PEMBUATAN ETANOL DARI SAGU SECARA FERMENTASI MENGGUNAKAN Saccharomyces cerevisiae DAN GELATIN SEBAGAI SUMBER NUTRISI BAGI MIKROBA

  • Firmansyah - FMIPA UNMUL
  • Saibun Sitorus Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University
  • Rudi Kartika Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University

Abstract

Ethanol from sago flour through fermentation using Saccharomyces cerevisiae and gelatin as nutrition for microbe have been done. The making of ethanol through processes of hydrolysis, fermentation, distillation and analysis of ethanol concentration using Gas Chromatography instrument. The hydrolysis process of sago flour are used two steps which is liquification and saccharification using alpha-amylase and glucoamylase which will convert the starch into glucose. The fermentation process of glucose are done with time variation 5, 6, 7 and 8 days to the concentration variation of gelatin addition which is 0,5 %, 1 % and 1,5 % (w/v) as nutrition source for microbe. The obtained ethanol from fermentation process are purified through distillation. Furthermore, analysis of ethanol concentration are used Gas Chromatography. The analysis results are showed the highest ethanol concentration obtained in 7 days with gelatin addition 1,5 % are 79,50 %.

Keyword
Sago Flour, Saccharomyces cerevisiae, Gelatin, Distillation, Ethanol

Downloads

Download data is not yet available.

References

[1] Hambali, E., Siti M., Armansyah H. T., Abdul W. P., Roy H. 2007. Teknologi Bioenergi. Jakarta: PT AgroMedia Pustaka.
[2] Huda, Wahyu, N., Atmaka, W. dan Nurhartadi, E. 2013. Kajian Karakteristik Fisika dan Kimia Gelatin Ekstrak Tulang Kaki Ayam (Gallus Gallus Bankiva) Dengan Variasi Lama Perendaman dan Konsentrasi Asam. Jurnal Teknosains Pangan Fakultas Pertanian Universitas Sebelas Maret Vol. 2, No 3, Hal: 70-75.
[3] Pangloli, P. 1982. Teknologi Sagu untuk Menunjang Pengembangan Industri Rakyat Menengah Industri Teknologi Tinggi. Bogor: Jurusan Teknik Industri, BPIHP.
[4] Papilaya, EC.., 2009. Sagu Untuk Anak Negeri. Bandung : Institut Pertanian Bogor Press.
[5] Judoamidjojo, Muljono., Abdul Aziz Darwis dan Endang Gumbira Sa’id. 1992. Teknologi Fermentasi. Jakarta: CV Rajawali
[6] Wiantoro Febrianti Silvana. 2016. Pembuatan Etanol Melalui Proses Fermentasi Tepung Singkong Karet (Manihot glaziovii) Mengunakan Saccharomyces cerevisiae Serta Penambahan Gelatin Sebagai Sumber Nutrisi. Samarinda: Universitas Mulawarman.
Published
2019-03-30
How to Cite
-, Firmansyah; SITORUS, Saibun; KARTIKA, Rudi. PEMBUATAN ETANOL DARI SAGU SECARA FERMENTASI MENGGUNAKAN Saccharomyces cerevisiae DAN GELATIN SEBAGAI SUMBER NUTRISI BAGI MIKROBA. JURNAL ATOMIK, [S.l.], v. 4, n. 1, p. 25-29, mar. 2019. ISSN 2549-0052. Available at: <https://jurnal.kimia.fmipa.unmul.ac.id/index.php/JA/article/view/696>. Date accessed: 13 july 2024.
Section
Artikel