Martalia, Febriana Pungki (2022) Kinetika Reaksi Fermentasi Glukosa dari Buah Sukun Menjadi Bioetanol Menggunakan Saccharomyces Cerevisiae. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Bioethanol is an alcohol made from vegetable materials through a fermentation process. Bioethanol can be used as an alternative source of vehicle fuel. The addition of bioethanol to gasoline can reduce CO and NO emissions which can cause pollution and the greenhouse effect. The carbohydrate content in breadfruit will be hydrolyzed to convert polysaccharides into monomeric sugars (glucose). The glucose resulting from the hydrolysis is then fermented using yeast Saccharomyces Cerevisiae which will convert glucose into bioethanol. Fermentation of glucose from breadfruit into bioethanol using Saccharomyces Cerevisiae begins with the preparation of raw materials, namely breadfruit. Then proceed with the hydrolysis process which consists of a liquefaction process with the addition of -amylase enzymes and a saccharification process with the addition of glucoamylase enzymes. The hydrolyzed glucose was then fermented using Saccharomyces Cerevisiae at temperatures of 25, 30, and 35°C and at 4, 5, 6, 7, and 8 days. The results of the fermentation were then tested for levels using an alcohol refractometer and a sugar refractometer. After that, the reaction kinetics can be obtained which is expressed by the Monod reaction equation. Fermentation was carried out with an initial substrate concentration of 10% at temperatures of 25, 30, and 35°C and at 4, 5, 6, 7, and 8 days the largest alcohol concentration value was 11% with a fermentation time of 4 days and at temperature of 25°C and the higher the fermentation temperature, the lower the alcohol concentration obtained. This indicates that the optimum temperature for fermentation using Saccharomyces Cerevisiae is in the range of 25-30°C. Based on the data that has been obtained, it is then plotted into a graph so that the slope value is obtained which is the M/k value so that the k value is obtained which is the reaction rate constant. The value of the reaction rate constant obtained at time intervals of 4-8 days is 0.08867-0.26851 and the value of the Monod constant is 0.2286-0.5098. Keywords : Bioethanol, Saccharomycess Cerevisiae, Fermentation, Monod constant
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP155 Chemical engineering | ||||||||
| Divisions: | Faculty of Engineering > Departement of Chemical Engineering | ||||||||
| Depositing User: | Febriana Pungki Martalia | ||||||||
| Date Deposited: | 14 Nov 2022 04:07 | ||||||||
| Last Modified: | 14 Nov 2022 04:07 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/10187 |
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