Konversi Bioetanol Hasil Fermentasi dari Ubi Jalar Putih (Ipomoea batatas LAM.) Menjadi Asam Asetat menggunakan Acetobakter aceti
Abstract: Manufacture of
acetic acid fermentation occurs in two stages, namely alcoholic fermentation
and acetic acid fermentation. In alcoholic fermentation, materials containing
starch or glucose converted into bioethanol by Saccharomyces cereviciae. After
that in the second stage of bioethanol produced is oxidized to acetic acid by
Acetobakter aceti. Has done research on the conversion of bio-ethanol from the
fermentation of white sweet potato (Ipomoea batatas LAM.) to acetic acid using
Acetobacter aceti. This study aimed to determine the amount of inoculum
Acetobacter aceti and fermentation to produce acetic acid with the highest
concentration. The research was conducted using completely randomized design
(CRD) with two factors: the first factor is the amount of inoculum consists of
three variations, namely 5, 10 and 15% (v/v), and the second factor is the
length of fermentation which consists of 4 variations ie 3, 6, 9, 12 days. In
this study, the concentration of ethanol obtained at 7.05422% with simultaneous
fermentation by Aspergillus niger and Saccharomyces cereviciae with 2:1 ratio
and fermentation time 56 hours. While the highest concentration of acetic acid
is obtained in the addition of 10% inoculum and fermentation time of 12 days is
equal to 0.553%.
Penulis: Novi Kasari, Iryani,
Bahrizal
Kode Jurnal: jpkimiadd120233
