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Iryani Iryani

Jurusan Kimia, Universitas Negeri Padang, Indonesia

Author-ID : 5345664

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Konversi Bioetanol Hasil Fermentasi dari Ubi Jalar Putih (Ipomoea batatas LAM.) Menjadi Asam Asetat menggunakan Acetobakter aceti Novi Kasari; Iryani Iryani; Bahrizal Bahrizal
Jurnal Periodic Jurusan Kimia UNP Vol 1, No 2 (2012)
Publisher : Departemen Kimia FMIPA UNP

Manufacture of acetic acid fermentation occurs in two stages, namely alcoholic fermentation and acetic acid fermentation. In alcoholic fermentation, materials containing starch or glucose converted into bioethanol by Saccharomyces cereviciae. After that in the second stage of bioethanol produced is oxidized to acetic acid by Acetobakter aceti. Has done research on the conversion of bio-ethanol from the fermentation of white sweet potato (Ipomoea batatas LAM.) to acetic acid using Acetobacter aceti. This study aimed to determine the amount of inoculum Acetobacter aceti and fermentation to produce acetic acid with the highest concentration. The research was conducted using completely randomized design (CRD) with two factors: the first factor is the amount of inoculum consists of three variations, namely 5, 10 and 15% (v/v), and the second factor is the length of fermentation which consists of 4 variations ie 3, 6, 9, 12 days. In this study, the concentration of ethanol obtained at 7.05422% with simultaneous fermentation by Aspergillus niger and Saccharomyces cereviciae with 2:1 ratio and fermentation time 56 hours. While the highest concentration of acetic acid is obtained in the addition of 10% inoculum and fermentation time of 12 days is equal to 0.553%.

Uji Antimikroba Asap Cair Hasil Pirolisis Sabut Pinang (Areca Catechu L) Terhadap Pertumbuhan Aspergillus flavus dan Rhizopus stoloniferus Dewi Ayu Novita; Iswendi Iswendi; Iryani Iryani
Jurnal Periodic Jurusan Kimia UNP Vol 1, No 2 (2012)
Publisher : Departemen Kimia FMIPA UNP

Aspergillus flavus and Rhizopus stoloniferus are microbes that can cause damage to the food. The existence of these microbes in food can cause illness in humans and animals. One of the efforts made to inhibit the growth of microbes in food is the use of preservatives. Preservatives are being developed right now is the use of organic preservatives that use liquid smoke. Liquid smoke is the smoke of the liquid condensate from the pyrolysis of materials containing cellulose, hemicellulose and lignin such as coco nut. From the pyrolysis of the resulting compounds such as phenol and derivatives, organic acids and carbonyl compounds, which can act as an antimicrobial. This study aims to determine the effect of different concentrations of liquid smoke areca husk pyrolysis results on the growth of microbes that cause food decay, Aspergillus flavus and Rhizopus stoloniferus. This research was conducted at the Laboratory of Chemistry State University of Padang with this type of research is experimental. Testing was conducted using paper disc method. Design research is done completely randomized design (RAL) with liquid smoke concentration variation factor. The results showed that the concentration difference factor gives a different effect on the ability of liquid smoke as a result of pyrolysis coco nut antifungal. Highest zone of inhibition at a concentration of 25% (v / v) for Aspergillus flavus is 12 mm, while for Rhizopus stoloniferus is equal to 10 mm.

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