Pengaruh Jenis Ragi, Massa Ragi Dan Waktu Fermentasi Pada Pembuatan Bioetanol Dari Limbah Biji Durian

Maharani, Masitho Mega; Bakrie, Muhammad; Nurlela, Nurlela

doi:10.31851/redoks.v6i1.5200

Cited by 5 publications

(3 citation statements)

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“…Durian leaf (Durio oxleyanus) fruit is round like a ball with a diameter of about 10-15 cm, long thorns (3-4 cm), fruit skin colour is green, falling fruit does not crack but takes time. The fruit does not contain enough alcohol; the colour of the flesh is yellow, like butter, and has a sweet taste (Maharani et al, 2021). The positive side of this type of durian is that it is resistant to storage, so it can be distributed long distances with a small size of about 1 kg to become an ideal fruit and enough for one person (Santoso & Priyono, 2015).…”

Section: Fruit-producing Plantsmentioning

confidence: 99%

Ethnobotany of Food Plants in The Penghulu Tribe Community in Sarolangun, Jambi

Has,

Marpaung,

Jati

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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Tribal community in the Bukit Bulan area, Limun District, Sarolangun Regency, Jambi. This research aims to identify the ethnobotany of food plant species by the Penghulu Tribe community in Sarolangun Regency, Jambi Province. This research was conducted in Napal Melintang and Meribung Villages. Research method ethnobotanical data on food plants were obtained through qualitative data collection techniques through in-depth interviews, in contrast, potential data were obtained through vegetation analysis and exploration methods. The study's results identified as many as 88 species from 35 families of food plants originating from cultivation and wild plants, which herbaceous plants dominated. Based on the results of interviews, there are many food plant species in the forest habitat. The part of the plant that is widely used by the community is fruit, and this is because people generally grow fruit in their yards and community gardens. Cultivators mostly use food plants for direct consumption. Conclusion this research The Penghulu tribe community's dependence on food plants is still high because they can utilize, gather, and process them. 88 species of food plants have been identified from 35 families, of which 77 produce carbohydrates, vegetables, and fruit.

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Section: Fruit-producing Plantsmentioning

confidence: 99%

Ethnobotany of Food Plants in The Penghulu Tribe Community in Sarolangun, Jambi

Has,

Marpaung,

Jati

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

View full text Add to dashboard Cite

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“…Saccharomyces cerevisiae yeast is used to increase the yield of the bioethanol production process because the process does not require sunlight. The alcohol produced from the fermentation process can contain up to 8-10% alcohol content [34]. In the fermentation process, yeast has the role to convert glucose into ethanol and carbon dioxide gas [35].…”

Section: Introductionmentioning

confidence: 99%

Effect of Time, pH, and Yeast Concentration on Bioethanol Levels in the Ulva sp. Fermentation Process

et al. 2022

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Bioethanol is a form of renewable energy that is used to reduce dependence on the use of fossil fuels which cause various negative impacts on the environment. Ulva sp. contains high carbohydrates so it has the potential as a raw material for bioethanol production. This study aims to determine the optimum conditions of the fermentation process with the variables used time, pH, and yeast concentration. This study used the results of hydrolysis of Ulva sp. with optimum operating conditions of 0.1 N HCl concentration, 80 mesh particle size, and 450 watt microwave power. Measurement of bioethanol levels was carried out using an alcoholmeter. The results showed that the optimal conditions for fermentation were 7 days of fermentation, pH 5.5, and yeast concentration of 1.5% which resulted in a bioethanol content of 7.55%.

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“…The yeast grows on mold microorganisms Amylomyce rouxii, Mucor sp, and Rhizopus sp, yeast Pichia burtonii, Saccharomyces cerevisiae, and Candida utilis, and bacteria Pediococcus sp and Bacillus sp. "Tape" yeast is widely used in fermentation to obtain bioethanol, and is usually shaped like a flat round, white in color with a smooth texture [17]. This research aims to analyze the characteristics of the eco enzyme with variations in "tape" yeast concentrations.…”

mentioning

confidence: 99%

Analysis of Eco Enzyme Characteristics With Variation of “Tape” Yeast Concentrations

Karimah,

Lusiani

2024

Distilat: J. Tekn. Sep

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Eco enzyme is a multipurpose liquid which produced from organic waste. The liquid made with the ratio of raw materials in the form of brown sugar: organic waste: water is 1:3:10 which is processed using a fermentation process for 90 days. One method to shorten the fermentation time is adding yeast as catalyst throughout the fermentation process. This research aims to analyze the characteristics of the eco enzyme with variations in “tape” yeast concentrations. Raw material used in this research included organic waste (orange and melon peels with a ratio of 1:1), brown sugar, water, and “tape” yeast (yeast concentrations of 1, 2, 3, 4 and 5%w/v) through fermentation process for ten days. The eco enzyme products were tested to determine the pH value, TDS value, acetic acid content, aroma, color and protease enzyme activity. The analysis results showed that the pH value of eco enzyme products was in the range of 3.9 to 4.1, TDS (Total Dissolved Solids) value of 1339 to 1405 ppm, acetic acid content of 0.81 to 1.08%w/w, had bright yellow and deep yellow color with a fermented aroma. The selected eco enzyme product in this research was on eco enzyme with yeast concentration of 3 %w/v which had pH value of 3.9 TDS value 1403 ppm, acetic acid content of 0.81%w/w, and the color was bright yellow with fermented aroma. However, there was no clear zone around the colony in the test indicating that there was no protease enzyme activity.

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Pengaruh Jenis Ragi, Massa Ragi Dan Waktu Fermentasi Pada Pembuatan Bioetanol Dari Limbah Biji Durian

Cited by 5 publications

References 0 publications

Ethnobotany of Food Plants in The Penghulu Tribe Community in Sarolangun, Jambi

Ethnobotany of Food Plants in The Penghulu Tribe Community in Sarolangun, Jambi

Effect of Time, pH, and Yeast Concentration on Bioethanol Levels in the Ulva sp. Fermentation Process

Analysis of Eco Enzyme Characteristics With Variation of “Tape” Yeast Concentrations

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