and Durian).

The fruits were washed in the running

water, and then rinsed with distilled water. 0.5

kg of fruit that has been cut into small pieces

was blended for 5 minutes after the addition of

200 ml of distilled water. The juice was filtered

with a stainless steel filter/muslin cloth, the

residue was removed, and the filtrate volume

was then measured.

b. Samples

The filtrate was divided into 2 with the

same volume.

Part I : stored at room temperature, without

adding yeast

Part II : stored at room temperature, with the

addition of yeast (as much as 10 g/L of solution)

(Crueger & Crueger, 1984)

The filtrates (Parts I & II) were then put

into small, closed bottles (volume 150 mL) and

stored until ready for analysis.The filtrate was

mixed with 1% acetonitrile in a ratio of 1: 10.

The samples were filtered with Millipore filter or

with syringe filter (size 2 µm). 0.2 µl sample

was then injected into the GC-MS.

Data Collection

The parameter measured was the alcohol

concentration in various fruit juices made with

or without the addition of yeast and stored for 1,

2 and 3 days. Measurement of alcohol content

based on the method of Wang et al. (2003) using

Gas Chromatography-Mass Spectroscopy (GC-

MS) (Thermo Scientific).

Data Analysis

Data measured analyzed using ANOVA

SPSS portable 16. While the analysis of Hadith

using a critic’s study of Hadith Matn with a

scientific approach (chemically) by the analytic

description method together with literature

study.

3. Results and Discussion
The Level of Alcohol (Ethanol) in Fruit Juice

With or Without The Addition of Yeast and

Stored for 3 Days

The analysis results of alcohol content

(ethanol) in various fruit juices made with or

without the addition of yeast and stored for 1, 2

and 3 days (Table 1)

Table 1. The level of alcohol (ethanol) in fruit juice with or without the addition of yeast and stored for 3 days

Day

Without Yeast (% v/v) With Yeast (%
v/v)

Red

Grapes

Green

Grapes
Dates Pomegranates Durian

Red

Grapes

Green

Grapes
Dates Pomegranates Durian

0 undc* 0,028 0,067 0,011 0,642 0,044 0,043 0,101 0,014 0,725

1 0,043 0,049 0,068 0,024 0,435 0,618 0,795 1,467 0,527 1,408

2 0,103 0,064 0,115 0,041 0,694 0,669 0,877 1,846 0,512 1,585

3 0,524 0,144 0,214 0,143 0,314 0,618 0,921 1,901 0,575 1,202

*undc = undetected

The Effect of Storage Duration on Fruit Juices Made With or Without...

The analysis results of the alcohol content of fruit juices made without the addition of yeast and stored

for 3 days (Table 2)

Table 2. The alcohol content in various fruit juices made without the addition of yeast and stored for 3 days

Day Repetition
Without yeast (% v/v)

Red Grapes Green Grapes Dates Pomegranates Durian

Average

undc

0,028

0,067

0,011

0,658

0,639

0,629

0,642

Average

0,043

0,049

0,068

0,024

0,023

0,024

0,409

0,438

0,458

0,435

Average

0,101

0,103

0,105

0,103

0,064

0,065

0,064

0,115

0,155

0,042

0,040

0,042

0,041

0,688

0,697

0,694

Average

0,534

0,515

0,524

0,142

0,147

0,144

0,210

0,217

0,215

0,214

0,138

0,137

0,154

0,143

0,305

0,314

0,324

0,314

undc = undetected

The types of fruits used for juice making

in this study were: red grapes, green grapes,

pomegranate (India), dates (Arabic), and durian

(local). The selection of grapes, pomegranates,

and dates in this study refers to the types of

fruits found/mentioned in the Quran, besides

those types of fruits often made into juices. The

durian fruit was chosen because today many

durian juices are sold, and often consumers get

drunk after consuming durian fruit. So it is

interesting to find how much alcohol content

(ethanol) in the durian which made many

consumers get drunk due to drinking juice from

durian fruit.

Table 1 showed that both fruit juice made

with or without the addition of yeast have

contained alcohol since the 0th day (zero), even

though no alcohol detected in red grape juice in

the same day. However, it can not be concluded

that the grape juice does not contain alcohol on

day 0 (zero). Undetectable alcohol in red grape

juice is due to the limitations (limit detection) of

the tools used in this study, as the lowest alcohol

content that can still be detected is 0.011% v/v

(Table 1). So the alcohol content on day 0 (zero)

in red grapes might lower than 0.011% v/v.

The presence of alcohol (ethanol) in fruit

juices that were not given the additional yeast on

0th day (zero), gives evidence that alcohol is

actually present in fruits, and what forbidden by

Allah SWT is not alcohol (ethanol) but khamr.

After three days of storage, the levels of

alcohol (ethanol) from fruit juices made with or

without the addition of yeast tend to increase

compared to previous days, except for red grape

juice (added yeast) and local durian juice (with

and without yeast).The alcohol (ethanol) content

of fruit juice made without the addition of yeast,

after being stored for 3 days ranges between

(0.143 - 0.524)% v/v. which is lower than the

alcohol content (ethanol) in yeast-added fruit

juices, which ranges from (0.575 - 1.901)% v/v
(Table 1). This happened because in the yeast-

added fruit juices occurred fermentation of

alcohol (ethanol), whereas in non-yeast-added

fruit juices only occurred the spontaneous

fermentation.

The ANOVA results on alcohol (ethanol)

content of 5 fruit juice samples made with or

without the addition of yeast and stored for 1, 2

and 3 showed that the p-value was 0 for all

sources of diversity, at alpha testing 5% (p-value

<0.05). Therefore, H0 is rejected (with H0

saying that the source of diversity does not affect

alcohol content). The effect of interaction

between storage days, the use of yeast and fruit

types significantly affected alcohol content.

Therefore, the effect of storage days differs

depending on the use of yeast and the type of

fruit.

Roswiem et al.

Alcohol Content in Fruit Juice and Its

Relation to The Hadith of The Prophet

Muhammad PBUH

Alcohol or ethanol can be produced

through the fermentation process of fruits or

grains such as dates, grapes, apples, or wheat.

The benefits of fermented products are to

provide a benefit for the future through bio-

nutritional technology, minerals, flavor and

aroma enhancement. This process also improves

health. However, if the alcohol content produced

during fermentation is high, the fermentation

product can be intoxicating and become haram

for consumption (Riaz & Chaudry, 2004)

In Islam, the determination of justified

alcohol levels can be investigated based on a

hadith of the Prophet Muhammad PBUH related

to the ripening of Nabidh (juice). In the hadith it

is explained that:

"From Yahya bin‘ Ubaid. Abu Umar Al-

Bahrani, he said: "I heard Ibn Abbas say:"

Usually Rasulullah PBUH was made Nabidh at

the beginning of the night and he drank it in the

morning, in the day and night, in the next

morning and the following night, and the

following day until Ashr. If there still something

left, then he gave it to the servant or asked him

to throw it away" (HR. Muslim).

Nabidh comes from the word "nabadha"

which means water immersion from dates,

raisins or grapes. And based on the hadith above,

the rest of the nabidh which was stored by the

Prophet Muhammad PBUH on the third day of

the evening after Ashr will be discarded or given

to his servants, because the nabidh can be

intoxicating and make drunk for those who drink

it.

Therefore, in order to obtain justified

alcohol content more clearly, an approach based

on scientific studies is needed to support the

view of Fiqh correctly and impressively. In this

study, the focus of scientific studies was

conducted on determining the alcohol content of

fruit juices made without the addition of yeast

and stored for 3 days. The alcohol content of

various fruit juices made without the addition of

yeast and stored for 3 days is presented in Table

Based on table 2, the alcohol content in

fruit juices increased to coincide with the length

of storage. However, on the 0th day (zero), the

alcohol content in local durian juice was already

high, by 0.642% v/v and it did not increase

afterward, alcohol content should be higher than

0.642% v/v after 3 days of storage. this alcohol

content (0.642% v/v) was greater than the alcohol

content in red grape juice made with the addition

of yeast and stored for 3 days at (0.618% v/v)

(Table 1), which the law has changed from halal

become haram. Therefore local durian juice

which was made without the addition of yeast

and stored for 3 days was not included in the

study of alcohol content that is still halal, based

the Hadith Matn of the Prophet Muhammad. In

other words, the fruit juice was analyzed its halal

status in accordance with the Prophet

Muhammad PBUH in this study were red

grapes, green grapes, dates, and pomegranates.

Based on ANOVA results and Duncan's

comparison alcohol content from juices of red

grapes, green grapes, dates (Arabic) and

pomegranate (India) after 3 days of storage,

respectively were 0.524; 0.144; 0.214; and

0.143% v/v. These are the highest alcohol content

of each fruit juices that were stored for 3 days. In

other words, the highest alcohol content of fruit

juice that can still be consumed by Muslims is

0.524% v/v. This result was different from

Rizqiyah (2007) that reported the halal highest

alcohol content of fruit juice of 0.51% w/v;

Aditya et al (2005) in the amount of 0.95% (for

grapes), 0.45% for apples and 0.56% for date

palm; Najiha et al. (2010) in the amount of

5.81% w/w for grapes, 4.70%
w/w for apples, and

0.636% w/w for dates.

It also differs from the MUI fatwa on

Halal Fatwa Standardization which states that

"The use of ethanol in the form of pure

compound that is not derived from the Khamr

Industry for the industry of the food production

process:

a. Mubah, if alcohol is not detected on the final

product

b. Haram, if alcohol is detected on the final

product

These differences are caused by several things,

such as:

a. Differences of date palm species such as

dates: Medina, Tunisia, Egypt, and Arabic

and the maturity of dates such as ruthab

(fresh dates) and tamar (processed dried

dates)

b. Differences in the preparation of fruit juice

samples, such as the addition of yeast, sugar

The Effect of Storage Duration on Fruit Juices Made With or Without...

and others

c. Differences in the methods used to identify

and measure alcohol content, such as Micro

Conway Diffusion, HPLC, and GC- MS.

4. Conclusion
Fruit juice of red grapes, green grapes,

dates (Arabic), pomegranates (India), and local

durian have been contained alcohol (ethanol)

since the first day. Alcohol content (ethanol)

from various fruit juices mentioned above,

whether made with or without the addition of

yeast increase with the length of storage. The

alcohol content (ethanol) from the fruit juices

above, which were made without the addition of

yeast, range between (0.143 - 0.524) % v/v after 3

days od storage. The alcohol (ethanol) content of

the fruit juices above, which were made by

adding yeast after 3 days of storage have higher

the alcohol content (ethanol) of fruit juice

without the addition of yeast and stored for 3

days

Suggestion, Due to differences results

from the previous studies in term of in alcohol

content (ethanol) from date palm juice (Arabic)

after 3 days of storage, we suggest to do a

repetition study, especially the determination of

alcohol content (ethanol) from various types of

dates stored for 3-5 days, either fresh dates

(ruthab) or dried dates (tamar); and various types

of grapes with or without the addition of yeast,

so that we can give recommendations to the

MUI regarding the levels of alcohol (ethanol) in

the final products of food, drinks, cosmetics, and

drugs that do not endanger health.

Acknowledgements

We thank The YASRI Foundation in

granting the financial assistance for this

research.

References

Aditya, R, Syah, D. & Arintawati, M. (2015).

Fermentation Profiles of Nabidh (Fruit

juice). Journal of Halal Research., 1, 25-

29.

Apriyantono, A. (2006). Penentuan Kehalalan

Produk Pangan Hasil Bioteknologi: Suatu

Tantangan Retrived from

www.indohalal.com/doc_halal3.html.

Brill, S. K. & Wagner, M. S. (2012). Alcohol

Determination in Beverages Using Polar

Capillary Gas Chromatography-Mass

Spectroscopy and an Acetonitrile Internal

Standard. Concordia College Journal of

Analytical Chemistry, 3, 6 -12.

Crueger, W & Crueger, A. (1984).

Biotechnology: A Textbook of Industrial

Microbiology. Madison, WI 53705.

Science Tech., Inc.

Gaspersz, V. (1991). Metode Perancangan

Percobaan. Bandung: Armico

Majelis Ulama Indonesia. (2011). Himpunan

Fatwa Majelis Ulama Indonesia Sejak

1975. Jakarta: Sekretariat MUI.

Najiha, A., Tajul, A. Y., Norziah, M. H. & Wan

Nadiah, W. A. (2010). A Preliminary

Study on Halal Limits for Ethanol Content

in Food Products, Middle East Journal of

Scientific Research, 6(1), 45-50.

Penning, M. (1996). Aqueous Shellac Solution

for Controlled Release Coating. In D.R.

Karsa and R.A. Stephenson (Eds.)

Chemical Aspects of Drug Delivery

System. 146–147. London: Royal Society

of Chemistry.

Riaz, M. N. & Chaudry, M. M. (2004). Halal

Food Production. London: CRC Press.

Riswiyanto. (2009). Kimia Organik. Jakarta.

Penerbit Erlangga.

Rizqiyah, R. (2007). Pengaruh variasi waktu

pemeraman terhadap kadar etanol jus buah

kurma. Skripsi. Yogyakarta: Fakultas

Sains dan Teknologi Universitas Islam

Negeri Sunan Kalijaga

Steel, R. E. D. & Torrie, J. H. (1989). Prinsip

dan Prosedur Statistika. Bambang

Sumantri (penerjemah). Jakarta: PT

Gramedia

Taymiyyah, I. (1987). Al-Fatawa Al-Qubro li

Ibnu Taymiyyah. Beirut-Libanon: Dar Al-

Kutub Al-‘llmiyah

Wang, M. L., Choong, Y. M., Su, N. W & Lee,

M.H. (2003). A Rapid Method for

Determination of Ethanol in Alcoholic

Beverages using Capillary Gas

Chromatography. Journal of Food and

Drug Analysis, 11, 133-140.

Winter, R. (1999). A Consumer’s Dictionary of

Cosmetic Ingredients. 5
th

ed. New York:

Three Rivers Press.