PEMBUATAN ETANOL DARI UMBI TALAS (Colocasia esculenta [L] Schott) DENGAN PENAMBAHAN GELATIN SEBAGAI SUMBER NITROGEN Saccharomyces Cerevisiae

  • Priem Reyhan Abimanyu Program Studi S1 Kimia, Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Mulawarman
  • Rudi Kartika Program Studi S1 Kimia, Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Mulawarman
  • Saibun Sitorus Program Studi S1 Kimia, Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Mulawarman

Abstract

Ethanol have made from taro’s 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; KARTIKA, Rudi; SITORUS, Saibun. PEMBUATAN ETANOL DARI UMBI TALAS (Colocasia esculenta [L] Schott) DENGAN PENAMBAHAN GELATIN SEBAGAI SUMBER NITROGEN Saccharomyces Cerevisiae. JURNAL ATOMIK, [S.l.], v. 4, n. 2, p. 73-77, aug. 2019. ISSN 2549-0052. Available at: <https://jurnal.kimia.fmipa.unmul.ac.id/index.php/JA/article/view/691>. Date accessed: 13 july 2024.
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Artikel