KAJIAN FERMENTASI BIOETANOL DARI SISA MAKANAN RUMAH MAKAN DENGAN BERBAGAI KONSENTRASI DAN BENTUK INOKULUM JAMUR ASPERGILUS ORYZAE
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This study aims to determine the form of the fungus Aspergillus oryzae inoculum and concentration of the right ingredient to obtain high levels of ethanol. The study was conducted in the laboratory with two stages. The first stage: the multiplication of the fungus Aspergillus oryzae in medium Potato Dextose Agar (PDA) as well as the manufacture of liquid and solid inoculum. Second phase: saccharification and fermentation of ethanol from food waste, which are arranged in Completely Randomized Design (CRD) with a single factor experimental design consisted of four treatments, namely: the ratio of inoculum liquid water on the base material (1:1), a liquid inoculum comparison of water on the base material (2:1), inoculum ratio of solid to water in the base material (1:1), inoculum ratio of solid to water in the base material (2:1). The results showed that the use of the fungus Aspergillus oryzae inoculum form that is both solid form of inoculum with a ratio of water to the base material (1:1) to obtain ethanol of 18.8 ml with the ethanol content of 7%.