EFFECT OF YEAST CONCENTRATION AND TYPE ON BIOETHANOL PRODUCTION FROM SUGARCANE BAGASSE

Jurnal Agroindustri Pub Date : 2020-05-30 DOI:10.31186/j.agroindustri.10.1.47-56

Tuti Maryana, D. Silsia, B. Budiyanto

引用次数: 0

Abstract

Sugarcane bagasse is one of the potential biomass as raw material for bioethanol production. This study aims to determine the effect of concentration and type of yeast on the characteristics of bioethanol produced from bagasse bagel delignified with a mixture of NH4OH-NaOH in a ratio of 1:20. This study uses a Completely Randomized Design (CRD) with 2 factors: yeast concentration (0.4%, 0.6% and 0.8%) and the type of yeast (tape yeast and bread yeast). The results of this study indicate that Bioethanol levels increase with increasing yeast concentration. The highest levels of bioethanol were obtainedat the use of 0.8% bread yeast, ie 14.16%

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酵母浓度和酵母类型对蔗渣生产生物乙醇的影响

甘蔗渣是一种有潜力作为生物乙醇原料的生物质。本研究旨在确定酵母的浓度和类型对甘蔗渣百吉饼脱木质素特性的影响，以1:20的NH4OH-NaOH混合物为原料。本研究采用完全随机设计(CRD)，设2个因素:酵母浓度(0.4%、0.6%和0.8%)和酵母类型(胶带酵母和面包酵母)。本研究结果表明，生物乙醇含量随酵母浓度的增加而增加。当面包酵母含量为0.8%(14.16%)时，生物乙醇含量最高

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Jurnal Agroindustri

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