Open AccessPembuatan Etanol dari Buah Salak (Salacca zalacca) Melalui Proses Fermentasi
Author(s) -
Ni Ketut Wartini,
Paulus Hengky Abram,
Nurdin Rahman
Publication year - 2018
Publication title -
jurnal akademika kimia
Language(s) - English
Resource type - Journals
ISSN - 2477-5185
DOI - 10.22487/j24775185.2017.v6.i4.9455
Subject(s) - flesh , fermentation , food science , chemistry , horticulture , ethanol , yeast , starter , botany , biology , biochemistry
The study aimed to determine the level of ethanol that produced by the flesh of salak fruits with the fermentation process. The method used was an experimental method. The technical is fermentation, with tape yeast starter, determination of ethanol and purification. Ethanol level in the flesh of fresh fruits without handling was 11.3%, the highest levels of ethanol in the fruit flesh of 4 days after the plucking was 7.6%, and the fruit flesh of 7 days after the plucking was 3.4%.