Optimasi Kadar Bioetanol dari Bahan Baku Singkong Menggunakan Metode Taguchi

Abstract

One alternative substitute for fossil fuels is bioenergy such as bioethanol using cassava raw materials. In Indonesia, cassava is quite widely developed, both for industrial and food needs. This study aims to determine the factors and a good combination to produce good bioethanol, this research is a qualitative study using the Taguchi method for optimization of bioethanol levels. ANOVA results revealed that there are 2 factors that influence the optimization of ethanol content, namely temperature and yeast factors. The combination needed to optimize ethanol content from SNR calculation and the effect of each factor are as follow: the alpha-amylase (A1) factor is 1.5 mL, the gluco-amylase factor (B2) is 1.8 mL, the temperature factor (C1) is 5⁰C, the yeast factor (D2) is 2 grams, the acidity factor PH (E1) is 4.5, the fermentation factor (F2) is 6 days or 144 hours, and the distillation factor (G1) is 79⁰C.