Open AccessFermentation Juice Sweet Sorghum Genotip 4-183A using Batch System by Optimizing the Concentration of Inoculum and Substrate
Author(s) -
Rosalia Sira Sarungallo,
Lydia Melawaty,
Maxie Djonny,
Lyse Bulo,
L. Mangera,
Marcia B. Pabendon,
Zita Letviany Sarungallo
Publication year - 2020
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 - 10.1088/1742-6596/1464/1/012050
Subject(s) - sweet sorghum , sorghum , fermentation , sugar , food science , raw material , biofuel , agronomy , biomass (ecology) , chemistry , reducing sugar , biology , microbiology and biotechnology , organic chemistry
The potential of sweet sorghum in Indonesia as a raw material for bioethanol production is very large. Sweet sorghum is a plant not a food crop. Sweet sorghum juice is a liquid containing sugar can be produced by extracting or pressing sorghum stems. The sugar content of sweet sorghum juice varies depending on the type, one of which is genotype 4-183 A. The purpose of this research is to optimize the conditions of inoculum and substrate using a batch system. The parameters to be analyzed are the percentage of bioethanol yield, total biomass or yeast cells and total sugar content. This research shows that the process of fermentation-batch of juice sweet sorghum of genotype 4-183A with 9% optimum inoculum concentration and 16% optimum glucose concentration can produce high concentrations of biethanol.