一种由木薯皮和菠萝皮混合而成的生物乙醇

Rachmat Subagyo, Imam Ahdi Saga
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引用次数: 1

摘要

本研究旨在确定木薯和菠萝皮混合物的最佳生物乙醇水平,酵母质量分别为11克、13克、15克,发酵时间为72小时,以确定最佳酵母质量,并根据SNI确定乙醇水平。本研究采用蒸馏水水解30分钟,酵母和蒸馏工艺发酵,然后用折光笔测试。选定的样本使用气相色谱法对乙醇的内容将被测试的工具。用木薯和菠萝皮的混合物制作乙醇的最高乙醇含量是75%木薯皮- 25%菠萝皮的混合物,15克酵母质量为88.6%,50%木薯皮- 50%菠萝皮的混合物,15克酵母质量为89.3%。由此可见,木薯菠萝皮合剂的乙醇含量不属于印尼国家标准(SNI)的范畴。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
PEMBUATAN BIOETANOL BERBAHAN BAKU KULIT SINGKONG DAN KULIT NANAS DENGAN VARIASI MASSA RAGI
This study aims to determine the best bioethanol levels from a combination of cassava and pineapple peels mixture with variations of yeast mass as much as 11 grams, 13 grams, 15 grams and 72 hours fermentation time, to determine the optimal yeast mass and determine ethanol levels according to SNI. This research was carried out by hydrolysis using distilled water for 30 minutes, then fermentation using yeast and distillation process, then tested with a Refractometer Pen. Selected samples will be tested for ethanol content using the Gas Chromatography tool. The highest ethanol content of ethanol making with a combination of cassava and pineapple peels is for a combination of 75% cassava peel - 25% pineapple peel 88.6% in a 15 gram yeast mass, a combination of 50% cassava peel - 50% pineapple peel 89.3% in 15 gram yeast mass. So it can be concluded that the ethanol content of the combination of cassava and pineapple peels is not included in the category of Indonesian national standards (SNI).
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