TitikDwiPermatasari (2009) Penentuan Kondisi Optimum Pembentukan Etanol Dari Fermentasi Whey Menggunakan Saccharomyces cereviceae. Sarjana thesis, Universitas Brawijaya.
Abstract
Whey merupakan hasil samping proses koagulasi susu. Whey mengandung 4,21% laktosa sehingga dapat digunakan sebagai bahan baku pembuatan etanol melalui fermentasi dengan bantuan sukrosa 13% dan Saccharomyces cereviseae. Fermentasi dipengaruhi oleh penggunaan substrat dan mikroorganisme. Penelitian ini bertujuan untuk mengetahui kondisi optimum pembentukan etanol dari fermentasi whey. Penentuan kondisi optimum pembentukan etanol meliputi pH, suhu inkubasi dan lama inkubasi dengan variasi pH 4,5; 5,0; 5,5; 6,0, suhu inkubasi 30oC; 35oC; 40oC; 45oC dan lama inkubasi 0; 24; 48; 72; 96; 120 jam. Konsentrasi etanol dianalisis menggunakan metode titrasi redoks pada setiap variabel untuk menentukan kondisi optimum. Hasil penelitian menunjukkan bahwa kondisi optimum fermentasi whey adalah pada pH 5,5, suhu inkubasi 30oC dan lama inkubasi 96 jam menghasilkan 7,42 g/L etanol. Hasil kondisi optimum didukung uji BNT dengan α = 0,05 menunjukkan bahwa pH, suhu inkubasi dan lama inkubasi berpengaruh signifikan terhadap etanol yang dihasilkan.
English Abstract
Whey is a by product of milk coagulation process. Whey contains 4.21% lactose that can used as raw material in ethanol formation by fermentation with be 13% sucrose and Saccharomyces cereviseae. Fermentation is influenced by substrate and microorganism. The aim of this research was to investigate the optimum condition of ethanol formation from whey fermentation. Determination of optimum condition included of pH, incubation temperature and incubation time at variation of pH 4.5; 5.0; 5.5; 6.0, incubation temperature 30oC; 35oC; 40oC; 45oC and incubation time 0; 24; 48; 72; 96; 120 hours. The content of ethanol was analyzed by volumetric method at whole variables to determine the optimum condition. The research showed that the optimal condition of whey fermentation was reached at pH 5.5, incubation temperature 30oC and incubation time 96 hours producing 7.42 g/L ethanol. The result of research was supported by analysis of least significant different (LSD) with α = 0.05 showed that pH, incubation temperature and incubation time influence ethanol production significantly.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2009/302/050903367 |
| Subjects: | 500 Natural sciences and mathematics > 510 Mathematics |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Matematika |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 24 Nov 2009 09:21 |
| Last Modified: | 22 Oct 2021 07:15 |
| URI: | http://repository.ub.ac.id/id/eprint/152262 |
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