The Optimization of Time and Yeast Weight variables in Starchy Banana Fermentation Process to Ethanol
| Main Author: | Haryati, Sri |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/2033/1/The_optimization_of_time.pdf http://eprints.unsri.ac.id/2033/ |
Daftar Isi:
- Fermentation process is a chemical processing of complex organic compound such as carbohydrate, protein, and fatty to be a simple compound using enzyme that is produced by microorganism. Starchy banana has higher carbohydrate than other, but the taste of starchy banana is a little sour so it's not economic. based on its composition, starchy banana can be used as raw material for ethanol production. Beside that, the increasing demand of ethanol as a solvent and antiseptic have led to a high interest in further developing this starchy banana. The results indicated that the concentration of ethanol through fermentation was influenced by the time of fermentation and yeast weight. The study followed an experiment planning and used Saccaromyces cereviceae as microorganism in an anaerobic fermentation. Result showed that optimum operation condition of 3 days of fermentation and 10 grams of yeast weight produced 31 ml ethanol from 400 ml starchy banana concentrate.