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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Bambang Admadi H
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
Agriculture, Biological Sciences & Forestry

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OPTIMASI KONSENTRASI ENZIM AMILOGLUKOSIDASE DAN Saccharomyces cerevisiae DALAM PEMBUATAN BIOETANOL DARI UBI JALAR (Ipomoea batatas L) VARIETAS DAYA DENGAN PROSES SAKARIFIKASI FERMENTASI SIMULTAN (SFS) Ni Wayan Anita; Bambang Admadi H; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study was to 1). Determine the effect of concentration enzyme amiloglukosidase and Saccharomyces cerevisiae to concentration ethanol, total sugars end, efficiency of product formation and yield 2). Determine the concentration of enzymes amiloglukosidase and Saccharomyces cerevisiae the best in the Simultaneous Saccharification Fermentation (SSF). The fermentation process is implemented using a factorial randomized block design with concentration factor of amiloglukosidase enzyme (2000 U / L, 2500 U / L, 3000 U / L) and concentration factor of Saccharomyces cerevisiae (5, 10 and 15% (w / v)). Stage of research include: the process of enzymatic liquefaction, simultaneous saccharification fermentation and distillation. The results showed that the interaction between the enzyme amiloglukosidase and Saccharomyces cerevisiae significant effect on the observed parameters, the concentration enzyme amiloglukosidase 2500 U / L and Saccharomyces cerevisiae 10% (w / v) produced ethanol content of 6.61 % , the yield of 17.58 % , total sugar end 12.44 %, and product formation by substrate 52.41 % .
Pengaruh Konsentrasi Larutan Natrium Klorida (NaCl) Sebagai Bahan Perendam Terhadap Krakteristik Mutu Pati Ubi Talas (Calocasia esculenta L. Schott) Kadek Dodik Adi Permana; Amna Hartiati; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to 1) the effect of the concentration of sodium chloride (NaCl) as the shredded material to the quality characteristics of potato starch taro 2) determine the concentration of sodium chloride (NaCl) producing quality potato starch taro best quality. This study uses a completely randomized design by treatment with a solution of sodium chloride (NaCl), namely: 2.5%; 5%; 7.5%; 10%; 12.5%; 15% with the addition of water and a comparison of taro yams are: 4 : 1 is repeated 3 times in order to get 18 experimental units. Variables observed were yield, water content, starch content, oxalate content, and multiple comparison test colors. Determining the best treatment is done by testing the effectiveness index. The concentration of sodium chloride (NaCl) very significant effect on the quality characteristics of potato starch on yield, starch content, oxalate content and multiple comparison test color (whiteness), while the quality characteristics taro potato starch does not significantly affect water levels. Starch by treatment with 15% NaCl solution is a treatment that has the best quality starch characteristics, namely, having a yield of 20.22% and a multiple comparison test color of 2.30% (equal whiteness of tapioca flour), water content 7.73% , the starch content of 67.49% and 37,90% oxalate content. Keywords: sodium chloride (NaCl) , starch, taro potato (Calocasia esculenta L. Schott).
Co-Authors Amna Hartiati Anak Agung Made Dewi Anggreni Farhandi Saputra Hannik Lailatun Najja I Gusti Agung Ayu Mirah Pradnya Dewi I Gusti Ayu Lani Triani I Gusti Ayu Putu Agung Puspita Swandewi I Made Dwi Kayana Putera I W.G. SEDANA YOGA I Wayan Arnata Ida Ayu Adi Widari IGA Dharmapadni Gria Mas Arum Kadek Dodik Adi Permana Muhammad Ansori Ni Made Heni Epriyanti Ni Wayan Anita Putu Eka Suwarjana Sri Mulyani