ETHANOL PRODUCTION FROM TARO TUBER (Colocasia esculenta [L] Schott) WITH GELATIN ADITION AS NITROGEN SOURCE Saccharomyces Cerevisiae

  • Priem Reyhan Abimanyu FMIPA KIMIA

Abstract

Ethanol have made from taros flour with an addition of gelatin as nutrition source for Saccharomyces cereviciae. Ethanol are made within process hydrolysis, fermentation, distillation and Gas Chromatography analysis. Starch hydrolysis process are enzymatic through liquification and saccharification process with an addition of alpha-amylase and gluco-amylase which conversed starch into glucose. Fermentation process are used time variation within 5, 6, 7 and 8 days and gelatin as nutrition source are used in concentration to 0,5 %, 1 % and 1,5 % (v/v). The highest ethanol concentration are obtained in addition of 1 % gelatin with 7 days of fermentation which are 41,648 %.

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Published
2019-08-30
How to Cite
ABIMANYU, Priem Reyhan. ETHANOL PRODUCTION FROM TARO TUBER (Colocasia esculenta [L] Schott) WITH GELATIN ADITION AS NITROGEN SOURCE Saccharomyces Cerevisiae. JURNAL ATOMIK, [S.l.], v. 4, n. 2, p. 73-77, aug. 2019. ISSN 2549-0052. Available at: <http://jurnal.kimia.fmipa.unmul.ac.id/index.php/JA/article/view/691>. Date accessed: 04 july 2020.
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