PEMBUATAN BIOETHANOL DARI BONGGOL PISANG (MUSA PARADISIACA) MENGGUNAKAN METODE FAKTORIAL

FAIZAL, TOMMY ARIF (2019) PEMBUATAN BIOETHANOL DARI BONGGOL PISANG (MUSA PARADISIACA) MENGGUNAKAN METODE FAKTORIAL. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

One vegetable based example is bioethanol. The use of bioethanol as a fuel has several advantages, namely high oxygen ethanol content (35%) to produce clean fuel. One starch material that has not been used as an ingredient in making ethanol is a banana hump. Banana banana as a raw material for making bioethanol because it has a composition of 76% starch, 20% water, the rest is protein and vitamins. The purpose of this study was to determine the effect of yeast concentration, fermentation duration and pH on bioethanol levels and the most influential factors. The results showed that the concentration of yeast, fermentation time and pH each affected the bioethanol level with a value of p = 0,000 for each factor. the most influential factor on bioethanol levels is the length of fermentation which is 7.86 and the value of p = 0,000, while following the next factor is the concentration of yeast which is 2.86 (p = 0,000) and pH of 1.43 (p = 0,000). The conclusion of this study was that banana humps with a concentration of 5% and pH 5 for 168 hours were able to produce high levels of bioethanol so that there was an influence between yeast concentration, fermentation time and pH on bioethanol levels. The most influential factor is the long time factor of fermentation.

Item Type: Thesis (Bachelor)
Additional Information: Pembimbing: Haris Mulyadi, S.T., M.T
Uncontrolled Keywords: bioethanol, yeast concentration, fermentation time, pH
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Teknik > Teknik Kimia
Depositing User: Iin Hayuningtyas
Date Deposited: 06 Feb 2019 03:17
Last Modified: 06 Feb 2019 03:17
URI: http://repository.ump.ac.id/id/eprint/8544

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