HIDROLISIS AMPAS TEBU SECARA ENZIMATIS MENGGUNAKAN Trichoderma reesei - Diponegoro University | Institutional Repository (UNDIP-IR) 5 Daftar Isi baru
DAFTAR ISI
Halaman Judul..................................................................................................... i
Halaman Pengesahan .......................................................................................... ii
Ringkasan ............................................................................................................ iii
Summary........................................................................................... .................. iv
Kata Pengantar .................................................................................................... v
Daftar Isi.............................................................................................................. vi
Daftar Tabel ........................................................................................................ viii
Daftar Gambar ..................................................................................................... ix
BAB I PENDAHULUAN
1.1 Latar Belakang ..................................................................................... 1
1.2 Perumusan Masalah ............................................................................. 2
1.3 Tujuan Penelitian ................................................................................. 2
1.4 Manfaat Penelitian .............................................................................. 3
BAB II TINJAUAN PUSTAKA
2.1 Tanaman Tebu dan Ampas Tebu ......................................................... 4
2.2 Hidrolisis .............................................................................................. 5
2.2.1 Hidrolisis Murni .......................................................................... 6
2.2.2 Hidrolisis Asam........................................................................... 6
2.2.3 Hidrolisis dalam Larutan Basa .................................................... 7
2.2.4 Alkali Fusion ............................................................................... 8
2.2.5 Hidrolisis Enzimatis .................................................................... 8
2.3 Trichoderma Reesei ............................................................................. 9
2.4 Karbohidrat ......................................................................................... 11
2.4.1 Monosakarida .............................................................................. 11
2.4.2 Disakarida ................................................................................... 11
2.4.3 Polisakarida ................................................................................. 11
2.5 Selulosa ................................................................................................ 12
2.6 Hemiselulosa ........................................................................................ 13
2.7 Lignin ................................................................................................... 13
2.8 Proses Pretreatment .............................................................................. 14
BAB III METODE PENELITIAN
3.1 Bahan dan Alat yang Digunakan.......................................................... 15
3.2 Variabel Percobaan .............................................................................. 16
3.3 Prosedur Percobaan .............................................................................. 16
3.3.1 Analisa Kadar Glukosa ............................................................... 16
3.3.2 Proses Hidrolisa .......................................................................... 17
3.4 Respon .................................................................................................. 17
3.5 Metode ................................................................................................. 17
3.6 Pengolahan dan Analisis Data .............................................................. 17
3.6.1 Faktorial Desain .......................................................................... 17
3.6.2 Perhitungan Efek ......................................................................... 18
3.6.3 Penentuan Variabel Yang Paling Berpengaruh ........................... 18
3.6.4 Penetapan Variabel Optimasi ...................................................... 18
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BAB IV HASIL DAN PEMBAHASAN
4.1 Penelitian Awal .................................................................................... 19
4.2 Hasil dan Pembahasan.......................................................................... 20
BAB IV KESIMPULAN DAN SARAN
5.1 Kesimpulan .......................................................................................... 23
5.2 Saran ..................................................................................................... 23
DAFTAR PUSTAKA
LAMPIRAN
vii
DAFTAR TABEL
Tabel 2.1 Komposisi kimia ampas tebu .............................................................. 5
Tabel 3.1 Tempuhan Faktorial desain ................................................................. 18
Tabel 4.1 Kadar Glukosa (%) Hasil Percobaan .................................................. 19
Tabel 4.2 Hasil Analisa Respon Terhadap Variabel ........................................... 19
Tabel 4.3 Hasil Analisa Pada Berbagai Variasi Variabel ................................... 20
Tabel 4.3 Hasil Analisa Kadar Glukosa Pada Berbagai Variasi Waktu ............. 20
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DAFTAR GAMBAR
Gambar 2.1 Tanaman Tebu ................................................................................. 4
Gambar 2.2 Trichoderma reesei ......................................................................... 10
Gambar 2.3 Struktur Selulosa ............................................................................. 12
Gambar 2.4 Struktur Kimia Hemiselulosa .......................................................... 13
Gambar 2.5 Skema Efek Proses Treatment......................................................... 14
Gambar 3.1 Rangkaian Alat Penelitian ............................................................... 15
Gambar 4.1 Grafik Hubungan Antara Waktu Hidrolisis Terhadap
Kadar Glukosa ................................................................................. 21
Gambar 4.2 Grafik Hubungan Antara pH Terhadapkadar Glukosa .................... 21
Gambar 4.3 Grafik Hubungan Antara Rasio Enzim-Substrat Terhadap
Kadar Glukosa ................................................................................. 22
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Halaman Judul..................................................................................................... i
Halaman Pengesahan .......................................................................................... ii
Ringkasan ............................................................................................................ iii
Summary........................................................................................... .................. iv
Kata Pengantar .................................................................................................... v
Daftar Isi.............................................................................................................. vi
Daftar Tabel ........................................................................................................ viii
Daftar Gambar ..................................................................................................... ix
BAB I PENDAHULUAN
1.1 Latar Belakang ..................................................................................... 1
1.2 Perumusan Masalah ............................................................................. 2
1.3 Tujuan Penelitian ................................................................................. 2
1.4 Manfaat Penelitian .............................................................................. 3
BAB II TINJAUAN PUSTAKA
2.1 Tanaman Tebu dan Ampas Tebu ......................................................... 4
2.2 Hidrolisis .............................................................................................. 5
2.2.1 Hidrolisis Murni .......................................................................... 6
2.2.2 Hidrolisis Asam........................................................................... 6
2.2.3 Hidrolisis dalam Larutan Basa .................................................... 7
2.2.4 Alkali Fusion ............................................................................... 8
2.2.5 Hidrolisis Enzimatis .................................................................... 8
2.3 Trichoderma Reesei ............................................................................. 9
2.4 Karbohidrat ......................................................................................... 11
2.4.1 Monosakarida .............................................................................. 11
2.4.2 Disakarida ................................................................................... 11
2.4.3 Polisakarida ................................................................................. 11
2.5 Selulosa ................................................................................................ 12
2.6 Hemiselulosa ........................................................................................ 13
2.7 Lignin ................................................................................................... 13
2.8 Proses Pretreatment .............................................................................. 14
BAB III METODE PENELITIAN
3.1 Bahan dan Alat yang Digunakan.......................................................... 15
3.2 Variabel Percobaan .............................................................................. 16
3.3 Prosedur Percobaan .............................................................................. 16
3.3.1 Analisa Kadar Glukosa ............................................................... 16
3.3.2 Proses Hidrolisa .......................................................................... 17
3.4 Respon .................................................................................................. 17
3.5 Metode ................................................................................................. 17
3.6 Pengolahan dan Analisis Data .............................................................. 17
3.6.1 Faktorial Desain .......................................................................... 17
3.6.2 Perhitungan Efek ......................................................................... 18
3.6.3 Penentuan Variabel Yang Paling Berpengaruh ........................... 18
3.6.4 Penetapan Variabel Optimasi ...................................................... 18
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BAB IV HASIL DAN PEMBAHASAN
4.1 Penelitian Awal .................................................................................... 19
4.2 Hasil dan Pembahasan.......................................................................... 20
BAB IV KESIMPULAN DAN SARAN
5.1 Kesimpulan .......................................................................................... 23
5.2 Saran ..................................................................................................... 23
DAFTAR PUSTAKA
LAMPIRAN
vii
DAFTAR TABEL
Tabel 2.1 Komposisi kimia ampas tebu .............................................................. 5
Tabel 3.1 Tempuhan Faktorial desain ................................................................. 18
Tabel 4.1 Kadar Glukosa (%) Hasil Percobaan .................................................. 19
Tabel 4.2 Hasil Analisa Respon Terhadap Variabel ........................................... 19
Tabel 4.3 Hasil Analisa Pada Berbagai Variasi Variabel ................................... 20
Tabel 4.3 Hasil Analisa Kadar Glukosa Pada Berbagai Variasi Waktu ............. 20
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DAFTAR GAMBAR
Gambar 2.1 Tanaman Tebu ................................................................................. 4
Gambar 2.2 Trichoderma reesei ......................................................................... 10
Gambar 2.3 Struktur Selulosa ............................................................................. 12
Gambar 2.4 Struktur Kimia Hemiselulosa .......................................................... 13
Gambar 2.5 Skema Efek Proses Treatment......................................................... 14
Gambar 3.1 Rangkaian Alat Penelitian ............................................................... 15
Gambar 4.1 Grafik Hubungan Antara Waktu Hidrolisis Terhadap
Kadar Glukosa ................................................................................. 21
Gambar 4.2 Grafik Hubungan Antara pH Terhadapkadar Glukosa .................... 21
Gambar 4.3 Grafik Hubungan Antara Rasio Enzim-Substrat Terhadap
Kadar Glukosa ................................................................................. 22
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