Synthesis of Bioethanol from Cocoa Pod Husk Using  Zymomonas Mobilis

Nowadays, energy issue is one of the interesting discussions among the researchers and energy stakeholders. This is due to the reducing of the main source of world energy which consists mostly of non-renewable energy derived from fossils of living things millions of years ago. Alternatively, there are some alternative energy that promising in the future such as bioethanol from plant or fruits. For that reasons, the aim of this research is to make bioethanol from the peel of cocoa fruit. Cocoa pod husk can be used as source of bioethanol through a fermentation process with the help of bacteria. This study will examine the ethanol content in fermented cocoa pod husks. The fermentation time was 0 days, 2 days, 4 days, 6 days, 8 days. The Zymomonas mobilis bacteria is used in the fermentation process and their percentage is 8%v/v, 10%v/v, 12%v/v, 14%v/v, 16%v/v.In the process of fermentation of cocoa pod husk with Zymomonas mobilis inoculum on the 3rd day to 9thshowed an increase. On the eleventh day in all conditions the addition of a starter was decreased. The best condition when fermentation takes place on the 8th day with a starter dose of 14% and obtained an alcohol content of 10.62%.The results of this study indicate that the addition of Zymomonas mobilis starter and fermentation time affect the levels of bioethanol produced. The addition of a starter as much as 14% and the fermentation time for 8 days are the best condition in this study.

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Fermentasi etanol menggunakan bakteri Zymonas mobilis dari glukosa hasil hidrolisa enzimatik bagas

Jurnal Teknik Kimia Indonesia ◽

10.5614/jtki.2007.6.2.3 ◽

2018 ◽

Vol 6 (2) ◽

pp. 609

Author(s):

S Saraswati

Keyword(s):

Renewable Energy ◽

Enzymatic Hydrolysis ◽

Zymomonas Mobilis ◽

Alternative Energy ◽

Fermentation Process ◽

Raw Material ◽

Second Step ◽

Chemical Pretreatment ◽

Cellulase Enzyme ◽

Hydrolysis Of

The resources and reserves of oil which is a non renewable energy are very limited, while the oil consumption is increasing continuously. It is necessary to look for alternative energy. Etanol, a liquid energy, is a renewable alternative energy. Glucose can be used as raw material for etanol production. Glucose can be obtained by enzymatic hydrolysis of bagasse which is a solid waste of sugar canefactory. The objective of this research was to get the optimum condition of etanol production using bagasse as raw material. The experimental research consisted of 2 steps. First step : enzymatic hydrolysis of bagasse with chemical pretreatment process, and the second step was fermentation process using Zymomonas mobilis bacteria. Variables of thefirst step were the NaOH concentration (5%, 7% and 9%) as a pretreatment agent, and cellulase enzyme used (30, 40 and 50 cellulase enzyme units/gram bagasse). For the second step, the variables were glucose concentration (I2.5%, 15%, 20%, 22.5%, and 25%) and the fermentation time (20, 24, 28, 32, 36, 40 and 48 hours). The experiment showed that the best result of the enzymatic hydrolysis could be obtained by NaOH 7% as chemical pretreatment agent and using 50 units of cellulase enzyme/gram bagasse. The cellulose conversion of bagasse was 87% within 42 hours period time. The highest etanol concentration of the fermentation process was 9.238% (weight %) and the yield was 0.4912 grams etanol/gram glucose. It was reached by using 22.5% glucose during 48 hours fermentation time.Keywords: etanol; fermentation; Zymomonas mobilis; glucose; hydrolysis; cellulase enzyme; pretreatment;bagasse AbstrakCadangan minyak bumi yang merupakan non renewable energy (energi tak terbarukan) sangat terbatas, sedang konsumsinya terus meningkat. Untuk itu perlu dicari energi alternatif. Etanol merupakan salah satu energi cair alternatif yang terbarukan (renewable). Bahan baku etanol antara lain adalah glukosa. Glukosa dapat diperoleh dari hidrolisa enzimatik bagas yang merupakan limbah pabrik gula. Penelitian ini bertujuan untuk mendapatkan kondisi yang optimum dari pembuatan etanol dengan bahan baku bagas. Penelitian experimental meliputi dua tahap. Tahap I : proses hidrolisa enzimatik dari bagas dengan perlakuan pendahuluan (pretreatment), dan tahap II adalah proses fermentasi dengan bakteri Zymomonas mobilis. Variabel pada tahap I adalah konsentrasi NaOH sebagai pretreatment agent sebesar 5%, 7% dan 9% serta pemakaian enzim selulase : 30, 40 dan 50 unit enzim selulase/gram bagas. Variabel untuk tahap II adalah konsentrasi glukosa: 12.5%, 15%, 20%, 22.5% dan 25% dan waktu fermentasi 20, 24, 28, 32, 36, 40 dan 48 jam. Hasil penelitian menunjukkan bahwa untuk hidrolisa enzimatik hasil yang terbaik diperoleh dengan NaOH 7% dan 50 unit enzim selulase/gram bagas dengan konversi selulosa 87% dan waktu 42 jam. Untuk fermentasi kadar etanol tertinggi diperoleh pada konsentrasi glukosa 22.5% yaitu sebesar 9.238%, waktu 48 jam dan yield 0.4912 gram etanollgram glukosa.Kata Kunci: etanol; fennentasi; Zymomonas mobilis; glukosa; hidrolisa ; enzim selulase; pretreatment; bagas.

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Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Processes ◽

10.3390/pr9040724 ◽

2021 ◽

Vol 9 (4) ◽

pp. 724

Author(s):

Miguel L. Sousa-Dias ◽

Vanessa Branco Paula ◽

Luís G. Dias ◽

Letícia M. Estevinho

Keyword(s):

Saccharomyces Cerevisiae ◽

Sodium Alginate ◽

Fermentation Process ◽

Immobilized Cells ◽

Alginate Beads ◽

Production Medium ◽

Alcohol Content ◽

Volatile Acidity ◽

The Matrix ◽

Second Category

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.

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Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽

10.3390/molecules26164752 ◽

2021 ◽

Vol 26 (16) ◽

pp. 4752

Author(s):

Xiaoqing Qu ◽

Yuliya Nazarenko ◽

Wei Yang ◽

Yuanyang Nie ◽

Yongsheng Zhang ◽

...

Keyword(s):

Sensory Evaluation ◽

Network Structure ◽

Theoretical Basis ◽

Fermentation Process ◽

Three Dimensional ◽

Rheological Characteristics ◽

Fermentation Time ◽

Spherical Aggregate ◽

Dimensional Network ◽

Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

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ESTABLISHMENT AND CURRENT STATE OF LEGISLATIVE SUPPORT OF WIND ENERGY IN UKRAINE

International scientific journal Internauka Series Juridical Sciences ◽

10.25313/2520-2308-2021-11-7711 ◽

2018 ◽

Author(s):

Karyna Karakhanian ◽

Keyword(s):

Wind Energy ◽

Alternative Energy ◽

Negative Impact ◽

Renewable Energy Sources ◽

Legal Regulation ◽

Research Area ◽

Energy Sources ◽

Energy Market ◽

Alternative Energy Sources ◽

World Energy

The article considers the legal basis for the formation and development of the country's energy sector, in particular, the issue of energy production from renewable sources, among which the leading place belongs to wind energy. The tendencies of the world energy market, which minimize the negative impact on the environment, as well as the tendencies of development of this branch in Ukraine are investigated. It was stated that for our country wind energy is one of the strategic directions of development of the sector of alternative energy sources, given the high dependence of the country on imported energy, primarily natural gas, and significant potential for wind power, taking into account the location, climate and terrain. However, unfortunately, the pace of development of wind energy in Ukraine still lags significantly behind European ones. It is noted that the legislative provision of the use of wind energy in Ukraine as a source of alternative energy is characterized primarily by the number of bylaws, general declarative legislation, as well as some inconsistencies in legal regulation. An analysis of current legislation and a number of regulations governing the development of the industry in general and wind energy in particular. A review of the norms that relate purely to the issues of the research area and their features and direction of legal regulation. In addition, it was stressed that Ukraine's accession to European initiatives, as well as borrowing international experience in this area should positively affect the energy balance and ensure the development of the sector, in particular, in the light of the need to create a full competitive environment in Ukraine's energy market; changes in heat generation by renewable energy sources and the full transformation of coal regions, which means the gradual closure of unprofitable enterprises with the parallel creation of alternative jobs in these regions.

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POTENSI SUMBER BIOGAS BERBASIS TINJA PADA SUATU CLUSTER PERUMAHAN

Karst : JURNAL PENDIDIKAN FISIKA DAN TERAPANNYA ◽

10.46918/karst.v4i1.917 ◽

2021 ◽

Vol 4 (1) ◽

pp. 33-39

Author(s):

As Zhu Ra ◽

Sudarti ◽

Yushardi

Keyword(s):

Alternative Energy ◽

Fermentation Process ◽

Developed Countries ◽

Fuel Oil ◽

Basic Material ◽

Septic Tank ◽

Exhaust Pipe ◽

Human Waste ◽

Methane Gas ◽

The Future

Abstract: THE POTENTIAL OF BIOGAS SOURCES BASED ON REFERENCE IN A HOUSING CLUSTER. In the future there will be a shortage of fuel oil, as a result developed countries will begin to work on the management of use in replacing the problem of low fuel oil and shortage of LPJ gas in the future, one of which is to produce alternative energy using human waste as the basic material, usually called Bio- Gas / Bio-Fuel. However, the management system and processes still use septic tanks that absorb human waste. So the main material or human waste that can be made to generate alternative energy for general public needs, so that it is not wasted using existing disposal methods. This activity is an explanatory activity to describe the process of disposing of human waste in the process of the exhaust pipe equipment system for each house by accumulating it in the central disposal area for the fermentation process to produce methane gas which is converted into gas power to electricity. This invention is used to find out how to make biogas from human waste. The findings of the present invention show the addition of methane gas and a central septic-tank in several households. Key words: Energy, Alternative, Biogas, Human waste, Fermentation process, Biofuel Abstrak: Pada masa depan akan terjaddi kekurangan bahan bakar minyak, akibatnya wilayah negara maju memulai mengerjakan pengelolaan digunakan dalam menggantikan permasalahan sedikitnya BBM dan kekurangan gas LPJ pada masa depan nanti, salah satu yang dilakukan adalah memproduksi energi alternative dengan bahan dasar kotoran manusia biasanya dinamakan dengan Bio-Gas/Bio-Fuel. Akan tetapi, system pengelolaannya dan prosesnya masih menggunakan septik-tank yang meresap kotoran manusia. Jadi bahan utama atau limbah manusia yang sepatutnya dapat dibuat untuk penghasilan tenaga alternative untuk keperluan umum masyarakat, supaya tidak terbuang sia-sia menggunakan cara pembuangan yang ada. Kegiatan ini merupakan pada kegiatan eksplanatori berbuat untuk mendiskripsikan proses prosedur membuang kotoran manusia dalam proses system perlengkapan pipa pembuangan tiap-tiap rumah dengan dikomulatifkan di wardah pembuangan pusat untuk proses fermentasi untuk menghasilkan gas metana yang dirubah dalam tenaga gas ke listrik. Penemuan ini digunakan untuk mengetahui bagaimana cara membuat biogas dari kotoran manusia. Perolehan dari penemuan ini memperlihatkan penambahan gas metana dan sentral septik-tank pada beberapa rumah tangga. Kata kunci: Energi, Alternatif, Biogas, Kotoran manusia, Proses fermentasi, Biofuel

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

MATEC Web of Conferences ◽

10.1051/matecconf/201824804004 ◽

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

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PEMBUATAN PUPUK ORGANIK DARI KOTORAN SAPI DAN JERAMI PADI DENGAN PROSES FERMENTASI MENGGUNAKAN BIOAKTIVATOR M-DEC

Jurnal Inovasi Teknik Kimia ◽

10.31942/inteka.v5i1.3399 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Ahmad Shobib

Keyword(s):

Rice Straw ◽

Fermentation Process ◽

Raw Materials ◽

Organic Fertilizer ◽

Organic Matter Content ◽

Organic Content ◽

Matter Content ◽

Cow Manure ◽

Aerobic Fermentation ◽

Fermentation Time

Cow manure can be used for making organic fertilizer because it contains nutrients such as Nitrogen (N), Phosphorus (P), and Potassium (K). Rice straw has a high C-Organic content. Adding straw compost will increase soil organic matter content. The study aims to determine the fermentation process that occurs so as to produce organic fertilize, know the effect of fermentation time and the effect of the composition of raw materials for cow manure and rice straw on the process of making organic fertilizer to the content of organic fertilizer according to SNI 7603 : 2018. The method use by aerobic fermentation is by mixing cow manure and rice straw and M-Dec bioactivators by comparison 3 : 1, 2 : 2,1 : 3 and fermentation time 7, 14, 21, 28 days. The parameters tested are C-organic, Nitrogen (N), C/N ratio, Phosphorus (P), and Potassium (K). The best quality organic fertilizer in the treatment of cow manure : rice straw with a ratio of 2 : 2 on the 28th day fermentation process namely C-organic content 34,63 %, C/N ratio is 25, macro nutrient content N+P2O5+K2O of 3,14 % that has met SNI 7763 : 2018. Keyword: M-Dec bioactivator, aerobic fermentation, cow manure, rice straw, C/N ratio

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Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v26i2.130 ◽

1970 ◽

Vol 26 (2) ◽

Author(s):

G.P. Ganda-Putra ◽

L.P. Wrasiati ◽

N.M. Wartini

Keyword(s):

Optimum Condition ◽

Fermentation Process ◽

Process Condition ◽

Cocoa Beans ◽

Fermentation Time ◽

Natural Fermentation ◽

Pectolytic Enzymes ◽

Split Plot ◽

Fermentation Period ◽

Cocoa Fermentation

Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition. The objectives of this research were to study the effect of fermentation process based on optimum condition in terms of temperature and pH of pulp pectin depolymerization using endogenous pectolytic enzymes polygalakturonase (PG) and pectin metyl esterase (PME) and fermentation period in cocoa processing on quality characteristics of cocoa beans produced and to study the role of those fermentation process in reducing fermentation time to produce cocoa beans with standard quality. This research used split plot design, with treatments of process condition of cocoa fermentation as main plot and fermentation period as split plot. Treatment of process condition of cocoa fermentation consisted of optimum condition for pulp pectin depolymerization by PGs (temperature 47.5OC; initial pulp pH 4.6); optimum condition of depolymerization on sequence depolymerization by PGs (temperature 48.5OC; initial pulp pH 8.0 during 1 day; last temperature 47.5OC; initial pulp pH 4.6 during 6 days), and natural fermentation process a control. While treatment of fermentation period consisted of 0, 1, 2, 3, 4, 5, 6 and 7 days. Evaluation of fermentation period was carried out based on pursuant to criteria of unfermented beans content and fermentation index. The results showed that process condition and fermentation time of cocoa affected quality characteristic of cocoa beans produced. Period of cocoa fermentation process based on optimum condition for pulp pectin depolymerization using endogenous pectolytic enzymes was 2 days shorter compared to natural fermentation. Cocoa beans quality of grade I and II were obtained from fermentation time of 4 and 2 days, respectively, using fermentation process based on optimum condition of pulp pectin depolymerization using endogenous pectolytic enzymes, whereas 6 and 4 days, respectively, when using natural fermentation.Key words: cocoa quality, fermentation, depolymerization, pectolytic.

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Fermentation process optimization and chemical composition analysis on black tea wine

E3S Web of Conferences ◽

10.1051/e3sconf/202123302052 ◽

2021 ◽

Vol 233 ◽

pp. 02052

Author(s):

Chun Zou ◽

Yongquan Xu ◽

Jianxin Chen ◽

Ruyi Li ◽

Fang Wang ◽

...

Keyword(s):

Organic Acids ◽

Fermentation Process ◽

Black Tea ◽

Composition Analysis ◽

Optimal Conditions ◽

Tea Leaves ◽

Alcohol Content ◽

Tea Infusion ◽

Chemical Composition Analysis ◽

Aroma Components

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

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Kajian Mutu Wine Coffee Arabika Gayo

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i4.5426 ◽

2018 ◽

Vol 3 (4) ◽

pp. 822-829

Author(s):

Achmad Dairobbi ◽

Irfan Irfan ◽

Ismail Sulaiman

Keyword(s):

Sampling Method ◽

Sugar Content ◽

Complex Compounds ◽

Ash Content ◽

Closed Space ◽

Alcohol Content ◽

Fermentation Time ◽

Purposive Sampling ◽

High Sugar Content

Buah kopi memiliki kandungan gula tinggi yang dapat diproses dengan cara fermentasi alami. Fermentasi kopi arabika bertujuan untuk mengurangi rasa pahit dan meningkatkan citarasa kopi. Senyawa-senyawa kompleks pada kopi fermentasi akan meningkatkan mutu kopi. Penelitian ini menggunakan metode survey purposive sampling, yaitu cara pengambilan sampel berdasarkan pertimbangan tertentu dan disesuaikan dengan ketersediaan produsen wine coffee. kadar air wine coffee rata-rata 9.08% (SNI), kadar abu rata-rata 4.5% (SNI) dan kadar alkohol 0%. Dari 6 sampel wine coffee yang di analisis, total skor terbaik uji deskriptif ditunjukkan pada sampel E yaitu 83,75 dan sampel F yaitu 83,00. Secara keseluruhan, 6 sampel wine coffee di Kabupaten Aceh Tengah terdapat perbedaan pada lamanya waktu fermentasi wine coffee yang dibutuhkan. Hal ini dibuktikan pada sampel E yaitu proses pembuatan wine coffee dilakukan dengan waktu fermentasi 7-10 hari pada suhu secara natural di dalam ruang tertutup. Abstract: Coffee fruit has a high sugar content that can be processed by natural fermentation. Fermented arabica coffee aims to reduce bitterness and improve coffee flavor. The complex compounds in fermented coffee will improve the quality of coffee. This research uses survey purposive sampling method, that is the way of sampling based on certain consideration and adjusted with the availability of wine coffee producer. Water wine coffee average 9.08% (SNI), average ash content of 4.5% (SNI) and alcohol content 0%. From 6 samples of analyzed wine coffee, the best total score of descriptive test is shown on sample E that is 83,75 and sample F is 83,00. Overall, 6 samples of wine coffee in Aceh Tengah District have differences in the duration of fermentation of the required coffee. This is evidenced in the sample E is the process of making wine coffee is done with a fermentation time of 7-10 days at a temperature naturally in a closed space.

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