Pengaruh variasi konsentrasi ragi tape dan waktu fermentasi terhadap kadar bioetanol dari kulit kentang (solanum tuberosum l.)

INDONESIA:

Kelangkaan bahan bakar minyak (BBM) di Indonesia, disebabkan kebutuhan masyarakat yang semakin meningkat sedangkan ketersediaan cadangan BBM semakin berkurang. Produk alternatif yang berpeluang untuk pengganti BBM salah satunya ialah bioetanol. Salah satu contoh bahan baku bioetanol yang diharapkan saat ini ialah berasal dari sampah atau limbah yang masih belum maksimal dimanfaatkan oleh manusia, misalnya kulit kentang. Kulit kentang mengandung banyak pati, selulosa, hemiselulosa, lignin dan gula. Penelitian ini bertujuan untuk: (1) Mengetahui pengaruh variasi konsentrasi ragi tape terhadap kadar bioetanol dari kulit kentang. (2) Mengetahui pengaruh waktu fermentasi menggunakan ragi tape terhadap kadar bioetanol dari kulit kentang. (3) Mengetahui interaksi antara variasi konsentrasi ragi tape dan waktu fermentasi terhadap kadar bioetanol dari kulit kentang.

Penelitian ini dilaksanakan pada bulan Juni-November 2011 di Laboratorium Jurusan Biologi dan Kimia Fakultas Sains dan Teknologi UIN Maliki Malang. Jenis penelitian ini adalah eksperimental menggunakan Rancangan Acak Kelompok (RAK) pola faktorial yang terdiri dari 2 faktor dengan 3 kali ulangan. Faktor pertama adalah konsentrasi ragi tape yaitu konsentrasi ragi tape 3%, 4% dan 5%. Faktor kedua adalah waktu fermentasi yaitu 2, 4, 6 dan 8 hari. Data yang diperoleh dianalisis menggunakan Anava dan uji lanjut menggunakan Uji Jarak Duncan (UJD) taraf signifikansi 5%.

Hasil penelitian menunjukkan bahwa ada pengaruh antara variasi konsentrasi ragi tape dan waktu fermentasi terhadap kadar bioetanol. Kadar bioetanol tertinggi diperoleh dari penambahan konsentrasi ragi tape 5% dan waktu fermentasi 4 hari yaitu rata-rata 2,21%, dengan rata-rata kadar gula reduksi 0,0183% dan pH 3,73. Sedangkan rata-rata kadar bioetanol terendah diperoleh dari konsentrasi ragi tape 3% dan waktu fermentasi 2 hari yaitu 1,11%, dengan rata-rata kadar gula reduksi 0,0179 % dan pH 3,87.

ENGLISH:

Scarcity in fuel oil (BBM) in Indonesia, due to the increasing needs of society while the availability of oil reserves is continuing decreased. The alternative products that are likely to substitute one of them is bioethanol fuel. One example of the raw materials of bioethanol which is expected at this time is waste which is still not optimally utilized by humans, for example potato peels. Potato peels contain lots of starch, cellulose, hemicellulose, lignin and sugar. This research aim at: (1) Determining the influence of variations in the concentration of yeast tape on levels of bioethanol from potato peels. (2) Determining the influence of the time of fermentation using yeast tape on levels of bioethanol from potato peels. (3) Knowing the interaction between variations in the tape yeast concentration and time of fermentation toward bioethanol levels of potato peels.

This research was done in June to November in the biology and chemistry laboratory Faculty of Science and Technology of State Islamic University Maulana Malik Ibrahim of Malang. Type of this research is experimental by using Randomized Design Group (RAK) of factorial pattern consisting of two factors with three replications. The first factor is the concentration of tape yeast covering the tape yeast concentration of 3%, 4% and 5%. The second factor is the time of fermentation which are 2, 4, 6, 8 days. The data obtained were analyzed by using ANAVA and the next test was by using Duncan Range Test (UJD) significance level of 5%.

The research results show that there is influence of variations in the concentration of tape yeast and time of fermentation on levels of bioethanol. The highest levels of bioethanol were obtained from the addition of a concentration of tape yeast 5% and 4 days of fermentation time on average 2,21%, with an average of 0,0183% it reduction in sugar content and pH 3,73. While the average levels of bioethanol which are lowest were obtained from concentration of tape yeast 3% and 2 days of fermentation time that is 1,11%, with an average of 0,0179% of reduction in sugar content and pH 3,87.