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EVALUASI KANDUNGAN ASAM LAKTAT DAN pH
EKSTRAK CAIRAN FERMENTASI ANAEROB BATANG PISANG
(Musa paradisiaca Val.) DENGAN PENAMBAHAN MOLASES
SEBAGAI BAHAN ADITIF
Raden Febrianto Christi
ABSTRAK
Penelitian bertujuan untuk mengetahui pengaruh penambahan molases terhadap persentase asam laktat dan pH pada fermentasi anaerob batang pisang. Penelitian dilakukan dengan metode eksperimental, rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan penambahan molases, yaitu : R1 = 1%, R2 = 3%, R3 = 5% dan R4 = 7%, masing-masing perlakuan diulang sebanyak lima kali. Peubah yang diukur adalah konsentrasi asam laktat dan pH ekstrak cairan hasil fermentasi anaerob. Hasil penelitian menunjukkan bahwa penambahan molases sampai dengan tingkat 5% pada fermentasi anaerob batang pisang memberikan pengaruh terhadap kenaikan kandungan asam laktat dan penurunan pH.
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AN EVALUATION ON THE pH AND LACTIC ACID OF ANAEROBIC FERMENTATION EXTRACT OF BANANA STEM
(Musa paradisiaca Val.) IN RELATION TO MOLASSES ADDITION
AS AN ADDITIVE
Raden Febrianto Christi
ABSTRACT
The objective of study identified the effect of molasses addition on the lactic acid and pH on anaerobic fermentation of banana stem. The researchs was done with experimental design. The research design used completely randomized design (CRD) with four molasses addition treatments, which were: R1 = 1%, R2 = 3%, R3 = 5% and R4 = 7%, with five times replication. The variables measured were the concentration of lactic acid and the pH of anaerobic fermentation extract. The research result showed that adding molasses to 5% on anaerobic fermentation extract of banana stem would have an effect on increasing the lactic acid content and lowering the pH
