scholarly journals Production of bioethanol from wild cassava crude starch (Manihot glaziovii Muell. Arg) using different microbial types and fermentation times

2021 ◽  
Vol 913 (1) ◽  
pp. 012032
Author(s):  
S V Mellicha ◽  
I B W Gunam ◽  
N S Antara ◽  
I W Arnata
Keyword(s):  
Ph Value ◽  
Block Design ◽  
Sugar Content ◽  
Dry Weight ◽  
Total Dissolved Solids ◽  
Reducing Sugar ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Cassava Plant ◽  
Manihot Glaziovii

Abstract Wild cassava (Manihot glaziovii Muell. Arg) is one of the varieties of cassava that contains toxic compounds cyanogenic glucosides, which cause unmarketable food products more suitable to be processed into bioethanol. This wild cassava plant produces tubers four times in weight compared to that of ordinary cassava, and the flesh contains about 40–70% starch by dry weight. This study aimed to determine the effect of the microbial types and fermentation times on bioethanol production from M. glaziovii Muell. Arg crude starch and to determine the type of microbes and fermentation time that can produce the highest bioethanol product from M. glaziovii Muell. Arg crude starch. This study consists of two factors using a factorial randomized block design (RBD). The first factor was the type of microbe which consists of 2 different microbes, namely R5I3 isolates and Saccharomyces cerevisiae ATCC 9763. The second factor was the fermentation time which consists of 4 levels, namely 3, 4, 5 and 6 days. The observed parameters were total dissolved solids value, pH value, reducing sugar content, and ethanol content. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Tukey’s HSD post hoc tests. The results showed that fermentation using R5I3 isolates with a fermentation time of 5 days was the best treatment to obtain a maximum ethanol of 21.64±3.03 g/L, with a final pH value of 4.70±0.14, total dissolved solids 4.10±0.14°Brix and reducing sugar content of 0.91±0.02 g/L. Therefore, the new isolate R513 was highly potential for producing bioethanol from wild cassava crude starch.

scholarly journals Effect of Saccharomyces cerevisiae ATCC 9763 concentration and fermentation time on bioethanol content from corn stover crude cellulose substrate

2021 ◽  
Vol 913 (1) ◽  
pp. 012026
Author(s):  
A M M Napitupulu ◽  
L Suhendra ◽  
I B W Gunam
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Corn Stover ◽  
Ph Value ◽  
Block Design ◽  
Sugar Content ◽  
Total Dissolved Solids ◽  
Reducing Sugar ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Ethanol Content

Abstract Corn stover is a waste from the corn plant that dried in the fields after the corn cobs were harvested. From many corn wastes produced, there is very little utilization to corn stover. Delignified corn stover contains 65.46% cellulose, 14.58% hemicellulose, and 8.66% lignin. Lignocellulosic biomass is very difficult to biotransform, therefore it must be delignified to break the bonds between cellulose, hemicellulose, and lignin. Then the cellulose is converted into sugars by saccharification using crude cellulose enzymes so it can be converted into bioethanol through a fermentation process using simultaneous saccharification and fermentation (SSF) method. This study aims to determine the concentration of Saccharomyces cerevisiae ATCC 9763 and the optimum fermentation time in order to obtain high content of bioethanol from corn stover. Bioethanol production at different concentrations of S. cerevisiae and fermentation time uses a factorial randomized block design (RBD) consisting of two factors. The first factor was the concentration of S. cerevisiae which consisted of 3 levels, namely 3%, 5%, and 7% (v/v). The second factor was the fermentation time which consists of 4 levels, namely 24 hours, 48 hours, 72 hours, and 96 hours. Observed variables included pH value, total dissolved solids, reducing sugar content, and ethanol content. The data obtained were analyzed for its diversity using analysis of variants (ANOVA) and continued with the HSD Tukey. The results showed that the concentration of S. cerevisiae 7% (v/v) and a fermentation time of 96 hours was the best treatment to obtain a maximum ethanol content of 7.53 ± 0.330 g/L, with a final pH value of 4.25 ± 0.07, total dissolved solids 2.9 ± 0.14 °Bx and reducing sugar content of 0.334 ± 0.03 g/L. Increasing the concentration of S. cerevisiae and fermentation time can increase the ethanol content.

scholarly journals PENGARUH SUHU DAN JENIS ASAM PADA HIDROLISIS PATI UBI TALAS (Colocasia esculenta L. Schott) TERHADAP KARAKTERISTIK GLUKOSA

2018 ◽  
Vol 6 (4) ◽  
pp. 307
Author(s):  
Ni Kadek Ariani Dewi ◽  
Amna Hartiati ◽  
Bambang Admadi Harsojuwono
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Total Dissolved Solids ◽  
Temperature Treatment ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Effect Of Temperature ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Acid Type

The purpose of this reseach was 1) to determine the effect of temperature and acid type on hydrolysis of taro yam starch on the characteristics of glucose, 2) to determine the exact temperature and type of acid in taro starch hydrolysis which produced the best glucose characteristics. This reseach uses Randomized Block Design of factorial pattern.. The first factor is the hydrolysis temperature of taro yam starch at temperatures of 80°C, 90°C and 100°C. The second factor is the acids type of HNO3, H2SO4 and HCl, each with 7% acid concentration. Each treatment is grouped into 2 based on the implementation time. The variables observed were reduction in sugar content, total sugar, dekstrose equivalent (DE), total dissolved solids and clarity. The results showed that the temperature treatment and acid type had a very significant effect (P<0,01) on reducing sugar content, total sugar and hydrolyzed dectrose equivalent (DE) values. Temperature treatment has a significant effect on total dissolved solids and does not significantly affect clarity. The treatment of acid types has significant effect on total dissolved solids and clarity. Temperature treatment and type of acid interact with reducing sugar content, total sugar, and DE values, do not interact with total dissolved solids and clarity. The highest yield was obtained by reducing sugar content of 3,06%, total sugar 5,64% and DE value of 54,24% in HCl at 100°C. The total dissolved solids in H2SO4 and HCl at 100°C were 5,15°Brix and the clarity of HCl at 100°C was 0,02. The best glucose characteristics at HCl was 90°C which was not significantly different from HCl at 100°C. Keywords: sugar, hydrolysis, taro yam, starch, acid, glucose

scholarly journals The Production of Bioethanol from Rimau Gerga Lebong (Rgl) Orange Waste as an Alternative Energy

2018 ◽  
Vol 248 ◽  
pp. 04004
Author(s):  
Vike Darliyasi ◽  
Kurnia Herlina Dewi ◽  
Budiyanto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alternative Energy ◽  
Block Design ◽  
Trichoderma Viride ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Ethanol Content ◽  
Significant Difference ◽  
Orange Waste

Bioethanol from Rimau Gerga Lebong (RGL) orange waste is one of the solution to overcome fuel oil problem. The aim of this research is to get the type of microorganisms and fermentation time that produce the highest ethanol from RGL orange waste. The research method used was Randomized Block Design (RBD) of two factors, namely type of microorganisms (Trichoderma viride, Saccharomyces cerevisiae, and Trichoderma viride + Saccharomyces cerevisiae) and fermentation time (3 days, 5 days, and 7 days. Within the three type of microorganisms with variations of fermentation time showed that the pH was able to carry out the fermentation process smoothly. The highest total dissolved solids were in the type of Trichoderma viride 3 days and 5 days, and the type of mix of microorganisms on the 3rd day. The highest ethanol content is in the type of Sachharomyces cerevisiae for 7 days. ANOVA result showed that the interaction between two treatments on the total dissolved solids experienced significant differences, so it continue with the DMRT test at a significant level of 0.5%. However, it is different from the results of ANOVA on ethanol content which showed that there were significant differences between ethanol content and types of microorganisms, but there was no significant difference on fermentation time

scholarly journals Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.)

2020 ◽  
Vol 8 (2) ◽  
pp. 177
Author(s):  
Ida Bagus Gede Awidyanata ◽  
G.P Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Acetic Acid ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Alcohol Content ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Acid Ph ◽  
Cocoa Bean Fermentation

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol. Keywords  : vinegar fermentasion, ragi tape, time of fermentation

scholarly journals PENGARUH KONSENTRASI JELLY POWDER TERHADAP KARAKTERISTIK MINUMAN JELI IKAN LELE (Clarias sp.)

2018 ◽  
Vol 4 (3) ◽  
pp. 197
Author(s):  
Willy Pranata Widjaja ◽  
Sumartini .
Keyword(s):  
Product Information ◽  
Raw Materials ◽  
Block Design ◽  
Sugar Content ◽  
Total Dissolved Solids ◽  
Primary Research ◽  
Dissolved Solids ◽  
Powder Concentration ◽  
Randomized Block Design ◽  
Preliminary Research

The motive of research is to find out how to make a jelly drink from catfish. While the purpose of this researchis to determine the effect of jelly powder concentration on the characteristics of catfish jelly drink. The benefits of this research is to provide a reference processing functional beverage made from animal foods, provide product information diversification catfish jelly drinks,manufacturing process of catfish jelly drink and accurate concentrate jelly powder also panelists preferred to make a catfish jelly drink.The research was conducted in two stages; preliminary research and primary research. Preliminary research was involve the removal of the fishy smell, raw materials analysis and determining the ratio of meat catfish and the water that used in the primary research. The method was used in this research is a randomized block design (RBD) with 12 × 1 factorial with two replications. Variable concentrations of jelly powder were used to make a catfish jelly drink is f1 (0.10%), f2 on (0.15%), f3 (0.20%), f4 (0.25%), f5 (0.30%), f6 (0.35%), f7 (0.40%), f8 (0.45%), f9 (0.50%), f10 (12:55%), f11 (0.60%) and f12 (0.65%). Based on the results of research, concentration of jelly powder give significant effect on water content, viscosity, total dissolved solids, color, flavor, texture and appearance of jelly drinks catfish but it is not give significant effect on reducing sugar content and smell. Selected samples of the research are f7 with the concentration of jelly powder as much as 0.40% and that catfish jelly drinks contains moisture 80.15%, levels of reducing sugars 1.175%, viscosity 1:53 dPas, total dissolved solids 18.7 ° Brix, protein content 3.72% and levels 1.78% crude fiber.

scholarly journals GUAVA LEAVES, CORN COBS, AND MANGOSTEEN PEELS AS ANTIOXIDANTS AND NATIONAL STANDARDIZED NATURAL PRESERVATIVES FOR COCONUT BROWN SUGAR

2019 ◽  
pp. 79-82
Author(s):  
ADITYA PRATAMA PUTRA ◽  
KINTAN NUR ROMADHONA ◽  
ROSIANA SOFIA ANGGRAENI ◽  
AI RIAN JULYANTI ◽  
RETNO FITRI WIDIASTUTI ◽  
...  
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Sweet Taste ◽  
Reducing Sugar ◽  
National Standard ◽  
Brown Sugar ◽  
Corn Cobs ◽  
Guava Leaves ◽  
Natural Preservatives

Objective: Below standard brown sugar is a sugar that cannot be made or resembles dodol (a traditional and sticky confection) because the sap is damaged. Although the sap is made into brown sugar, the product will not last long and become soft-textured sugar. The aim of this research is to prevent below standard sap and produces coconut sugar in accordance with Indonesian National Standard (SNI) using natural preservatives were formulated from guava leaves, corn cobs, and mangosteen peels. Methods: The formulation of guava leaves, corn cobs, and mangosteen peels was designed through several stages by testing the composition of the materials. The first step was measuring the pH value of each material with concentration 4.5%, which were 4.5 g per material and it was compared to the composition of the formula after the concentration of each material was combined to get the basis pH. The second step was formulation to get the natural preservatives by applying the formulas on the tap process of sap until the manufacturing process to get the coconut sugar. Quality of coconut sugar was conducted SNI 01-3743-1995 which included oven method for testing water content and insoluble parts, Luff schoorl method for reducing sugar content and sucrose, and atomic absorption spectroscopy method for testing the contamination of Cu metal. Results: Guava leaves, corn cobs, and mangosteen peels with each material 4.5% were the optimal concentrations as natural preservatives to inhibit fermentation process of sap. Coconut sugars were obtained using these natural preservatives. Coconut sugar that obtained had the moisture content was 0.2402%, the ash content was 1.3%, reducing sugar content was 0.39%, the sucrose level was 69.99%, and the metal contamination was 0.201 mg/kg Cu. While the results of organoleptic tests indicated the brownish-yellow sugar, a typical sweet taste of sugar, and the normal smell of coconut sugar. All of the coconut sugar properties were meet with SNI. Conclusion: Guava leaves, corn cobs, and mangosteen peels were effective as natural preservatives and antioxidants to produce the best quality of coconut sugar according to the SNI.

scholarly journals Effect of starter sources and old fermentation on making nata de whey towards chemical quality

2020 ◽  
Vol 142 ◽  
pp. 04001
Author(s):  
Asmaul Khusna ◽  
Anis Prastujati ◽  
Shinta Setiadevi ◽  
Mustofa Hilmi
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Reducing Sugar ◽  
Cellulose Content ◽  
Chemical Quality ◽  
Fruit Extract ◽  
Fermentation Time ◽  
Randomized Block Design ◽  
Pineapple Fruit ◽  
The Difference

Whey cheese is a by-product of traditional or modern cheese-making processes. The yield of each cheesemaking reaches around 83% of the volume of milk used.whey can be processed into nata de whey by adding Acetobacterxylinum. The purpose of this study were to determine the effect of fermentation duration and differences in starter sources on the chemical quality produced by nata de whey. All samples were analyzed for fat, protein, cellulose and reducing sugars. this use study of two factorial randomized block design. The first factor is the difference in the starter (commercial and pineapple fruit extract) and the second factor is the length of fermentation with three replications. The results showed that the effect of fermentation time and the difference in starter sources on nata de whey had a very significant impact (P <0.01) on the calculation of fat content in the nata the whey. The duration of fermentation and differences in the source of the stater on nata de whey had no significant effect (P> 0.05) on the content of protein, reducing sugar and cellulose content produced.

Optimization of Apparent Peak Viscosity in Carboxymethyl Cellulose Fracturing Fluid: Interactions of High Total Dissolved Solids, pH Value, and Crosslinker Concentration

SPE Journal ◽  
2016 ◽  
Vol 22 (02) ◽  
pp. 615-621 ◽  
Author(s):  
N. E. Pica ◽  
C.. Terry ◽  
K.. Carlson
Keyword(s):  
Carboxymethyl Cellulose ◽  
Oil And Gas ◽  
Produced Water ◽  
Ph Value ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Service Companies ◽  
Polymer Loading ◽  
Crosslinker Concentration ◽  
Reducing Costs

Summary It has been common practice to use a freshwater source (either ground water or surface water) as the base fluid for hydraulic fracturing with crosslinked-gel fluids. Currently, oil and gas operators are beginning to reuse and recycle the main byproduct of oil extraction, which is produced water. However, because of the high variability of produced-water quality (temporal and spatial), and the high content of total dissolved solids (TDS), the viscosity targets for the fluid can be difficult to achieve. The research described in this paper examines the sensitivity of higher-salinity waters to several variables related to the gel-formation process. The polymer used for the gel fluid was a carboxymethyl cellulose (CMC) derivative, and zirconium (Zr) was used as the crosslinking metal. Rheology experiments were conducted at different pH values, polymer loading, and crosslinker concentrations. The outcome of this research is presented in 3D contour-peak-viscosity maps that can be used by oil and gas operators and service companies to optimize the chemicals that are applied, thus reducing costs.

scholarly journals Biomass and Sugar Content of Some Varieties of Sorghum (Sorghum Bicolor L. Moench) on Dry Land Forest as Feedstock Bioethanol

2018 ◽  
Vol 164 ◽  
pp. 01035 ◽  
Author(s):  
Praptiningsih Gamawati Adinurani ◽  
Sri Rahayu ◽  
Luluk Sulistiyo Budi ◽  
Anggi Nindita ◽  
Peeyush Soni ◽  
...  
Keyword(s):  
Biomass Production ◽  
Block Design ◽  
Sugar Content ◽  
Sustainable Use ◽  
Dry Weight ◽  
Raw Material ◽  
Dry Land ◽  
Randomized Complete Block Design ◽  
High Sugar Content ◽  
Selection Of

The possibility of sustainable use of sorghum as raw material for bioethanol needs to be supported by evaluation and selection of sorghum varieties for high biomass production and sugar content. An experiment was conducted on forest dry land , altitude 63 m asl. This research aimed to determine the interaction of sorghum varieties and mycorrhiza on biomass production and the high sugar content. The experiment was a two factor (varieties and dosage of mycorrhiza plus) in a randomized complete block design with three replications. The varieties were Suri 3, Kawali, Super 2, Suri 4. Dosage of mycorrhiza plus (5, 10, 15) g per plant. The interaction only significant on a number of internodes and bagasse. There are no effects of dosages mycorrhiza plus, however, varieties of sorghum have significant effects on many variables measured. The highest amount of biomass include the stem height (301.28 cm), stem Dry Weight (DW) is 23.48 t ha-1, leaf DW (4.65 t ha-1), panicle DW (11.35 t ha-1) and biomass DW (39.98 t ha-1) were obtained in varieties Super 2. Sugar content (16.93 %) was obtained in varieties Suri 3 and juice production (2 742.86 L ha-1) in varieties Suri 4.

scholarly journals OPTIMASI KUALITAS KEMBANG GULA LUNAK DARI BUAH NANAS (Ananas comosus L) KARENA PERBEDAAN KONSENTRASI SIRUP GLUKOSA DAN PUTIH TELUR

Heuristic ◽  
2016 ◽  
Vol 12 (01) ◽  
Author(s):  
Rahmat Edy Setyono ◽  
Rini Rahayu Sihmawati ◽  
Dwi Agustiyah Rosida
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Chemical Properties ◽  
Time Trial ◽  
Reducing Sugar ◽  
Ananas Comosus ◽  
Real Effect ◽  
Randomized Block Design ◽  
Glucose Syrup ◽  
The Right

The aim of this research was to know the effect of glucose syrup and albumen to quality of pineapple softcandy in physical, chemical and organoleptic and to know the right glucose syrup and albumen concentration of the making pineapple softcandy.The research used Completely Randomized Block Design, with consist of 3 level with 3 times repeat , the glucose syrup ( G) ( 35%,50%, 65%) and albumen ( A) ( 2%, 4%, 6%).Chemical properties of the test include water content, reducing sugar and physic properties such as texture and sensory testing include flavor and color. Obtained data were tested using ANOVA followed by BNT if it showed the real difference in treatment and used DMRT if there were interaction between two factor. The results of this research showed that the addition of glucose syrup and egg albumen real effect on reducing sugar levels and no real effect on the moisture content and texture of pineapple softcandy . The average sugar content is highest reduction in treatment G3A3 (35 .107%) and the lowest in treatment G1A1 (34 163%). Differences in execution time trial showed no significant differences in effect on all parameters tested. Organoleptic test results showed the majority of panelists do not like to color soft confectionery pineapple. As for the taste of the most preferred in the treatment G3A3.Kata kunci : kembang gula lunak, sirup glukosa, putih telur, buah nanas

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