scholarly journals UTILIZATION OF RESIDUAL CARRAGEENAN EXTRACT FROM Eucheuma cottonii SEAWEED INTO BIOETHANOL

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.

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

2019 ◽  
Vol 16 (12) ◽  
pp. 5228-5232
Author(s):  
Kiagus A. Roni ◽  
Dorie Kartika ◽  
Hasyirullah Apriyadi ◽  
Netty Herawati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Rhizopus Oryzae ◽  
Process Variations ◽  
Raw Material ◽  
Fermentation Time ◽  
Hydrolysis Method ◽  
Hydrolysis Process ◽  
Starch Composition ◽  
Yeast Concentration

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%.

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

2010 ◽  
Vol 11 (2) ◽  
pp. 107 ◽  
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

<p>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.</p><p> </p><p><strong>Fermentation of the copoazu kernel (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): Assessmente and process optimization</strong></p><p>The 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.</p>

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

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.

scholarly journals Design Process of Hydrolysis and Fermentation Bioethanol Production from Seaweed Eucheuma cottonii to Renewable Energy Sovereignity

2016 ◽  
Vol 3 (3) ◽  
pp. 107
Author(s):  
Wagiman . ◽  
Makhmudun Ainuri ◽  
Rinda Gusvita ◽  
Jumeri .
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Process Design ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Bioethanol Production ◽  
Fermentation Efficiency ◽  
Hydrolysis Process ◽  
High Reduction ◽  
Eucheuma Cottonii ◽  
Fermentation Substrate

<p>The aim of this research was study of E. cottonii to produce bioethanol fermentation substrate with a high reduction sugar content and low Hidroxymethilfurfural (HMF). Fermentation done by instant yeast and Saccharomyces cerevisiae culture of FNCC 3012.The best treatment was obtained in the combination of 2% of H2SO4 by time reaction of 120 minutes in 80°C produced 15.61 g/l reducing sugar and 5.03 g/l HMF. In fermented process, the hydrolysate with instant yeast starter delivered much more efficiency in 3.63 ml CO2 volume, 87.53% in fermentation efficiency, and 1.96 g/l reducing sugar on fifth day of fermentation. <br /><strong>Keywords</strong>: bioethanol, Eucheuma cottonii, fermentation, hydrolysis, process design</p>

I. Isolation and Identification of Microflora

1978 ◽  
Vol 41 (12) ◽  
pp. 977-979 ◽  
Author(s):  
T. FRANK SUGIHARA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dominant Species ◽  
Fermentation Process ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Standard Formulation ◽  
Isolation And Identification ◽  
Yeast Saccharomyces Cerevisiae ◽  
Lactobacillus Leichmannii ◽  
Lactic Bacteria

A survey of the soda cracker manufacturing process revealed that starter cultures were not used and that fermentation for the process relied primarily on chance contamination. Over 200 isolates from sponge and dough samples, obtained from two commercial plants, were screened. Microorganisms responsible for fermentation of commercial soda cracker sponge and dough were isolated and identified. Besides Bakers' yeast (Saccharomyces cerevisiae), which is part of the standard formulation, three species of lactic bacteria were found to have prominent roles in the fermentation process. Lactobacillus plantarum was found to be the dominant species. Two other species found in significant numbers were Lactobacillus delbrueckii and Lactobacillus leichmannii.

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

RSC Advances ◽  
2016 ◽  
Vol 6 (107) ◽  
pp. 105046-105055 ◽  
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.

scholarly journals PRODUKSI BIO-ETANOL DARI DAGING BUAH SALAK ( Salacca zalacca )

2011 ◽  
Vol 15 (1) ◽  
pp. 248 ◽  
Author(s):  
Raymond Thamrin ◽  
Max J.R Runtuwene ◽  
Meiske S Sangi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Yeast Saccharomyces Cerevisiae ◽  
Meat Fermentation

PRODUKSI BIO-ETANOL DARI DAGING BUAH SALAK ( Salacca zalacca ) Raymond Thamrin1), Max J.R. Runtuwene2), Meiske S. Sangi2) 1)Mahasiswa Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115; 2)Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115 ABSTRAK Studi ini bertujuan untuk memproduksi bioetanol dari daging buah salak melalui proses fermentasi dengan menggunakan ragi Saccharomyces cerevisiae dengan kadar 5% (b/b). Proses fermentasi dilakukan selama 48 jam, kemudian filtratnya didestilasi selama 5 jam pada suhu 780C – 800C.  Selanjutnya destilat yang dihasilkan dianalisis secara kualitatif dan kuantitatif. Biotanol yang dihasilkan dari proses tersebut memiliki kadar sebesar 49,92%. Kata kunci: bioetanol, daging buah salak, fermentasi, Saccharomyces cerevisiae   PRODUCTION OF BIO-ETHANOL FROM FLESH OF SALAK FRUIT ( Salacca zalacca ) ABSTRACT This study aimed to produce bioethanol from flesh of salak fruit through a fermentation process using yeast Saccharomyces cerevisiae with concentration of 5% (w/w). The fermentation process was carried out for 48 hours, then the filtrate was distilled for 5 hours at a temperature of 780C - 800C. Destilat was then analyzed qualitatively and quantitatively. Bioethanol resulting from this process had concentration of 49.92%. Keywords : Bioethanol, salak’s meat, fermentation, Saccharomyces cerevisiae

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

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%.

scholarly journals Studies on the Enhancement of Chebulinic Acid Using the Composition of Medicinal Herbs by Baker’s Yeast

2015 ◽  
Vol 3 (3) ◽  
pp. 439-442
Author(s):  
D.V. Surya Prakash ◽  
Meena Vangalapati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Carbon Sources ◽  
Nitrogen Sources ◽  
Medicinal Herbs ◽  
Baker’S Yeast ◽  
Phyllanthus Emblica ◽  
Baker's Yeast ◽  
Terminalia Chebula ◽  
Yeast Saccharomyces Cerevisiae

Chebulinic acid is a phenolic compound, commonly found in the Terminalia chebula, Phyllanthus emblica, Dimocarpus longan species etc. The enhancement of Chebulinic acid was obtained from the composition of medicinal herbs by using Baker’s yeast (Saccharomyces cerevisiae) under fermentation process. The optimum results were observed for the effect of % inoculum, substrate wt, incubation period, temperature, pH, carbon sources and nitrogen sources were 2.0ml, 6g, 48hr, 30oC, 4.0, sucrose and yeast extract respectively. The Chebulinic acid concentration enhanced from 3.4 to 6.8mg/ml for the optimised conditions. Int J Appl Sci Biotechnol, Vol 3(3): 439-442

scholarly journals Optimization on Fermentation Process of Protein Concentrate of Jatropha Seed Cake with N Sources and Minerals Supplementation

2018 ◽  
Vol 19 (3) ◽  
pp. 167
Author(s):  
Titin Widyastuti ◽  
Nur Hidayat
Keyword(s):  
Soybean Meal ◽  
Incubation Time ◽  
Fermentation Process ◽  
Fish Meal ◽  
Fat Content ◽  
Food Sources ◽  
Optimal Time ◽  
Limiting Factor ◽  
Fermentation Time ◽  
Jatropha Seed

The objective of this research is to produce alternative food sources of protein by optimizing the potential of jatropha curcas which is agroindustry waste. This study is planned in two years and is a series of jatropha seed exploration through fermentation using Lactobacillus acidophilus. Specific targets in the first year of study were to assess the optimization of the fermentation process by supplementing the source of N soybean meal and fish meal. Experiments using Completely Randomized Design (RAL) factorial pattern with first factor was supplementation (F) and second factor was incubation time (W), fermentation optimization consisted of: F1 (F0 + 2.5% soybean meal flour), F2 (F0 + 2.5% fish meal), F3 (F1 + 0.45% Dicalsium Phosphat) and F4 (F2 + 0.45% Dicalsium Phosphat). The incubation time is differentiated W1: 3 days, W2: 5 days and W3: 7 days. It can be concluded that: dry matter, gross energy, calcium and phospor are influenced by interaction between type of supplementation of source of N + DCP with fermentation time, whereas fat content is only influenced by fermentation time with optimal time decrease of fat content is 5,92 days. Total protein and amino acid levels are only influenced by different types of supplementation. Phorbolester antinutrition levels are influenced by the duration of the fermentation.  Based on antinutritive as a limiting factor. F4W5 is the best treatment and can used as a feed ingredient.

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