PENGARUH VARIASI pH PADA PEMBUATAN BIOETANOL DARI PATI SORGUM DENGAN PROSES SAKARIFIKASI DAN FERMENTASI SERENTAK
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Date
2013-04-29
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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.
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Keywords
Bioethanol, Enzyme, pH, Sorghum, StargenTM 002