Open AccessProduksi Etanol Berbahan Baku Molasses Melalui Proses Fermentasi Menggunakan Ragi Roti
Author(s) -
Yustia Wulandari Mirzayanti,
Sugiono Sugiono,
Reta Kurniayati
Publication year - 2021
Publication title -
journal of industrial process and chemical engineering
Language(s) - English
Resource type - Journals
ISSN - 2807-8543
DOI - 10.31284/j.joiche.2021.v1i1.2110
Subject(s) - fermentation , chemistry , yeast , food science , ethanol , incubation , ethanol fuel , ethanol fermentation , saccharomyces cerevisiae , alcohol , biochemistry
One of the alternatives and renewable energy that is being developed is ethanol. Ethanol is better known as Gasohol. Molasses can make Gasohol through the synthesis of molasses fermentation using a yeast starter. This study aims to analyze how the effect of the addition of baker's yeast, the length of fermentation incubation time on the resulting alcohol content. In addition, the yield obtained from the highest amount of ethanol production in the molasses fermentation process. Ethanol production through fermentation synthesis using the help of microorganisms Saccharomyces cerevisiae. Based on the objective review, the variation used is the amount of baker's yeast, namely 0.1; 0.2; 0.3; 0.4; and 0.5% glucose levels. The fermentation times were 24, 48, 72, 96, and 120 hours (T = 30?C and pH = 5). Based on these variations, the highest alcohol production was 11%, obtained by adding 0.2% of yeast to the glucose content in the solution. The incubation time is 72 hours. The yield obtained for the highest alcohol content is 4.48%