PRODUKSI BIOETANOL DARI UMBI SINGKONG MELALUI FERMENTASI SUBSTRAT PADAT SATU TAHAP MENGGUNAKAN KULTUR CAMPURAN ASPERGILLUS AWAMORI DAN SACCHAROMYCES CEREVISIAE PADA VARIASI WAKTU INOKULASI RAGI

• Main Author: Laurentius, Kalvin
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/68688
• Institution: Institut Teknologi Bandung

Cassava is a root crop which is widely utilized as an alternative source of carbohydrate. Cassava is known for its highly effective in harvesting solar energy for its growth and in producing tuber with a high starch content, and productivity between 40 up to 60 tonnes/ha/year. The high starch content in the cassava tuber own its potential to be used as raw material for bioethanol production. Bioethanol is a byproduct of glucose fermentation by microbe in anaerobic condition. Bioconversion of starch to glucose was conducted by using fungi microorganism which is able to produce glucoamylase enzyme. In order to produce ethanol, it requires microorganism that have the anaerobic metabolic pathway. Fermentation was carried out using a solid-state method where the saccharification of starch to glucose and the conversion process of glucose to ethanol proceeds simultaneously. The objective of this research is to identify the effect of yeast inoculation time variation to the concentration of glucose and ethanol, as well as to identify the productivity profile of glucose and ethanol that is produced. Microorganisms used are Aspergillus awamori for the saccharification of starch dan Saccharomyces cerevisiae for the conversion of glucose to ethanol. The glucose concentration that has been obtained is relatively small, which is about 0,024 g/L to 0,083 g/L by variations in yeast inoculation time at 24 hours after the addition of fungal spore extract. For variations of inoculation time at 0 and 48 hours, the glucose concentration cannot be recorded due its very low concentration. The highest ethanol concentration of 44,1 g/L is obtained from variation in addition of yeast inoculum at 48 hours. The highest productivity of 0,92 g/L/hour is obtained on the control at first day of fermentation.