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All Journal JURNAL ATOMIK
Adnyana, Ketut Cahyadi
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science

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ETHANOL PRODUCTION FROM SUWEG TUBER (Amorphophallus camapanulatus BI.) BY Saccharomyces cerevisiae WITH THE ADDITION OF NPK NUTRITION Adnyana, Ketut Cahyadi; Kartika, Rudi; Sitorus, Saibun
JURNAL ATOMIK Vol 5 No 1 (2020)
Publisher : Jurusan Kimia FMIPA UNMUL

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Abstract

Research of ethanol made from suweg tuber flour (Amorphophallus camapanulatus BI.) with the addition of NPK as nutrition Saccharomyces cerevisiae, has been done. The ethanol making process consists of hydrolysis, fermentation, distillation, and testing carried out by Gas Chromatography. The hydrolysis stage is carried out by adding α-amylase and glucosyl amylase in order to break the polysaccharide chain into monosaccharide. The fermentation stage is carried out with time variation and NPK concentration. It can be seen that the addition of nutrients of 3.70 g (2%) NPK with a 7 day fermentation time resulted in the most optimum ethanol concentration of 67.357% and an ethanol volume of 7 mL.
Co-Authors Rudi Kartika, Rudi Saibun Sitorus