Properties Activity of Yeast Against Seaweed Bioethanol Fermentation Time and Its Functional Group

Abstract

The activity of yeast in relationship with fermentation time of seaweed bioethanol and functional groups formed. The bioethanol fermentation process begins with the liquification process which is the cooking stage with the addition of water as much as 50 times the weight of seaweed, cooked until it boils. Saccharification is the step of adding bean sprouts to seaweed filtrate at a temperature ± 90°C. For the breakdown of polysaccharides into glucose. Fermentation, carried out at a temperature ± 30°C, by adding about 0.02% yeast. Furthermore, anaerobic fermented for second days; thirth days; fourth days; fifth days and sixth days. The bioethanol obtained were then analyzed with spectroscopic IR. The results showed that the functional group formed was -OH in absorption 3600 - 3200 cm-1. Reinforced of absorption C - O, 1200 - 1000 cm-1, shows the presence of the alcohol compound, consist of tertiary alcohol and secondary alcohol. Primary alcohol, only appears on 2nd day and 4th day. Thus it can be said that the activity of yeast (Saccharomyces cerevisiae) can break the primary alcohol bond on 3rd day and up.