FERMENTASI MOLASE MENGHASILKAN ETANOL DENGAN ISOLAT YEAST DARI AIR KELAPA YANG TERIMOBILISASI PADA KALSIUM ALGINAT

CHANTIKA, CLAUDIA INDAH and Hermansyah, Hermansyah (2022) FERMENTASI MOLASE MENGHASILKAN ETANOL DENGAN ISOLAT YEAST DARI AIR KELAPA YANG TERIMOBILISASI PADA KALSIUM ALGINAT. Undergraduate thesis, Sriwijaya University.

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Abstract

This research is about molasses fermentation to produce ethanol with yeast isolate from coconut water which is immobilized on calcium alginate. Molasses has a high sugar content so it is very good to be used as a fermentation substrate. Fermentation was carried out directly by using yeast isolate immobilized on calcium alginate where the yeast isolate added to the immobilizing gel was the same in ratio of 1:1. Then the immobilized isolate was added to the fermentation substrate directly by using various molasses concentration and fermentation time at 30⁰. Immobilization of yeast cells was carried out with the aim of maintaining yeast stability in degrading molasses into ethanol in the fermentation process. The result of fermentation in the form of ethanol were measured using a UV-Vis spectrophotometer instrument with potassium dichromate reagent at a waveleght of 598,5 nm, and then process the calculate data using one way ANOVA. This study uses variations of molasses concentration and fermentation time and compare the use of immobilized isolate yeast and without the use of immobilized yeast. The result obtain in this study are the ethanol content produced is directly proportional to the concentration of molasses and fermentation time. The immobilized yeast isolate produced a higher ethanol content than the unimmobilized isolate because yeast isolates without immobilization of cells in the fermentation media could lyse or damage to the yeast cell membrane over time because of the high ethanol content. In the anova test, overall the data on the variation of molasses concentration and fermentation time were significantly different to ethanol production because P-Value < Level of Significance where the significant value was less then 0,05 i.e 0,00. The highest ethanol content was 52% at 25% molasses concentration variation with 24 hours using immobilized isolate, while the lowest ethanol content at 9% was obtained at 5% of molasses concentration variation with 24 hours using isolate without immobilization.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentation, molasses, immobilization, yeast, ethanol, coconut water
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Claudia Indah Chantika
Date Deposited:	27 Jan 2022 07:57
Last Modified:	27 Jan 2022 07:57
URI:	http://repository.unsri.ac.id/id/eprint/62982

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