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      •   UMY Repository
      • 03. DISSERTATIONS AND THESIS
      • Students
      • Undergraduate Thesis
      • Faculty of Engineering
      • Department of Mechanical Engineering
      • View Item
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      STUDI EKSPERIMENTAL PENGARUH PENGGUNAAN SACCHAROMYCESS CEREVISIAE TERHADAP TINGKAT PRODUKSI BIOETANOL DENGAN BAHAN BAKU TETES TEBU

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      HALAMAN JUDUL (277.2Kb)
      HALAMAN PENGESAHAN (218.4Kb)
      ABSTRACT (261.2Kb)
      BAB I (188.4Kb)
      BAB II (369.8Kb)
      BAB III (386.0Kb)
      BAB IV (33.56Kb)
      BAB V (7.318Kb)
      DAFTAR PUSTAKA (156.8Kb)
      NASKAH PUBLIKASI (847.3Kb)
      Date
      2016-08-26
      Author
      SYAFAREL, AGIS
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      Abstract
      Energy consumption in Indonesia increased up to 7% per year, but oil reserve in Indonesia is getting less, with no new oil discovery. To overcome, this problem it is necessary to produce energy renewable. Biomass is one of the solutions that can be offered by one of its products is bioethanol. The raw material utilized as boietanol is molasses. The sugar contained in molasses ranges from 48-55%, so it is very potential to be used as fermentation media. Bioethanol obtained from fermentation of molasses is still a mixture of water and ethanol. That solution mixture can be separated by a distillation. The research phases are the preparation of raw materials, pretreatment, fermentation, distillation and analysis of results. Dependent variable in this experiment is pH-valued 5, the initial sugar content of 15 % and nutrient urea, NPK which is 0,4 grams and 0,5 grams each. Fermentation is done with in room temperature while the distillation stage, the heater temperature is maintained in the range of 75-800C. The results show that the addition of yeast is best in 1 gram wich results ethanol of 69.3%, while the most optimal fermentation time is 2 days resulting ethanol of 77%.
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      http://repository.umy.ac.id/handle/123456789/7270
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      • Department of Mechanical Engineering

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