CD Skripsi

Lama Fermentasi Kulit Buah Mangga Terhadap Produk Bioetanol Menggunakan Metode Distilasi

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ABSTRACT
Bioethanol is one of the renewable and useful bioenergy in various industrial sectors. Bioethanol can be obtained from the liquid fermented sugar from materials containing carbohydrates with use microorganisms. Mango peels contains sugar, so that it can be used as a fermentation material for bioethanol production. The purpose of this study was to obtain the optimal length of fermentation for the quality of bioethanol product from mango peels. This study used a completely randomized design (CRD) consisting of four treatments is variations in the length of fermentation (1, 3, 5, and 7 days) which four replications. The data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan's New Multiple Range Test (DMRT) at the 5% level. The results of the analysis show that the length of fermentation affects to ethanol content, acidity (pH), and sensory assessment for the scent of bioethanol, but not affects to sensory assessment for the view of bioethanol. The best bioethanol obtained from length of fermentation for 5 days (F3), with the ethanol content of 21.714% and acidity (pH) of 4.280, and also sensory assessment showed that panelists like the very clear view of bioethanol and really like the very distinctive scent of bioethanol.
Keywords: bioethanol, fermentation, mango peels

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706111513

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706111513

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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