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"Etanol atau bioetanol adalah senyawa alkohol berantai karbon dua yang bermanfaat sebagai pelarut organik dan antiseptik dalam dunia farmasi dan kesehatan. Selain itu etanol menjadi salah satu solusi bagi permasalahan krisis energi dunia. Bioetanol dibuat dengan fermentasi menggunakan khamir Saccharomyces cerevisiae. Proses ini mengubah rantai berkarbon enam, glukosa sebagai sumber substratnya, menjadi rantai berkarbon dua yaitu etanol. Sumber dari rantai berkarbon enam dapat diambil dari limbah biomassa Tandan Kosong Kelapa Sawit (TKKS) yang mengandung selulosa, hemiselulosa dan lignin. Tujuan dari penelitian ini adalah menemukan khamir potensial penghasil bioetanol dan mendapatkan kondisi fermentasi optimum yang dipengaruhi oleh pengadukan, suhu, detoksifikasi hidrolisat, dan konsentrasi sumber N pada media. Isolasi khamir potensial dilakukan dari lima jenis buah yang berbeda yaitu Anggur Merah, Anggur Hitam, Durian Medan, Durian Bangkok dan Durian Montong. Dari isolat-isolat yang didapatkan, isolat DM1 yang diperoleh dari Durian Medan cukup potensial menghasilkan bioetanol, namun masih lebih rendah dari Saccharomyces cerevisiae pembanding. Hasil analisis kromatografi gas menunjukan bahwa kondisi terpilih dalam fermentasi bioetanol yaitu pada kondisi temperatur lebih rendah di bawah suhu kamar (+220C), tanpa pengadukan, menggunakan hidrolisat tanpa detoksifikasi, dengan konsentrasi amonium asetat sebagai sumber N sebesar 1%. Konsentrasi bioetanol yang dihasilkan adalah 0,241%.

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Ethanol or bioethanol is a two-carbon chain alcohol compound that are useful as an organic solvent and antiseptics in pharmaceutical and health. In addition, ethanol can be one of solution to the problem of world energy crisis. Bioethanol is made by fermentation process using yeast Saccharomyces cerevisiae. The processes change the six-carbon chain, as the source of its substrate, into a two-carbon chain, namely ethanol. The source of six-carbon chain can be taken from the waste of biomass Oil Palm Empty Fruit Bunch (EFB), which contains cellulose, hemicellulose and lignin.

The purpose of this research was to find potential yeast producing bioethanol and to obtain optimum fermentation conditions were influenced by effect of shaking, temperature, detoxification of hydrolyzate, and concentration of N sources on media. Isolation of potential yeast was carried out from five different types of fruit, namely Red Grape, Black Grape, Durian Medan, Durian Bangkok and Durian Montong.

Among isolates, Isolate DM1 that obtained from Durian Medan was quite potential to produce bioethanol but still lower than comparator Saccharomyces cerevisiae. Results of analysis using gas chromatography showed that the selected conditions in the fermentation of bioethanol are in temperature conditions below room temperature (+220C), without shaking, using the hydrolyzate without detoxification, with 1% concentration of ammonium acetate as a source of N. The concentration of ethanol produced was 0,241%."

"ABSTRAKLimbah cair tahu dapat dimanfaatkan sebagai substrat fermentasi nata dengan penambahan sukrosa dan nutrien lainnya untuk mendukung Pertumbuhan bakteri nata Acetobacter xylinum.Tujuan penelitian ini adalah meneliti pengaruh penambahan beberapa konsentrasi sukrosa (10%, 12,5%, 15% dan 17,5%) dan ekstrak khamir (0,1%, 0,3%, dan 0,5%), serta interaksi penambahan sukrosa dan ekstrak khamir terhadap ketebalan rata-rata nata, dan menentukan konsentrasi sukrosa dan ekstrak khamir yang memberikan ketebalan rata-rata nata terbaik.Hasil penelitian menunjukkan bahwa ketebalan rata-rata nata tertinggi (0,679 cm) diperoleh dari penambahan sukrosa 17,5% dan ekstra khamir 0,5%. Ketebalan rata-rata nata terendah(0,176 cm) diperoleh dari penambahan sukrosa l0% dan ekstrak khamir 0,3%.HasiI analisis secala statistik nenuniukkan adanya pengaruh penambahan sukrosa dan ekstrak khamir serta adanya interaksi di antara Penambahan sukrosa dan ekstrak khamir terhadap. ketebalan rata-rata nata."

"ABSTRAKBiodiesel dan biobutanol merupakan contoh sumber energi alternatif pengganti bahan bakar cair yang bersifat karbon netral dan mempunyai beberapa keunggulan dari segi lingkungan apabila dibandingkan dengan bahan bakar fosil. Biodiesel dapat diperoleh dari tanaman, dan juga mikroalga melalui proses ekstraksi. Sedangkan biobutanol dapat diperoleh melalui proses fermentasi. Penelitian ini bertujuan untuk mengetahui kemampuan bakteri C. acetobutylicum dalam memfermentasi mikroalga Nannochloropsis sp dalam menghasilkan biobutanol, serta pengaruhnya terhadap perolehan lipid. Fermentasi terhadap mikroalga Nannochloropsis sp untuk produksi biobutanol sebagai perlakuan awal sebelum ekstraksi lipid mikroalga. Fermentasi dilakukan menggunakan bakteri C. acetobutylicum selama 96 jam. Hasil yang diperoleh menunjukkan bakteri C. acetobutylicum mampu menghasilkan butanol 2.61 v/v sebagai hasil yang tertinggi. Proses tersebut menggunakan media hidrolisat dan biomassa mikroalga Nannochloropsis sp hasil hidrolisis viscozyme. Hasil ekstraksi lipid mikroalga Nannochloropsis sp menunjukkan hasil tertinggi dengan diperoleh lipid 25,4 per gram berat kering. Ekstraksi dilakukan pada hidrolisat dan biomassa hasil hidrolisis viscozyme yang tersisa setelah fermentasi.

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ABSTRACT Biodiesel and biobutanol are the examples of alternative energy sources to replace liquid fuel with the carbon neutral characteristic. It also has other benefits related to the environment compared with fossil fuel. Biodiesel can be obtained from plant and microalgae through the extraction process, while biobutanol obtained through fermentation. Fermentation used carbohydrates of microalgae cells wall or other parts as energy and carbon sources. The aim of this study is to determine the ability of C. acetobutylicum bacteria in the fermentation of Nannochloropsis sp microalgae to produce biobutanol, as well as its effect on lipid acquisition. Fermentation of Nannochloropsis sp microalgae for biobutanol production as an initial treatment before lipid extraction. Fermentation was performed with C. acetobutylicum bacteria for 96 hours. The result showed that C. acetobutylicum bacteria were able to produce 2.61 v v butanol as the highest result. This process used Nannochloropsis sp microalgae hydrolysates and biomass of viscozyme hydrolysis yield. The result of Nannochloropsis sp microalgae extraction also showed the highest lipid content 25.4 per gram dry weight. This used hydrolysates and biomass of viscozyme hydrolysis that remaining after fermentation as media."

"Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan Pediococcus acidilactici F-11 sebagai kultur starter terhadap kualitas rusip melalui proses fermentasi. Rusip teri dibuat melalui fermentasi tanpa dan dengan penambahan starter dengan variasi penggaraman 10, 15, dan 20% dan masing-masing ditambah gula merah 10% dari berat ikan pada suhu kamar (30 ± 2°C) selama 12 hari. Parameter yang diamati meliputi parameter mikrobiologi (ALT, total bakteri asam laktat (BAL), dan total coliform), kimiawi (pH, total asam, TVB, kadar air, dan kadar garam), dan sensori. Hasil penelitian menunjukkan bahwa penambahan Pediococcus acidilactici F-11 dapat meningkatkan total BAL dan menurunkan total coliform produk rusip yang dihasilkan. Selain itu dapat mempersingkat waktu fermentasi dari 12 hari menjadi 9 hari dan menghasilkan produk rusip dengan sifat sensori yang lebih disukai terutama pada perlakuan penggaraman 15%. Produk rusip yang dihasilkan memiliki total BAL lebih tinggi yaitu sebesar 7,47 log, total coliform lebih rendah yaitu 3,34 log daripada rusip tanpa starter serta memiliki rasa dan tekstur yang lebih disukai. "

"Buku yang berjudul "Handbook of fermented functional foods" ini merupakan sebuah buku panduan mengenai makanan beserta nutrisinya. "

"Makanan yang difermentasikan merupakan unsur utama yang digunakan sebagai menu makanan sehari-hari penduduk di semua bagian dunia, karena cara membuatnya mudah, praktis, murah dan aman. Makanan fermentasi yang mengandung alkohol seperti tape ketan, tape singkong maupun brem, ternyata proses pembuatannya pun relatif mudah yaitu dengan ragi. Pada saat peragian, terjadi perubahan bentuk dari pati menjadi glukosa yang pada akhirnya menghasilkan alkohol. Pada penelitian ini, alkohol pada beberapa makanan fermentasi ditetapkan kadarnya secara kromatografi gas. Kondisi terpilih pada penetapan kadar alkohol dalam berbagai makanan fermentasi dengan kromatografi gas adalah pada tekanan gas pembawa 40 kPa, temperatur kolom 30ºC, temperatur tempat penyuntikan 100ºC serta temperatur detektor 100ºC. Baku dalam yang digunakan adalah n-propanol. Kadar alkohol yang diperoleh pada berbagai makanan fermentasi yaitu tape A sebesar 4,9459 ± 0,0301%, tape B sebesar 4,6449 ± 0,0413%, tape ketan A sebesar 5,5581 ± 0,0508%, tape ketan B sebesar 5,5185 ± 0,0391%, brem A sebesar 4,0439 ± 0,0076% dan brem B sebesar 4,209 ± 0,0233%.

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The foods fermented were the main substance that usefull for daily meal in people all of the world, because how to make them were easy, practis, cheap and save. The fermentation food that containing alcohol such as tape ketan, tape singkong and brem, obviously the process was very easy by used yeast. While in fermentation, the form become changed from starch to glucose that finally produced alcohol. By using gas chromatography method we can determination the quantity of alcohol in food fermentation. The condition choosed for quantitative determination of alcohol in several fermentation food by gas chromatography were pressure of carrier gas at 40 kPa, and temperature of column, injector, detector were 30ºC, 100ºC and 100ºC respectively. n-propanol was used as internal standard. The content of alcohol in these food fermentation were : tape A has 4,9459 ± 0,0301%, tape B has 4,6449 ± 0,0413%, tape ketan A has 5,5581 ± 0,0508%, tape ketan B has 5,5185 ± 0,0391%, brem A has 4,0439 ± 0,0076% and brem B has 4,209 ± 0,0233%."

"ABSTRACTXylitol is five-carbon polyol sugar which widely used as a sweetener in food and pharmaceutical.Xylitol production by chemical procedures using high pressure and temperature also neededextensive purification are less cost-effective in production. Fermentation which has more advantageswith lower cost due tocheaper substrate and the non-necessity of xylose purification. The purposes ofthis research were to find optimum condition for xylitol production with particular variable such assubstrate concentration, aeration, methanol and nitrogen sources addition. Oil palm empty fruitbunch hydrolyzates containing xylose was fermented into xylitol by Debaryomyces hansenii UICC Y-276 at room temperature. Fermentation was carried out at 200 rpm for 72 hours. Then, xylose andxylitol were determined by HPLC with RI detector and LiChrosorb® NH2 (4 mm x 125,00 mm, 5μm)column. Acetonitrile-water was used as a solvent, 20 mL sample volume was injected at flow rate of1,0 mL/min at room temperature. The optimum fermentation conditions was obtained in a state ofsemi-anaerobic condition (1 : 2.5) with 10,0 % (w/v) xylose concentration. Meanwhile with theaddition of various concentration of methanol and nitrogen sources, it was obtained that 1,5 %methanol and 0,5 % ammonium sulfate gave high yield of xylitol production. The best result for yieldxylitol production was 31,83 %."

"Inoculum for making tempe is usually made from the mould Rhizopus oryzae or Rhizopus oligospons. Large scale use of an inoculum from one source only (LKN-LIPI) might threaten the biodiversity of microorganisms in traditionally made inoculum. The potential use of other Rhizopus moulds as inoculum for tempe production should be examined. Rh. microsporus var. rhizopodifonnis UICC 520 isolated from Hibiscus from Manado and Rh. microsporus var. chinensis UICC 521 isolated from tempe from Aceh were examined for their potentials to produce tempe.Rhizopus has also been known to be able to transform antioxidants such as isoflavone in tempe. The potential of Rhizopus microsporus v. Tiegh. var. chinensis (Saito) UICC 521 to transform glucoside isoflavones in soybean tempe has been evaluated.The results showed that Rh. microsporus var. rhizopodiformis UICC 520 has little potential as a tempe inoculum. Rh. microsporus var. chinensis UICC 521, however, is very potential as an inoculum to produce good tempe and produces abundant spores ((3-10)x106 cell/ml) on rice substrate.Two types of aglycon isoflavone, daidzein and genistein, were detected by TLC separation. The total isoflavone concentration during fermentation period of 24, 48, 72 hours was determined using HPLC. At 24 hours the concentration was 0.142 mg/g tempe, while at 48 and 72 hours the concentration were 0.181 and 0.135 mg/g tempe, respectively. The highest total isoflavone concentration was detected at 48 hours fermentation period. Hence, there was an increase of aglycon isoflavones up to 6000% after transformation of isoflavones in soybean by Rh. microsporus var. chinensis UICC 521 when compared to the initial concentration before transformation."