Open AccessThe Effect of Differentiation of Hydrolysis Time towards Ethanol Levels Produced Through Ulva Lactuca Fermentation
Author(s) -
Hendrika Micelyn Amelia Ngamput,
Retno Herrani
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1241/1/012010
Subject(s) - ulva lactuca , hemicellulose , hydrolysis , ethanol , fermentation , cellulose , lactuca , chemistry , yeast , food science , acid hydrolysis , ethanol fuel , botany , biochemistry , biology
Indonesia as one of the largest maritime territories in the world has potential of marine products which can be used as the alternative source of bioethanol substrates, known as macroalgae. Ulva lactuca can be used as the substrates because it contains 16.42% hemicellulose and 19.58% cellulose. The acid hydrolysis stage is required to damage the cellulose structure and break down the hemicellulose to simple materials that can be converted by microbes. The purpose of this study was to determine the effect of acid hydrolysis time on ethanol levels produced from Ulva lactuca and to determine which of the treatments can produce the highest level of ethanol. This research was an experimental research with four kinds of treatment time of acid hydrolysis: 15, 30, 45, and 60 minutes. The fermentation was done with the help of microbes isolated from bread yeast and tape yeast. The sample products were distilled and tested for the ethanol content. The data obtained were then analysed using one-way ANOVA test. The results showed that the acid hydrolysis time have a significant effect on the ethanol levels produced from Ulva lactuca . The highest ethanol level was resulted from 60 minutes hydrolysis time, which was 13.17%.