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PENGARUH SUHU DAN LAMA WAKTU FERMENTASI OLEH BAKTERI Saccharomyces cereviceae TERHADAP VOLUME BIOETANOL DARI TONGKOL JAGUNG SEBAGAI SUMBER BELAJAR BIOLOGI

Rizky, Ade Novia Ar (2019) PENGARUH SUHU DAN LAMA WAKTU FERMENTASI OLEH BAKTERI Saccharomyces cereviceae TERHADAP VOLUME BIOETANOL DARI TONGKOL JAGUNG SEBAGAI SUMBER BELAJAR BIOLOGI. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The research which focuses on corncob utilization to produce bioethanol from the process of fermentation is still limited. Corncob are agricultural waste that contains lignocellulose which can be converted to bioethanol due to the cellulose contained therein is relatively abundant. The purpose of this study was to analyze the effect of temperature and length of fermentation by Saccharomyces cerevisiae to the volume of bioethanol from corncob and develop as source of biology learning. This type of research is true experiment with completely randomized design and uses simple random sampling method. This study used indoor and outdoor temperatures with the length of fermentation: 3 days, 4 days and 5 days. Besides, the parameters tested were the volume of bioethanol analyzed using the two way ANOVA. The implementation study as a learning resource is carried out by analyzing the accuracy of the research results with the specified conditions. The results showed that there was an effect of temperature and time length of fermentation by S. cerevisiae bacteria on the volume of bio-ethanol and obtained Sig. < 0,05. The best treatment is at room temperature with 3 days length producing 4.8 mL.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201410070311095
Thesis Advisors: Nurwidodo (0013056502), Samsun Hadi (0708086202)
Keywords: Bioethanol, Cob of Corn, Bacteria
Subjects: L Education > L Education (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: 201410070311095
Date Deposited: 13 Sep 2019 06:06
Last Modified: 13 Sep 2019 06:06
URI : http://eprints.umm.ac.id/id/eprint/53335

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