Pemanfaatan kulit rambutan (nephelium lappaceum l.) dan ekstraknya untuk menunda fermentasi alkohol pada produksi alkohol dari nira aren (arenga pinnata merr.) = Utilization of rambutan (nephelium lappaceum l.) peel and extract to delay alcohol fermentation in alcohol production from palm sap (arenga pinnata merr.)

Subowo, Devina (2015) Pemanfaatan kulit rambutan (nephelium lappaceum l.) dan ekstraknya untuk menunda fermentasi alkohol pada produksi alkohol dari nira aren (arenga pinnata merr.) = Utilization of rambutan (nephelium lappaceum l.) peel and extract to delay alcohol fermentation in alcohol production from palm sap (arenga pinnata merr.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

The rambutan (Nephelium lappaceum L.) fruit peels and its ethanolic extract have been reported to have activity to inhibit cider and tapai fermentation. This research was aimed to investigate the rambutan peels and extract as a potential fermentation inhibitor to delay spontaneous alcohol fermentation in palm sap in alcohol production. Fresh rambutan peels and rambutan-peel ethanolic extract were applied to palm sap in three different concentrations. Physicochemical properties of palm sap (pH, total dissolved solids, total reducing sugar, total titritable acidity, and alcohol content) were observed during 7-d fermentation. The addition of 35% and 45% fresh rambutan peels could delay alcohol fermentation in palm sap until 3-d fermentation, while 40% fresh rambutan peels could prevent alcohol production until 4 days of fermentation. The addition of 35, 40, and 45% rambutan peels in palm sap produced 7.39±0.15%, 6.26±0.08%, and 5.30±0.15% as the highest alcohol contents, respectively comparable to alcohol content of palm sap control which was 7.19±0.50%. The addition of 1.5% ethanolic extract could also delay the alcohol fermentation palm sap until 2-d fermentation, while 3.0, and 4.5% ethanolic extract could delay alcohol formation until 3-d fermentation. The addition of 1.5, 3.0, and 4.5% ethanolic extracts palm sap produced 6.13±0.09%, 4.17±0.09%, and 6.06±0.12% as the highest alcohol contents, respectively comparable to the alcohol content of palm sap control which was 6.43±0.11%. Subsequently, palm sap with the addition of fresh rambutan peels and ethanol extracts were distilled at 78-80 oC for 5 hours. The addition of 45% fresh rambutan peels and 1.5% ethanolic extracts produced the highest yield of distillate and yield of alcohol with 35.20±1.11% and 27.57±0.14 alcohol contents, respectively.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Subowo, DevinaNIM03420110060UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Thesis advisorYakhin, Lisa AmandaNIDN0316058601UNSPECIFIED
Uncontrolled Keywords: alcoholic fermentation ; physicochemical properties ; palm sap ; fermentation inhibitor ; bioethanol ; rambutan peel
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 08:02
Last Modified: 16 Oct 2020 03:18
URI: http://repository.uph.edu/id/eprint/1804

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