Effect of Type of Yeast and Yeast Concentration to The Level Ethanol in Bioethanol Production with Molasses Material
DOI:
https://doi.org/10.55677/ijlsar/V04I02Y2025-11Keywords:
fermented molasses, ethanol content, bread yeast, tape yeastAbstract
Molasses is a byproduct of sugar manufacturing process and a sugar factory waste that can not be crystallized again with sucrose content of 48-56%. Molasses is one of the many ingredients that can be used as raw material for ethanol production. Ethanol is a volatile liquid, clear, colorless, odorless typical that can be obtained from fermentation with a substrate that contain lots of carbohydrates (sugar, starch or cellulose). The aims of this research was to investigate the effect of yeast type and yeast concentration between bread yeast and tape yeast to ethanol content obtained from the fermentation of molasses. The technique of data collected was conducted, namely fermentation which carried out during the 72 hours with bread yeast and tape yeast. It was followed by a distillation process. The result of the distillation was measured by gas chromatography hewlett paccard 5890 series II and mass spectroscopy Shimadzu QP-2010S. The data obtained were analyzed statistically by using t test and anova test with a level of 95%. The ethanol content with bread yeast and tape yeast with concentration 0,1 % (v/v); 0,2% (v/v); dan 0,5%(v/v respectively was adalah 0,40 %; 1,16 %; 2,56 % dan 0,85 %; 1,84 %; 3,66 %. Results of the test "t" showed no significant differences between bread yeast and tape yeast. In the anova test showed there are difference between the concentration of yeast 0,1%; 0,2%; and 0,5% which indicated the probability value 0,00 (<0,05).
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