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DAFTAR ISI

Halaman

PRAKATA ....................................................................................................... iii

ABSTRAK........................................................................................................ vi

ABSTRACT...................................................................................................... vii

DAFTAR ISI..................................................................................................... viii

DAFTAR GAMBAR........................................................................................ ix

DAFTAR TABEL..................................................................................... x

DAFTAR LAMPIRAN.................................................................................. xi

BAB I PENDAHULUAN................................................................................. 1

1.1 Latar Belakang.............................................................................. 1


1.2 Rumusan Masalah ........................................................................ 5
1.3 Tujuan Penelitian........................................................................... 5
1.4 Manfaat Penelitian......................................................................... 6

BAB II TINJAUAN PUSTAKA....................................................................... 7

2.1 Tanaman Pisang............................................................................. 7

2.2 Pretreatment.................................................................................. 9

2.2 Selulosa......................................................................................... 11

2.3 Pengaruh Enzim Terhadap Substrat............................................... 12

2.4 Selulase.......................................................................................... 14

2.5 Bakteri Selulotik Clostridium acetobutylicum.............................. 17

2.6 Fermentasi..................................................................................... 20

2.7 Bioetanol....................................................................................... 25

BAB III METODOLOGI PENELITIAN........................................................ 26

3.1 Alat dan Bahan Penelitian............................................................ 26

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3.1.1 Alat Penelitian........................................................................... 26

3.1.2 Bahan Penelitian....................................................................... 26

3.2 Waktu dan Tempat Penelitian....................................................... 26

3.3 Prosedur Penelitian...................................................................... 27

3.3.1 Persiapan Bahan Baku.............................................................. 27

3.3.2 Analisis Lignin dan Selulosa.................................................... 27

3.3.3 Perlakuan Pendahuluan............................................................. 28

3.3.4 Penyiapan Media Untuk Penentuan Kondisi Optimum Fermentasi

............................................................................................................ 28

3.3.4.1 Peremajaan Bakteri Dengan Media Agar Miring................... 28

3.3.4.2 Pembuatan Inokkulum........................................................... 29

3.3.4.3 Pembuatan Media Fermentasi................................................ 29

3.3.4.4 Uji Indeks Bias....................................................................... 30

3.3.5 Penyiapan Media Fermentasi Untuk Produksi Bioetanol....... 30

3.3.5.1 Pembuatan Inokkulum........................................................... 30

3.3.5.2 Pembuatan Media Produksi Bioetanol................................... 31

3.3.6 Destilasi Bioetanol.................................................................... 31

3.3.7 Analisis Kadar Bioetanol Dengan Kromatografi Gas............... 32

BAB IV HASIL DAN PEMBAHASAN.......................................................... 33

4.1 Analisis Kadar Selulosa................................................................ 33

4.2 Penentuan Kondisi Optimum Fermentasi Berdasarkan Pengaruh

Waktu dan pH Fermentasi...................................................................

........................................................................................................34

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4.2.1 Penentuan Waktu Optimum Fermentasi....................................

........................................................................................................35

4.2.2 Penentuan pH Optimum Fermentasi..........................................

........................................................................................................39

4.3 Analisis Gas Chromatografi (GC)................................................

........................................................................................................40

BAB V KESIMPULAN DAN SARAN............................................................

.......................................................................................................................43

DAFTAR PUSTAKA........................................................................................

.......................................................................................................................44

LAMPIRAN-LAMIPIRAN.............................................................................. 49

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