ABSTRAK

Telah dilakukan penelitianpengaruhkonsentrasienzim β-amilasedanwaktuhidrolisis

terhadap glukosa yang dihasilkan dari hidrolisis pati sagu serta pengaruh waktu
fermentasiterhadapkadarbioetanol yang dihasilkan. Penelitian ini dirancang
menggunakan Rancangan AcakLengkap (RAL) dengantigataraf ulangan. Variasi
konsentrasi enzim β-amilasedirancangdengan 5 taraf (0; 0,05; 0,06; 0,07; 0,08%
volume) dan waktu hidrolisis (1; 1,5; 2; 2,5; 3 jam) dimana kadar glukosa yang
dihasilkan dianalisis menggunakan metode DNS. Hasil penelitian menunjukkan
konsentrasi enzim tertinggi diperoleh pada konsentrasi 0,08% volume dengan kadar
glukosa yang dihasilkan sebesar9,25% dan waktu hidrolisis terbaik diperoleh pada
waktu 3 jam dengan kadar glukosa yang dihasilkan sebesar 11,41%.Variasi waktu
fermentasi dengan 5 taraf (3; 4; 5; 6; 7 hari) dimanabioetanol yang
dihasilkandimurnikan dengan metode destilasi dan diukur dengan alkohol meter.
Hasil penelitian menunjukkan waktu fermentasi tertinggi diperoleh pada 7
haridengankadarbioetanol 13,33%.

Kata kunci : Sagu, Enzim β-amilase, Hidrolisis, DNS, Fermentasi, Bioetanol,

Destilasi, Spektrofotometri Uv-Visibel.
 ABSTRACT
The research has been done on the impact β-amylase enzyme concentration and
hydrolysistime to producedglucose from sago starch hydrolysis and the effect of
fermentation time on levels of bioethanol that have been produced. This study was
designed using a completely randomized design (CRD) with three levels of
replications. Variation of β-amylase enzyme concentrationand time of hydrolysis was
designed with five levels of 0; 0.05; 0.06; 0.07; 0.08% and 1; 1.5; 2; 2.5; 3,
respectively. The glucose levels were analyzed using DNS method. The results
showed that the highest glucose levels was obtained at 0.08% enzyme concentration
and 3 hours hydrolysis time with glucose concentration is 9.25% and 11.41%,
respectively. Variations fermentation time with 5 levels (3; 4; 5; 6; 7 days)
wherebioethanol that have been produced was purified by distillation method and
measured by alcohol meter. The results showed the highest bioethanollevelsis
13.33% at 7 day fermentation time.

Keywords : Sago, β-amylase enzyme, Hydrolysis, DNS, Fermentation, Bioethanol,

Distillation, Spektrofotometri UV-Visible.