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All Journal Biopropal Industri
Medan Yumas
Balai Besar Industri Hasil Perkebunan Jl. Prof. Dr. H. Abdurahman, Basa Lama, No. 28, Makassar 90231
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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The Effect of Starter Concentration and Fermentation Period of Cocoa Pulp on Ethanol Production Medan Yumas; Rosniati Rosniati
Biopropal Industri Vol 5, No 1 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.414 KB) | DOI: 10.36974/jbi.v5i1.819

Abstract

The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out in order to determine the concentration of Saccharomyces cereviceae as a starter and optimum fermentation period to produce bioethanol from cocoa pulp. Variables in this research were S. cereviceae consentration of 6, 7, 8 and 9%; and fermentation periods 3, 5 and 7 days. The results showed that 5 days of fermentation period and the addition of S. cereviseae with a concentration of 9% obtained the highest ethanol content as much as 5.93% by the end of fermentation acidity of 6.0.
Co-Authors Rosniati Rosniati