CHEMICAL PROPERTIES AND ETHANOL FERMENTATION FROM Dioscorea sp.
The chemical properties and production of ethanol from 3 species of Dioscorea sp. compose of D. alata L., D. esculenta L., and D. hispida Dennst. were studied. The results shown that D. alata L. gave the highest fat content, D. esculenta L. gave the highest carbohydrate and energy. While, D. hispida Dennst. gave the highest of ash, protein content, and moisture content. The production of ethanol from Yam digested process into sugar and fermented with a Simultaneous Saccharification and Fermentation and anaerobic condition was tested. Phase 1: digestion of starch into reducing sugar of Dioscorea sp. with 0.1 percent by weight of α-amylase produced from Aspergillus oryzae. Reducing sugar of D. alata L., D. esculenta L. and D. hispida Dennst. was 64.17±14.64 and 12.44±59.19 65.95±16.49 mg/mL, respectively. Phase 2: the production of ethanol from Dioscorea sp. with the SSF in laboratory using Saccharomyces cerevisiae strains TISTR 5339 was found pH, Total Soluble Solid, glucose and ethanol that the difference was statistically significant (p <0.05).
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