Effect of initial pH and cassava glucose syrup concentration on ethanol production
1981
Kusumawardhani, A.L. | Handoko, W.S. | Rakhmadiono, S. | Kumalaningsih, S. (Universitas Brawijaya, Malang (Indonesia). Fakultas Pertanian. Departemen Teknologi Pertanian)
Alcoholic fermentation using glucose syrup originated from cassava (Manihot esculenta Crantz) at various initial pH was studied at the Department of Food Science and Technology, Brawijaya University, Malang. Glucose syrup concentrations of 8, 12, 16 and 20 percent (w/v) were fermented at the initial pH of 3.8, 4.5 and 5.2. All treatments were replicated 4 times. Saccharomyces cerevisiae var. ellipsoideus was employed. Initial pH significantly influenced ethanol concentration, residual glucose and plant efficiency. Treatments with initial pH of 4.5 and 5.2 yielded higher concentration than that of with initial pH of 3.8. Glucose concentration significantly influenced ethanol concentration, residual glucose and plant efficiency. The highest ethanol concentration of 7.05 percent [W/V] was obtained in 20 percent [W/V] glucose syrup. Plant efficiency of this treatment, however, is the lowest [54.8 percent].
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