PEMBUATAN ETANOL DARI UMBI SUWEG (Amorphophallus campanulatus BI.) OLEH Saccharomyces cerevisiae DENGAN PENAMBAHAN NUTRISI NPK

Abstract

Research of ethanol made from suweg tuber flour (Amorphophallus campanulatusBI.) withtheaddition of NPK as nutrition Saccharomyces cerevisiae, has been done. The ethanol making process consists of hydrolysis, fermentation, distillation,and testing carried out by Gas Chromatography. The hydrolysis stage is carried out by adding α-amylase and glucosyl amylase in order to break the polysaccharide chain into monosaccharide. The fermentation stage is carriedout with time variation and NPK concentration. It can be seen that the addition of nutrients of 3.70 g (2%) NPK with a 7 day fermentation time resulted in the most optimum ethanol concentration of 67.357% and an ethanol volume of 7 mL.