CD Skripsi

Fermentasi Asam Asetat Dari Nira Nipah (Nypa Fruticans) Menggunakan Acetobacter Pasteurianus Dengan Variasi Volume Inokulum Dan Waktu Fermentasi

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Riau province especially bengkalis regency has nipah (nypa fruiticans) plants of around 69.000 hectares which grow along the river. The main products are nipah sap which isobtained from not fruit bunches with high sugar concentrations so as to provide an opportunity in the utilization of nipah sap to be acetic acid. Acetic acid can be produced naturally from ingredients containing sugar through fermentation using bacteria. The purpose of this study was to determine the effect of variations in the time of bioethanol fermentation, variations in the volume of Acetobacter Pasteurianus inoculum and determine the best acetic acid fermentation time for the concentration and pH of acetic acid obtained. The variation of bioethanol fermentation time is 1, 3 and 5 days while the volume variation of inoculums is 10%,13% and 16% and the time of acetic acid fermentation is 1, 3, 5, 7 and 9 days. The results of the analysis using the Nelson-Somogyi reagent revealed that the initial sugar concentration was 165,017 g/L. the fermented inoculums would be inoculated when the OD value was exactly 0,5. The maximum concentration of acetic acid obtained was 39,04 g/L with a pH of 3,07 and yield 75,93%. This maximum concentration was obtained on 9 days of acetic acid fermentation at 13% of acetobacter pasteurianus inoculums with bioethanol substrate with 5 days fermentation time.
Key Words : Acetobacter pasteurianus, acetic acid, fermentation, inokulum,
nipah sap

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 119 (0058)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 119 (0058)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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