scholarly journals PEMBUATAN BIOETANOL BERBAHAN BAKU AMPAS TEBU DAN KULIT PISANG DENGAN VARIASI MASSA RAGI

JTAM ROTARY ◽  
2020 ◽  
Vol 2 (1) ◽  
pp. 123
Author(s):  
Fahron Anwar ◽  
Rachmat Subagyo
Keyword(s):  
Gas Chromatography ◽  
Fermentation Process ◽  
Ethanol Yield ◽  
Banana Peel ◽  
Distilled Water ◽  
Distillation Process ◽  
Fermentation Time ◽  
Ethanol Content

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%.

scholarly journals ANALISA VARIASI WAKTU FERMENTASI PEMBUATAN BIOETANOL DENGAN BAHAN AMPAS TEBU DAN KULIT PISANG

JTAM ROTARY ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. 219
Author(s):  
Riza Mahmud Nugroho ◽  
Rachmat Subagyo
Keyword(s):  
Gas Chromatography ◽  
Fermentation Process ◽  
Ethanol Yield ◽  
Banana Peel ◽  
Distillation Process ◽  
Fermentation Time ◽  
Ethanol Level ◽  
Ethanol Content

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%.

scholarly journals ANALISA VARIASI WAKTU FERMENTASI PEMBUATAN BIOETANOL DENGAN BAHAN KULIT SINGKONG DAN KULIT NANAS

2016 ◽  
Vol 1 (2) ◽  
pp. 113-124
Author(s):  
Rachmat Subagyo ◽  
Wahyu Arifin
Keyword(s):  
Gas Chromatography ◽  
Fermentation Process ◽  
Ethanol Yield ◽  
Distillation Process ◽  
Fermentation Time ◽  
Ethanol Level ◽  
Ethanol Content ◽  
Pineapple Peel ◽  
Cassava Peel

This study studied the best levels of bioethanol from a combination of cassava peel and pineapple peel mixtures with 6 gram yeast mass and 72 hours, 96 hours and 120 hours fermentation time, to determine the optimal fermentation time and find ethanol levels according to SNI. This research was carried out by hydrolysis or cassava peel and pineapple peel using aquades for 30 minute to break the molecule into two parts, then carried out the fermentation process using Saccharomyces Cerevisae (yeast) and the distillation process using a destilator to obtain ethanol for fermentation then tested with a Refractometer to determine 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. The results of this study are known by using the Gas Chromatography tool to determine the ethanol content contained in the distilled sample, the highest ethanol content of each combination. So that the best ethanol yield from a combination of 100% cassava peel - 0% Pineapple Peel with a duration of 120 hours fermentation producing ethanol of 89.81% is still not included in the SNI category.

scholarly journals ANALISIS HASIL FERMENTASI PEMBUATAN BIOETANOL DENGAN VARIASI WAKTU MENGGUNAKAN BAHAN (SINGKONG, BERAS KETAN HITAM DAN BERAS KETAN PUTIH)

2019 ◽  
Vol 4 (2) ◽  
pp. 79-90
Author(s):  
Andrie Yeremia Marchelino Simanjuntak ◽  
Rachmat Subagyo
Keyword(s):  
Gas Chromatography ◽  
National Standards ◽  
Distilled Water ◽  
Distillation Process ◽  
Fermentation Time ◽  
Ethanol Content

This study aims to determine the levels of bioethanol from (cassava, black sticky rice, and white sticky rice) with the addition of 10 grams of yeast mass, with a variation of fermentation time of 48 hours, 72 hours and 96 hours and knowing the ethanol levels in accordance with National Standards Indonesia (SNI). This research was carried out by hydrolysis or boiling of ingredients (cassava, black sticky rice, and white sticky rice) using 800 ml of distilled water with 30 minutes, then fermentation using yeast or (saccharomyces cereviseae) and distillation using a tool. Complete destilator to obtain ethanol from fermentation results which is then tested with a pen refractometer to determine whether or not ethanol is formed from the distillation process. The samples were then tested for ethanol content using the Gas Chromatography tool. The results of this study are known by conducting a test using the Gas Chromatography tool to determine the ethanol content contained in the distilled sample. The results of cassava ethanol content with 72 hours fermentation time with ethanol were 98.41%, black sticky rice with 96 hours fermentation time the ethanol content was 94.96%, and white sticky rice with 96 hours fermentation time the ethanol content was 96.67%.

scholarly journals PEMBUATAN BIOETANOL BERBAHAN BAKU KULIT SINGKONG DAN KULIT NANAS DENGAN VARIASI MASSA RAGI

2019 ◽  
Vol 4 (1) ◽  
pp. 1-14
Author(s):  
Rachmat Subagyo ◽  
Imam Ahdi Saga
Keyword(s):  
Gas Chromatography ◽  
National Standards ◽  
Distilled Water ◽  
Distillation Process ◽  
Fermentation Time ◽  
Ethanol Content ◽  
Pineapple Peel ◽  
Cassava Peel

This study aims to determine the best bioethanol levels from a combination of cassava and pineapple peels mixture with variations of yeast mass as much as 11 grams, 13 grams, 15 grams and 72 hours fermentation time, to determine the optimal yeast mass and determine ethanol levels according to SNI. This research was carried out by hydrolysis using distilled water for 30 minutes, then fermentation using yeast and distillation process, then tested with a Refractometer Pen. Selected samples will be tested for ethanol content using the Gas Chromatography tool. The highest ethanol content of ethanol making with a combination of cassava and pineapple peels is for a combination of 75% cassava peel - 25% pineapple peel 88.6% in a 15 gram yeast mass, a combination of 50% cassava peel - 50% pineapple peel 89.3% in 15 gram yeast mass. So it can be concluded that the ethanol content of the combination of cassava and pineapple peels is not included in the category of Indonesian national standards (SNI).

scholarly journals ANALISIS HASIL FERMENTASI PEMBUATAN BIOETANOL DENGAN VARIASI MASSA RAGI MENGGUNAKAN BAHAN (BERAS KETAN HITAM, BERAS KETAN PUTIH DAN SINGKONG)

JTAM ROTARY ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 157
Author(s):  
Arry Eko Pristiwanto ◽  
Rachmat Subagyo
Keyword(s):  
Gas Chromatography ◽  
Time Variation ◽  
Distilled Water ◽  
Distillation Process ◽  
Optimum Time ◽  
Fermentation Time ◽  
Ethanol Content ◽  
Glutinous Rice

This study aims to determine the levels of bioethanol from (black sticky rice, white sticky rice and cassava rice) with variations in yeast mass as much as 5 grams, 10 grams and 15 grams knowing the optimum time variation and knowing ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of ingredients (black sticky rice, white sticky rice and cassava rice) using distilled water for 30 minutes, then fermentation using yeast saccharomyces cereviseae and distillation process using a complete destilator to obtain ethanol from fermented then tested with a pen refractometer to determine whether or not ethanol is formed from the distillation process. The selected sample was then tested for ethanol content using a gas chromatography tool. The results of this study are known by testing gas chromatography to find out the ethanol content contained in the distilled sample, the results of ethanol, black glutinous rice with 96 hours fermentation time 92.29% ethanol, and white glutinous rice with fermentation time 96 hours of 100% ethanol and cassava with 96 hours of fermentation time of ethanol content of 98.10%. Keywords: Black Sticky Rice, White Sticky Rice, Cassava, Fermentation, Ethanol

scholarly journals OPTIMUM CONDITION OF BIOETANOL PRODUCTION VIA ACIDIC HYDROLYSIS FROM PINEAPLE (Ananas comosus Merr.) PEEL WASTE IN KUALU VILLAGE-KAMPAR

1930 ◽  
Vol 7 (02) ◽  
pp. 135-142
Author(s):  
Rahmiwati Hilma ◽  
Unggul Akbar ◽  
Prasetya
Keyword(s):  
Gas Chromatography ◽  
Sulfuric Acid ◽  
Optimum Condition ◽  
Fermentation Process ◽  
Ananas Comosus ◽  
Distillation Process ◽  
Acidic Hydrolysis ◽  
Ethanol Content ◽  
Pineapple Peel ◽  
Time Variations

Bioethanol is an alternative and potential fuel derived from plants, which has the ability to reduce CO2 emissions. It contains sugar that can be utilized and processed into bioethanol. This study aims to produce bioethanol from pineapple peel (Ananas comosus Merr.) through acidic hydrolysis and fermentation process using Sacharomyces cereviceae. This research was expected to know the optimum condition of S. Cereviceae mass and the time of fermentation on the conversion of pineapple peel into bioethanol towards amount and content of ethanol produced. The hydrolysis was using sulfuric acid (H2SO4), fermented with variations yeast 20, 40 and 60 gram and 2, 4 and 6 days of time variations. The resulting bioethanol was purified using a distillation process, then analyzed by gas chromatography. The results showed that optimum ethanol content was obtain in yeasts 20 and 40 grams and 2 days of fermentation. The resulting ethanol content was 26.3% and 24.6%.

scholarly journals Analisis Kualitas Bioetanol Dari Kulit Pisang

2021 ◽  
Vol 4 (2) ◽  
pp. 35
Author(s):  
G M Saragih ◽  
Hadrah Hadrah ◽  
Dilla Tri Maharani
Keyword(s):  
Fermentation Process ◽  
Starch Content ◽  
Soil Surface ◽  
Raw Material ◽  
Banana Peel ◽  
Total Production ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Banana Production

Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.

scholarly journals Bioetanol dari Limbah Kulit Singkong (Manihot Esculenta Crantz) Melalui Proses Fermentasi

2017 ◽  
Vol 5 (3) ◽  
pp. 121 ◽  
Author(s):  
Erna Erna ◽  
Irwan Said ◽  
Paulus Hengky Abram
Keyword(s):  
Energy Source ◽  
Time Variation ◽  
Manihot Esculenta ◽  
Fermentation Process ◽  
Manihot Esculenta Crantz ◽  
Fermentation Time ◽  
Tropical Plants ◽  
Ethanol Content ◽  
Saccaromyces Cerevisiae ◽  
Cassava Peel

Carbohydrates can be obtained from tubers such as cassava. Cassava is a plant from family euphorbiaceae and typical tropical plants. Cassava peel is a major waste that contains carbohydrates. The peel of cassava can be used as an energy source, namely ethanol.The purpose of this study is to determine the contents of ethanol through the fermentation process of cassava peel where obtainable from Malino village, Batu Daka West, Tojo Una-Una. The parameters in this study was content of ethanol that was obtained by fermentation using saccaromyces cerevisiae yeast. The fermentation process was conducted by varying day of fermentation, 4, 6, 8, and 10 days. The results showed the fermentation of ethanol with time variation respectively is 4.50, 5.20, 6.00 and 4.00%. In conclusion, it can be said that the highest ethanol content is 6.00% with the fermentation time of 8 days.

scholarly journals PENGARUH LAMA FERMENTASI TERHADAP KADAR ALKOHOL TAPE SINGKONG (Manihot utilissima Pohl).

ALCHEMY ◽  
2013 ◽  
Author(s):  
Hafidatul Hasanah ◽  
Akyunul Jannah ◽  
Ahmad Ghanaim Fasya
Keyword(s):  
Gas Chromatography ◽  
Fermentation Time ◽  
Ethanol Level ◽  
Ethanol Content

<p>Tape is one of the products of fermentation. Of the agreement MUI, foods and beverages containing alcohol should not exceed 1%, so the food / drinks that contain high levels of alcohol exceeding 1% are included in the category of haram for consumption. This study aimed to determine the effect of fermentation time on ethanol content of cassava (<em>Monihotutilissima Pohl</em>) tapai. The method that is used to separate the two or more component of volatile and non volatile from tapai is called distillation while to analyze an ethanol level used gas chromatography (GC) method. To examine the data which differentiate the base concentration of alcohol (%) in cassava tapai since fermentation</p><p>process which were analyzed by variants analysis (ANOVA). In the next experiment, if there was different significant result, then continued by the test of BNT which the level for about 1%.</p>The samples of cassava (<em>Monihot utilissima Pohl</em>) tapai fermented for about 24, 48, 72, 96 and 120 hours. Those tapai were mashed and added the aquades. The mixed materials were distillated, then entered into the bottle and considered as gram unit. The considered distillations were being analyzed used gas chromatography (GC) method.The result of the research showed that there is the influence of long fermentation to ethanol level’s of cassava (Manihot utilissima Phol) tapai. The level of cassava ethanol was 0.844%, 2.182%, 4.904%, 6.334% and 11.811%. The long fermentation was for about 120 hours and it was an indeed influence (p &lt; 0,01) to the level of cassava’s ethanol among the period of long fermentation.

scholarly journals PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW

2021 ◽  
Vol 14 (1) ◽  
pp. 62
Author(s):  
Sherly Novia Yuana Putri ◽  
Wahyu Fajri Syaharani ◽  
Cindy Virgiani Budi Utami ◽  
Dyah Retno Safitri ◽  
Zahra Nur Arum ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Food Product ◽  
Fiber Content ◽  
Coconut Water ◽  
Raw Material ◽  
Banana Peel ◽  
Fermentation Time ◽  
High Fiber ◽  
Physical Tests

<p><em>Nata is an organic food product that has a high fiber content. Nata is a fermented produc</em><em>e </em><em>by <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span>. </em><em>There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, </em><em>this </em><em>review</em><em> discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to </em><em>discuss</em><em> the effect of using several types of microorganisms</em><em>,</em><em> different raw materials, and different fermentation time</em><em> on nata production</em><em>. Factors that influence the </em><em>success of nata</em><em> </em><em>fermentation process</em><em> include fermentation time, the addition of ingredients </em><em>(</em><em>sugar, vinegar, and urea</em><em>)</em><em>, the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for </em><em>making nata</em><em> include <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span> and <span style="text-decoration: underline;">Acetobacter</span> </em><span style="text-decoration: underline;">sp</span><em>. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier</em><em> texture of nata</em><em>, and the darker</em><em> color of nata</em><em>. The best thickness of nata </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation was 1.7 cm. The best overall weight of nata on </em><em>produced</em><em> the 10<sup>th</sup> day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days</em><em> with</em><em> the value was 72.33 g/5mm. The lowest degree of nata</em><em> </em><em>whiteness </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation </em><em>with the value </em><em>was 72.307%.</em><em></em></p>

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