Produksi bioetanol dari empulur sagu menggunakan enzim dan khamir dari isolat lokal

Abstract

Starch and fiber from Sago palm can be used for making bioethanol. Starch are accumulate in the pith core of sago palm steam. The pith was pretreated with conventional heating (autoclaving) or microwave. After pretreatment, the sago pith was hydrolysed using α-amylase at 95 oC. The saccharification of sago pith was conducted using consortia of three enzymes (amyloglucosidase, cellulase and xylanase) at 60 o C. Hydrolysis of sago pith was done with these commercial starch degradating enzymes and self-prepared enzymes from local isolates of cellulolytic and xylanolytic bacteria. Yeast used at the fermentation process was isolated from rotten fruits. Selection of yeast was based on their ability to consume mixed substrates of xylose and glucose; and the ethanol production. After 72 hours of fermentation the ethanol production was analyzed using Gas Chromatography. Ethanol produced from conventional heating was greater than microwave heating by using yeast isolate MP (8.11%).