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All Journal Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Teknologi Indonesia Jurnal Ilmiah Vastuwidya Journal of Fibers and Polymer Composites
Anak Agung Made Dewi Anggreni
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Journal : Agrointek

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REKAYASA BIOPROSES PRODUKSI BIOETANOL DARI UBI KAYU DENGAN TEKNIK KO-KULTUR RAGI TAPE DAN SACCHAROMYCES CEREVISIAE IWayan Arnata; A A M Dewi Anggreni
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2046

Abstract

The purpose of this study is to get an alternative bioprocess technology of bioethanolproduction from cassava using the technique of co-cultured “tape” yeast and Saccharomycescerevisiae. The study was designed with a completely randomized design experiment using 7level of co-culture techniques. All treatment was repeated 2 times. The parameters measuredwere the final pH, percentage of substrate consumption, ethanol concentration and fermentationefficiency. Using coculture technique in the process of fermentation to producebioethanol gives better results than the use of a single culture or pure culture of “tape”yeast and S. cerevisiae. Coculture technique that gives the best results is the treatmentof fermentation process by giving the “tape” yeast to the first day and followed bygiving culture S. cerevisiae for the next two days. This treatment has a final pH 4:05,the percentage substrate or glucose consumption of 82.92%, the concentration ethanolof 11.0% (w/v) and the fermentation efficiency of 52.94%.
Co-Authors Agus Selamet Duniaji Amna Hartiati Bambang Admadi H Bambang Admadi Harsojuwono Dewi Sartika Elfrida Ratnawati G.P. Ganda Putra Gde Agung Bagus Surya Adnyana Gede Agus Ariefta I G. N. Sangka I G. Suputra Widharma I Gst. Ayu Ananda Dama Sastri I Gusti Agung Ayu Utami Andari I Gusti Ayu Lani Triani I Gusti Ayu Putu Agung Puspita Swandewi I Gusti Bagus Ananta Wijaya Putra I Komang Rai Wisnawa Putra I Komang Trikuti I N. Sunaya I Nyoman Bangbang Primaryadi I Wayan Arnata I Wayan Sudiarta I Wayan Wisma Pradnyana Putra Ida Ayu Adi Ida Bagus Gede Brahmantara Ida Bagus Wayan Gunam Kadek Dedi Widnyana Dinata Komang Aris Bintang Permana Luh Putu Wrasiati Lutfi Suhendra M. Indri H.A Ni Kadek Eni Juniantari Ni Made Wartini Ni Nyoman Puspawati Nur Azizah Diniari NYOMAN SEMADI ANTARA Pande Komang Suparyana Panji Hasbi Muhammad Putu Setia Budi Putu Suarya Radja Zulfan Hasibuan Repika Sepitri Br Barus Siska Elisabet Silalahi Tiara Ayu Khairunnisa