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Highest ethanol content was obtained on day 5 in temperatures 32 o C.Download full-text PDF Read full-text Download full-text PDF Read full-text Download citation Copy link Link copied Read full-text Download citation Copy link Link copied Citations (3) References (19) Figures (1) Abstract and Figures Bioethanol is a fuel extracted from plant.
Bioethanol can be extracted from cassava, sweet potato, sugarcane, corn, grain sorghum, sweet sorghum, sagoo, palms, coconut and rice. The aren palm is the most potential source of bioethanol, and as one of the most productive raw material of bioethanol. A research is needed to be able to produce bioethanol in a simple way so that it can be applayed by society. In this study, the effects of temperature (T) and length of fermentation (t) on ethanol production was examined. Samples from each treatment will be taken every 24 hours, starting from third days, which is 72 hours (H3), 96 hours (H4), 120 hours (H5), 144 hours (H6) and 168 hours (H7). Analysis performed includes changes in the sugar content, pH, total acid and ethanol content. The results showed that sugar content and pH decreased with increasing fermentation time, in both temperature, 27 oC and 32 oC. In contrast total acid was increased with increasing fermentation time. Increase in total acid is related to the formation of acids during fermentation. Ethanol content increased with increasing fermentation time in both 27 oC and 32 oC, though, the increase was higher at 32 oC. Figures - uploaded by Murna Muzaifa Author content All figure content in this area was uploaded by Murna Muzaifa Content may be subject to copyright. Ph Asam Basa Universitas Converter For Free Public FullDiscover the worlds research 20 million members 135 million publications 700k research projects Join for free Public Full-text 1 Content uploaded by Murna Muzaifa Author content All content in this area was uploaded by Murna Muzaifa on Oct 29, 2016 Content may be subject to copyright. A research is needed to be able to produce bi oethanol in a simple way so that it can be applayed by society. In this stu dy, the effects of temperature (T) and length of fer mentation (t) on et hanol production was examined. Samples from each treatment will be taken every 24 hours, starting from third days, which is 72 hours (H3), 9 6 hours (H4), 120 hours (H5), 144 hours (H6) and 168 hours (H7). Analysis performed includes changes in the sugar content, pH, total a cid and eth anol content. ![]() Ethanol content increased with increasing fermentation ti me in both 27 o C and 32 o C, though, the increase was higher at 32 o C.
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