Journal articles on the topic 'Etanol fermentation'
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Figueira, Ricardo, Lucas Felipe Dos Ouros, Isabela Penteriche De Oliveira, Thalia Lee Lopes De Andrade, and Waldemar Gastoni Venturini Filho. "QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO." ENERGIA NA AGRICULTURA 36, no. 1 (July 20, 2021): 10–16. http://dx.doi.org/10.17224/energagric.2021v36n1p10-16.
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QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1 1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. ricardo.figueira@unesp.br; lucasouros@hotmail.com; isapenteriche@hotmail.com; thalialda@hotmail.com; waldemar.venturini@unesp.br RESUMO: A levedura alcoólica apresenta metabolismo respirofermentativo, respirando e fermentando simultaneamente. É possível mensurar o metabolismo fermentativo e respiratório de uma levedura alcoólica, conhecendo a quantidade de etanol formado na fermentação e de gás carbônico proveniente dos processos de respiração e fermentação. O objetivo deste trabalho foi calcular a taxa respiratória e fermentativa de diferentes cepas de levedura alcoólica por meio de método estequiométrico. Foram utilizadas cinco diferentes cepas de leveduras (panificação, cervejeira de alta fermentação (ale), cervejeira de baixa fermentação (lager), vinho tinto e vinho branco). O meio de cultivo foi mosto de cana de açúcar (15 °Brix). A fermentação transcorreu durante 8 horas, na temperatura ambiente, em fermentador aberto. A levedura cervejeira de alta fermentação e de panificação apresentaram as maiores taxas respiratórias (19,17% e 19,12%), as leveduras de vinho branco e cervejeira de baixa fermentação tiveram as maiores taxas fermentativas (90,48% e 89,67%), a levedura cervejeira de baixa fermentação produziu a maior quantidade de etanol (7,57%) e a levedura de panificação apresentou maior capacidade metabólica (131,59 g de sacarose consumidos). Palavras-chave: fermentação, respiração, Saccharomyces cerevisiae. QUANTIFICATION OF RESPIRO-FERMENTATIVE METABOLISM OF BEER, WINE AND BREAD YIELD BY ESTEQUIOMETRIC METHOD ABSTRACT: The alcoholic yeast can breathe and ferment simultaneously, called respiro-fermentative metabolism. Yeast’s respiration and fermentation metabolism can be measured considering the amount of ethanol produced in the fermentation process and the carbon dioxide produced in both respiration and fermentation processes. This research focused on calculating the respiration and fermentation rates of five alcoholic yeast strains (baker’s, beer top-fermenting (ale), beer bottom fermenting (lager), red wine and white wine) from the stoichiometry. Sugar cane must (15 °Brix) was used as growth medium. Fermentation was performed in an open vessel at room temperature. A sample was taken hourly, and the fermentation process ended after 8 h. Beer top-fermenting yeast and baker’s yeast resulted in higher respiration rates (19.17% and 19.12%), while white wine yeast and bottom-fermenting yeast resulted in higher fermentation rates (90.48% and 89.67%). Bottom-fermenting yeast produced higher amount of ethanol (7.57%) and baker’s yeast presented higher metabolic activity (131.59 g of sucrose consumed). Keywords: fermentation, respiration, Saccharomyces cerevisiae.
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Hasanah, Nurul, Sumiati Side, and Sudding Sudding. "Pengaruh Lama Fermentasi terhadap Kadar Etanol dari Limbah Serabut Kelapa Sawit Hasil Pretreatment Alkali dan Hidrolisis Asam." Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia 22, no. 1 (September 27, 2021): 54. http://dx.doi.org/10.35580/chemica.v22i1.21729.
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ABSTRAKSerabut kelapa sawit merupakan sumber lignoselulosa yang belum termanfaatkan secara optimal dan dapat dijadikan sebagai bahan baku pembuatan etanol. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap kadar etanol yang dapat dihasilkan dari fermentasi serabut kelapa sawit. Penelitian ini diawali dengan pembersihan dan pengecilan ukuran serabut kelapa sawit. Kemudian pretreatment menggunakan NaOH 4%, hidrolisis dengan H2SO4 2% dan penentuan kadar gula reduksi menggunakan metode Luff Schoorl. Hasil hidrolisis kemudian difermentasi menggunakan ragi tape dengan variasi waktu fermentasi 1, 2, 3, 4, 5, 6, dan 7 hari. Pengukuran kadar etanol dilakukan dengan menghitung densitas etanol dari hasil fermentasi yang telah didestilasi. Hasil penelitian menunjukkan bahwa serabut kelapa sawit dengan kadar gula reduksi sebesar 1,95% memiliki kadar etanol tertinggi pada fermentasi 5 hari dengan kadar etanol sebesar 5,96% dan densitas 0,98513 g/mL.Kata kunci: Serabut kelapa sawit, Lignoselulosa, Ragi Tape, Fermentasi, Etanol ABSTRACTPalm-press fibers is a source of lignocellulose that has not been utilize optimally and can be used as raw material for produce ethanol. This research aims to determine the effect of fermentation periode to ethanol concentration that can be produced from palm-press fibers fermentation. This research begins with the preparation that includes cleaning and size reduction of palm-press fibers. Then pretreatment using NaOH 4%, hydrolysis using H 2SO 4 2%, and determination of reducing sugar id done by Luff Schoorl method. Then fermented using tape yeast with fermentation time variation of 1, 2, 3, 4, 5, 6, and 7 days. Ethanol content measurement is performed by calculating the density of ethanol from the fermentation that has been distilled. The results showed that palm-press fibers with 1,95% reducing sugar has the highest ethanol content obtained in the fermentation of 5 days with the resulting ethanol content was 5.96% and the density of 0.98513 g/mL.Keywords: Palm-press Fibers, Lignocellulose, Tape Yeast, Fermentation, Ethanol
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Nafi'ah, Rohmatun, and Susan Prima Devi. "Pembuatan Etanol Dari Nira Tebu Dengan Metode Fermentasi." Cendekia Journal of Pharmacy 3, no. 1 (July 26, 2019): 32–36. http://dx.doi.org/10.31596/cjp.v3i1.41.
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Tebu is one of the many plants found in the Holy area of Central Java, which has a high sugar content. The raw material for making ethanol is sugary, starchy and fibrous. Nira is one of the by-products of a sugar cane factory which has a high sugar content. The study of making ethanol from Nira Tebu as a raw material for medicine using fermentation methods was carried out on a laboratory scale. The purpose of this study was to produce ethanol from Nira Tebu as a raw material for chemical drugs by fermentation method.The procedure of this study was through the pretreatment stage, the hydrolysis stage, and the fermentation stage. The fermentation process with the addition of yeast and lasts for 7 days with the volume of sugarcane juice used is 5 liters. Yeast used for fermentation is 1,2,3,4 and 5 grams and varies from 1-7 days of fermentation time. Furthermore, ethanol levels and acidity levels (pH) were determined from Nira Tebu. So that from the results of the study it can be obtained the most optimal ethanol levels with variations in the amount of yeast and the length of fermentation time.
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Saraswati, S. "Fermentasi etanol menggunakan bakteri Zymonas mobilis dari glukosa hasil hidrolisa enzimatik bagas." Jurnal Teknik Kimia Indonesia 6, no. 2 (October 2, 2018): 609. http://dx.doi.org/10.5614/jtki.2007.6.2.3.
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The resources and reserves of oil which is a non renewable energy are very limited, while the oil consumption is increasing continuously. It is necessary to look for alternative energy. Etanol, a liquid energy, is a renewable alternative energy. Glucose can be used as raw material for etanol production. Glucose can be obtained by enzymatic hydrolysis of bagasse which is a solid waste of sugar canefactory. The objective of this research was to get the optimum condition of etanol production using bagasse as raw material. The experimental research consisted of 2 steps. First step : enzymatic hydrolysis of bagasse with chemical pretreatment process, and the second step was fermentation process using Zymomonas mobilis bacteria. Variables of thefirst step were the NaOH concentration (5%, 7% and 9%) as a pretreatment agent, and cellulase enzyme used (30, 40 and 50 cellulase enzyme units/gram bagasse). For the second step, the variables were glucose concentration (I2.5%, 15%, 20%, 22.5%, and 25%) and the fermentation time (20, 24, 28, 32, 36, 40 and 48 hours). The experiment showed that the best result of the enzymatic hydrolysis could be obtained by NaOH 7% as chemical pretreatment agent and using 50 units of cellulase enzyme/gram bagasse. The cellulose conversion of bagasse was 87% within 42 hours period time. The highest etanol concentration of the fermentation process was 9.238% (weight %) and the yield was 0.4912 grams etanol/gram glucose. It was reached by using 22.5% glucose during 48 hours fermentation time.Keywords: etanol; fermentation; Zymomonas mobilis; glucose; hydrolysis; cellulase enzyme; pretreatment;bagasse AbstrakCadangan minyak bumi yang merupakan non renewable energy (energi tak terbarukan) sangat terbatas, sedang konsumsinya terus meningkat. Untuk itu perlu dicari energi alternatif. Etanol merupakan salah satu energi cair alternatif yang terbarukan (renewable). Bahan baku etanol antara lain adalah glukosa. Glukosa dapat diperoleh dari hidrolisa enzimatik bagas yang merupakan limbah pabrik gula. Penelitian ini bertujuan untuk mendapatkan kondisi yang optimum dari pembuatan etanol dengan bahan baku bagas. Penelitian experimental meliputi dua tahap. Tahap I : proses hidrolisa enzimatik dari bagas dengan perlakuan pendahuluan (pretreatment), dan tahap II adalah proses fermentasi dengan bakteri Zymomonas mobilis. Variabel pada tahap I adalah konsentrasi NaOH sebagai pretreatment agent sebesar 5%, 7% dan 9% serta pemakaian enzim selulase : 30, 40 dan 50 unit enzim selulase/gram bagas. Variabel untuk tahap II adalah konsentrasi glukosa: 12.5%, 15%, 20%, 22.5% dan 25% dan waktu fermentasi 20, 24, 28, 32, 36, 40 dan 48 jam. Hasil penelitian menunjukkan bahwa untuk hidrolisa enzimatik hasil yang terbaik diperoleh dengan NaOH 7% dan 50 unit enzim selulase/gram bagas dengan konversi selulosa 87% dan waktu 42 jam. Untuk fermentasi kadar etanol tertinggi diperoleh pada konsentrasi glukosa 22.5% yaitu sebesar 9.238%, waktu 48 jam dan yield 0.4912 gram etanollgram glukosa.Kata Kunci: etanol; fennentasi; Zymomonas mobilis; glukosa; hidrolisa ; enzim selulase; pretreatment; bagas.
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Haryani, Kristinah, Hargon Hargon, Noer Abyor Handayani, Hendra Harles, and Sheila Amanda Putri. "Pengaruh Konsentrasi Pati dan Yeast pada Pembuatan Etanol dari Pati Sorgum Melalui Proses Simultaneous Saccharification and Fermentation (SSF) dan Separated Hydrolysis Fermentation (SHF)." Jurnal Rekayasa Mesin 16, no. 2 (August 27, 2021): 132. http://dx.doi.org/10.32497/jrm.v16i2.2186.
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<p>Bioetanol merupakan anhydrous alkohol yang dapat diproduksi dengan cara fermentasi pati. Sorgum mengandung pati yang cukup tinggi sebesar 74,63g / 100g bahan sehingga dapat dimanfaatkan sebagai bahan baku pembuatan etanol. Pembuatan etanol berbahan baku pati sorgum ada dua metode yaitu Separated Hydrolysis Fermentation (SHF) dan Simultaneous Saccharification and Fermentation (SSF). Tujuan dari penelitian ini adalah menentukan proses yang tepat untuk memproduksi etanol dari pati sorgum dengan membandingkan metode fermentasi SSF dan SHF. Untuk masing masing proses digunakan variabel konsentrasi pati sebesar 10%, 20% (berat/volume) dan Saccharomyces Cereviciae sebagai yeast saat proses fermentasi sebesar 5%, 7%, 9% dari berat pati. Enzim Stargen<sup>TM </sup>sebesar 1ml/100gram pati sorgum digunakan untuk membantu proses hidrolisis. Dari hasil fermentasi selama 72 jam menunjukkan bahwa sorgum yang difermentasi dengan metode SSF menghasilkan lebih banyak etanol sebesar 111,944 gram/liter dibandingkan metode SHF sebesar 108,645 gram/liter dengan konsentrasi pati sebesar 20% (berat/volume) dan yeast 9% w pati.</p>
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Khuzaimah, Siti. "Yield Bioethanol From Pineapple Skin Waste With Yeast Mass And Fermentation Time." Jurnal Ilmiah Teknik Kimia 5, no. 2 (July 29, 2021): 104. http://dx.doi.org/10.32493/jitk.v5i2.10932.
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Buah nanas merupakan buah yang umum dimanfaatkan masyarakat Indonesia sebagai bahan makanan. Dengan besarnya produksi nanas maka jumlah limbah yang dihasilkan juga besar terutama limbah kulit nanas. Kandungan gula yang cukup tinggi dari hasil penelitian diketahui kandungan glukosa sebesar 15,6 % sehingga dapat dimanfatkan untuk menghasilkan bioethanol dengan proses fermentasi selanjutnya dengan distilasi. Tujuan dari penilitain ini untuk menentukan besarnya etanol tertingi pada variasi waktu fermentasi dan berat yeast. Proses pembuatan bioethanol tahap awal melalui proses ekstraksi dihasilkan sari kulit nanas selanjutnya tahap fermentasi pada pH 4,5 dengan menggunakan yeast dan urea agar pertumbuhan dan perkembangbiakan yeast optimal. Untuk memisahkan etanol dengan proses distilasi. Dalam penelitian ini dilakukan variasi waktu fermentasi 2,4,6,8,10 dan 12 hari dan variasi berat yeast 2,4,6,8,dan 12 gram. Hasil penelitan didapat untuk waktu fermentasi yang optimal menghasilkan yield etanol tertinggi pada 6 hari fermentasi sebesar 32,45 % sedangkan berat yeast yang digunakan untuk menghasilkan yield etanol yang optimal dengan berat 4 gram dan yield etanol sebsar 30,78%.
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Ernes, Atmiral, Lia Ratnawati, Agustin Krisna Wardani, and Joni Kusnadi. "OPTIMASI FERMENTASI BAGAS TEBU OLEH Zymomonas mobilis CP4 (NRRL B-14023) UNTUK PRODUKSI BIOETANOL (Optimization of Sugarcane Bagasse Fermentation by Zymomonas mobilis CP4 (NRRL B-14023) for Bioethanol Production)." Jurnal Agritech 34, no. 03 (October 24, 2014): 247. http://dx.doi.org/10.22146/agritech.9452.
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Second generation bioethanol can be produced from fermentation of natural renewable materials, such as agricultural crops, as well as from industrial and domestic waste. The present study was aimed to optimize the fermentation process (inoculum concentration, urea concentration, and fermentation time) for ethanol production from sugarcane bagasse byZymomonas mobilis CP4 using response surface methodology (RSM) central composite experimental design (CCD). The RSM model predicted the optimum value of ethanol content was 1.257% (v/v) at inoculum concentration 15% (v/v), urea concentration 0.3% (w/v), and fermentation time 45 h. Based on the experiment, the ethanol concentrationwas 1.213% (v/v), which was in close agreement with the predicted value. Ethanol yield of this experiment was 0.479 with fermentation effi ciency of 93.9%. The results presented here proved a signifi cant contribution of Z. mobilis CP4 to the production of bioethanol from sugarcane bagasse.Keywords: Bioethanol, sugarcane bagasse, Zymomonas mobilis CP4, fermentation optimization ABSTRAKBioetanol generasi kedua dapat diproduksi dari fermentasi bahan terbarukan, seperti produk hasil pertanian, dan limbah atau hasil samping pengolahan industri dan rumah tangga. Tujuan penelitian ini adalah optimasi parameter fermentasi yang meliputi konsentrasi inokulum, konsentrasi urea, dan lama fermentasi untuk produksi etanol dari bagas tebu oleh Zymomonas mobilis CP4 dengan menggunakan response surface methodology (RSM) central composite experimental design (CCD). Kondisi respon yang optimal berdasarkan prediksi model diperoleh pada konsentrasi inokulum 15% (v/v), konsentrasi urea 0,3% (b/v), dan lama fermentasi 45 jam, dengan prediksi respon kadar etanol sebesar 1,257%(v/v). Berdasarkan hasil penelitian, kadar etanol optimal diperoleh sebesar 1,213% (v/v), yang menunjukkan hasil yang tidak berbeda jauh dengan prediksi model. Yield etanol yang diperoleh sebesar 0,479 dengan efi siensi fermentasi 93,9%. Hasil penelitian ini membuktikan bahwa strain bakteri Zymomonas mobilis CP4 memiliki potensi yang cukup menjanjikan sebagai mikroba penghasil etanol.Kata kunci: Bioetanol, bagas tebu, Zymomonas mobilis CP4, optimasi fermentasi
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Thamrin, Raymond, Max J. R. Runtuwene, and Meiske S. Sangi. "PRODUKSI BIO-ETANOL DARI DAGING BUAH SALAK ( Salacca zalacca )." JURNAL ILMIAH SAINS 15, no. 1 (October 31, 2011): 248. http://dx.doi.org/10.35799/jis.11.2.2011.215.
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PRODUKSI BIO-ETANOL DARI DAGING BUAH SALAK ( Salacca zalacca ) Raymond Thamrin1), Max J.R. Runtuwene2), Meiske S. Sangi2) 1)Mahasiswa Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115; 2)Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115 ABSTRAK Studi ini bertujuan untuk memproduksi bioetanol dari daging buah salak melalui proses fermentasi dengan menggunakan ragi Saccharomyces cerevisiae dengan kadar 5% (b/b). Proses fermentasi dilakukan selama 48 jam, kemudian filtratnya didestilasi selama 5 jam pada suhu 780C – 800C. Selanjutnya destilat yang dihasilkan dianalisis secara kualitatif dan kuantitatif. Biotanol yang dihasilkan dari proses tersebut memiliki kadar sebesar 49,92%. Kata kunci: bioetanol, daging buah salak, fermentasi, Saccharomyces cerevisiae PRODUCTION OF BIO-ETHANOL FROM FLESH OF SALAK FRUIT ( Salacca zalacca ) ABSTRACT This study aimed to produce bioethanol from flesh of salak fruit through a fermentation process using yeast Saccharomyces cerevisiae with concentration of 5% (w/w). The fermentation process was carried out for 48 hours, then the filtrate was distilled for 5 hours at a temperature of 780C - 800C. Destilat was then analyzed qualitatively and quantitatively. Bioethanol resulting from this process had concentration of 49.92%. Keywords : Bioethanol, salak’s meat, fermentation, Saccharomyces cerevisiae
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Mirzayanti, Yustia Wulandari, Sugiono ., and Reta Kurniayati. "Produksi Etanol Berbahan Baku Molasses Melalui Proses Fermentasi Menggunakan Ragi Roti." Journal of Industrial Process and Chemical Engineering (JOICHE) 1, no. 1 (June 28, 2021): 1. http://dx.doi.org/10.31284/j.joiche.2021.v1i1.2110.
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<table class="NormalTable"><tbody><tr><td width="200"><span class="fontstyle0">One of the alternatives and renewable energy that is being developed is ethanol.<br />Ethanol is better known as Gasohol. Molasses can make Gasohol through the<br />synthesis of molasses fermentation using a yeast starter. This study aims to<br />analyze how the effect of the addition of baker's yeast, the length of fermentation<br />incubation time on the resulting alcohol content. In addition, the yield obtained<br />from the highest amount of ethanol production in the molasses fermentation<br />process. Ethanol production through fermentation synthesis using the help of<br />microorganisms Saccharomyces cerevisiae. Based on the objective review, the<br />variation used is the amount of baker's yeast, namely 0.1; 0.2; 0.3; 0.4; and 0.5%<br />glucose levels. The fermentation times were 24, 48, 72, 96, and 120 hours (T =<br />30?C and pH = 5). Based on these variations, the highest alcohol production<br />was 11%, obtained by adding 0.2% of yeast to the glucose content in the solution.<br />The incubation time is 72 hours. The yield obtained for the highest alcohol<br />content is 4.48%</span></td></tr></tbody></table>
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Wartini, Ni Ketut, Paulus Hengky Abram, and Nurdin Rahman. "Pembuatan Etanol dari Buah Salak (Salacca zalacca) Melalui Proses Fermentasi." Jurnal Akademika Kimia 6, no. 4 (January 16, 2018): 237. http://dx.doi.org/10.22487/j24775185.2017.v6.i4.9455.
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The study aimed to determine the level of ethanol that produced by the flesh of salak fruits with the fermentation process. The method used was an experimental method. The technical is fermentation, with tape yeast starter, determination of ethanol and purification. Ethanol level in the flesh of fresh fruits without handling was 11.3%, the highest levels of ethanol in the fruit flesh of 4 days after the plucking was 7.6%, and the fruit flesh of 7 days after the plucking was 3.4%.
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Nugroho, Riza Mahmud, and Rachmat Subagyo. "ANALISA VARIASI WAKTU FERMENTASI PEMBUATAN BIOETANOL DENGAN BAHAN AMPAS TEBU DAN KULIT PISANG." JTAM ROTARY 2, no. 2 (September 29, 2020): 219. http://dx.doi.org/10.20527/jtam_rotary.v2i2.2417.
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Penelitian ini bertujuan untuk mengetahui kadar bioetanol terbaik dari kombinasi campuran ampas tebu dan kulit pisang dengan massa ragi 6 gram dan waktu fermentasi 72 jam, 96 jam dan 120 jam, menentukan waktu fermentasi yang optimal dan mengetahui kadar etanol sesuai SNI. Penelitian ini dilakukan dengan cara hidrolisis atau perebusan ampas tebu dan kulit pisang untuk memecah molekul menjadi dua bagian, kemudian proses fermentasi dilakukan dengan menggunakan Saccharomyces Cerevisae (yeast) dan proses destilasi dilakukan dengan menggunakan destilator untuk mendapatkan ethanol dari fermentasi yang kemudian diuji dengan Pen Refractometer untuk mengetahui ada tidaknya kadar etanol yang terbentuk dari proses destilasi. Sampel terbaik yang dipilih kemudian diuji kadar etanolnya menggunakan alat Gas Chromatography. Sehingga rendemen etanol terbaik yang dapat dikategorikan mencapai SNI adalah kombinasi ampas tebu 100% - kulit pisang 0% dengan ragi 6 gram dan waktu fermentasi 96 jam menghasilkan etanol sebesar 95,53%. This study aims to determine the best levels of bioetanol from a combination of bagasse and banana peel mixtures with 6 gram yeast mass and 72 hours, 96 hours and 120 hours fermentation time, to determine the optimum fermentation time and to know ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of bagasse and banana peel to break down the molecules into two parts, then the fermentation process was carried out using Saccharomyces Cerevisae (yeast) and the distillation process was carried out using a destilator to obtain ethanol from fermentation which was then tested by means of Pen Refractometer to find out whether there is an ethanol level formed from the distillation process. The best sample selected was then tested for ethanol content using the Gas Chromatography tool. So that the best ethanol yield that can be categorized as achieving in SNI is a combination of 100% bagasse – 0% banana peel with 6 gram yeast and 96 hour fermentation time of ethanol produced at 95.53%.
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Anwar, Fahron, and Rachmat Subagyo. "PEMBUATAN BIOETANOL BERBAHAN BAKU AMPAS TEBU DAN KULIT PISANG DENGAN VARIASI MASSA RAGI." JTAM ROTARY 2, no. 1 (April 20, 2020): 123. http://dx.doi.org/10.20527/jtam_rotary.v2i1.2009.
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Penelitian ini bertujuan untuk menentukan kadar bioetanol terbaik dari kombinasi campuran ampas tebu dan pisang dengan variasi massa ragi 4 gram, 6 gram dan 8 gram dengan waktu fermentasi 60 jam, untuk menentukan massa ragi yang optimal dan untuk menentukan kadar etanol sesuai untuk SNI. Penelitian ini dilakukan dengan cara hidrolisis atau pendidihan ampas tebu dan kulit pisang untuk memecah molekul menjadi dua bagian dengan air suling, kemudian proses fermentasi dilakukan menggunakan Saccharomyces Cerevisae (ragi) sesuai variasi yang ditentukan dan proses penyulingan dilakukan menggunakan destilator untuk mendapatkan etanol dari fermentasi kemudian diuji dengan Refractometer Pen untuk mengetahui apakah ada etanol yang terbentuk dari proses distilasi. Sampel terbaik yang dipilih kemudian diuji kandungan etanol menggunakan alat Gas Chromatography. Jadi hasil etanol terbaik yang dapat dikategorikan sebagai pencapaian dalam SNI adalah kombinasi dari 75% ampas tebu - 25% kulit pisang dengan penambahan 8 gram ragi dan etanol yang diproduksi sebesar 96,64%. This study aims to determine the best bioethanol levels from a combination of bagasse and banana peel mixtures with variations in yeast mass of 4 grams, 6 grams and 8 grams with a fermentation time of 60 hours, to determine the optimum yeast mass and to determine ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of bagasse and banana peel to break down molecules into two parts with distilled water, then the fermentation process was carried out using Saccharomyces Cerevisae (yeast) according to the specified variation and the distillation process was carried out using a destilator to get ethanol from fermentation then tested with a Refractometer Pen to find out if there is ethanol formed from the distillation process. The best sample selected then tested the ethanol content using the Gas Chromatography tool. So the best ethanol yield that can be categorized as achievement in SNI is a combination of 75% bagasse - 25% banana peel with the addition of 8 grams of yeast and ethanol produced at 96.64%.
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Rachman, Saadah D., Tysza Ainnunnisa Maulidya Putri, Agus Safari, Nenden I. Anggraeni, Muhammad Fadhlillah, and Safri Ishmayana. "Pengaruh Suplementasi Ion Logam Besi Terhadap Kinerja Fermentasi dan Toleransi Sel Ragi Saccharomyces cerevisae terhadap Cekaman Lingkungan." Jurnal MIPA 9, no. 2 (May 18, 2020): 51. http://dx.doi.org/10.35799/jmuo.9.2.2020.28565.
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Selama proses fermentasi bioetanol, ragi Saccharomyces cerevisiae terpapar berbagai cekaman lingkungan. Ion logam yang berpotensi untuk meningkatkan kinerja fermentasi dan toleransi sel terhadap cekaman ialah ion logam besi II (Fe2+) yang berperan sebagai kofaktor dalam berbagai proses metabolisme. Tujuan dari penelitian ini adalah mempelajari pengaruh suplementasi ion Fe2+ dalam media fermentasi terhadap kinerja fermentasi, serta toleransi sel ragi terhadap cekaman etanol, oksidatif, asam lemah dan tekanan osmotik. Penelitian diawali dengan melakukan fermentasi glukosa menggunakan S. cerevisiae A12 selama 120 jam dengan pengambilan sampel dengan interval waktu 6 jam untuk 24 jam pertama serta 12 jam untuk sisanya. Masing-masing sampel ditentukan nilai OD600nm, persentase sel hidup, jumlah sel hidup, kadar glukosa, kadar etanol. Pada jam ke 24, sel diuji daya tahannya terhadap cekaman. Hasil penelitian menunjukkan bahwa suplementasi ion logam Fe2+ hanya mampu meningkatkan laju produksi etanol, tetapi tidak mempengaruhi parameter lain.During bioethanol fermentation process, Saccharomyces cerevisiae yeast cells are exposed to various environmental stress factors. One of metal ions that have potency for improving fermentation performance and yeast stress tolerance is ferrous ion (Fe2+) that acts as cofactors in various metabolism process. The present study was directed to investigate the effect of ferrous ion supplementation to the fermentation media on fermentation performance, improving yeast stress tolerance against ethanol, oxidative, weak acid and hyperosmotic stresses. The fermentation was conducted by fermenting glucose using S. cerevisiae strain A12 for 120 hours. The sampling was performed every 6 hours during the first 24 hours and 12 hours for the rest of fermentation. The sample was examined for their OD600nm, total cell number, viable cell number, glucose content and ethanol content. At 24 hours the cell was examined for their stress tolerance. The result of the present study indicates that supplementation using ferrous ion improve the rate of ethanol production, but not other parameters.
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Maimunah, Siti, Zuhairiah Zuhairiah, and Artha Yuliana Sianipar. "PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR ETANOL HASIL FERMENTASI SINGKONG KUNING (Manihotutillissima Pohl)." JURNAL FARMANESIA 7, no. 2 (December 26, 2020): 33–36. http://dx.doi.org/10.51544/jf.v7i2.2775.
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Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice with a content of 34.7%. Yellow cassava is usually served in the form of tape through a fermentation process. This study aims to determine the effect of variations in fermentation time on ethanol content resulting from yellow cassava fermentation. This study used an experimental method with the distillation method using yellow cassava samples which were fermented for 72 hours, 96 hours, and 120 hours. The results of this study indicate that there is an effect of time variation on the ethanol content of fermented yellow cassava with a value of 0.93% (72 hours), 1.00% (96 hours), 1.27% (120 hours) which has a very significant effect (p < 0.01 >). The yield of this fermentation can be determined using the alcohol BJ table.
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Ajizah, Nurul Lita, I. M. Mahaputra Wijaya, and Nyoman Semadi Antara. "Variasi Konsentrasi Glukosa pada Media Tumbuh dan Lama Fermentasi Dalam Memproduksi Etanol oleh Isolat BM1-CP14." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 9, no. 2 (June 23, 2021): 208. http://dx.doi.org/10.24843/jrma.2021.v09.i02.p06.
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This study was aimed determine the effect of glucose concentration on ethanol producing BM1-CP14 isolate media and to determine to optimum fermentation time to producing ethanol and to determine the growth phase curve of BM1-CP14 isolates. This study uses 4 glucose concentration (8, 12, 16 and 20%) and 3 fermentation time (14, 17 and 20 days). The experimental-explorative research process was carried out in several stages, namely rejuvenation of BM1-CP14 cultures, culture grow, cell isolates adjustment, glucose level on fermentation media measurement, fermentation, and distillation. The glucose concentration which are at the range of 10?18% have an optimum effect in producing ethanol The highest total ethanol was obtained from the glucose concentration of 16% with a fermentation time of 10 days having a difference in total dissolved solids of 8.30 (?% brix) resulting in the highest total ethanol of 38.75 mL. The glucose concentration of 8% resulted in a less than optimal total ethanol, which was 18.00 mL with a difference in total solids of 4.20 (?% brix), while the glucose concentration of 20% has a difference in total dissolved solids of 6.20 (?% brix) and produced a total ethanol of 26.50 mL. The Fermentation time of 14, 17, and 20 days was effected in producing ethanol, namely if the fermentation was longer, the total ethanol produces would be lower. The fermentation time of 14 days resulted in a total ethanol of 37.50 mL with a difference in total dissolved solids of 5.05 (?% brix). In longer fermentation of 17 and 20 days, the total ethanol produced was decreased, produced smaller total ethanol. The growth curve of BM1-CP14 isolates showed the growth isolates of BM1-CP14 with a growth time of 54 hours, starts from the exponential phase for 12 hours, the stationary phase for 18 hours and ends in the death phase.
Keywords: Bacteria, BM1-CP14 isolate, ethanol, fermentation time, glucose concentration
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Daniar, Rima. "Pemanfaatan Bagas sebagai Bahan Baku Pembuatan Bioetanol dengan Metode Pretreatment Alkali." ALKIMIA : Jurnal Ilmu Kimia dan Terapan 2, no. 1 (June 29, 2018): 1–10. http://dx.doi.org/10.19109/alkimia.v2i1.2254.
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Indonesia being an agricultural country produces a large amount of cellulosic biomass such as sugarcane bagasse. This provides a low-cost feedstock for fermentative production of a wide range of fuels, economic, renewable and environmentally friendly. With utilization of renewable energy resource a crisis of energy could be solved. Sugarcane bagasse contains lignocellulose which can be broken down into glucose and produce ethanol by fermentation process. This study describes the pretreatment of sugarcane bagasse with different method of alkaline pretreatment. Sugarcane bagasse was pretreated with heating process (80oC) and without heating process (25oC) and different concentration of Alkaline (NaOH). This study also descibes the influence of fermentation time to refractive index, volume of bioethanol and % Ethanol. The alkaline pretreatment method was able to effectively increase enzymatic disgetibility of sugarcane bagasse cellulose. Based on the best result, the best condition for pretreatment to produce highest cellulose (50,71 %) was pretreatment with heating process and using NaOH 3 N. The highest refractive index was 1,3391 from 5 days fermentation. The highest volume of bioethanol was 16 ml from 7 days fermentation. The highest % etanol was 56 based on standard plot analysis method and 47,708 based on GC analysis method.
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Dirayati, Dirayati, Abdul Gani, and Erlidawati Erlidawati. "PENGARUH JENIS SINGKONG DAN RAGI TERHADAP KADAR ETANOL TAPE SINGKONG." Jurnal IPA & Pembelajaran IPA 1, no. 1 (January 4, 2018): 26–33. http://dx.doi.org/10.24815/jipi.v1i1.9461.
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Abstrak. Tape merupakan hasil dari proses fermentasi bahan makanan dengan bantuan suatu mikroorganisme yang disebut ragi atau khamir. Pada umumnya, tape hasil fermentasi mengandung senyawa etanol. Namun, kadar etanol yang dihasilkan dipengaruhi oleh jenis bahan makanan dan ragi yang digunakan. Penelitian ini dilakukan untuk mengetahui pengaruh jenis singkong dan ragi terhadap kadar etanol tape singkong. Jenis penelitian ini adalah eksperimen yang menggunakan pendekatan kuantitatif. Data penelitian ini bersumber dari sampel tape singkong jenis Mentega dan Malang 2 yang dibuat menggunakan ragi Meulaboh dan Sigli. Teknik pengumpulan data yang digunakan adalah observasi terstruktur. Penelitian dilakukan dengan menitrasi larutan sampel yang sudah ditetesi indikator PP (1%) dengan larutan NaOH (0,1 M). Proses titrasi dilakukan pada sampel mulai hari ke-1 setelah peragian sampai hari ke-5. Data yang diperoleh selanjutnya dianalisis dengan analisis varian (ANOVA) menggunakan Rancangan Acak Lengkap (RAL). Berdasarkan hasil analisis data diperoleh beberapa temuan, yaitu: (1) jenis singkong berpengaruh tidak nyata terhadap kadar etanol tape; (2) jenis ragi berpengaruh tidak nyata terhadap kadar etanol tape; (3) interaksi antara jenis singkong dengan jenis ragi berpengaruh tidak nyata terhadap kadar etanol tape. Hasil analisis dengan ANOVA tidak menunjukkan adanya perbedaan yang signifikan, sehingga tidak dilakukan uji lanjut.Kata kunci: singkong, ragi, kadar etanol tape Abstract. Tapai is a product of fermentation of cassava with the aid of a microorganism called yeast or khamir. In general, tapai that produced from fermentation process contains an ethanol compounds. This study was conducted to determine the effect of varieties of yeast and cassava on ethanol level of tapai. This research use a quantitative approach. The sample of this research were Butter cassava and Malang 2 cassava which were fermented with using yeast from Meulaboh and Sigli. The data collected using structured observation technique. Research carried out by titrating NaOH (0.1 M) solution to the sample which have been added a PP indicators (1%). The titration on the samples started from the first day after fermentation untill fifth day (5th day). Data were analyzed by analysis of variance (ANOVA) using a completely randomized design (CRD). Based on the analysis of data obtained several findings, namely: (1) the type of cassava gave no real effect on tapai's ethanol levels; (2) different types of yeast cast no real effect on tapai's ethanol levels ; (3) there are no real effect on ethanol level of tapai produced by the interaction between different yeast and cassava. The results of the ANOVA analysis showed no significant difference between treatments, so it is not carried out.Keywords: cassava, yeast, tapai's ethanol levels
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Retnoningtyas, Ery Susiany, Antaresti Antaresti, and Aylianawati Aylianawati. "APLIKASI CRUDE ENZIM SELULASE DARI TONGKOL JAGUNG (Zea mays L) PADA PRODUKSI ETANOL DENGAN METODE SIMULTANEOUS SACCHARIFICATION AND FERMENTATION (SSF)." Reaktor 14, no. 4 (December 9, 2014): 272. http://dx.doi.org/10.14710/reaktor.14.4.272-276.
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Tongkol jagung yang melimpah sebagai produk samping dari hasil pengolahan industri jagung pipilan, memberikan peluang untuk dimanfaatkan sebagai substrat dalam produksi crude enzim selulase. Crude enzim selulase dari tongkol jagung selanjutnya diaplikasikan pada produksi etanol dengan memanfaatkan tongkol jagung juga dengan metode simultaneous saccharification and fermentation (SSF). Penelitian ini bertujuan untuk mempelajari pengaruh volume crude enzim selulase terhadap kadar etanol, kinerja crude enzim selulase dalam memproduksi etanol dan membandingkan kinerjanya dengan crude enzim komersial. Penelitian ini terbagi dalam dua tahap yaitu : pretreatment tongkol jagung, dan fermentasi. Tongkol jagung yang sudah dikeringkan, dihaluskan hingga menjadi serbuk dengan ukuran 12 mesh, dan diberi perlakuan hidrolisis dengan uap panas (steam explosion) selama 60 menit. Serbuk tongkol jagung difermentasi,dengan penambahan nutrisi, crude enzim selulase dan jamur Saccharomyces cerevisiae. Proses fermentasi dilakukan pada suhu 30oC selama 120 jam, sedangkan pengamatan dilakukan setiap 24 jam. Hasil penelitian menunjukkan produksi etanol yang dihasilkan dengan menggunakan crude enzim selulase dan crude enzim komersial berturut-turut adalah 1,28 dan 2,89 %.
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Sunaryanto, Rofiq, and Berti Hariasih Handayani. "PENENTUAN KOMBINASI MEDIUM TERBAIK GALAKTOSA DAN SUMBER NITROGEN PADA PROSES PRODUKSI ETANOL." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 2, no. 1 (November 17, 2016): 20. http://dx.doi.org/10.29122/jbbi.v2i1.531.
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Ethanol is an important product for biotechnology-based industries. Ethanol can be produced from various raw materials and some types of microbes. Determination of the best combination of galactose with nitrogen sources on ethanol production using Saccharomyces cerevisiae has been done. Combination of galactose at the concentration of 3 g/L and 20 g/L with nitrogen sources (casein, peptone, and urea, each at the concentration of 10g/L) was used to obtain the best composition of fermentation medium. Fermentation was carried out for 60 hours at 30°C, 250 rpm, and working volume of 50 mL in a 250 mL erlenmeyer. The results showed that the galactose concentration of 20 g/L was able to improve the productivity of ethanol and the growth of S. cerevisiae cells. The combination of 20g/L galactose and 10 g/L casein produced the highest ethanol concentration (6% v/v), whereas 20 g/L galactose-10 g/L peptone and 20 g/L galactose-10 g/L urea combinations produced 2.5% and 0.58% (v/v) ethanol, respectively. The use of 3 g/L galactose mixed with several nitrogen sources produced ethanol below 0.7% (v/v). Keywords: Ethanol, galactose, peptone, casein, Saccharomyces cerevisiaeABSTRAKEtanol merupakan salah satu produk penting bagi industri yang berbasis bioteknologi. Etanol dapat dihasilkan dari berbagai macam bahan baku dan beberapa jenis mikroba. Penentuan kombinasi terbaik antara galaktosa dengan sumber nitrogen pada produksi etanol menggunakan Saccharomyces cerevisiae telah dilakukan. Konsentrasi galaktosa 3 g/L dan galaktosa 20 g/L yang dikombinasikan dengan sumber nitrogen dengan konsentrasi 10 g/L dalam hal ini kasein, pepton, dan urea digunakan sebagai perlakuan untuk mendapatkan kombinasi medium sumber karbon dan sumber nitrogen terbaik. Fermentasi untuk menghasilkan etanol dilakukan selama 60 jam pada suhu 30°C, agitasi 250 rpm dengan volume kerja 50 mL dalam erlenmeyer 250 mL. Hasil penelitian menunjukkan penambahan galaktosa dengan konsentrasi sampai dengan 20 g/L mampu memperbaiki produktivitas etanol dan pertumbuhan sel S. cerevisiae. Konsentrasi 20 g/L galaktosa dengan 10 g/L kasein menghasilkan produktivitas etanol paling tinggi yaitu 6%(v/v), konsentrasi galaktosa 20 g/L dengan 10 g/L pepton menghasilkan 2,5% (v/v) etanol dan konsentrasi galaktosa 20 g/L dengan 10 g/L urea menghasilkan 0,58%(v/v) etanol. Penggunaan konsentrasi galaktosa 3 g/L yang dikombinasikan dengan beberapa jenis sumber nitrogen menghasilkan etanol dibawah 0,7% (v/v).Kata kunci: Etanol, galaktosa, pepton, kasein, Saccharomyces cerevisiae
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Sondari, Wita Dewi, Achmad Ali Syamsuriputra, and Tjandra Setiadi. "Screening of alcohol-tolerant yeast of Saccharomyces cerevisiae." Jurnal Teknik Kimia Indonesia 5, no. 2 (October 2, 2018): 409. http://dx.doi.org/10.5614/jtki.2006.5.2.2.
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In order to obtain culture of Saccharomyces cerevisiae which has the highest ethanol tolerance and can produce high yield of ethanol as well a study of mutation has been begun. Mutation experiment conducted by continuos adaptation on a chemostat was initiated with a preliminary study of screening of alcohol-tolerant yeast. The procedures of screening of alcohol-tolerant yeast continued by optimation of substrate concentration and determination of its critical pH. Recently, the Laboratory of Microbiology and Bioprocess Technology Faculty of industrial Technology ITB has various kind of yeasts that have been obtained or isolated from various sources. The best culture for mutation has been chosen as the most ethanol tolerant one. By screening them on two types of experiment, has been obtained that culture Saccharomyces cerevisiae R-60 gave the highest external ethanol and internal ethanol as well. External ethanol means the ethanol that was purposely added to the cultivation media, while the internal ethanol means the ethanol that was resulted from fermentation of the yeast. As preparation for mutation experiment, the determination of optimum substrate concentration which can give the highest amount of Saccharomyces cerevisiae cells has been carried out. In order to set up the control point of culture viability on chemostat, the critical pH of choosed culture have also been obtained. The result of the experiment gave optimum glucose concentration of 18.6% and critical pH of 4.5 to 3.8, were to be applied in the mutation process.Keywords: Cultivation; Fermentation; Saccharomyces cerevisiae; Screening; YeastAbstrakPenelitian untuk mendapatkan kultur Saccharomyces cerevisiae yang mempunyai toleransi etanol yang tinggi dan dapat menghasilkan perolehan etanol yang juga tinggi telah dilangsungkan. Percobaan mutasi dilakukan dengan proses adaptasi secara kontinyu dalam chemostat yang diawali dengan suatu studi pendahuluan yang dinamakan skrining ragi tahan etanol. Prosedur skrining ragi tahan etanol ini dilanjutkan dengan optimasi kandungan substrat dan penentuan pH kritis-nya. Pada saat ini Laboratorium Mikrobiology dan Teknologi Bioproses Fakultas Teknologi Industri ITB telah memiliki berbagaijenis ragi yang berasal dari berbagai sumber. Kultur terbaik untuk mutasi dipilih sebagai kultur yang paling toleran terhadap etanol. Melalui percobaan screening ragi tahan etanol yang dilakukan dalam duajenis percobaan, diperoleh bahwa kultur Saccharomyces cerevisiae R-60 memiliki toleransi etanol eksternal dan internal paling tinggi. Etanol eksternal adalah etanol yang sengaja ditambahkan pada media kultivasi ragi, sementara etanol internal adalah etanol yang dihasilkan darijermentasi oleh ragi tersebut. Dalam mempersiapkan percobaan mutasi, penentuan konsentrasi substrat optimum yang dapat menghasilkan jumlah sel Saccharomyces cerevisiae terbesar telah dilakukan. Selain itu titik tetap via bilitas kultur da lam chemostatyang berupa pH kritis kultur pilihan juga telah ditentukan. Dari percobaan pendahuluan mutasi tersebut diperoleh konsentrasi glukosa optimum sebesar 18.6% dan pH ktitis kultur R-60 adalah 4.5 dan 3.8. Data tersebut akan diterapkan pada percobaan mutasi.Kata Kunci: Kultivasi; Fermentasi; Pre-mutasi; Ragi; Saccharomyces cerevisiae
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Indrawati, Ratih, and Gervacia Jenny Ratnawati. "Pemanfaatan Sampah Organik Rumah Tangga Sebagai Bahan Dasar Pembuatan Bio-Etanol Dengan Metode Hidrolisis Fisik Menggunakan Panas Dan Tekanan Tinggi." Jurnal Laboratorium Khatulistiwa 1, no. 2 (April 30, 2018): 119. http://dx.doi.org/10.30602/jlk.v1i2.148.
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Abstract: The main problem faced by the Indonesian nation is the deficit of oil fuel as asource of fossil energy besides Indonesian also difficulties in handling waste. Organic waste contains starch, sugar, and hemiselulosa. Sugar is fermented into bioethanol as a fuel subtitute. The purpose of this study was to seethe effect of hausehold organic waste hydrolysis to produce large bioethanol, the hydrolysis used was by heating temperatur hydrolysise 1000C and by using presto. Fermentation is carried out using 3 % yeast tape for 6 day. To obtain fermentation ethanol in distilation. From the research results obtained the highest levels of heating using presto of 19,22. Statistical test using wilcoxon test showed a difference with significance value p = 0.00 (p<0.05). This illustrates the influence of warming temperature on the increase of bioethanol content.Abstrak: Masalah utama yang dihadapi bangsa Indonesia mengalami defisit bahan bakar minyak (BBM) sebagai sumber energi fosil selain itu Indonesia juga kesulitan dalam penanganan sampah. Sampah organik mengandung pati, gula dan hemiselulose. Gula difermentasi menjadi bio-etanol sebagai pengganti bahan bakar. Tujuan penelitian ini untuk melihat pengaruh hidrolisis sampah organik rumah tangga sehingga menghasilkan bio-etanol yang besar, hidrolisis yang digunakan adalah dengan cara pemanasan suhu 1000C dan denan menggunakan presto. Fermentasi dilakukan dengan menggunakan ragi tape 3 % selama 6 hari. Untuk mendapatkan etanol fermentasi di destilasi. Dari hasil penelitian diperoleh kadar tertinggi pada pemanasan menggunakan presto sebesar 19,22 . Uji statistik menggunakan Wilcoxon menunjukan adanya perbedaan dengan nilai signifikansi p=0,000 (p<0,05). Hal ini menggambarkan adanya pengaruh suhu pemanasan terhadap meningkatnya kadar bio-etanol.
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Rawung, Novena, Hanny F. Sangian, and Gerald H. Tamuntuan. "PEMBUATAN BAHAN BAKAR EMULSI MENGGUNAKAN ETANOL AREN DALAM UPAYA MENURUNKAN EMISI CO2." PHARMACON 8, no. 4 (November 28, 2019): 911. http://dx.doi.org/10.35799/pha.8.2019.29369.
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ABSTRACT Research has been conducted to tackle the problem of CO2 emissions. Ethanol is a material that is often used, because it is a renewable energy obtained from the sugar fermentation process. Ethanol used for mixing is that which has been through the process of reflux fermentation and distillation. The first stage is the manufacture of ethanol by using a distillation process to obtain purity above 80%. The next stage is the mixing process carried out with a concentration of ethanol with a purity of 92% -98%, and the results of cracking kerosene with several variations of the boiling point. Kerosene was poured into a measuring cup with a volume of 7 ml and ethanol 92% -98% concentration was slowly added to form an emulsion. The results show that a mixture of kerosene, water and ethanol purity of 98%, only a small volume is needed to become 1 phase. But, for mixing kerosene, water and 92% ethanol purity, it takes a lot of volume. The easily mixed result is that the first kerosene product is 192-198 ℃ because it approaches the carbon gasoline chain. Meanwhile, for the results of kerosene products 272-276 ℃ is rather difficult to be mixed into 1 phase because, the carbon chain approaches diesel fuel. Keywords: Ethanol, Kerosene, Emulsion, Palm Tree (Arenga pinnata) ABSTRAK Telah dilakukan penelitian untuk menanggulangi masalah emisi CO2. Etanol menjadi bahan yang sering digunakan, karena merupakan energi terbarukan yang diperoleh dari proses fermentasi gula. Etanol yang digunakan untuk pencampuran yaitu yang telah melalui proses fermentasi dan destilasi refluks. Tahapan yang pertama yaitu pembuatan etanol dengan menggunakan proses destilasi untuk mendapat kemurnian diatas 80%. Tahapan selanjutnya yaitu proses pencampuran dilakukan dengan konsentrasi etanol dengan kemurnian 92%-98%, dan hasil cracking kerosene dengan beberapa variasi titik didih. Kerosene dituangkan kedalam gelas ukur dengan volume 7 ml dan etanol konsentrasi 92%-98% dimasukkan secara perlahan hingga membentuk emulsi. Hasilnya menunjukkan bahwa campuran antara kerosene, air dan kemurnian etanol 98%, hanya dibutuhkan sedikit volume untuk menjadi 1 fasa. Tapi, untuk pencampuran kerosene, air dan kemurnian etanol 92% dibutuhkan volume yang banyak. Hasil yang mudah tercampur yaitu produk kerosene yang pertama 192-198℃ karena, mendekati rantai karbon gasoline. Sedangkan, untuk hasil produk kerosene 272-276℃ agak sulit tercampur menjadi 1 fasa karena, rantai karbonnya mendekati bahan bakar diesel. Kata kunci : Etanol, Kerosene, Emulsi, Pohon Aren (Arenga pinnata)
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Hermansyah, Hermansyah, and Novia Novia. "PENENTUAN KADAR ETANOL HASIL FERMENTASI SECARA ENZIMATIS DETERMINATION OF ETHANOL CONTENT FROM ENZYMATIC FERMENTATION." Molekul 9, no. 2 (November 1, 2014): 121. http://dx.doi.org/10.20884/1.jm.2014.9.2.159.
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Pengembangan sumber energi terbarukan bioetanol membutuhkan metode analisis produk bioetanol secara cepat dan akurat. Pada penelitian ini akan dilakukan pengukuran etanol produksi fermentasi hidrolisat dari tandan kosong kelapa sawit (TKKS), ampas tebu, dan jerami padi. Reaksi didasarkan pada reaksi enzimatis.Etanol dioksidasi oleh nikotinamida-adenin dinukleotida (NAD+) menjadi asetaldehid dalam keberadaan enzim alkohol dehidrogenase (ADH), dan asetaldehid secara kuantitatif dioksidasi menjadi asam asetat dengan keberadaan aldehid dehidrogenase (Al-DH). NADH yang terbentuk ditentukan absorbansinya dengan spektrofotometer 334 nm, 340 nm, atau 365 nm. Hasil penelitian menunjukkan bahwa fermentasi yang dlakukan selama dua hari sudah menghasilkan etanol dengan kadar masing-masing 0,1368% (v/v); 0,1317% (v/v); dan 0,1149% (v/v) dari hidrolisat TKKS, jerami padi, dan ampas tebu.
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Mardiyah, Mardiyah, Srikandi Srikandi, and RTM Sutamihardja. "FERMENTASI TALAS BELITUNG (Xanthosoma sagittifolium (L.) Schott) DENGAN VARIASI RAGI DAN PENAMBAHAN NUTRISI DALAM." JURNAL SAINS NATURAL 5, no. 2 (December 16, 2019): 107. http://dx.doi.org/10.31938/jsn.v5i2.261.
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Fermentation of Belitung Taro (Xanthosoma sagittifolium (L.) Schott) with variation of Yeast and Adding Nutrition to Produce Ethanol Plants that are potential to produce bioethanol are plants that have sugar or carbohydrate levels one of which is Belitung taro (Xanthosoma sagittifolium). This research aims to make bioethanol with simple fermentation process with variation on yeast type (bread yeast and tape yeast) and with the addition of nutrients (NPK fertilizer) to obtain maximum bioethanol content. This research was begun by making taro pulp with four treatments and each treatment repeated 3 times. The four treatments consist of taro belt with yeast bread, yeast bread and NPK, yeast tape, yeast tape and NPK. Observations were performed on days 2, 4, 6, 7, 14 which included observation of pH and ethanol content. In addition, proximate test is also done. The results showed that the highest ethanol content in the fermentation process with yeast yeast occurred on the 7th day of 3.64% while in the yeast tape the highest level occurred on the 4th day of 3.07%. Addition of NPK can not produce maximum ethanol content. For proximate test, the result showed that the content of ash is high enough that is 4.57% while for carbohydrate, protein, fat, coarse fiber, and moisture content obtained results equivalent to the literature.Keywords: Ethanol, Fermentation, Belitung Taro, Bioethanol ABSTRAKTumbuhan yang potensial untuk menghasilkan bioetanol adalah tanaman yang memiliki kadar gula atau karbohidrat salah satunya yaitu talas belitung (Xanthosoma sagittifolium). Penelitian ini bertujuan untuk membuat bioetanol dengan proses fermentasi sederhana dengan variasi pada jenis ragi (ragi roti dan ragi tape) serta dengan penambahan nutrisi (pupuk NPK) sehingga didapatkan kadar bioetanol yang maksimal. Diawali dengan membuat bubur talas belitung dengan empat perlakuan dan setiap perlakuan diulang 3 kali. Empat perlakuan terdiri atas talas belitung dengan ragi roti, ragi roti dan NPK, ragi tape, ragi tape dan NPK. Pengamatan dilakukan pada hari ke 2, 4, 6, 7, 14 yang meliputi pengamatan pH dan kadar etanol. Selain itu dilakukan juga uji proksimat. Hasil penelitian menunjukkan bahwa kadar etanol tertinggi pada proses fermentasi dengan ragi roti terjadi pada hari ke-7 yaitu 3,64% sedangkan pada ragi tape kadar tertinggi terjadi pada hari ke-4 yaitu 3,07%. Penambahan NPK tidak dapat menghasilkan kadar etanol yang maksimal. Untuk pengujian proksimat didapatkan kadar abu yang cukup tinggi yaitu 4,57% sedangkan untuk kadar karbohidrat, protein, lemak, serat kasar, dan kadar air didapatkan hasil yang setara dengan literatur.Kata Kunci : Etanol, Fermentasi, Talas Belitung, Bioetanol
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Ibrahim, Anita R., Hanny F. Sangian, Handy I. R. Mosey, and Ronny Purwadi. "PEMANFAATAN NIRA AREN MENJADI BIOETANOL UNTUK BAHAN BAKAR EMULSI YANG RAMAH LINGKUNGAN." PHARMACON 8, no. 4 (November 28, 2019): 895. http://dx.doi.org/10.35799/pha.8.2019.29367.
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ABSTRACTThis research purpose is to make gasohol fuel made from a mixture of ethanol and Pertamax as well as ethanol and pertalite. Ethanol used for this mixture has been through the process of reflux fermentation and distillation. Then the ethanol distillation process is carried out to obtain purity above 80%. The next stage is the process of mixing ethanol with Pertalite and Pertamax where the concentration of ethanol that will be mixed with Pertamax and Pertalite to become gasohol varies from 80% to 98% ethanol at 1% intervals. The Pertalite and Pertamax used for each sample was 7 ml while ethanol was added while shaking with a circular motion of the test tube until the solution became one phase. Using 80% ethanol in the mixture produces a Pertalite: pure ethanol: water ratio of 1: 11.65: 2.91 (in volume units), while 98% ethanol in the mixture produces a Pertalite: pure ethanol: water ratio of 1: 0.007 : 0.001 (in units of volume). For Pertamax, the minimum ethanol concentration mixed with Pertamax into a single-phase emulsion is 88% with a composition of 1: 5.91: 0.81. Keywords: ethanol, Pertalite, Pertamax. ABSTRAKPenelitian ini bertujuan untuk membuat bahan bakar gasohol dengan beberapa campuran antara etanol dan Pertamax juga etanol dan Pertalite. Tahapan yang pertama yaitu pembuatan etanol dari nira aren yang sudah terfermentasi. Kemudian dilakukan proses destilasi etanol untuk mendapatkan kemurnian di atas 80%. Tahapan selanjutnya yaitu proses pencampuran etanol dengan Pertalite dan Pertamax dimana konsentrasi etanol yang akan dicampur dengan Pertamax dan Pertalite untuk menjadi gasohol divariasikan mulai dari etanol 80% sampai 98% dengan interval 1%. Pertalite dan Pertamax yang digunakan untuk setiap sampel adalah 7 ml sementara untuk etanol ditambahkan sambil diputar dalam tabung reaksi sampai larutan menjadi satu fasa. Dengan menggunakan etanol 80% dalam campuran menghasilkan perbandingan Pertalite : etanol murni : air adalah 1: 11,65: 2,91 (dalam satuan volume), sementara untuk etanol 98% dalam campuran menghasilkan perbandingan Pertalite : etanol murni : air adalah 1: 0.007: 0.001 (dalam satuan volume). Untuk Pertamax, konsentrasi etanol minimum yang dicampur dengan Pertamax menjadi emulsi satu fase adalah 88% dengan komposisi 1: 5.91: 0.81. Konsentrasi etanol maksimum yang dicampur dengan Pertamax menjadi emulsi satu fase adalah 97% dengan perbandingan volume Pertamax : etanol murni : air adalah 1: 0,41: 0,02.Kata kunci : etanol, Pertalite, Pertamax.
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Malau, Intan Tiar, I. Made Mahaputra Wijaya, and I. Wayan Arnata. "VARIASI PH PADA MEDIA TUMBUH DAN SUHU FERMENTASI DALAM MEMPRODUKSI ETANOL OLEH ISOLAT BU3.111E1." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 10, no. 2 (September 3, 2022): 202. http://dx.doi.org/10.24843/jrma.2022.v10.i02.p08.
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The aim of this research was to determine the growth phase curve of BU3.111E1 and to determine the effect of various pH and temperatures on BU3.111E1 isolate growth media to produce ethanol. These experiment was carried out in stages, namely culture stock rejuvenation, culture grow and adjustment, measuring the effects of various pH and temperature in media upon fermentation followed by distillation. This study used two variations of pH (4.0 and 5.0) and three variations of temperature (18, 24 and 30°C) and two repetitions. The growth curve of BU3.111E1 isolate showed that the isolate grew in 33 hours, starting from the exponential phase, stationary phase to the death phase. The fermentation results showed that, pH 4.0 at 30°C produced the highest ethanol which was 15.05 mL with a total dissolved solids of 2.50 (?% brix). pH 5.0 at 18°C ??was produced the lowest ethanol, which was 3.47 mL with a total dissolved solids of 0.65 (?% brix). The results indicate that pH and temperature affect bacteria during fermentation to produce ethanol.
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Simatupang, Yeni Veronika, I. Made Mahaputra Wijaya, and Nyoman Semadi Antara. "ISOLASI DAN KARAKTERISASI BAKTERI POTENSIAL PENGHASIL ETANOL DARI INDUSTRI ARAK BALI DI KARANGASEM-BALI." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 1 (April 2, 2019): 58. http://dx.doi.org/10.24843/jrma.2019.v07.i01.p07.
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The aim of this reasearch was to isolate and identify ethanol-producing bacteria from the Balinese arak industry. Samples were taken from three places in Bali's Karangasem Regency. Isolation was conducted by growing microorganisms from samples on Zymomonas Sukrosa Mobilis (ZSM) media to obtain pure isolates. The pure isolates were then screened using selective media to obtain pure bacteria isolates. The isolates were then screened for ethanol producing bacteria. The ethanol determination were carried out qualitatively and quantitatively using potassium dichromate and scanning readings using UV-visible spectrophotometry. In the UV-visible spectra, the highest peak is observed at 579 nm. Seven best isolates were then grown in a 900 mL ZSM media and fermented for 10 days. The fermentation results were then distilled using a multilevel distillator. The best distillation alkohol result is 5.04±0,71 mL of ethanol produced by isolates with the code of BE-2410. Isolate BE-2410 were obtained from coconut fibers during fermentation. From the identification results, isolates BE-2410 was Grami-negative bacteria, rod bacteria, have the ability to produce catalase enzymes, and non-motile bacteria. This study proved that the bacteria had the ability to produce ethanol.
Keywords : Arak, ethanol, fermentation, bacteria, bacteria isolation and identification, UV visible spectroscopy
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Fadilah, Umi, I. Made Mahaputra Wijaya, and N. Semadi Antara. "STUDI PENGARUH pH AWAL MEDIA DAN LAMA FERMENTASI PADA PROSES PRODUKSI ETANOL DARI HIDROLISAT TEPUNG BIJI NANGKA DENGAN MENGGUNAKAN Saccharomycess cerevisiae." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 2 (April 17, 2018): 92. http://dx.doi.org/10.24843/jrma.2018.v06.i02.p01.
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Jackfruit seed (Artocarpus heterophyllus) flour is a substrate used in ethanol production research.The purpose of this study was to determine the effect of the media initial pH and the time length of fermentation on the ethanol fermentation process from the jackfruit seed starch hydrolyzate using Saccharomyces cerevisiae and to obtain optimum initial pH of the medium and the optimum fermentation length in order to obtain the highest ethanol concentration. This research was designed with 2 factors. The first factor is the initial pH of the media consisting of 3 levels, namely 4, 4,5, and 5. The second factor is the fermentation length consisting of three levels, ie 5, 6, and 7 days. Data obtained from the research are analyzed and presented descriptively. The results showed that the initial pH of the media had an effect on ethanol content and final pH, but had no effect on total soluble solids. Hydrolyzate of jackfruit flour, fermentation length has an effect on total ethanol, final pH, and total dissolved solids. The interaction of the two treatments had an effect on total ethanol of fermented jackfruit seed flour. The best treatment to produce ethanol hydrolyzate of jackfruit seed flour is the initial pH of medium 4.5 and the duration of fermentation of 6 days to produce total ethanol of 3.67 mL.
Key words: Artocarpus heterophyllus, ethanol, fermentation, initial pH of medium
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Côrtes, Simone De Lima, Dionisio Borsato, Marissa Kimura, Ivanira Moreira, Olívio Fernandes Galão, and Silvia Borba Costa. "Optimisation of fermentation conditions in the production of ethanol from Palmer mango." Semina: Ciências Exatas e Tecnológicas 39, no. 1 (June 26, 2018): 34. http://dx.doi.org/10.5433/1679-0375.2018v39n1p34.
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O objetivo deste trabalho foi analisar o potencial de produção e otimização do extrato aquoso da polpa da manga Palmer para a produção de etanol. Foi determinada a concentração de açúcares totais, na polpa pelo método do fenol sulfúrico e por cromatografia, sendo o valor obtido de açúcares totais de 83;33 gL-1 e 80,51 gL-1, respectivamente. Por meio de ensaios preliminares a 30°C, estabeleceu-se que o tempo de 10 horas apresentou o maior rendimento em etanol. Em seguida foi feita a fermentação, com 13 ensaios e duas repetições no ponto central, após, as amostras foram centrifugadas e o teor de álcool foi determinado. A otimização indicou uma formulação contendo 3,0 gL-1 de extrato de levedura, 8,0 gL-1 de levedura e 0,35 gL-1 de NH4H2PO4, para um teor de álcool de 34,4 gL-1 e rendimento de 88,27%. O caldo da cana-deaçúcar,diluído nas mesmas condições, também foi fermentado e passou pelos mesmos procedimentos, mas o resultado do teor de álcool foi de 35,68 gL-1 com rendimento de 70,74% valor inferior ao apresentado quando se utilizou o extrato aquoso da manga Palmer.
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Meryandini, Anja, Asrianti Basri, and Titi Candra Sunarti. "PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 6, no. 1 (June 14, 2019): 11. http://dx.doi.org/10.29122/jbbi.v6i1.3048.
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The Improvement of Cacao Beans Quality through Fermentation by Using Lactobacillus sp. and Pichia kudriavzeviiABSTRACTIndonesia is one of the main cacao producers in the world. Indonesian cacao product is, however, relatively of low quality. Quality improvement of cacao beans is thus needed to increase added value of the product through such method as fermentation using bacteria and yeast. This study was conducted using four fermentation treatments, namely F1 (spontaneous fermentation without the addition of inoculum), F2 (addition of lactic acid bacteria inoculum), F3 (addition of yeast inoculum), F4 (addition of mixed lactic acid bacteria and yeast inoculum). The fermentation was carried out for 5 days. The parameters measured were the microbial cell number, pH, ethanol, total reducing sugar, and total acid concentration, as well as cacao seed quality. Results showed that, compared to the other treatments, the F4 treatment gave the best result, namely 83% of the cacao seeds being fermented, 2% non-fermented, 14% unfermented, 1% moldy, and 2% germinated. The liquid produced during the fermentation contained the highest reducing sugar of 123.38 mg·mL-1, the highest total acid of 24.42 mg·mL-1, and 3.57% ethanol.Keywords: cacao beans, fermentation, lactic acid bacteria, starter, yeast ABSTRAKIndonesia adalah salah satu penghasil kakao utama di dunia. Namun berdasarkan mutu, produk kakao Indonesia masih relatif tergolong rendah. Peningkatan kualitas biji kakao diperlukan untuk memberikan nilai tambah pada produk melalui metode seperti fermentasi menggunakan bakteri dan khamir. Penelitian ini dilakukan dengan empat perlakuan fermentasi yaitu F1 (fermentasi secara spontan tanpa penambahan inokulum), F2 (dengan penambahan inokulum bakteri asam laktat (BAL)), F3 (dengan penambahan inokulum khamir), F4 (dengan penambahan inokulum campuran bakteri asam laktat dan khamir). Fermentasi dilakukan selama 5 hari, dan parameter yang diukur selama fermentasi adalah jumlah mikroba, pH, kadar etanol, gula pereduksi, total asam serta kualitas biji. Hasil menunjukkan bahwa, dibandingkan perlakuan lainnya, perlakuan F4 memberikan hasil terbaik yaitu 83% biji terfermentasi, 2% tidak terfermentasi, 14% terfermentasi sebagian, 1% berjamur, dan 2% berkecambah. Cairan fermentasi tersebut mengandung gula reduksi yang paling tinggi 123,38 mg·mL-1, total asam tertinggi 24,42 mg·mL-1, dan kadar etanol mencapai 3,57%.Kata Kunci: bakteri asam laktat (BAL), biji kakao, fermentasi, khamir, starter
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Suwarrizki G. P, Gede Bagus, Ida Bagus Wayan Gunam, and I. Made Mahaputra Wijaya. "Pengaruh Penambahan Konsentrasi Gula dan Lama Fermentasi pada Proses Pembuatan Sweet Dessert Wine Buah Naga Super Red." Jurnal Ilmiah Teknologi Pertanian Agrotechno 4, no. 1 (June 19, 2019): 44. http://dx.doi.org/10.24843/jitpa.2019.v04.i01.p06.
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Tujuan dari penelitian ini adalah untuk untuk mengetahui bagaimana pengaruh penambahan konsentrasi gula pasir dan lama fermentasi dalam proses pembuatan sweet dessert wine buah naga super red terhadap karakteristik produk sweet dessert wine dari buah naga super red serta untuk mengetahui perlakuan penambahan konsentrasi gula pasir dan lama fermentasi manakah yang menghasilkan karakteristik sweet wine dari buah naga super red terbaik. Hasil dari analisis keragaman menunjukkan bahwa faktor penambahan konsentrasi gula berpengaruh sangat nyata terhadap kadar etanol, total padatan terlarut dan total gula, tetapi tidak berpengaruh nyata terhadap pH dan total fenol. Faktor lama fermentasi berpengaruh sangat nyata terhadap total etanol, total padatan terlarut, total gula, pH dan total fenol. Interaksi perlakuan penambahan konsentrasi gula dan lama fermentasi berpengaruh sangat nyata terhadap total alkohol, total padatan terlarut dan total gula. Dari hasil uji sensoris didapatkan bahwa perlakuan penambahan konsentrasi gula hingga 25°Brix dan lama fermentasi 15 hari memiliki karakteristik: warna merah tua agak jernih hingga merah tua jernih, aroma fruity hingga aroma sangat fruity, rasa agak suka hingga suka dan penerimaan secara keseluruhan suka hingga sangat suka, dengan karakteristik kimia sebagai berikut: kadar etanol 8,13% v/v, kadar metanol negatif, total padatan terlarut 9,9°Brix, total gula 2,49% b/v, pH 3,5 dan total fenol 0,882mG/100G.
The purpose of this research was to determine the effect of adding the sugars concentration and fermentation time in the process of making sweet dessert wine of super red dragon fruit on the characteristics of the products and to determine which treatment of sugar concentration and fermentation duration which produces the characteristics of sweet wine from the best super red dragon fruit. The results of the diversity analysis showed the factor of adding sugar concentration had a very significant effect on ethanol content, total soluble solids and total sugar, but didn’t significantly affect pH and total phenol. The fermentation time factor has a very significant effect on ethanol content, total soluble solids, total sugar, pH and total phenol. The interaction of treatment with the addition of sugar concentration and fermentation time had a very significant effect on total alcohol, total soluble solids and total sugar. From the results of sensory tests it was found the best treatment of the addition of sugar concentrations up to 25°Brix and 15-day fermentation had characteristics: dark red rather clear to clear red, fruity aroma to very fruity aroma, rather like to like and overall acceptance like to very like, and for objective analysis the treatment of sugar concentration up to 25°Brix and 15 days fermentation gave the best results, with characteristics: 8.13% v/v ethanol content, negative methanol content, total dissolved solids 9.9°Brix, total sugar 2.49% b/v, pH 3.5 and total phenol 0.882mG/100G.
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Sari, Ni Ketut. "Pembuatan bioetanol dari rumput gajah dengan distilasi batch." Jurnal Teknik Kimia Indonesia 8, no. 3 (October 2, 2018): 94. http://dx.doi.org/10.5614/jtki.2009.8.3.4.
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Elephant grass is available continuously and in abundance, but has only been utilized as animal feed, and is sometimes regarded as a nuisance. However, elephant grass contains cellulose, glucose and starch that can be utilized as raw materials for ethanol production. The concentration of ethanol obtained from a study on the production of bioethanol from elephant grass was between 7-11%. To improve the purity of the ethanol, a batch distillation separation process was performed. In the study of bioethanol production from elephant grass, a hydrolysis process was performed at the following fixed condition 30 oC temperature, 7 liter of water, 1 hour of hydrolysis time, while the following variables were changed fermentation period of 4, 5, 6, 7, and 8 days, and starter concentration of 8, 10, and 12%. From the bioethanol production study, the following best condition was obtained: 200 gram of grass, 10% Saccharomyces cerevisiae starter for 6 days. This condition produced 27.71% ethanol, with a 8.09% residual glucose. To obtain a higher purity ethanol product, a subsequent separation using batch distillation was performed, resulting in 90-95% ethanol. Therefore, elephant grass can be used as an alternative raw material for bioethanol production.Keywords: bioethanol, fermentation, hydrolysis, elephant grass Abstrak Ketersediaan rumput gajah dapat diperoleh secara kontinu dan melimpah, seringkali hanya digunakan sebagai makanan ternak, dan terkadang rumput gajah juga dianggap sebagai tanaman pengganggu. Rumput gajah mempunyai kadar selulosa, glukosa, pati yang dapat digunakan sebagai salah satu bahan penghasil etanol. Kadar etanol yang diperoleh dari kajian produksi bioetanol dari rumput gajah antara 7-11%. Untuk meningkatkan kemurnian kadar etanol dilakukan pemisahan menggunakan distilasi batch. Dalam penelitian kajian produksi bioetanol dari rumput gajah dilakukan proses hidrolisis pada kondisi tetap suhu 30 oC, air 7 liter, waktu hidrolisis 1 jam, dan kondisi berubah yaitu berat rumput gajah 50, 100, 150, 200, 250, dan 300 gram, volume larutan HCl 10, 20, 30, 40, 50 mL. Kemudian dilanjutkan proses fermentasi pada kondisi tetap suhu 30 oC, pH 4,5, volume fermentasi 500 mL dan kondisi berubah yaitu waktu fermentasi 4, 5, 6, 7, 8 hari, dan starter 8, 10, dan 12%. Dari penelitian kajian produksi bioetanol dari rumput gajah diperoleh hasil terbaik yaitu: berat rumput gajah 200 gram, starter Saccharomyces cerevisiae 10% selama 6 hari, menghasilkan etanol sebesar 27,71% dan kadar glukosa sisa 8,09%. Untuk memperoleh produk etanol yang lebih murni dilakukan proses pemisahan lanjutan dengan distilasi batch, setelah dilakukan pemisahan lanjut diperoleh kadar etanol 90–95%, sehingga rumput gajah dapat digunakan sebagai bahan baku alternatif pembuatan bioetanol.Kata Kunci: bioetanol, fermentasi, hidrolisis, rumput gajah.
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Nugraheni, Suminar Diyah, and Mastur Mastur. "PERBAIKAN BIOPROSES UNTUK PENINGKATAN PRODUKSI BIOETANOL DARI MOLASE TEBU / Bioprocess Improvement for Enhanching Bioethanol Production of Sugarcane Molase." Perspektif 16, no. 2 (December 29, 2017): 69. http://dx.doi.org/10.21082/psp.v16n2.2017.69-79.
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<p align="center">ABSTRAK </p><p>Bioetanol merupakan salah satu bahan bakar alternatif yang strategis untuk dikembangkan. Salah satu substrat yang menjanjikan untuk digunakan adalah molase. Molase merupakan hasil samping industri gula kristal tebu yang masih mengandung gula yaitu sekitar 45-54,6%. Bioetanol dari molase tebu berpotensi untuk dikembangkan karena sangat menguntungkan, pasokan cukup besar, tersedianya teknologi proses, serta tidak bersaing dengan pangan. Tulisan ini mengulas hasil-hasil penelitian dan implikasinya tentang bahan baku, proses, lingkungan yang berpengaruh serta strategi untuk meningkatkan produktivitas bioetanol dari molase tebu melalui rekayasa proses fermentasi. Pada pembuatan etanol, fermentasi merupakan proses yang memegang peranan penting. Pengaturan lingkungan fermentasi seperti suhu, pH, dan tekanan berpengaruh terhadap bioproses dalam fermentasi. Begitu pula penambahan bahan suplemen seperti gula, garam, dan ion logam menurut jenis dan konsentrasi yang tepat juga dapat mengoptimalkan proses fermentasi. Selain pengelolaan lingkungan dan penambahan bahan suplemen<span style="text-decoration: underline;">, s</span>trategi untuk peningkatan produktivitas bioetanol dari molase dapat dilakukan dengan: 1) penggunaan mikrobia selain <em>Saccharomyces cerevisiae</em>; 2) <em>pretreatment</em>; dan 3) metode fermentasi kontinyu. Penggunaan mikrobia selain <em>Saccharomyces cerevisiae</em>, seperti <em>Zymomonas mobilis</em> dapat meningkatkan produktivitas etanol hingga 55,8 g/L atau 27,9% dari total gula reduksi. Perlakuan <em>pretreatment</em> dapat meningkatkan produktivitas mikrobia dalam mengkonversi gula menjadi etanol, sedangkan penggunaan metode fermentasi secara kontinyu dapat meningkatkan produktivitas sebesar <span style="text-decoration: underline;">+</span> 4.75 g/L/jam.</p><p> </p><p align="center">ABSTRACT </p><p>Bioethanol is one of strategic alternative fuel to develop. One of substrate that promises to be used is molasses. Molasses is by-product of sugar industry which contain of sugar about 45-54,6%. Bioethanol from sugarcane molase is necessary to develope because it is very profitable, large supply, availability technology, and no-competion to food. This paper was aimed to reviews some research results and their implications on raw materials, processes, advanced environments and strategies to increas bioethanol productivity of molasses through the fermentation process engineering. In the manufacture of ethanol, fermentation is an important holding process. In ethanol production, fermentation plays an important role. Fermentation environments arragement such as temperature, pH, and pressure can effect on bioprocess of fermentation. Similarly, the addition of supplemental ingredients such as sugar, salt, and metal ions by appropriate type and concentration can also optimize the fermentation process. In addition to environmental arrangement and supplemental adding, strategies to improve bioethanol productivity of molasses can be accomplished by 1) the use of microbes other than Saccharomyces cerevisiae; 2) pretreatment; and 3) continuous fermentation method. The use of microbes other than Saccharomyces cerevisiae, such as Zymomonas mobilis can increase ethanol productivity up to 55.8 g / L or 27.9% of total sugar reduction. Pretreatment can increase microbial productivity in converting sugar to ethanol, while continuous use of fermentation method can increase productivity by <span style="text-decoration: underline;">+</span> 4.75 g / L / hr.</p><p> </p>
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Maemunah, Siti, Theo A. Priatna, and Achmad Ali Sjamsuruputra. "Aplikasi enzim selulase dari trichoderma reesei qm 9414 untuk peningkatan produksi etanol dari singkong melalui proses sakarifikasi fermentasi simultan." Jurnal Teknik Kimia Indonesia 4, no. 2 (October 2, 2018): 219. http://dx.doi.org/10.5614/jtki.2005.4.2.5.
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Cellulase enzyme is a complex enzyme which catalyzes the degradation of cellulose. The use of cellulase enzyme on the pretreatment of cassava powder to produce ethanol before saccharified and fermented simultaneously have done in order to destroy most of the cell wall which comprise mostly of cellulose so more starch grain were availabe from the cell. The simultaneous saccharification and fermentation process were carried out at 30°C and at pH of5 with 0,632 unit/g of rice brand koji as glucoamylase and 2,6x107cell/gsubstrate of Saccharomyces cerevisiae yeast. The result showed that, the SSF process gave higher ethanol conversion from starch in cassava powder when the substrate had been pre-treated with cellulase enzyme. Ethanol was obtained with the conversion of 48,6% from starch in cassava powder with 9,88%(wt) in concentration bypreviously soaking the cassava powder in 5% v/v cellulase enzymesfor 7 days before SSF process carried out. Ethanol was obtained with the conversion of 42,07% from raw cassava starch and 7,8%(wt) in concentration by carried out SSF process with 75% v/v cellulase enzymes directly. While the SSF process without ellulase enzvmes only gave 5,6%(wt) of ethanol with 25% conversion.Keywords: Cellulase, SFS, Cassava Starch, Conversion, Ethanol Abstrak Enzim selulase merupakan kompleks enzim yang dapat mengkatalisis penguraian selulosa. Penggunaan enzim selulase pada tepung singkong melalui proses sakarifikasi fermentasi secara simultan diharapkan dapat merusak sebagian besar dinding sel singkong yang masih utuh yang tersusun dari selulosa sehingga membebaskan lebih banyak pati dari dalam sel. Usaha ini dilakukan untuk meningkatkan konversi etanol dari tepung singkong melalui proses sakarifikasi dan fermentasi simultan. Proses produksi etanol melalui proses sakarifikasi dan fermentasi simultan (SFS) dilakukan dengan komposisi tepung singkong 20%(b/b), kadar air medium SFS 80%, pH 5 dan temperatur 30°C. Aktifitas glukoamilase yang digunakan adalah 0,632 unit/gTSK dan jumlah ragi Saccharomyces cerevisiae 2,6x107 sel/gTSK. Hasil percobaan menunjukkan produksi etanol pada SFS dengan perendaman selulase sebesar 5%(v/v) (0,63 UA/gTSK) terlebih dulu selama 7 hari, akan meningkatkan konversi etanol dari tepung singkong hingga 48,6% dengan kadar etanol 9,88%(blb). Konversi etanol dari tepung singkong pada SFS dengan penambahan langsung enzim selulase sebesar 75%(v/v) (8,37 UA/gTSK) tanpa direndam terlebih dulu, adalah 42,07% dengan kadar etanol 7,8%(b/b). Sedangkan pad a SFS tanpa penambahan selulase sam a sekali, hanya diperoleh konversi etanol dari tepung singkong sebesar 25% dengan kadar etanol 5,6%(b/b) .Kata Kunci: Selulase, SFS, Tepung Singkong, Konversi, Etanol
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Apriyanto, Mulono, Sutardi Sutardi, Eni Harmayani, and Supriyanto Supriyanto. "Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti (Fermentation Process Improvement of Cocoa Beans with Addition of Non Fermentation Inoculum of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti)." Agritech 36, no. 4 (February 25, 2017): 410. http://dx.doi.org/10.22146/agritech.16764.
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Most cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti bacteria in fermented dry cocoa beans. Dry beans obtained by drying the wet (fresh) cocoa beans in the cabinet dryer, and subsequently their levels of reduction sugar were determined. The experiments of the fermentation of dry cocoa beans were conducted in a box (p = 120 cm, l = 80 cm, t = 40 cm) with aeration hole (diameter of 1 cm) and the distance between holes was 10 cm. Cocoa beans were incubated for 6 days and without inverted during fermentation. The studied treatments were A1 (without the addition of inoculum (control)), A2 (inocolum was added at the beginning of the incubation), A3 (inoculum was added at the beginning of fermentation (Saccharomyces cerevisiae). After 24 hours of experiment, Lactobacillus lactis was added while Acetobacter aceti was added after 48 hours. Each treatment was repeated three times and observed every two days. The levels of reducing sugars, etanol, acidity, yeasts and acetic acid bacteria population in the fermentation pulp/liquid were observed during the fermentation process. In order to determine the quality of dry beans, several aspects have been measured such as: pH, fermentation index and split test on dry beans after fermentation.ABSTRAKSebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik. Penelitian ini dilakukan untuk mengetahui pengaruh dari pemberian biakan murni murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti pada fermentasi biji kakao kering jemur. Biji kakao kering jemur diperoleh dengan mengeringkan biji kakao basah (segar) dalam kabinet dryer, dan ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering jemur dilakukan dalam kotak fermentasi (p = 120 cm, l = 80 cm, t = 40 cm) yang diberi lubang aerasi berdiameter 1 cm dan jarak antar lubang 10 cm. Biji kakao difermentasi selama 6 hari dan tanpa dibalik selama fermentasi. Perlakuan dalam penelitian ini adalah A1 (tanpa penambahan biakan murni murni (kontrol)), A2 (pemberian biakan murni murni diawal fermenatasi), A3 (pemberian biakan murni murni secara bertahap selama fermentasi (Saccharomyces cerevisiae), setelah jam ke 24 diberikan Lactobacillus lactis dan setelah jam ke 48 diberikan Acetobacter aceti. Setiap perlakuan diulangi tiga kali dan diamati tiap dua hari sekali. Kadar gula reduksi, kadar etanol, kadar asam tertitrasi, populasi khamir, dan bakteri asam asetat dalam pulp/cairan fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao kering jemur dilakukan pengukuran pH, indeks fermentasi dan uji belah pada biji kakao kering jemur setelah fermentasi.
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Anggarini, Sakunda, Maimunah Hindun Pulungan, Wignyanto Wignyanto, Nur Hidayat, Irnia Nurika, and Azimmatul Ihwah. "Effect of Temperature Stress and Metal Ion Supplement on Ethanol Fermentation by Zymomonas mobilis." Industria: Jurnal Teknologi dan Manajemen Agroindustri 5, no. 3 (December 3, 2016): 125–31. http://dx.doi.org/10.21776/ub.industria.2016.005.03.2.
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Aulia Rachmayanti, R. Marwita Sari Putri, and Aidil Fadli Ilhamdy. "Separate Saccharification and Fermentation for Bioethanol Production from Raw Seaweed Sargassum sp." Marinade 2, no. 01 (April 30, 2019): 19–28. http://dx.doi.org/10.31629/marinade.v2i01.1253.
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The purpose of this study to obtain the best reducing sugars using acid solvent H2SO4 and HCl to be used as a substrate in fermentation processes to produce bioethanol. The research phase includes the preparation of raw materials Sargassum sp., the processing of acid hydrolysis used a solvent H2SO4 and HCl. Hydrolysis then fermented for five days for the production of etanol. Hydrolysis using acid solvent H2SO4 obtained the best acid concentration of 2% with the result of reducing sugars 82,62 g/L, whereas using HCl acid solvent obtained the best acid concentration of 2% with the result of reducing sugars 74,79 g/L. Fermented for 120 hours to produce ethanol each H2SO4 2 ml and 3 ml HCl.
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Apriyanto, Mulono, and Rujiah Rujiah. "Penurunan total polifenol, etanol, asam laktat, asam asetat, dan asam amino selama fermentasi biji kakao asalan dengan penambahan inokulum." Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) 5, no. 1 (January 16, 2018): 1. http://dx.doi.org/10.21927/ijnd.2017.5(1).1-8.
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<p><strong>ABSTRACT</strong></p><p><strong><em>Background: </em></strong><em>Farmers mostly produced dry beans without fermentation. Attempts to get dry cocoa beans that have a typical cocoa flavor precursors can be done if there is still a substrate which can be fermented by microbes involved in the fermentation of fresh cocoa beans with the appropriate process conditions.</em></p><p><em><strong>Objectives</strong></em><strong>: </strong><em>T</em><em>o evaluate the effect of variety of techniques fermentation of cocoa beans randomly to quality parameters of fermented cocoa beans, and evaluate the precursors of flavor and volatile compounds produced after roasting.</em></p><p><strong><em>Methods</em></strong><strong><em>: </em></strong><em>Stage</em><em>s of the research were as follows: fermentation technique was done 3 variations of fermentation technique that were the first, treatment without the addition of inoculum (control), second, treatment with inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), about 10</em><em>8 </em><em>cfu / g of microbes at the beginning of fermentation (IA). Third, yeast inoculum at the start of fermentation, lactic acid bacteria on the hour of 24 and acetic acid bacteria at 48 hours, with the same mount of microbial population with the second treatment (IB). Fermentation was conducted during 120 hours. Temperature was adjusted during fermentation, that were 35° C the first (24 hours), 45° C (the second 24 hours), 55° C (the third 24 hours) and 35° C (the fourth 24 hours). At the end of stage, fermented cocoa beans were roasted and analyzed for its volatile compound.</em></p><p><strong><em>Results: </em></strong><em>The results showed that total plyphenols decrease in all treatments during fermentation. It have been to produce hydrophobic amino acids, that were: alanine, tyrosine, valine, phenilalanin, isoleucine and methionin as precursors of flavor with a total of hydrophobic amino acids were owned all treatment.</em></p><p><em><strong>Conclusions: </strong>Parameter testing, like aroma precursors and volatile compounds in the treatment shown the highest increase gradually inoculum.</em></p><p> </p><p><strong>KEYWORDS: </strong><em>cocoa beans, fermentation, inoculum, poliphenol, and amino acid</em></p><p><em><br /></em></p><p><strong>ABSTRAK</strong></p><p> </p><p><strong><em>Lata</em></strong><strong><em>r belakang: </em></strong><em>Bij</em><em>i kakao kering ditingkat petani sebagian besar dihasilkan tanpa fermentasi tidak menghasilkan prekursor flavour khas kakao. Upaya untuk mendapatkan biji kakao kering yang memiliki prekursor flavour khas kakao dapat dilakukan apabila terdapat subtrat yang dapat difermentasi oleh mikrobia yang terlibat dalam fermentasi biji kakao segar dengan kondisi proses yang sesuai</em></p><p><strong><em>T</em></strong><strong><em>ujuan: </em></strong><em>Mengetahui pengaruh variasi teknik fermentasi biji kakao asalan terhadap parameter mutu biji kakao asalan hasil fermentasi, dan mengevaluasi prekursor flavour dan senyawa volatil yang dihasilkan biji kakao hasil fermentasi pasca sangrai.</em></p><p><strong><em>Metode: </em></strong><em>T</em><em>ahapan penelitian yang dilakukan adalah 3 variasi teknik fermentasi yaitu pertama perlakuan tanpa penambahan inokulum (kontrol), kedua menggunakan inokulum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) dan A. aceti (FNCC 0016), masing-masing sekitar 10</em><em>8 </em><em>cfu/g diberikan serentak di awal fermentasi (IA). Ketiga, pemberian inokulum secara bertahap yeast di awal fermentasi, bakteri asam laktat </em><em>pad</em><em>a jam ke-24, dan bakteri asam asetat pada jam ke 48 dengan populasi mikrobia sama dengan perlakuan kedua (IB). Fermentasi dilaksanakan selama 120 jam. Suhu diatur selama fermentasi, berturut-turut 35</em><em>o</em><em>C (24 jam pertama), 45</em><em>o</em><em>C (24 jam kedua), 55</em><em>o</em><em>C (24 jam ketiga) dan 35</em><em>o</em><em>C (48 jam terakhir), Tahap ketiga, biji kakao hasil fermentasi dari tiga perlakuan tersebut disangrai dan dianalisis senyawa volatilnya.</em></p><p><em><strong>Hasil: </strong>Hasil penelitian menunjukkan bahwa selama fermentasi biji kakao asalan menunjukan total polifenol turun pada ketiga perlakuan. Biji kakao asalan pasca fermentasi menghasilkan asam amino hidrofobik yaitu alanin, tirosin, valin, phenilalanin, isoleusin dan methionin sebagai prekursor flavor dengan total asam amino hidrofobik dimiliki oleh perlakuan penambahan inokulum secara serentak.</em></p><p><strong><em>Kesimpulan</em></strong><strong><em>: </em></strong><em>Rehidras</em><em>i pulp biji kakao asalan dapat memperbaiki komposisi pulp sebagai subtrat fermentasi. Parameter pengujian, prekursor aroma dan senyawa volatil tertinggi ditunjukkan pada perlakuan penambahan inokulum secara bertahap.</em></p><p> </p><p><strong>KATA KUNCI: </strong><em>biji kakao asalan, fermentasi, inokulum, polifenol dan asam amino hidrofobik.</em></p><p><em><br /></em></p>
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Jaya, Danang, Rahayu Setiyaningtyas, and Sudiyono Prasetyo. "Pembuatan Bioetanol Dari Alga Hijau Spirogyra sp." Eksergi 15, no. 1 (July 4, 2018): 16. http://dx.doi.org/10.31315/e.v15i1.2290.
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Bioetanol merupakan bahan bakar alternatif yang sangat berpotensi menggantikan BBM. Bahan baku bioetanol dapat berasal dari alga Spirogyra sp yang jarang dimanfaatkan. Karbohidrat tinggi yang terkandung dalam alga Spirogyra sp sangat berpotensi untuk dikembangkan menjadi etanol melalui proses kimia dan biologi. Penelitian ini dilakukan dengan beberapa tahapan yaitu hidolisis asam menggunakan H2SO4 0,2 M, fermentasi dengan bantuan mikroorganisme Saccharomyses cereviseae secara anaerob, dan distilasi. Penelitian ini bertujuan untuk mengetahui waktu dan kadar yeast optimum pada proses fermentasi. Pada proses fermentasi, digunakan variasi waktu fermentasi 3, 4, 5, dan 6 hari serta variasi kadar khamir 0,5%; 0,75%; 1%; 1,25%; 1,5%; dan 1,75% dari volume filtrat. Hasil fermentasi dari masing-masing percobaan dianalisa untuk mengetahui kadar etanol dengan menggunakan perhitungan secara stoikiometri.Waktu optimum yang didapat dalam penelitian ini adalah 5 hari dan kadar khamir optimum yang didapat adalah 1 % volume filtrat. Kondisi operasi saat fermentasi yaitu pada pH 4,5 dan suhu dijaga pada 300C. Mol alkohol yang terbentuk sebanyak 0,0613 mol. Bioethanol is an alternative fuel that has potential to replace the oil fuel. The bioethanol feedstock can be derived from the green algae Spirogyra sp that is rarely exploited. High carbohydrates content in the Spirogyra sp algae is highly potential to be developed into ethanol through chemical and biological processes. This research is done through several stages: preparation of raw material, hydrolysis using sulfuric acid 0,2 M, and fermentation using Saccharomyses cerevisiae in an anaerob condition. The objective of this study is to find out the optimum reaction time and optimum quantity of Saccharomyses cerevisiae in the fermentation process. Variations of reaction time and yeast quantity are applied; those are 3, 4, 5 and 6 days for reaction time, and 0,5%; 0,75%; 1%; 1,25%; 1,5%; and 1,75% for yeast quantity. The stoichiometric calculation is used to analyse the result of this experiment. The result shows that the optimum duration for the fermentation is 5 days and the optimum quantity of yeast is 1% by weight. The condition of fermentation process must be held in pH of 4,5 and temperature of 30oC. The produced alcohol in those condition is 0,0613 mol.
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Azizah, Mia, RTM Sutamihardja, and Nova Wijaya. "KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae." Jurnal Sains Natural 9, no. 1 (March 28, 2019): 37. http://dx.doi.org/10.31938/jsn.v9i1.173.
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Characteristics Of Arabica Ground Coffee (Coffea arabica L) Fermented by Saccharomyces cerevisiae Coffee is one of the plantation commodities that have higher economic value among other plantation crops. Arabica coffee has superior quality and taste compared to others. Coffee has been widely processed into grounded coffee products. The quality of ground coffee is influenced by many factors; one of them is processing. In the processing of coffee fruit into coffee beans the process that is certain to occur is fermentation. Fermentation affects ground coffee quality products. This study focused on observing the quality of arabica ground coffee fermented by Saccharomyces cerevisiae. The quality parameters of the ground coffee observed include water content, coffee extract and caffeine content. Other qualities supporting parameters are pH of ground coffee and phytochemical test. In addition, the fermentation pH was also observed in the fermentation process, reducing sugar content and qualitative testing of ethanol. Saccharomyces cerevisiae concentration was varied 0% (K0), 1% (K1), 2% (K2), 3% (K3) and 4% (K4) with duration of fermentation is for 24 hours. The quality of arabica ground coffee products is in accordance with SNI Ground Coffee 01-3542-2004 with the following values: Water content 2,3-1,6% b/b. Coffee extract 30,7-30,3% b/b. Caffeine content 1,18-1,01% b/b. The pH of brewed ground coffee is 6,5-5,1. Alkaloids, saponins and tannins were detected in all different treatments of ground coffee samples. Flavonoids were only detected in the treatment of K0 ground coffee samples. The fermentation pH at the initial state was 5,61 and after fermentation was 4,91-3,89. Reducing sugar content at the initial state was 32,35% b/b and after fermentation 21,2-4,3% b/b. Ethanol was detected in all samples before and after fermentation.Keywords: Coffea Arabica L, Ground Coffee Quality, Fermentation, Saccharomyces cerevisiae ABSTRAK Kopi merupakan salah satu komoditi perkebunan yang memiliki nilai ekonomis yang cukup tinggi diantara tanaman perkebunan lainnya. Kopi Arabika memiliki karakteristik dan cita rasa superior dibanding yang lainnya. Kopi banyak diolah menjadi produk kopi bubuk. Karakteristik kopi bubuk dipengaruhi oleh banyak faktor salah satunya adalah berdasarkan cara pengolahan. Pada pengolahan dari buah kopi sampai menjadi biji kopi suatu proses yang pasti dilalui, yaitu fermentasi. Fermentasi berpengaruh terhadap karakteristik kopi bubuk yang dihasilkan. Penelitian ini difokuskan mengamati karakteristik kopi bubuk Arabika hasil fermentasi menggunakan Saccharomyces cerevisiae. Parameter karakteristik kopi bubuk yang diamati meliputi kadar air, sari kopi dan kadar kafein. Parameter penunjang karakteristik lainnya, yaitu pH seduhan kopi bubuk dan uji fitokimia. Selain itu, pada proses fermentasi juga diamati pH fermentasi, kadar gula pereduksi dan uji kualitatif etanol. Konsentrasi Saccharomyces cerevisiae divariasikan 0% (K0), 1% (K1), 2% (K2), 3% (K3) dan 4% (K4) dengan durasi waktu fermentasi selama 24 jam. Karakteristik kopi bubuk Arabika yang dihasilkan sesuai dengan SNI Kopi Bubuk 01-3542-2004 dengan nilai sebagai berikut: kadar air 2,33–1,6% b/b, sari kopi 30,7 – 30,3% b/b, kadar kafein 1,18–1,01% b/b dan pH seduhan kopi bubuk 6,5–5,1. Alkaloid, saponin dan tanin terdeteksi pada semua perlakuan sampel kopi bubuk. Flavonoid hanya terdeteksi pada perlakuan sampel kopi bubuk K0. pH fermentasi pada keadaan awal 5,61 dan setelah fermentasi 4,91–3,89. Kadar gula pereduksi pada keadaan awal 32,35% b/b dan setelah fermentasi 21,2–4,3% b/b. Etanol terdeteksi pada semua sampel sebelum dan setelah fermentasi.Kata kunci: Coffea Arabica L, mutu kopi bubuk, Fermentasi, Saccharomyces cerevisiae
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Rosyida, Vita Taufika, Septi Nur Hayati, Anastasia Wheni Indrianingsih, Roni Maryana, Yekti Asih Purwesti, and Clara Sinta Ayesda. "Enzim Selulase Kasar Aspergillus niger FNCC 6018 untuk Produksi Bioetanol melalui Proses Sakarifikasi dan Fermentasi Serentak." Jurnal Mikologi Indonesia 2, no. 2 (December 1, 2018): 77. http://dx.doi.org/10.46638/jmi.v2i2.45.
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Penelitian ini bertujuan mendapatkan kondisi pertumbuhan optimum pH, suhu, dan waktu inkubasi dari Aspergillus niger FNCC 6018 untuk produksi enzim selulase kasar dengan aktivitas spesifik maksimum pada substrat bagas tebu. Aktivitas spesifik maksimum A. niger FNCC 6018 dioptimasi dengan perlakuan variasi pH 5, 6, 7; suhu 27, 37, 50°C dan waktu inkubasi 5, 7, 9 hari. Kondisi optimum yang diperoleh digunakan untuk memproduksi enzim selulase kasar dan selanjutnya digunakan dalam proses produksi bioetanol. Produksi bioetanol dilakukan dengan metode Simultaneous Saccharification and Fermentation (SSF) pada suhu ruang, pH 5, selama 5 hari menggunakan substrat bagas tebu, enzim selulase kasar A. niger FNCC 6018, khamir Saccharomyces cerevisiae FNCC 3012, dan medium SSF. Pada akhir tahap SSF, kadar glukosa diukur dengan metode DNS (Dinitro Salisilat) sedangkan kadar etanol diukur dengan metode Gas Chromatography.Hasil penelitian menunjukkan bahwa kondisi optimum untuk produksi enzim selulase kasar A. niger FNCC 6018 berada pada pH 5, suhu 37oC, waktu inkubasi 9 hari dengan aktivitas spesifik selulase kasar sebesar 0.107 U/mg. Kadar glukosa dan etanol maksimal dengan metode SSF adalah 0.59 mg/mL dan 1.217%. Metode ini cukup potensial untuk produksi bioetanol dari bagas tebu.
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Sindhuwati, Christyfani, Asalil Mustain, Yasinta Octaliya Rosly, Andika Soharmat Aprijaya, Mufid Mufid, Ade Sonya Suryandari, Hardjono Hardjono, and Sri Rulianah. "Review: Potensi Tandan Kosong Kelapa Sawit sebagai Bahan Baku Pembuatan Bioetanol dengan Metode Fed Batch pada Proses Hidrolisis." Jurnal Teknik Kimia dan Lingkungan 5, no. 2 (October 29, 2021): 128. http://dx.doi.org/10.33795/jtkl.v5i2.224.
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Peningkatan kebutuhan energi terutama bahan bakar minyak yang tidak diimbangi dengan ketersediaan sumber energi tak terbarukan akan mengakibatkan kelangkaan energi. Pembuatan bahan bakar terbarukan merupakan solusi untuk mengatasi kelangkaan tersebut, salah satunya bioetanol. Biomassa Tandan Kosong Kelapa Sawit (TKKS) merupakan bahan baku yang cocok untuk pembuatan bioetanol karena jumlahnya yang melimpah dan mengandung lignoselulosa. Bioetanol dapat diperoleh melalui proses fermentasi dengan metode yang digunakan adalah Fed Batch Simultaneous Saccharification Fermentation. Pretreatment berupa size reduction dan delignifikasi direkomendasikan sebelum proses hidrolisis enzimatik dan fermentasi secara serentak. Metode pengumpanan Fed Batch pada High Total Solid Loading (HTSL) direkomendasikan sebagai strategi pengumpanan pada proses hidrolisis enzimatik dengan jumlah frekuensi yang tinggi memberikan hasil kadar etanol lebih tinggi.The enhancement of energy needs, especially fuel, that is not complemented by the availability of non-renewable energy sources, would affect the deficient of energy. The production of renewable fuel such as bioethanol is a solution to overcome that deficiency. One of the substrates that are appropriate to be processed into bioethanol is Oil Palm Empty Fruit Bunch (OPEFB) because of abundant and lignocellulosic biomass. Bioethanol can be produced through the fermentation process by Fed-Batch Simultaneous Saccharification Fermentation method. Size reduction and delignification for pretreatment are recommended before the simultaneous enzymatic hydrolysis process and fermentation. Using the fed-batch as a feeding method of High Total Solid Loading (HTSL) is recommended for feeding strategy in hydrolysis enzymatic process with high frequency that can produce a higher yield of ethanol.
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Hakim, Azis Akbar, I. M. Mahaputra Wijaya, and Ida Bagus Wayan Gunam. "Isolasi dan Karakterisasi Bakteri Penghasil Etanol dari Lingkungan Industri Arak Bali di Desa Merita dan Tri Eka Buana, Karangasem-Bali." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 2 (June 11, 2020): 279. http://dx.doi.org/10.24843/jrma.2020.v08.i02.p12.
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The purpose of this research is isolation and characterization to find potential bacteria which can produce the most optimal ethanol from the Arak Bali industry in Karangasem Regency, Bali. Bacteria were isolated by exposure method in open air using selective media Zymomonas Sucrose Medium (ZSMA) with the addition of nystatin as much as 0.18 g / L as an antifungal then samples were taken at three different points in one Arak Bali production location, namely the distillation place, the fermentation room for roomie, and the place of taking coconut juice under the coconut tree and the variation of time is 15, 30, and 60 minutes of exposure. Gas checking is done on the bacteria obtained to select its ability to produce ethanol. The results of the scanning of 11 best isolates using UV-visible spectrophotometry were fermented on 500 mL ZSM media for 10 days. BM1-CP14 is the best isolate to produce total ethanol of 15.33 mL through the fermentation process. The results of the characterization of BM1-CP14 isolates were Gram-positive bacteria in the form of bacilli, anaerobic and non-motile bacteria. The results showed that bacteria isolated from open-air also can produce ethanol.
Keyword: ethanol, Arak Bali, airborne bacterial exposure, isolation, characterization, UV-Visible spectrophotometry
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Souza Silverio, Manuella, Rubens Perez Calegari, Gabriela Maria Ferreira Lima Leite, Laysa Maciel Lewandowski Meira Prado, Bianca Chaves Martins, Eric Alberto da Silva, José Piotrovski Neto, André Gomig, and Antonio Sampaio Baptista. "VINASSE FROM THE BRAZILIAN LIGNOCELLULOSIC ETHANOL PROCESS: CHEMICAL COMPOSITION AND POTENTIAL FOR BIOPROCESSES." Revista Brasileira de Engenharia de Biossistemas 15, no. 1 (April 20, 2021): 42–68. http://dx.doi.org/10.18011/bioeng2021v15n1p42-68.
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Brazil is the second-largest producer of ethanol and the alcoholic fermentation wastes have become a concern for both environmental and economic reasons. Recently, the Brazilian industry has implemented the second generation (2G) process to attend the growing for biofuel. In this study, we aimed to investigate whether the 2G vinasse faces the same environmental challenges that first generation (1G) vinasses do, meaning vinasses from ethanol processes using sugarcane juice and/or molasses. Thus, vinasse was obtained from one of the recently-started 2G ethanol facilities in São Paulo State and then chemically characterized. Considering glycerol, mannitol, residual sugars, and organic acids concentrations altogether, it was determined that 2G vinasse had a total carbon source of 23,050 mg L-1 (compared to 4,800 mg L-1 in 1G vinasse). Magnesium, calcium, potassium, and others salts were determined as well. Based on its chemical composition, vinasses could be considered as nutrient sources for other bioprocesses. Finally, we brought some perspectives into bioprocesses with nutritional requirements that might be fully or partially provided by vinasses, leading to the production of bioenergy or bioproducts.
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Negara, Bertoka Fajar SP, Nining Nursalim, Nurlaila Ervina Herliany, Person Pesona Renta, Dewi Purnama, and Maya Angraini Fajar Utami. "PERANAN DAN PEMANFAATAN MIKROALGA Tetraselmis chuii SEBAGAI BIOETANOL." JURNAL ENGGANO 4, no. 2 (September 30, 2019): 136–47. http://dx.doi.org/10.31186/jenggano.4.2.136-147.
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Bahan bakar fosil merupakan bahan bakar yang berasal dari pelapukan sisa mahluk hidup. Bahan bakar fosil bersifat tidak terbaharukan, maka pencarian bahan bakar alternatif yang terbarukan perlu dilakukan salah satunya bioetanol. Tetraselmis chuii dapat dijadikan bahan baku pembuatan bioetanol. Tujuan dari penelitian ini adalah untuk mengetahui volume bioetanol yang dihasilkan dari Fermentasi Tetraselmis chuii. Kultur Tetraselmis chuii selama 6 hari. Hidrolisis dilakukan dengan menambahkan H2SO4 0,2 M pada suhu 121oC dengan tekanan 1 atm selama 30 menit, Fermentasi dengan Saccharomyces cereviseae selama 5 hari. Penelitian ini menghasilkan gula reduksi Tetraselmis chuii dengan kadar gula 4% dan hasil fermentasi Tetraselmis chuii menghasilkan 12 ml etanol dengan konsentrasi 1%.THE ROLE AND UTILIZATION OF MICROALGAE Tetraselmis chuii AS BIOETHANOL. Fossil fuels are the fuel produced from the weathering of living things. Fossil fuels are non-renewable, therefore the research of renewable energy is needed. Bioethanol could be good solution. Tetraselmis chuii can be used as the raw material for bioethanol. The purpose of this study was to determine the volume of ethanol through fermentation of Tetraselmis chuii. Tetraselmis chuii was cultured for 6 days. The hydrolysis used 0.2 M H2SO4 at 1210C and pressure of 1 atm for 30 minutes, and the fermentation used Sacscharomyces cereviseae for 5 days. The results showed that Tetraselmis chuii produced 4% sugar and The fermentation produced 1% bioethanol with volume was 12 ml.
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Sangian, Hanny F., and Seni Tongkukut. "STUDY OF BIO-ETHANOL PREPARATION FROM ARENGA PALM SUGAR." JURNAL ILMIAH SAINS 15, no. 1 (October 31, 2011): 259. http://dx.doi.org/10.35799/jis.11.2.2011.217.
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STUDY OF BIO-ETHANOL PREPARATION FROM ARENGA PALM SUGAR Hanny F. Sangian1), Seni Tongkukut1) 1) Deptartment of Physics, University of Sam Ratulangi Manado 95115 ABSTRACT This study purposes to prepare bio ethanol by using two column reflux distillation. In North Sulawesi has been known a very potential crop for yielding bio ethanol, is palm crop. Palm crops more productive than cane in yielding sugar and bio fuel per hectare. Its productivity about 4-8 times compared to cane, and its sugar rendement 14%, while cane only 7%. Based on this research were obtained the tapping process should be conducted by unique sequential steps in order to reach pH 8 and brix 12-14% of juice. By using of saccharomyzes ceraviseze and traditional technology was obtained fermented liquor with rate 35–42%. Prior to preparation two column reflux distillation apparatus had been designed and constructed successfully to prepare bio ethanol. Testing of bio ethanol preparation also is carried out by using two column distillation methods. Bio ethanol preparation used beer fermented from palm juice. High purity bio ethanol has been prepared successfully so far at Renewable Energy Lab University of Sam Ratulangi Manado. Surprised results were found that the ethanol purity varied from 95% to 99%. The highest purity is at of 99% by maintaining the column temperature of 78.5oC while purity of 95% is of 78.7oC Keywords: ethanol two column reflux distillation , fermentation, palm juice STUDI PEMBUATAN BIOETANOL DARI NIRA AREN ABSTRAK Studi ini bermaksud untuk membuat bio ethanol dengan menggunakan teknik destilasi dua kolom. Di Sulawesi Utara Indonesia telah dikenal tumbuhan yang dapat menghasilkan bio etanol yang disebut aren (arenga pinnata). Tumbuahan ini adalah lebih produktif menhasilkan gula dari pada tebu dilihat dari jumlah per hektarnya. Produktivitasnya adalah sekitar 4-8 kali dari pada tebu dengan rendemen gulanya sekitar 14%, sementara tebu hanya 7%. Berdasarkan hasil studi diperoleh bahwa proses penyadapan harus dilakukan dengan tahapan yang unik pada pH 8 dan brix 12-14%. Dengan menggunakan saccharomyzes ceraviseze dan teknologi tradisional diperoleh beer dengan kadar 35–42%. Sebelum pembuatan etanol, didahului dengan desain dan konstruksi peralatan destilasi refluks dua kolom. Dari hasil pembuatan didapat hasil yang sangat baik. Bio etanol kemurnian tinggi telah diperoleh dengan sukses selam studi ini. Hasil mengejutkan diperoleh bahwa kemurnian etanol bervariasi dari 95% sampai 99%. Kemurnian tertinggi adalah pada 99%dengan mempertahankan temperatur kolom 78.5oC sementara kemurnian 95% adalah pada 78.7oC. Kata kunci: fermentasi, air nira, etanol, destilasi dua kolom
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Rustiaty, Banon. "OPTIMALISASI SEL Saccharomyces cerevisiae UNTUK MENINGKATKAN PRODUKTIVITAS DAN EFISIENSI INDUSTRI ETANOL [Optimization of Saccharomyces cerevisiae Cell to Increase Productivity and Efficiency of Ethanol Industry]." Jurnal Teknologi & Industri Hasil Pertanian 23, no. 2 (September 18, 2018): 97. http://dx.doi.org/10.23960/jtihp.v23i2.97-102.
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The development of bioethanol as fuel substitution is believed to overcome the potency of the world energy crisis including Indonesia. The bioethanol development can be done by increasing the production capacity of the existing bioethanol factory plant by improving yeast culture for enhancing the performance of the fermentation process. This study was aimed at obtaining a method of optimizing the ability of Saccharomyces cerevisiae fermentation that can be applied by the alcohol industry in Indonesia for increasing factory productivity, thereby reducing the cost of producing alcohol. In this study, the adaptation of Saccharomyces cerevisiae Watei and Saccharomyces cerevisiae Hakken I were adopted in environment condition with high ethanol content up to 13%. The results showed that the yeast was able to grow in environments with high ethanol content with higher specific growth rate and larger cell size than those within the original yeast. This condition showed that adapted strains can overcome stress caused by high ethanol. These results promise the good performance yeasts with ability in growing and performing metabolic activities in high alcohol-containing environment conditions
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Salmon, Amelia M., Mellissa E. S. Ledo, and Merpiseldin Nitsae. "KARAKTERISASI SUBSTRAT DAN SUHU EKSTRAK KASAR LIPASE Aspergillus niger M1407." Jurnal Saintek Lahan Kering 3, no. 1 (June 13, 2020): 13–15. http://dx.doi.org/10.32938/slk.v3i1.1038.
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Isolasi ekstrak kasar Aspergillus niger M1407 menggunakan medium tepung biji kesambi melalui solid state fermentation telah dilakukan sehingga perlu dilakukan karakterisasi substrat dan suhu untuk menentukan kondisi optimal reaksi enzim substrat ekstrak kasar lipase Aspergillus niger M1407.Penelitian ini bertujuan untuk mengetahui profil substrat dan suhu ekstrak kasar lipase Aspergillus nigerM1407, Penelitian ini dilakukan di laboratorium (mikrobiologi dan kimia) Program Studi Pendidikan Biologi Universitas Kristen Artha Wacana Kupang, pada bulan januari 2019 – maret 2019. Metode yang digunakan dalam penelitian ini terbagi menjadi empat tahapan yaitu pembuatan medium untuk isolat lipase Aspergillus niger M1407; pembuatan medium Solid-State Fermentation selama 7 hari; karakterisasi substrat menggunakan asam oleat +etanol dalam isooktan dan asam oleat + metanol dalam isooktan dan karakterisasi suhu pada variasi suhu 20oC, 30oC, 40oC, 50oC, dan 60oC; serta pengujian Analisis aktivitas lipase menggunakan metode titrasi. Data yang di peroleh di analisis secara deskriptif kuantitatif. Hasil penelitian ini menunjukan bahwa aktivitas enzim ekstrak kasar lipase Aspergillus niger M1407 lebih baik pada substrat asam oleat dalam metanol yang memiliki aktivitas 200 U/mL sedangkan karakterisasi suhu, merupakan aktivitas ekstrak kasar lipase Aspergillus niger M1407 memiliki suhu optimum pada suhu 40oC dengan aktivitas enzim yaitu 580 u/mL.
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Santos, Leandro Freire dos, Cibely Maria Gonçalves, and Hélio Hiroshi Suguimoto. "Fermentation process and physicochemical treatment applied to dairy industry: an approach for waste management (production and use) and new perspectives in the transformation of these residues in value-added products." Journal of Biotechnology and Biodiversity 5, no. 2 (April 4, 2014): 171–201. http://dx.doi.org/10.20873/jbb.uft.cemaf.v5n2.santos.
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Pesquisas apontam várias iniciativas para reduzir a carga poluidora de resíduos da indústria láctea, os quais podem levar a uma maior sustentabilidade, diminuição dos impactos ambientais, bem como redução dos custos de tratamento. Este revisão fornece um compilado de recentes estratégias, baseadas em tratamentos físicoquímicos e processos fermentativos, para a produção de compostos de valor agregado tais como proteínas bioativas, ribonucleotídeos, plásticos biodegradáveis, biogás, hidrogênio, ácidos orgânicos e etanol. Este estudo também examinará aspectos gerais dos processos fermentativos, bem como uma análise de custos ambientais e aspectos de produção dos resíduos lácteos. O potencial poluidor, bem como os altos custos ambientais de resíduos produzidos pela indústria láctea, pode ser reduzido pelo manejo destes resíduos lácteos.
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Warmadewanthi, IDAA, and Muhammad Naufal. "PENGARUH PENAMBAHAN NITROGEN dalam PRODUKSI BIOETANOL dari MOLASE TEBU dengan METODE SIMULTANEOUS SACCHARIFICATION and FERMENTATION (SSF) MENGGUNAKAN Saccharomyces cerevisiae." Jurnal Purifikasi 15, no. 1 (January 26, 2015): 41–52. http://dx.doi.org/10.12962/j25983806.v15.i1.24.
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Molase adalah limbah tebu yang memiliki kandungan gula tinggi dan memiliki potensi untuk dijadikan sebagai bahan bakar seperti bioetanol. Pemanfaatan molase menjadi energi merupakan salah satu bentuk mewujudkan konsep bio-energy untu mewujudkan sistem lingkungan yang berkelanjutan. Pembuatan bioetanol dilakukan melalui teknik fermentasi. Penelitian ini dilakukan dengan membandingkan pengaruh penambahan nitrogen dan tanpa nitrogen pada media selama proses fermentasi molase tebu secara Simultaneous Sacharification and Fermentation (SSF). Proses hidrolisis molase tebu dilakukan secara biologis menggunakan Aspergillus niger. Sedangkan Poses fermentasi menggunakan isolat Saccharomyces cerevisiae. Dengan menggunakan metoda gas kromatografi didapatkan kadar bioetanol tertinggi pada pelakuan penambahan nitrogen dengan nilai 6,8% v/v sedangkan untuk perlakuan tanpa nitrogen memiliki kadar etanol tertinggi sebesar 4,5% v/v pada jam ke 72. Hal ini disebabkan karena nitrogen membantu meningkatkan aktivitas enzimatik mikroorganisme dalam proses konversi gula menjadi bioetanol.