ISOLATION OF MOLDS FOR REDUCING THE COLOR OF VINASSE


Yahya Kurniawan dan Hendro Santoso M

Indonesian Sugar Research Institute
Jl.Pahlawan 25 Pasuruan 67126
E-mail: isri@telkom.net


ABSTRACT

Vinasse or ethanol slop is blackish brown liquid, which is not friendly to the environment. Therefore, it is necessary the possibility to reduce the color biologically. The study was started by isolating molds from the vinasse of Jatiroto Alcohol factory and the isolated molds was tested to study the capability of their color reduction. The results showed that there were 4 kinds of molds in the vinasse i.e. : Rhizopus sp., Penicillium A, Penicillium B, and Aspergillus. Amongst these molds, Penicillium A and Penicillium B had the best potency in reducing the slop color. Around 54 % of its absorbency value at 420 nm could be reduced by the molds.

Key words : Molds, isolation, color, vinasse.

ETHANOL FERMENTATION FROM CANE MOLASSES

Hendro Santoso M dan Aris Toharisman

Indonesian Sugar Research Institute
Jl.Pahlawan 25 Pasuruan 67126)
E-mail :isri@telkom.net

ABSTRACT

Ethyl alcohol ( ethanol or alcohol ) can be produced from fermentation process using yeast as a microorganism and cane molasses as a substrate. Cane molasses, which contains 60-70 % total sugars, minerals and vitamins is good raw material for ethanol fermentation. Ethanol fermentation fenomenomn as a process in which chemical changes are brought about in an organic substrate such as cane molasses, throught the action of biochemical catalysts, called enzymes, elaborated by yeast as types of microrganism. The strain commonly used in ethanol fermentation is Saccharomyces cerevisiae. Process conditions and type of strains are very important factors in the performance of ethanol fermentation. This paper describes as review on the fermentation of ethanol using cane molasses as substrate in relationship to aspect of a raw materials, process technology, microorganism and quality of ethanol products.

Key words : Fermentation, ethanol, cane molasses