Karakteristik Bioetanol Gel dari Buah Berenuk (Crescentia cujete L.)

Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia

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Field Value
 
Title Karakteristik Bioetanol Gel dari Buah Berenuk (Crescentia cujete L.)
 
Creator Nurkholis, Nurkholis
Fajar, Abdul
Rohman, Sopyan Ali
 
Subject
characteristics; bioethanol gel; berenuk
 
Description  Berenuk (Crescentia cujete L.) is one of the non-food plants that can be converted into bioethanol, where the carbohydrate in the pulp is quite high at 15.56% (wet basis) and 68.31% (dry basis). The bioethanol produced is liquid, so when used it will be at risk of spilling and flammable, because it is volatile. The physical properties of bioethanol can be modified into gels by adding thickening agents such as carboxymethyl cellulose (CMC), so they are relatively safe when used. The aim of this study was to produce bioethanol gel from berenuk fruit (Crescentia cujete L.) and determine the characteristics of the biotenol gel, which includes: water content, ash content, and heating value. In this study, bioethanol gel was made by mixing liquid bioethanol with CMC thickener using magnetic stirrer for ±15 minutes at a speed of 600 rpm From the results of this study it can be concluded that the best characteristics of bioethanol gel were obtained by adding 3 grams of CMC (6% w/ v), namely 94.94% moisture content, 0.75% ash content and 2,344 cal/ gr heat value.ABSTRAK Berenuk (Crescentia cujete L.) merupakan salah satu tumbuhan non-pangan yang dapat dikonversi menjadi bioetanol, dimana kandungan karbohidrat dalam dagingnya cukup tinggi yaitu 15,56% (wet basis) dan 68,31% (dry basis). Bioetanol yang dihasilkan berwujud cair, sehingga pada saat digunakan akan beresiko tumpah dan mudah terbakar. Sifat fisik bioetanol dapat dimodifikasi menjadi gel dengan penambahan bahan pengental seperti carboxymethyl cellulose (CMC), sehingga relatif aman ketika digunakan. Tujuan dari penelitian ini adalah untuk menghasilkan bioetanol gel dari buah berenuk (Crescentia cujete L.) dan mengetahui karakteristik dari biotenol gel tersebut, yang meliputi: kadar air, kadar abu, dan nilai kalor. Pada penelitian ini, bioetanol gel dibuat dengan mencampurkan bioetanol cair dengan bahan pengental CMC menggunakan magnetic stirrer selama ±15 menit dengan kecepatan 600 rpm. Dari hasil penelitian ini dapat disimpukan bahwa karakteristik bioetanol gel terbaik diperoleh pada penambahan CMC sebanyak 3 gram (6% b/v) yaitu kadar air 94,94%, kadar abu 0,75% dan nilai kalor 2.334 kal/ gr. Kata kunci: karakteristik; bioetanol gel; buah berenuk
 
Publisher Universitas Tribhuwana Tunggadewi Malang
 
Contributor
 
Date 2020-03-17
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier https://jurnal.unitri.ac.id/index.php/rekabuana/article/view/1613
10.33366/rekabuana.v5i1.1613
 
Source Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia; Vol 5, No 1 (2020): EDISI MARET 2020; 57-62
2503-2682
2503-3654
10.33366/rekabuana.v5i1
 
Language eng
 
Relation https://jurnal.unitri.ac.id/index.php/rekabuana/article/view/1613/pdf
 
Rights Copyright (c) 2020 Nurkholis Nurkholis
http://creativecommons.org/licenses/by-sa/4.0
 

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