Mempelajari Pengaruh Konsentrasi Ragi Instan dan Waktu Fermentasi terhadap Pembuatan Alkohol dari Ampas Ubi Kayu (Manihot utilisima)

Abstract

The research was performed to learn the effect of instant yeast concentration and fermentation time on the producing of alcohol from waste of cassava. The research had been performed using factorial completely randomized design with two factors i.e : instant yeast concentration (A) : (6, 8, 10 and 12%) and fermentation time (R) : (36, 72, 108 and 144 hours).. Parameters analysed were total soluble solid, yield of alcohol, weight of dry cell and alcohol content. The result showed that both the instant yeast concentration and the fermentation time had highly significant effect on all parameters. The interaction of yeast concentration and fermentation time had highly significant effect on total soluble solid, yield of alcohol, alcohol content but no significant effect on the weight of dry cell. The 12% instant yeast concentration and 108 hours fermentation time produced the highest yield and the best quality of alcohol from waste of cassava.