Komuna, Dayanthy Rynestyn (2018) PENENTUAN KADAR ETANOL PADA TAPE SINGKONG (Manihot esculenta Crantz) BERDASARKAN LAMA WAKTU FERMENTASI DAN VARIASI KONSENTRASI RAGI. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Tape is one of the fermented foods and one that is produced is ethanol. In the community making cassava tape often in addition of yeast there is no weighing treatment, so the yeast added is not known the weight and the amount of ethanol in cassava tape. The purpose of this research is to know how big the ethanol content on cassava tape with fermentation time (48 hours, 98 hours, 144 hours) and yeast concentration variation (0.1%, 0.2%, 0.3%) and Know the level ethanol optimum (highest level) at fermentation time (48 hours, 98 hours, 144 hours) and yeast concentration variation (0.1%, 0.2%, 0.3%). Cassava is made into tape 1, tape 2, and tape 3. Tape 1 is a tape made from cassava base material with the addition of 0.1% NKL brand yeast weighing 1.5000 g. The NKL brand yeast used on tape 2 is 0.2% weighing 3.000 g and tape 3 of 0.3% weighing 4.5000 g. The length of fermentation is 48 hours, 96 hours and 144 hours. After becoming tape 1, tape 2 and tape 3 then distillate and distillate weighed with pignometer to determine the specific gravity. The ethanol weight of the measured results was corrected at 15 ° C. The results obtained on tape 1 are 0.36%, 2.01% and 3.50%, tape 2 is 1.91%, 4.05% and 12.00%, tape 3 is 25.20%, 12, 97% and 8.90%. This shows the time of fermentation and yeast dose affecting the ethanol content in tape 1, tape 2, and tape 3 and the optimum level of ethanol on tape 1 is 3.50%, tape 2 is 12.00% and tape 3 is 25,20% . Keywords: cassava tape, fermentation, yeast, ethanol.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | cassava tape, fermentation, yeast, ethanol. |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 23 Feb 2019 02:32 |
| Last Modified: | 23 Feb 2019 02:32 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/418 |
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