Penentuan pH dan waktu fermentasi efektif dalam pembuatan bioetanol dari ubi kayu (manihot esculenta crantz) dan ubi jalar (ipomoea batatas lamk) dengan ragi saccharomyces cereviceae.  

Oleh:

Santosa, Harry

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Ilmiah Sains dan Teknologi vol. 03 no. 02 (Feb. 2008), page 01.
Topik: Cassava; Sweet Potato; Bio-ethanol; Fermentation; Gas Chromatography

Ketersediaan

Perpustakaan PKPM Nomor Panggil: J110 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Cassava and sweet potato are kinds of tubers. Its roots contain high carbohidrate. The aim of the research is to determined pH and duration of fermentation in bio-ethanol production from cassave and orange sweet potato with Saccharomyces cereviceae. After effective pH was known from 3-7 to produced highest ethanol content during 14 days incubation, the effective duration of fermentation was carried of bio-ethanol was obtained on pH 4 during 12 days incubation. The content of bio-ethanol in cassava and sweet potato were 19.17% and 13.14% respectively.

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