PENGARUH VARIASI CARA PEMANASAN DAN VARIETAS UBI JALAR (Ipomoea batatas (L.) Lam) PADA FERMENTASI ALKOHOL OLEH Saccharomyces cerevisiae

Abstract

Sweet potato is one of the abundant commodities available in Indonesia. However, the utilization is still very limited so that it is necessary to develop the utilization of sweet potatoes. High levels of starch in sweet potatoes can be used as a substrate in the production of alcohol. Alcohol production in this study was carried out in two stages. The first step is starch hydrolysis using two different heating methods, while the second stage is simple sugar fermentation by Saccharomyces cerevisiae. This research was conducted to determine the pH value, reducing sugar content and alcohol content during the fermentation process, and to determine the effect of heating variations and sweet potato varieties on the alcohol content produced.

The fermentation process was carried out for 96 hours using S. cerevisiae. The results showed that the pH value decreases and decreases the value of reducing sugars with increasing fermentation time. The level of alcohol increases until the 72nd hour, the fermentation process then decreases. The highest alcohol content was produced at 72nd hour with yellow sweet potato substrate on steaming heating treatment of 2.96%.

Keywords: Alcoholic fermentation, Sweet potato, Saccharomyces cerevisiae.