Analisis Kadar Etanol Hasil Fermentasi Ragi Roti Pada Tepung umbi Gadung (Dioscorea hispida Dennst) terhadap kadar etanol

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Abstract: The research  aims to know the long influence of fermentation with bread  yeast in Dioscorea  hispida  flavor  to  ethanol  production.  This  experiment  research  was  doing  in Balai  Besar  Labolatorium Departemen Kesehatan RI (BBLDKRI), Makassar. The sample of  the  research  was  250  g  in  every  sample  of  Dioscorea  hispida  flavor.  It  had  done  by chemical by use HCl which boiling in 120°C. This research used 4 M HCl which repeat in 3 times. The result of hydrolysis was 48 hours, 96 hours, and 144 hours. This research used free variable that is the long time of fermentation and variable that was the ethanol value of Dioscorea hispida that had fermented. This  research used  random  complete planning and picnometer was used to know the ethanol value and match it at the kind of the weight table. The result of data analysis showed that the ethanol value in Dioscorea hispida flavor which fermented is 0.0% control); 0.5% (48 hours); 1.1% (96 hours), and 3.6 % (144 hours). The result of this research showed that there was the long influence of the fermentation to the ethanol  value  in  Dioscorea  hispida  flavor  fermentation  and  after  doing  the  inferential technique  analysis and between control  and treatment proved that the last fermentation is obvious different with the ethanol value. So, can be concluded that longer time that used in fermentation (144 Hours), higher the ethanol value (3.6 %) in the (Dioscorea hispida).  
Key words: Creeping,  Gadung  Tuber  (Dioscorea  hispida  Dennst.),  Duration  of Fermentation, Ethanol
Penulis: Hartono dan Halifah Pagarra
Kode Jurnal: jpbiologidd110297

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Jp Biologi dd 2011