The Effect of Type and Concentration Yeast with Fermentation Time and Liquifaction Variations on the Bioethanol Concentration Resulted by Sorgum Seeds with Hydrolysis and Fermentation Processes

Sorghum is one of the plants that can be used as raw material for making bioethanol. Sorghum has seeds with a starch composition of 73.8%, which is potential as a raw material for making bioethanol. Sorghum starch can be converted into bioethanol through the hydrolysis process (the process of converting carbohydrates into glucose) which consists of liquefaction and saccharification processes and is followed by a fermentation process. The hydrolysis method is carried out enzymatically. In this study alpha amylase and gluco amylase enzymes were used with various types of yeast including Saccharomyces cerevisiae, Rhizopus oryzae, Acetobacter xylinum, Mucor sp, and Aspergilus niger which varied with liquefaction temperatures including 80, 85, 90, 95, and 100 °C. Obtained the most optimal yeast is Saccharomyces cerevisiae with an optimal temperature of 95 °C resulting in a bioethanol concentration of 4.3%. After getting the optimal yeast and temperature, the fermentation step of the two variables is used in the next step. In the fermentation process, variations of yeast concentration and duration of fermentation were used, the optimum yeast concentration was at 2.5% with 48 hours of fermentation resulting in bioethanol concentration of 11%.

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UTILIZATION OF RESIDUAL CARRAGEENAN EXTRACT FROM Eucheuma cottonii SEAWEED INTO BIOETHANOL

Indonesian Journal of Applied Research (IJAR) ◽

10.30997/ijar.v1i1.32 ◽

2020 ◽

Vol 1 (1) ◽

pp. 25-31

Author(s):

Nia Yuliani ◽

RTM Sutamiharja ◽

Aditya Prihantara

Keyword(s):

Saccharomyces Cerevisiae ◽

Research Method ◽

Fermentation Process ◽

Optimal Time ◽

Yeast Fermentation ◽

Yeast Saccharomyces Cerevisiae ◽

Fermentation Time ◽

Time Treatment ◽

Hydrolysis Process ◽

Eucheuma Cottonii

In the process of processing seaweed will produce residual waste from carrageenan extraction, and the residue still contain cellulose, lignin, hemicellulose, pectin, and other organic materials that can be processed into bioethanol. This research aimed to utilize the residual carrageenan extracted from seaweed Eucheuma cottonii into bioethanol. The research method includes acid hydrolysis process using 3% sulfuric acid at a temperature of 70-80oC for 30 minutes, followed by a fermentation process using yeast Saccharomyces cerevisiae with a ratio of 1: 0.006 for hydrolyzate and yeast, fermentation time treatment 1, 3, 6, 9 and 12 days at temperature 25o-30oC. Fermentate at 78oC, measured in degrees of acidity (pH), volume, and levels of bioethanol. The results showed that the residual carrageenan extract containing carbohydrates as un-extracted carrageenan was 5.01%, hemicellulose was 7.12%, cellulose was 0.96%, and lignin was 8.26%. The level of bioethanol produced from the residual carrageenan extraction was 2.57% and, the yield was 32.64% with a fermentation time of 6 days as the optimal time.

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Making Bioethanol From Cocoa Fruit Skin Waste By Hydrolysis Process Using Trichoderma Viride Mold

Indonesian Journal of Chemical Science and Technology (IJCST) ◽

10.24114/ijcst.v2i1.12368 ◽

2020 ◽

Vol 2 (1) ◽

pp. 75

Author(s):

Tiska Oktavianis ◽

Sofiyanita Sofiyanita

Keyword(s):

Ethanol Fermentation ◽

Fermentation Process ◽

Trichoderma Viride ◽

Raw Material ◽

Bioethanol Production ◽

Fermentation Time ◽

Ethanol Content ◽

Hydrolysis Process ◽

Fruit Skin ◽

Fruit Waste

Cocoa fruit skin is one of the agricultural wastes can be used as raw material for bioethanol production. Because the cocoa fruit waste containing 39.45% crude fiber and 3.92% glucose. The purpose of this study was to determine the level of optimization of yeast and fermentation time to produce maximum ethanol content. In this study the hydrolysis process cocoa leather is done using fungi Trichoderma viride and fermentation process using yeast Saccharomyses cerevisiae. While for bioethanol concentration measurements performed using vinometer. The results showed that bioethanol fermentation time for 1, 3, 5 and 7 days using yeast levels 2, 4, 6 and 8 grams produce maximum ethanol fermentation at 3 days and 6 grams yeast levels. Produced a maximum ethanol content of 12%.

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Conversion of Sugar Cane Bagasse Become Bioethanol Using Variations of Yeast Types and Fermentation Temperatures with Socarification Process

Journal of Computational and Theoretical Nanoscience ◽

10.1166/jctn.2019.8581 ◽

2019 ◽

Vol 16 (12) ◽

pp. 5171-5174

Author(s):

Kiagus Ahmad Roni ◽

Lely Meilani ◽

Atikah ◽

Netty Herawati

Keyword(s):

Sugarcane Bagasse ◽

Fermentation Process ◽

Rhizopus Oryzae ◽

Acetobacter Xylinum ◽

Sugar Cane Bagasse ◽

Lignocellulosic Materials ◽

Hydrolysis Method ◽

Hydrolysis Process ◽

Main Components ◽

Aspergilus Niger

Sugarcane bagasse is a waste of sugar factories and one of its lignocellulosic materials is still of limited use. Sugarcane bagasse consists of three main components, namely cellulose, hemicellulose, and lignin. Sugarcane bagasse can be converted into bioethanol through a hydrolysis process (the process of converting carbohydrates into glucose) which consists of a liquefaction and saccharification process and followed by a fermentation process. The hydrolysis method is carried out enzymatically. This research used alpha amylase and gluco amylase enzymes with various types of yeast including Saccharomyces cereviceae, Rhizopus oryzae, Acetobacter xylinum, Mucor sp., and Aspergilus niger varied with liquefaction temperatures including 80, 85, 90, 95, and 100 °C. Obtained the most optimal yeast is Saccharomyces cereviceae with an optimal temperature of 95 °C resulting in a bioethanol concentration of 4.5%.

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Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso

Ciencia y Tecnología Agropecuaria ◽

10.21930/rcta.vol11_num2_art:200 ◽

2010 ◽

Vol 11 (2) ◽

pp. 107 ◽

Cited By ~ 3

Author(s):

Jenifer Criollo ◽

Dagoberto Criollo ◽

Angélica Sandoval Aldana

Keyword(s):

Saccharomyces Cerevisiae ◽

Process Optimization ◽

Fermentation Process ◽

Raw Material ◽

Sensory Panel ◽

Yeast Saccharomyces Cerevisiae ◽

Theobroma Grandiflorum ◽

Cutting Test ◽

Maximum Range ◽

Low Levels

La almendra de copoazú como producto promisorio para la industria de cosméticos, chocolate, bebidas, licores y conservas, se evaluó el proceso de fermentación variando el tiempo de remoción de la masa (24 y 48 horas) y la pulpa inicial (30 y 100%). Se tuvieron en cuenta las condiciones de los productores en el acceso a equipos de despulpado. Se cuantificó la temperatura de la masa en tres puntos (superior, medio e inferior), acidez, pH, humedad, prueba de corte y análisis sensorial. Se encontró bajo desarrollo de la temperatura de fermentación en los tratamientos con 100% de pulpa y se registraron las máximas temperaturas entre 35 y 36°C que indican deficiencias en el proceso; no se alcanzó los 40°C requeridos para la muerte del embrión. El 30% de pulpa inicial y la remoción cada 24 horas por 9 días, fueron las mejores condiciones encontradas. La optimización con 0,1% de levadura (Saccharomyces cerevisiae) aumentó la temperatura de fermentación hasta 44°C, los granos fermentados hasta 56,14% y el mayor desarrollo de sabores frutales con intensidad de 4, mostrando un mejor proceso de fermentación. El panel sensorial mostró que los licores de copoazú tienen notas frutales destacadas y bajos valores de otros sabores evaluados. Los resultados son semejantes a los cacaos criollos, conocidos en el mundo como materia prima de licores finos y de aroma. Fermentation of the copoazu kernel (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): Assessmente and process optimizationThe fermentation of copoazu kernels (a promising product for the cosmetics industry, chocolate, beverages, liquors and preserves) was evaluated varying the time of mass removal (24 and 48 hours) and the initial pulp (30 and 100%). This study took into account the degree of access the producers had to pulping equipment. We quantified temperature of the mass at three points (top, middle and bottom), acidity, pH, moisture, cutting test and sensory analysis. The observed temperatures during fermentation in the treatments with 100% pulp reached a maximum range between 35 and 36°C which indicated deficiencies in the process as the 40°C required for the death of the seed was not attained. Thirty percent initial pulp with removal every 24 hours for 9 days yielded the best results. Optimization with 0.1% yeast (Saccharomyces cerevisiae) increased the fermentation temperature to 44°C, augmented fermented beans to 56.14% and saw a development of fruit flavors with an intensity of 4, demonstrating a better fermentation process. The sensory panel showed that copoazu liquors have outstanding fruity notes and low levels of other evaluated flavors. The results are similar to the criollo cacao, known worldwide as a raw material for fine liquors and fragrances.

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Utilization of robusta coffee waste as a renewable energy material - bioetanol

MATEC Web of Conferences ◽

10.1051/matecconf/201815401004 ◽

2018 ◽

Vol 154 ◽

pp. 01004

Author(s):

Sutarno ◽

Abdul Malik Kholiq

Keyword(s):

Saccharomyces Cerevisiae ◽

Renewable Energy ◽

Fermentation Process ◽

Fermentation Time ◽

Coffee Waste ◽

Robusta Coffee ◽

Energy Material ◽

Catalyst Type ◽

Hydrolysis Of

A research on robusta coffee waste has been conducted as a renewable energy material - Bioethanol. This research was carried out by hydrolysis and fermentation process using Zymomonasmobilis and Saccharomyces cerevisiae (Zymomonasmobilis) bacteria to obtain the best catalyst type in the process of hydrolysis of coffee skin to glucose and the effect of fermentation time on bioethanol content produced. This research was conducted by varying the fermentation time of 7 days; 8 days; 9 days and 10 days. The fermentation fluid was then distilled and tested for bioethanol using a refractometer. Furthermore, bioethanol concentration in the analysis using.

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Analisis Kualitas Bioetanol Dari Kulit Pisang

Jurnal Daur Lingkungan ◽

10.33087/daurling.v4i2.72 ◽

2021 ◽

Vol 4 (2) ◽

pp. 35

Author(s):

G M Saragih ◽

Hadrah Hadrah ◽

Dilla Tri Maharani

Keyword(s):

Fermentation Process ◽

Starch Content ◽

Soil Surface ◽

Raw Material ◽

Banana Peel ◽

Total Production ◽

Bioethanol Production ◽

Fermentation Time ◽

Banana Production

Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.

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Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

Journal of Food Research ◽

10.5539/jfr.v1n3p138 ◽

2012 ◽

Vol 1 (3) ◽

pp. 138 ◽

Cited By ~ 3

Author(s):

C. S. Devaki ◽

K. S. Premavalli

Keyword(s):

Fermentation Process ◽

Statistical Design ◽

Process Conditions ◽

Fermentation Time ◽

Overall Acceptability ◽

Benincasa Hispida ◽

Fermented Beverage ◽

Medicinal Properties ◽

Yeast Concentration ◽

Best Fit

Ash gourd (Benincasa hispida) is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, the optimization of the fermentation process with reference to yeast concentration and the period has been attempted by using RSM. The statistical design gave 13 formulations, where yeast concentration was from 1 to 5.8% and the fermentation process period varied from 0.5 to 17.5 days. The product varied formulations had total phenols ranged from 24.8 to 43.6mg%, antioxidant 12.3 to 27%, acidity 0.067 to 0.6%, total volatiles 0.0025 to 0.078%, alcohol 4.6-12.4%, overall acceptability 6.9 to 8.4, thiamine 115.7 to 367 ug%, riboflavin 32.4 to 159 ug%, niacin 6.7 to 139.4 ug%, pyridoxine 71.68 to 174.1 ug% and vitamin C from 0.02 to 0.21mg%. Yeast concentration of 3% and fermentation time for 3 days was the optimized process conditions achieved with the best fit of desirability 0.92.

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BIOETHANOL PRODUCTION FROM COCONUT HUSK USING THE WET GAMMA IRADIATION METHOD

Jurnal Forum Nuklir ◽

10.17146/jfn.2020.14.2.5908 ◽

2021 ◽

Vol 14 (2) ◽

pp. 43

Author(s):

Putra Oktavianto ◽

Risdiyana Setiawan ◽

Ilhami Ariyanti ◽

Muhammad Fadhil Jamil

Keyword(s):

Saccharomyces Cerevisiae ◽

Cellulose Hydrolysis ◽

Raw Material ◽

Bioethanol Production ◽

Coconut Husk ◽

Hydrolysis Process ◽

Hydrolysis Of Cellulose ◽

Ethanol Ethanol ◽

Hydrolysis Of ◽

Low Dosage

BIOETHANOL PRODUCTION FROM COCONUT HUSK USING the WET GAMMA IRRADIATION METHOD. The use of coconut husk has only been used as a material for making handicrafts such as ropes, brooms, mats, and others or just burned. The combustion of coconut husk can cause air pollution. In fact, coconut husk can be used as a raw material for bioethanol production so that the beneficial value of coconut husk will also increase. One way of bioethanol production from coconut husk is by irradiating the coconut husk. The coconut husk irradiation technique to be carried out in this study is the wet irradiation technique. Wet irradiation is carried out to accelerate the process of bioethanol production because at the time of irradiation, cellulose has been hydrolyzed and glucose has been formed so that it is more efficient in time and use of the material so that the cellulose hydrolysis process is not necessary. The coconut husk samples were wet because they were mixed with 4% NaOH and were irradiated using a gamma irradiator from STTN-BATAN Yogyakarta with a dose of 30 kGy and 50 kGy and 0 kGy (or without irradiation). Then the sample is fermented with the fungus Saccharomyces Cerevisiae from tape yeast to form ethanol. Ethanol is purified and then analyzed for concentrations using pycnometric and refractometric methods. The result is that the highest ethanol content is without irradiation (0 kGy), this is due to the low dosage used. However, the main point in this wet method research is evidence of hydrolysis of cellulose by the formation of gluoxane after irradiated wet coconut husk, and with Fehling A and B analysis, brown deposits are seen proving that glucose has been formed.

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PEMBUATAN BIOETANOL DARI KULIT NANAS MELALUI HIDROLISIS DENGAN ASAM

EKUILIBIUM ◽

10.20961/ekuilibrium.v10i2.2246 ◽

2011 ◽

Vol 10 (2) ◽

Cited By ~ 1

Author(s):

Ari Diana Susanti

Keyword(s):

Hydrochloric Acid ◽

Agricultural Waste ◽

Raw Material ◽

Continuous Heating ◽

Distillation Process ◽

Fermentation Time ◽

Pineapple Juice ◽

Glucose Levels ◽

Hydrolysis Process ◽

Hydrolysis Of

Abstract: Pineapple skin is an agricultural waste that has a carbohydrate content of about 10:54% and the skin of pineapple juice glucose levels by 17% so it can be utilized to ethanol. Hydrolysis reaction is so slow that the reaction requires a catalyst. The catalyst used in this study were hydrochloric acid (HCl). This study aims to Learn how to use the skin of pineapple waste as alternative raw material manufacture bioethanol. The variables studied were the concentration of hydrochloric acid, the hydrolysis and fermentation time. Sorghum starch hydrolysis process using a three neck flask equipment, mercury stirrer, heating mantle, cooling behind and a thermometer to measure temperature. Sampling for glucose analysis performed when the temperature reaches 100oC every 45 minutes to obtain optimum glucose levels. Glucose samples were analyzed by using the Lane-Eynon. Data analysis showed the longer the higher the hydrolysis of the resulting glucose levels, but there are times when the glucose level will drop over time for glucose resulting damage due to continuous heating. In the fermentation process is carried out with fermentation time of 24 hours, 48 hours, 72 hours, 96 hours, 120 hours fiber. The most optimum bacterial activity is a long fermentation for 96 hours. Distillation process carried out on the final results of ethanol fermentation and obtained the highest levels of 31.399%. Keywords : Pineapple skin, hydrolysis, fermentation, distillation, ethanol.

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Intracellular metabolic changes in Saccharomyces cerevisiae and promotion of ethanol tolerance during the bioethanol fermentation process

RSC Advances ◽

10.1039/c6ra19254h ◽

2016 ◽

Vol 6 (107) ◽

pp. 105046-105055 ◽

Cited By ~ 7

Author(s):

Ze Chen ◽

Zhou Zheng ◽

Chenfeng Yi ◽

Fenglian Wang ◽

Yuanpu Niu ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Fermentation Process ◽

Ethanol Tolerance ◽

Metabolic Changes ◽

Fermentation Time

During the batch bioethanol fermentation process, although Saccharomyces cerevisiae cells are challenged by accumulated ethanol, our previous work showed that the ethanol tolerance of S. cerevisiae increased as fermentation time increased.

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