REKAYASA BIOPROSES PRODUKSI BIOETANOL DARI UBI KAYU DENGAN TEKNIK KO-KULTUR RAGI TAPE DAN SACCHAROMYCES CEREVISIAE

Abstract

The purpose of this study is to get an alternative bioprocess technology of bioethanol
production from cassava using the technique of co-cultured “tape” yeast and Saccharomyces
cerevisiae. The study was designed with a completely randomized design experiment using 7
level of co-culture techniques. All treatment was repeated 2 times. The parameters measured
were the final pH, percentage of substrate consumption, ethanol concentration and fermentation
efficiency. Using coculture technique in the process of fermentation to produce
bioethanol gives better results than the use of a single culture or pure culture of “tape”
yeast and S. cerevisiae. Coculture technique that gives the best results is the treatment
of fermentation process by giving the “tape” yeast to the first day and followed by
giving culture S. cerevisiae for the next two days. This treatment has a final pH 4:05,
the percentage substrate or glucose consumption of 82.92%, the concentration ethanol
of 11.0% (w/v) and the fermentation efficiency of 52.94%.