Open AccessEthanol and Sugar Production from Sorghum (Sorghum bicolor) Starch at Varying Acidity
Author(s) -
Nugraheni Hadiyanti,
I. Putu Ngurah Wijaya,
Saptorini,
Edy Kustiani
Publication year - 2021
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 - 10.1088/1742-6596/1899/1/012054
Subject(s) - sorghum , starch , sweet sorghum , fermentation , sugar , ethanol fuel , chemistry , amylase , food science , agronomy , reducing sugar , ethanol , biochemistry , biology , enzyme
Sorghum ( Sorghum bicolor ), in addition to producing foodstuffs, feed, industrial use, is also potential for ethanol production. Sorghum is also a potential developed because it has a complete adaptation power in marginal land and other non-productive lands. The use of sorghum starch for ethanol production is a renewable fuel alternative and friendly for the environment. The aim of the research was to study the fermentation of sorghum starch into simple sugars and ethanol at varying acidity (pH). The study is experimental research with two treatment factors: pH (4; 6; 7; 8; 9; 10) and sugar levels. Data were collected and analyzed with simple and multiple linear regression analyses. The result showed that the pH treatment applied to influence the enzyme fermentation of sorghum starch. The conclusion of the study is the optimum pH of amylase enzyme activity in fermenting sorghum starch into glucose is pH 8. The relationship between the amount of alcohol, sugar, and pH is very strong at 95.1%. Multiple regression equations to explain the relationship of the three variables that the amount of alcohol (Y) produced in sorghum starch fermentation can be estimated additive by the amount of sugar formed (X1) and pH (X2).