PEMANFAATAN SPIROGYRA SEBAGAI BAHAN BAKU BIOETANOL DENGAN PENAMBAHAN ENZIM α-AMILASE
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Abstract
One alternative solution to cope with the increased demand of fuels is the production of bioethanol from plants consumption such as maize and cassava. However, bioethanol production from plants is not effective because it require a large land area in order to supply the needs of bioethanol in a country. This study discusses the use of Spirogyra for bioethanol production with the addition of the α-amylase enzyme in different concentrations of 0, 0.03, 0.06, and 0.09 g in 50 mL solution. Ethanol was measured by distillation. The influence of differences in amylase addition in different concentrations to ethanol production were analyzed using analysis of variance (ANOVA). The results showed that α-amylase addition gave influence on ethanol production by Spirogyra. Ethanol formation in control reactor with zero addition of α-amylase was insignificant. Addition of α-amylase enzyme of 0.06 g/50 mL in 10 day fermentation time produced highest ethanol concentration of 9.245%.
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