Pembuatan Bioetanol Melalui Fermentasi  Nira Tebu (Saccharum officinarum) Menggunakan Saccharomyces cerevisiae Dengan Penambahan Vitamin B Kompleks Sebagai Nutrisi Fermentasi

Wahyu Budi Utama; Rudi Kartika; Erwin -

Pembuatan Bioetanol Melalui Fermentasi Nira Tebu (Saccharum officinarum) Menggunakan Saccharomyces cerevisiae Dengan Penambahan Vitamin B Kompleks Sebagai Nutrisi Fermentasi

Authors

Wahyu Budi Utama Laboratorium Biokimia Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman
Rudi Kartika Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman
Erwin - Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

Keywords:

Ethanol, Fermentation, Sugar cane juice, Vitamin B complex

Abstract

Bioethanol is alternative energy produced from the fermentation of carbohydrates like sugar cane juice. The fermentation process is influenced by several factors like nutrition of fermentation. This research to determine the addition weigh (g) of vitamin B complex gr and time of fermentation as theoptimumconditions of fermentaced toproduceethanol with high concentrations. Sugar cane juice as raw material fermented using Saccharomyces cereviceaea with variation additional of vitamin B complex are 0%; 0.1%; 0.2%; and 0.3% (w/v) sugar cane juice fermented during time of fermentation with the variation are 6 day, 7 day and 8 day. Purification of bioethanol by process of distillation.Alcohol content analysis using gas chromatography. The results showed optimumconditions of fermentaced are addition of Vitamin B complex is 0.1% (w/v) and time of fermentation is 7 days to produced ethanol 30.177%.

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References

Dinda. 2008. Pembuatan Alkohol, http://medicafarma.blogspot.com. Diakses tanggal 28 September 2014.

Ninis. 2009. Pengaruh Jenis Vitamin B dan Sumber Nitrogen dalam Peningkatan Kadar Protein Kulit Ubi Kayu Melalui Proses Fermentasi.

Said E.G. 1987. Bioindustri Penerapan Teknologi Fermentasi. Jakarta : Mediyatama Sarana Perkasa

Published

2016-06-14

Issue

Vol. 13 No. 2 (2016)

Section

Artikel

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