PENGARUH VARIASI pH PADA PEMBUATAN BIOETANOL DARI PATI SORGUM DENGAN PROSES SAKARIFIKASI DAN FERMENTASI SERENTAK

Yuni; Chairul; Peratenta Maria

dc.contributor.author	Yuni
dc.contributor.author	Chairul
dc.contributor.author	Peratenta Maria
dc.date.accessioned	2013-04-29T07:04:18Z
dc.date.available	2013-04-29T07:04:18Z
dc.date.issued	2013-04-29
dc.identifier.other	rio andika
dc.identifier.uri	http://repository.unri.ac.id:80/handle/123456789/3086
dc.description.abstract	Sorghum starch high potential as raw materials for bioethanol production. Sorghum starch consists of amylose 20-30% and amilopektin 70-80%. Bioethanol manufacturing done sakarifikasi and fermentation processes simultaneously (SSF) using enzyme StargenTM 002 and yeast Saccharomycess Cereviciae with varying degrees of acidity (pH) of 4, 4.5 and 5, and fermentation time 12, 24, 48, and 72 hours. Analysis sugar using a spectrophotometer and the remaining bioethanol analysis using Alkoholmeter. The results showed the highest bioethanol concentration at pH 4.5 and the best fermentation time at 48 hours at 5% v /v.	en_US
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dc.description.provenance	Made available in DSpace on 2013-04-29T07:04:18Z (GMT). No. of bitstreams: 1 TKS_YUN_0807121050_2013_Jurnal.pdf: 292487 bytes, checksum: e94fa8382384f171f266fc44741a30e7 (MD5)	en
dc.description.sponsorship		en_US
dc.language.iso	other	en_US
dc.subject	Bioethanol	en_US
dc.subject	Enzyme	en_US
dc.subject	pH	en_US
dc.subject	Sorghum	en_US
dc.subject	StargenTM 002	en_US
dc.title	PENGARUH VARIASI pH PADA PEMBUATAN BIOETANOL DARI PATI SORGUM DENGAN PROSES SAKARIFIKASI DAN FERMENTASI SERENTAK	en_US
dc.type	student Paper Post Degree	en_US