scholarly journals Hidden Potential of Arak Bali to be The World’s Seventh Spirit; from religious purpose to negative investment list

2019 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Putu Herry Hermawan Priantara
Keyword(s):  
House Of Representatives ◽  
Alcoholic Beverage ◽  
Tourism Industry ◽  
Provincial Government ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Economic Welfare ◽  
Religious Activities ◽  
Type C ◽  
The Law

In a joint meeting between Governor and Bali Regional House of Representatives on 11 February 2019, Bali Governor Wayan Koster expressed his interest to promote arak as a trademark of Bali, a traditional Balinese spirit. Arak is a type of distilled alcoholic beverage, generally produced in Southeast Asia and South Asia countries. Each region has its distinctive method in selecting the most delicate raw material as primary ingredient, to its patients and meticulous preparations in producing the best liquor. Religious activities becomes chief reason the art of liquor distilation present in the island of God, especially Arak. It serves as tetabuhan in traditional and religious ceremonies, a recreational beverage for adults or even utilize to make herbal paste. Some traditional farmer use Wariga as a reference to determine the perfect day to produce arak, therefore, the process becomes its distinctive feature. Realizing its hidden potential, Governor Koster expressed his interest in making Balinese Arak legal as a prospective industry to improve the communities economic welfare, by promoting it as a heritage-based product. Through departments in Provincial government, he prepares standardisation as well as legal basis to promote the liquor in tourism industry. However, the distilled spirit is classified as Alcohol type C on the law thus its distribution in full scale is strictly regulated by the law. Furthermore, Presidential Regulation which adds alcoholic beverages as negative investment list, become a high wall to climb before the customer could safely sip the product.

scholarly journals KEWENANGAN BADAN PENGAWAS OBAT DAN MAKANAN TERHADAP PERDA PROVINSI BALI NO 5 TAHUN 2012 TENTANG PENGENDALIAN PEREDARAN MINUMAN BERALKOHOL

2013 ◽  
Vol 2 (3) ◽  
Author(s):  
I Putu Mahentoro
Keyword(s):  
Drug Administration ◽  
Food And Drug Administration ◽  
Alcoholic Beverage ◽  
Provincial Government ◽  
Alcoholic Beverages ◽  
Ministry Of Health ◽  
The Public ◽  
The Republic ◽  
The Government ◽  
Imported Foods

ABSTRACTThe research was conducted based on the same authority which is ownedby the two institutions, namely Food and Drug Administration of the Republic ofIndonesia and Bali Provicial Government in monitoring and controlling ofalcoholic beverages in Bali.The results of this study demonstrate the Food and Drug Administrationand the Provincial Government of Bali have the same authority to supervise andcontrol alcoholic beverages in Bali. Bali Local Government Regulation Number 5of 2012 on the Circulation of Alcoholic Beverage Control only requires each hasa label on alcoholic beverages issued by the Government of Bali has to bedistributed to the public, while the authority of the Food and Drug Administrationis regulated in the Regulation of Minister of Health of the Republic of IndonesiaNumber 382/MENKES/PER/VI/1989 on Registration of Food that requires allfood produced both by local producers and imported foods are required to beregistered to the Ministry of Health through the Food and Drug Administration.In the Regulation Number 5 Year 2012 did not include the authority of theFood and Drug Administration (the Empty Norms) so that the Food and DrugAdministration can not perform optimally the law enforcement againstmanufacturers, distributors and sellers of alcoholic beverages in violation. Tocope with the condition it should be a amendment in the Bali ProvincialRegulation Number 5 of 2012 by stating firmly and clearly the authority of theFood and Drug Administration related to the registration of food, which requiresthat for all foods and beverages that will be distributed to the public must beregistered to the Ministry of Health through the Food and Drug Administration.

scholarly journals Pengaruh Lama Pemanasan Terhadap Kadar Alkohol Pada Nira Siwalan (Borassus flabellifer)

2017 ◽  
Vol 1 (1) ◽  
pp. 9 ◽  
Author(s):  
Siti Mardiyah
Keyword(s):  
Negative Impact ◽  
Alcoholic Beverage ◽  
Storage Period ◽  
Sampling Technique ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Alcohol Content ◽  
Brown Sugar ◽  
Prolonged Heating ◽  
Palm Sugar

 abstractNira is a raw material for the manufacture of liquid brown sugar, palm sugar, and alcoholic beverages. Among these products are the most widely used alcoholic beverage. During this siwalan juice as a beverage consumed fresh, the storage period is relatively short whice for 1-2 days. If after 3 days the beverage is consumed will have a negative impact, to reduce the alcohol content is then made warming. Based on the above background can be taken formulation of the problem "whether there was an effect on levels of alcohol prolonged heating on sap siwalan"?. The purpose of this study was to determine whether there was an effect on levels of alcohol prolonged heating on sap siwalan. This research is a kind of experimental research with the aim to determine the effect of prolonged heating of the alcohol content in the sap siwalan. The sampling technique used was random sampling, totaling 24 samples. Variable work was composed of independent variables and the dependent variable. Alcohol Examination conducted on sap siwalan by doing without heating or 0 minutes, 10 minutes, 20 minutes and 30 minutes, using a number of methods Pycnometer six replication. From these results a decrease in the average alcohol content of sap siwalan on any heating for 10 min, 20 min and 30 min, after using ANOVA statistical test obtained p = 0.000 (p <0.05) can be summed Ha Ho is rejected or accepted which means there is prolonged heating effect on levels of alcohol in the juice siwalan.Key word : Nira, Level of alcohol, prolonger heating 

The Perspectives of Islamic Law (Hadd Al-Syurb) on Aia Niro and Tuak (Khamr) Activities in Nagari Batu Payuang Halaban

Society ◽  
2020 ◽  
Vol 8 (1) ◽  
pp. 249-263
Author(s):  
Salma Salma ◽  
Robi Revianda ◽  
Taufik Hidayat
Keyword(s):  
Islamic Law ◽  
Raw Materials ◽  
Alcoholic Beverage ◽  
Self Control ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Community Group ◽  
Brown Sugar ◽  
The People ◽  
The Government

In Islamic law, khamr is a common type of alcoholic beverage that is forbidden for consumption due to its elements that can intoxicate and lead to loss of self-control. The government of Indonesia also forbids people from consuming the intoxicating beverage in certain levels. Nevertheless, a community group in Batu Payuang Halaban, Lima Puluh Kota Regency, West Sumatra Province, Indonesia, wherein their daily lives can be found a type of traditional beverage as same as khamr that is a fermented juice of sugar palm bunches. The people call it “tuak”. This research aims to investigate how the people of Nagari Batu Payuang produce aia niro and tuak, their motives for buying, selling, and consuming the drink, and judging it from the perspective of Islamic law (hadd al-syurb). This type of research is field research with a qualitative approach. Data sources consisted of primary and secondary. The data collection was conducted by observing the process of producing aia niro, tuak, and the transaction, and in-depth interviews with owners of sugar palm plantation, tuak producers, buyers, sellers, consumers, and local ulama (Islamic scholars). The data were analyzed in descriptive by reduction, display, and verification. To examine this research, the theory used was the concept of hadd al-syurb in Islamic law and the regulation on alcoholic beverages in Indonesia. The results show that aia niro is produced by extracting the bunches of male sugar palm and it is the raw material to produce tuak by leaving the aia niro in jerry cans and adding agarwood bark for 3 days. The sellers have various reasons to sell tuak and its raw materials. Besides the price is higher than brown sugar, it is also motivated by personal and other economic reasons as well as easier processing. People who drink tuak realize that it is intoxicating in a certain amount but they drink it to warm their bodies and relieve their fatigues. In the concept of hadd al-syurb, consuming tuak as an intoxicating substance is haram (forbidden) and is condemned to those who drink it. However, they who trade it are not punished by hudud since the Sunna proposition only refers to the transaction as an act of curse.

scholarly journals Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration

2021 ◽  
Vol 5 ◽  
Author(s):  
Janhvi Mishra Rawat ◽  
Shweta Pandey ◽  
Prasenjit Debbarma ◽  
Balwant Rawat
Keyword(s):  
Rural Economy ◽  
Alcoholic Beverage ◽  
Significant Proportion ◽  
Raw Material ◽  
Himalayan Region ◽  
Food Culture ◽  
Alcoholic Beverages ◽  
Cultural Tradition ◽  
Indian Himalayan Region ◽  
Tribal Communities

The Indian Himalayan Region (IHR) is the center of the diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. Diverse tribal communities in IHR (Uttarakhand, Himachal Pradesh, Jammu and Kashmir, Laddakh, Sikkim, Assam, Arunachal Pradesh, Manipur, Meghalaya, and Tripura) have been long known for their rich culture and food habits. Having strong ritual importance among the ethnic people of the IHR, alcoholic beverages are being consumed in various cultural, social, and religious events for ages. Consumption of in-house prepared alcoholic beverage is the socio-cultural tradition in India as well as across the globe. The processes and ingredients involved in alcoholic beverage preparations vary with raw material availability in different regions. The majority of the fermented drinks are cereal-based with a significant proportion of various plants and fruits as the main raw material, making a beverage more unique in taste. Some plant ingredients used for traditional alcoholic beverages have potential nutraceutical as well as therapeutic properties that are well documented. These properties could constitute an additional economic value for traditional alcoholic beverages commercialization, which, in turn, could promote the local rural economy. Until now, such beverages have only received marginal attention by ethnobotanists and few studies concern traditional fermented beverages in the IHR. In this view, the current review focused on preparation, diversity, cultural, and economic significance and health benefits of ethnic beverages used by tribal communities in the IHR.

Development and quality evaluation of non‐alcoholic beverages from maize based products

2006 ◽  
Vol 36 (3) ◽  
pp. 183-190 ◽  
Author(s):  
B.I.O. Ade‐Omowaye ◽  
S.A. Olaniyan ◽  
I.A. Adeyemi ◽  
O.O. Isola
Keyword(s):  
Alcoholic Beverage ◽  
Revealed Preference ◽  
Titratable Acidity ◽  
Total Solid ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Soybean Flour ◽  
Content Type ◽  
Beverage Samples ◽  
Sour Water

PurposeThis paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.Design/methodology/approachMaize‐based non‐alcoholic beverages were produced from either plain maize powder or combinations of maize powder and mango or soybean flour. Plain and fruit or soy‐ fortified maize powders were analyzed using standard methods for chemical composition, while total solid, sediment height, pH, titratable acidity, storage stability and microbial load were determined on the formulated beverage products. Taste panel evaluation was conducted to evaluate the acceptability of the products.FindingsWhile the protein, fat and ash contents of plain maize powder were 5.69, 5.95 and 0.35 per cent respectively, there was minimal enhancement with fruit addition. However, with 10 per cent soybean addition significant improvement over the unfortified sample in protein (14.62 per cent), fat (10.64 per cent) and ash (0.96 per cent) was obtained. Sediment height was found to be higher for beverage with sour water and least for soy‐fortified beverage. Titratable acidity of beverage samples was found to be 0.022, 0.018, 0.054 and 0.306 per cent (per cent lactic acid) for plain, fruit‐flavoured, soy‐fortified and soured beverages respectively. Variation in titratable acidity was observed depending on the product and storage condition. Sensory evaluation result for beverage prepared with sour water (0–100 per cent) revealed preference for soured beverage with 80 per cent sour water. Also, fruit‐flavoured sample ranked highest in preference followed closely by the plain beverage, while soy‐fortified sample was the least acceptable.Originality/valueThe paper has demonstrated the feasibility of developing acceptable beverage samples from sour water (a by‐product of Ogi usually regarded as waste) and combinations of either maize powder and mango or soybean flour.

scholarly journals INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

Food systems ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 18-23
Author(s):  
E. V. Dubinina ◽  
D. V. Andrievskaya ◽  
S. M. Tomgorova ◽  
K. V. Nebezhev
Keyword(s):  
Biochemical Composition ◽  
Raw Materials ◽  
Alcoholic Beverage ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Volatile Components ◽  
Physico Chemical ◽  
Processing Modes ◽  
Selection Of

One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry.

Glosa do wyroku Naczelnego Sądu Administracyjnego z 21 kwietnia 2016 r., II GSK 2566/14

Radca Prawny ◽  
2021 ◽  
pp. 201-216
Author(s):  
Witold Matejko
Keyword(s):  
Alcoholic Beverage ◽  
Civil Code ◽  
Legal Norm ◽  
Alcoholic Beverages ◽  
The Internet ◽  
Business Activity ◽  
Case File ◽  
Analysis And Evaluation ◽  
The Creation ◽  
The Law

Gloss to the Supreme Administrative Court of Poland judgment of April 21, 2016 – case file no. II GSK 2566/14 The gloss is an analysis and evaluation of the judgement of the Supreme Administrative Court of 21 April 2016, case file no. II GSK 2566/14. In this judgement, the Supreme Administrative Court of Poland adopted a view that distance sales of alcoholic beverages, including those made via the Internet, are illegal under the current provisions of the Act on Upbringing in Sobriety and Counteracting Alcoholism. In its interpretation of the law, the Supreme Administrative Court of Poland also referred extensively to the regulations of the Polish Civil Code on the sale agreement and the transfer of ownership of the sold item. The author critically evaluates the standpoint adopted by the Supreme Administrative Court of Poland. In author’s opinion, the interpretation of the law presented in the reasons for the judgement is law-generating in nature, leading to the creation of a legal norm which is not supported by the provisions of the Act. In author’s opinion, the Supreme Administrative Court of Poland wrongly equated the notions of a sale and the occurrence of the dispositive effect of a sale agreement, wrongly assuming that they occur at the same time and in the same place, which results in the assumption that the sale of an alcoholic beverage is effective upon the delivery of its object to the buyer at the place where the beverage is to be delivered. The position taken by the Supreme Administrative Court of Poland limits the constitutionally guaranteed freedom of business activity in a manner not supported by the Act.

scholarly journals Polyphenol-Rich and Alcoholic Beverages and Metabolic Status in Adults Living in Sicily, Southern Italy

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 383
Author(s):  
Agnieszka Micek ◽  
Justyna Godos ◽  
Achille Cernigliaro ◽  
Raffaele Ivan Cincione ◽  
Silvio Buscemi ◽  
...  
Keyword(s):  
Risk Factors ◽  
Southern Italy ◽  
Scientific Evidence ◽  
Alcoholic Beverage ◽  
Metabolic Risk Factors ◽  
Metabolic Status ◽  
Alcoholic Beverages ◽  
Metabolic Risk ◽  
Confounding Factors ◽  
Beverage Consumption

Polyphenol-rich beverage consumption is not univocally accepted as a risk modulator for cardio-metabolic risk factors, despite mechanistic and epidemiological evidence suggesting otherwise. The aim of this study was to assess whether an association between polyphenol-rich beverage consumption and metabolic status could be observed in a Mediterranean cohort with relatively low intake of tea, coffee, red and white wine, beer, and fresh citrus juice. Demographic and dietary characteristics of 2044 adults living in southern Italy were analyzed. Multivariate logistic regression analyses were used to calculate odds ratios (ORs) and 95% confidence intervals (CIs) of the association between polyphenol-rich and alcoholic beverage consumption and metabolic status adjusted for potential confounding factors. Specific polyphenol-rich beverages were associated, to a various extent, with metabolic outcomes. Individuals with a higher total polyphenol-rich beverages had higher polyphenols intake and were less likely to have hypertension, type-2 diabetes, and dyslipidemia (OR = 0.57, 95% CI: 0.44–0.73; OR = 0.41, 95% CI: 0.26–0.66; and OR = 0.41, 95% CI: 0.29–0.57, respectively). However, when adjusted for potential confounding factors, only the association with hypertension remained significant (OR = 0.69, 95% CI: 0.50–0.94). Current scientific evidence suggests that such beverages may play a role on cardio-metabolic risk factors, especially when consumed within the context of a dietary pattern characterized by an intake of a plurality of them. However, these associations might be mediated by an overall healthier lifestyle.

scholarly journals An Assessment of Government Capacity Building to Restrict the Marketing of Unhealthy Food and Non-Alcoholic Beverage Products to Children in the Region of the Americas

2021 ◽  
Vol 18 (16) ◽  
pp. 8324
Author(s):  
Sofía Rincón-Gallardo Patiño ◽  
Fabio Da Silva Gomes ◽  
Steven Constantinou ◽  
Robin Lemaire ◽  
Valisa E. Hedrick ◽  
...  
Keyword(s):  
Information Systems ◽  
Capacity Building ◽  
Digital Media ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
World Health ◽  
Regulatory Oversight ◽  
Health And Human Rights ◽  
Government Capacity ◽  
Health Organization

The Pan American Health Organization (PAHO) Strategic Plan 2020–2025 committed to reduce children’s consumption of energy-dense nutrient-poor food and beverage products high in fat, sugar and salt (HFSS) and promote healthy eating patterns to reduce malnutrition in all forms. This paper describes the capacity-building needs in PAHO’s Member States to restrict the marketing of HFSS food and beverages to children. We asked Ministries of Health officials or national institutes/departmental representatives (n = 35) to complete a 28-item web-based survey (January to July 2020). Capacity-building needs were assessed using an adapted version of the World Health Organization’s government capacity-building framework with three modules: public health infrastructure, policies and information systems. Notable achievements for the PAHO’s Plan of Action were identified. State representatives reported strong infrastructure and information systems; however, policy improvements are needed to increase comprehensive national responses. These include using a constitutional health and human rights approach within the policies, policies that document conflict of interest from non-state actors, and strengthening regulatory oversight for digital media platforms. These findings provide baseline data and we suggest priorities for further action to strengthen national governments’ capacity-building and to accelerate the development, implementation, and monitoring systems to restrict the marketing of HFSS food and non-alcoholic beverages to children in the region of the Americas.

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