CD Skripsi

Pengaruh Pengendalian Ph Terhadap Pembentukan Etanol Dari Limbah Rumah Makan

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Restaurant waste is a potential waste as a source of ethanol formation because it has
a high carbohydrate, protein, and fat content. The Utilization of mixed cultures in
ethanol formation enables operation in non-sterile conditions and is capable of
handling mixed substrates. The fermentation type is determined by several factors,
one of them is the degree of acidity (pH). A certain pH range will cause changes in
the activity of microorganisms and have a significant effect on the action of enzymes
because enzymes work at a specific pH. This research aims to study the effect of pH
on ethanol formation, allowance for total and dissolved COD, VSS growth, and TAV
formation from anaerobic processes. This research was conducted in batch on a
circulating bed reactor (CBR) with a total volume capacity of 7 L with a working
volume of 5 L, comparison of substrate and inoculum ratio = 70: 30 (% v / v). This
research uses three variations of pH, namely control pH, pH 4-5, and pH 5-6, and a
5-day stay. The main research results showed the highest efficiency of removal of
total COD and dissolved COD respectively by 50% and 60% with the highest VSS
growth rate of 1,764 mg / L / day. The highest TAV formation was found in R2 (pH 4-
5) with the formation efficiency of 40.91%. The highest ethanol formation occurred at
R1 (pH Control) and R3 (pH 5-6) of 11% (v / v).
Keywords : pH, Ethanol, Fermentation, Restaurant Waste, Mixed Culture

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 120 (0080)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Lingkungan., 2020

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 120 (0080)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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