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Fermentasi Asam Asetat Dari Nira Nipah Menggunakan Acetobacter Pasteurianus Dengan Variasi Waktu Dan Ph Awal Fermentasi

Indonesia has 23% of world’s mangrove ecosystems, add up to 3.489.140,68 hectares with nipah plants (Nypa Fruticans) as one of the largest. Palm sap is one of the products obtained from young fruit bunches with high sugar content that providing an opportunity as an alternative raw material for the production of acetic acid. Acetic acid can be produced from sugary materials through a fermentation process using microorganisms. The purpose of this study is to determine the effect of bioethanol fermentation time, the effect of initial pH and acetic acid fermentation time on product. Bioethanol fermentation time variation is 1,3 and 5 days while the acetic acid fermentation initial pH variation is 5, 5,5 and 6 with time variation is 1,3 5, 7 and 9 days using Acetobacter pasteurian as mikroorganism. The product is analysis by using the Nelson-Somogyi reagent that giving the information about sugar content in palm sap before and after acid hydrolysis by 3 g/L oxalid acid was 9,08 g/L and 417,71 g/L. The fermentation inoculum is inoculated until it reaches an exact OD number of 0,5. The highest concentration of acetic acid obtained is 62,08 g/L and 30,159 %yield. This highest concentration is obtained on the 9th day of acetic acid fermentation at the initial pH fermentation 5 using bioethanol substrat at 5 days fermentation.

Keywords: Acetic acid, Acetobacter pasterian, fermentation, initial pH, nypa sap

Ketersediaan
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Perpustakaan Universitas Riau 07 02. 119 (0171)
07 02. 119 (0171)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
07 02. 119 (0171)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia D III.,
Deskripsi Fisik
vi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
07 02. 119 (0171)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
KIMIA
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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