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ANALISA VARIASI WAKTU FERMENTASI PEMBUATAN BIOETANOL DENGAN BAHAN AMPAS TEBU DAN KULIT PISANG

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dc.contributor.author Mahmud Nugroho, Riza
dc.contributor.author Subagyo, Rachmat
dc.date.accessioned 2023-04-10T00:38:20Z
dc.date.available 2023-04-10T00:38:20Z
dc.date.issued 2020
dc.identifier.issn 2745-6331
dc.identifier.uri https://repo-dosen.ulm.ac.id//handle/123456789/28189
dc.description.abstract This study aims to determine the best levels of bioetanol from a combination of bagasse and banana peel mixtures with 6 gram yeast mass and 72 hours, 96 hours and 120 hours fermentation time, to determine the optimum fermentation time and to know ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of bagasse and banana peel to break down the molecules into two parts, then the fermentation process was carried out using Saccharomyces Cerevisae (yeast) and the distillation process was carried out using a destilator to obtain ethanol from fermentation which was then tested by means of Pen Refractometer to find out whether there is an ethanol level formed from the distillation process. The best sample selected was then tested for ethanol content using the Gas Chromatography tool. So that the best ethanol yield that can be categorized as achieving in SNI is a combination of 100% bagasse – 0% banana peel with 6 gram yeast and 96 hour fermentation time of ethanol produced at 95.53%. en_US
dc.language.iso other en_US
dc.publisher Jurnal Tugas Akhir Mahasiswa Rotary en_US
dc.relation.ispartofseries 2;2
dc.subject Fermentation, Bagasse, Banana Peel en_US
dc.title ANALISA VARIASI WAKTU FERMENTASI PEMBUATAN BIOETANOL DENGAN BAHAN AMPAS TEBU DAN KULIT PISANG en_US
dc.type Other en_US


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