OPTIMASI pH DAN WAKTU FERMENTASI DALAM PEMBUATAN BIOETANOL DARI NIRA NIPAH (Nypa fruticans Wurmb.)

Abstract

Nipah (Nypa fruticans Wurmb.) is a plant that belongs to the Palmae family and has been grouped into mangrove plants. Nipa can produce sap which has the potential to be used as bioethanol. This study aimed to determine the optimum pH and time of nipa sap fermentation. The production of bioethanol was carried out by fermentation method using the yeast Saccharomyces Cerevisiae, with variations in time of 30, 36, and 42 hours and the initial pH of fermentation was 3.5; 4.5, and 5.5. The fermented products centrifugation to separate the solution and solids. Then, it distilled at 78oC to obtain bioethanol. Bioethanol analyzed using a Gas Chromatograph to determine the concentration of ethanol produced. The optimum concentration of bioethanol occurred at 36 hours at a fermentation pH of 3.5 and 4.5 with a maximum concentration of 34.93% and 35.08% The results of the FTIR analysis proved that a stronge and wide absorption at the wavenumber 3338.92 cm-1 confirmed the presence of an O-H group of bioethanol. The wavenumber 2980.15 cm-1 indicates the presence of a strong alkane (C-H) bond. The wavenumber 1044.50 cm-1 indicates the presence of a strong C-O bond. Results of this FTIR analysis, it can be concluded that nipa sap fermentation contained bioethanol.