Mempelajari Pengaruh Konsentrasi Ragi Instan dan Waktu Fermentasi terhadap Pembuatan Alkohol dari Pati Gadung (Dioscorea hispida dennst)

Abstract

One effort in realizing a new breakthrough is the utilization of Wild Yam Starch (Dioscorea hispida Dennst) in producing alcohol. This research was performed in Maret-Juni 2010 at Laboratory of Food Technology, Agriculture Faculty, North Sumatera University, Medan by 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 and weight of dry cell. The 12% instant yeast concentration and 144 hours fermentation time produced the highest yield and the best quality of alcohol from Wild Yam Starch.