Analisa Kinetika Degradasi Kadar Gula pada Nira Aren untuk Pembuatan Alkohol
DOI:
https://doi.org/10.61844/jemmtec.v3i01.723Keywords:
Nira aren, fermentasi, alkohol, kinetika, ordeAbstract
Nira aren is a liquid obtained from palm trees which can be used as a basic ingredient for making alcohol through a fermentation process. Alcohol has many benefits in the beverage, health, pharmaceutical and beauty industries. This makes the selling value of palm sap higher. This research was carried out to determine the kinetics of degradation of alcohol production and the alcohol content produced. The juice fermentation process is carried out by adding a starter to the fermenter in a closed or anaerobic condition. The fermentation process was carried out for 10 hours and was used using the fed batch method with analysis carried out every hour. The results of the analysis of the degradation of sugar content in palm sap show that the appropriate order is order 1 with an r2 value of 0.9876. A value of r2 in the first-order is greater than second-order and the value which is close to 1 indicates that order 1 represents the actual process.
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