MAKING BIOETHANOL TECHNIQUE MADE FROM OIL EMPTY FRUIT TUBES IN TREATMENT OF YEAR FERMENTATION AND YEAR DOSAGE WITH HEAT TEMPERATURE COMPRESSION OF 220 OC METHOD

Jurnal Pertanian

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Title MAKING BIOETHANOL TECHNIQUE MADE FROM OIL EMPTY FRUIT TUBES IN TREATMENT OF YEAR FERMENTATION AND YEAR DOSAGE WITH HEAT TEMPERATURE COMPRESSION OF 220 OC METHOD
 
Creator Purnomo, Julian
irianto, irianto
 
Subject pertanian
Bioethanol, empty fruit bunch, palm oil.

 
Description Nowadays, biofuels are increasingly developed in the form of bioethanol which is gained from cassava. As the time passes by, however, this solution raises another issue as the excessive use of biofuels may create a competition between the needs for fuel and food. Waste empty bunch of palm oil (WEBP) constitutes as a cellulose material which is quite potential to be developed as raw materials for ethanol. So far, the WEBP is available in large quantities and it seems that the WEBP remains underused. In fact, it contains a high concentration of cellulose (45%). For that reason, this research attempted to gather an optimal formula of yeast dosage and the length of fermentation in order to produce standardized and high quality ethanol. The quality standards covered ethanol level (SNI17390:2008), methanol level (SNI7390:2008), acidity as CH3COOH (SNI7390:2008), pHe (SNI7390:2008, and appearance (visual observation) (SNI7390:2008). Therefore, they could be used to suffice alternative energy needs which were renewable and environmentally friendly. In detail, the present research aimed at identifying 1) the effect of the fermentation length, 2) understanding the effect of added dosage of the yeast, and 3) identifying the interaction between the fermentation length treatment and the treatment of added dosage of yeast. Results of the discussion indicated that the length of fermentation treatment had a significant effect as the longer the fermentation, the higher the ethanol level value. In addition, the ethanol level tended to increase, the sugar level tended to decline, and the pH value seemed to fall.
 
Publisher Universitas Djuanda Bogor
 
Contributor
 
Date 2020-04-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article

 
Format application/pdf
 
Identifier https://ojs.unida.ac.id/jp/article/view/2257
10.30997/jp.v11i1.2257
 
Source JURNAL PERTANIAN; Vol 11, No 1 (2020): APRIL; 15-20
2550-0244
2087-4936
10.30997/jp.v11i1
 
Language eng
 
Relation https://ojs.unida.ac.id/jp/article/view/2257/pdf
https://ojs.unida.ac.id/jp/article/downloadSuppFile/2257/564
 
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Rights Copyright (c) 2020 JURNAL PERTANIAN
https://creativecommons.org/licenses/by-sa/4.0
 

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