Efek Interaksi Ragi Tape dan Ragi Roti terhadap Kadar Bioetanol Ketela Pohon (Manihot Utilissima, Pohl) Varietas Mukibat - Tri Budi Kurniawan; Siti Harnina Bintari; R. Susanti (Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro, 2014)
Ketela pohon (Manihot utilissima, Pohl) varietas mukibat berpotensi sebagai bahan baku bioetanol. Penelitian bertujuan untuk mengetahui efek interaksi ragi tape dan ragi roti terhadap kadar bioetanol ketela pohon mukibat dan menentukan interaksi terendah yang efektif menghasilkan bioetanol yang dapat terbakar. Sampel yang digunakan adalah ketela pohon mukibat umur 7 bulan dengan berat rata-rata 500 gram. Penelitian menggunakan Rancangan Acak Lengkap pola faktorial, yaitu konsentrasi ragi tape (0%, 0,3%, 0,6% dan 0,9%) dan konsentrasi ragi roti (0%, 0,3%, 0,6% dan 0,9%) dengan 3 kali ulangan. Parameter yang diukur meliputi jumlah sel khamir (data pendukung) dan kadar bioetanol (data utama). Data kadar bioetanol yang diperoleh dianalisis menggunakan anava dua arah dan dilanjutkan uji Duncan (DMRT) pada taraf kesalahan 5%. Hasil penelitian menunjukkan ada pengaruh interaksi ragi tape dan ragi roti terhadap kadar bioetanol ketela pohon mukibat p0,05. Konsentrasi ragi tape dan ragi roti yang tinggi menghasilkan kadar bioetanol yang tinggi. Interaksi ragi tape 0,6% dan ragi roti 0,3% (T2R1) merupakan interaksi terendah yang efektif menghasilkan kadar bioetanol yang dapat terbakar (36%). Interaksi ragi tape 0,9% dan ragi roti 0,9% (T3R3) menghasilkan kadar bioetanol tertinggi dengan rata-rata mencapai 49,8%.Cassava (Manihot utilissima, Pohl) var Mukibat is potential for bioethanol feedstock. The study aimed to determine the effects of the interaction of bread yeast and tape yeast on the concentration of mukibat cassava bioethanol and to determine the lowest effective interaction can produce flammable bioethanol. The samples used were mukibat cassava aged 7 months with an average weight of 500 grams. Research design was completely randomized design factorial, tape yeast concentration (0%, 0.3%, 0.6% and 0.9%) and the concentration of yeast bread (0%, 0.3%, 0.6% and 0.9%) with 3 replications. Parameters measured include the number of yeast cells (supporting data) and ethanol concentration (primary data). Bioethanol content data obtained were analyzed using two-way ANAVA and Duncan continued test (DMRT) at the level of 5% error. The results showed that no effect of the interaction of breads yeast and tape yeast on levels of cassava bioethanol p 0.05. The concentration of bread yeast and tape yeast yielded in high concentration of ethanol. The interaction of yeast tape 0.6% and 0.3% bread yeast (T2R1) gave the lowest effective interaction produced 36% ethanol. The interaction of tape yeast 0.9% and 0.9% bread yeast (T3R3) resulted in the highest ethanol concentration with an average reached 49.8%.