Analisis Kualitas Bioetanol Dari Kulit Pisang

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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Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom

Research Society and Development ◽

10.33448/rsd-v9i10.8742 ◽

2020 ◽

Vol 9 (10) ◽

pp. e4759108742

Author(s):

Nélio Ranieli Ferreira de Paula ◽

Érica de Oliveira Araújo ◽

Natália Dias de Oliveira

Keyword(s):

Fermentation Process ◽

Ph Value ◽

Microbiological Quality ◽

Raw Material ◽

Soluble Solids ◽

Scientific Development ◽

Experimental Conditions ◽

Fermentation Time ◽

Consequent Reduction

Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.

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PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v14i1.47654 ◽

2021 ◽

Vol 14 (1) ◽

pp. 62

Author(s):

Sherly Novia Yuana Putri ◽

Wahyu Fajri Syaharani ◽

Cindy Virgiani Budi Utami ◽

Dyah Retno Safitri ◽

Zahra Nur Arum ◽

...

Keyword(s):

Fermentation Process ◽

Raw Materials ◽

Food Product ◽

Fiber Content ◽

Coconut Water ◽

Raw Material ◽

Banana Peel ◽

Fermentation Time ◽

High Fiber ◽

Physical Tests

Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Acetobacter xylinum. There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms, different raw materials, and different fermentation time on nata production. Factors that influence the success of nata fermentation process include fermentation time, the addition of ingredients (sugar, vinegar, and urea), the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacter xylinum and Acetobacter sp. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier texture of nata, and the darker color of nata. The best thickness of nata produced on the 14th day of fermentation was 1.7 cm. The best overall weight of nata on produced the 10th day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days with the value was 72.33 g/5mm. The lowest degree of nata whiteness produced on the 14th day of fermentation with the value was 72.307%.

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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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Quality of potatoes grown in various regions of Serbia as influenced by heavy metal and pesticide residues concentrations

Journal of Agricultural Sciences Belgrade ◽

10.2298/jas0202161r ◽

2002 ◽

Vol 47 (2) ◽

pp. 161-177 ◽

Cited By ~ 1

Author(s):

Milos Rajkovic ◽

Lidija Peric ◽

Divna Kovacevic

Keyword(s):

Heavy Metal ◽

Ph Value ◽

Starch Content ◽

Potato Production ◽

Fertilizer Application ◽

Raw Material ◽

Current Season ◽

Metal Contents ◽

Chemical Procedure

It is possible to decompose starch into monosaccharides by the method of acid starch hydrolysis. By applying appropriate chemical procedure, a main solution is obtained, from which aliquots are taken after filtration to determine of the present glucose according to Luff-Shoorlu method. The analysed potatoes of cv. Desiree, grown on various sites in Serbia, have starch content that corresponds to available literature data. The highest starch content is found in potatoes from Ivanjica and Novi Pazar, i.e. from the areas where climate factors, air temperature, and land relief are favourable for potato growing. Lower starch contents are found in potatoes grown in flat areas with warmer climate and drier periods. Those are sites in PKB-Belgrade, Smederevo, Dobanovci and Mrcajevci areas, where the values obtained by experimental procedure are very similar. The lowest starch content is found in potatoes from Belegis and Guca sites, where starch content is lower than normal from literature values, which may be explained by some special causes (climate, location, irrigation). On the basis of heavy metal contents in potato samples, it may be concluded that potatoes originating from sites famous for potato production are contaminated with Cd the content of which exceeds concentrations permitted by regulations. The presence of Cd in potato samples may also be explained by the application of phosphate fertilizers in higher (or recommended) rates. However, the soil itself should also be investigated, especially concerning the content of Cd and pH value. Thus, the influence of the soil itself should be established compared to fertilizer application in the current season. Presence of Cd in potatoes, on the other hand, is highly unfavourable because it prevents its utilization in nutrition, but also as a raw material for further processing of products based on potatoes: chips, etc. Also, Cd presence in foods is strictly controlled by EU, which prevents possible export of products based on potatoes containing Cd. Analyses of lindane and bensultap (Bancol) pesticides indicate that they are not within critical values, nor in such quantities to affect human health, so, from this aspect, the analysed potato samples from all sites are absolutely suitable for consumation.

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The Effect of Hydrochloric Acid Solution and Glycerol on The Mechanical, Hydrate Properties and Degradation Rate of Biofilm from Ripe Banana Peels

Jurnal Rekayasa Proses ◽

10.22146/jrekpros.69435 ◽

2021 ◽

Vol 15 (2) ◽

pp. 202

Author(s):

Putri Ramadhany ◽

Justin Kenny Hardono ◽

Maria Gabriela Kristanti

Keyword(s):

Hydrochloric Acid ◽

Acid Solution ◽

Hydrochloric Acid Solution ◽

Degradation Rate ◽

Starch Content ◽

Raw Material ◽

Banana Peel ◽

Order Kinetic ◽

Biomass Waste ◽

Hcl Solution

Banana peel is a biomass waste that has not been utilised optimally, despite its high starch content. Moreover, starch has potential as a raw material for biofilm or edible film production. This research focused on using the starch content from the mature banana peel to create a biofilm. Starch was extracted from the banana peel; then, it was hydrolyzed with a variation of hydrochloric acid solution (HCl) of 0.5 M (0, 2, 4 %-v/v Starch). Glycerol (0, 20, 40 %-w/w starch) was used as a plasticizer. It was found that the formulation of 4%-v/v HCl solution and glycerol 20%-w/w resulted in the highest biofilm’s tensile strength of 4.18 MPa. However, the elongation break percentage achieved the best result at 20,2% when the formulation of 0%-v/v HCl solution and 40%-w/w glycerol was applied. Increasing HCl solution and glycerol was proven to improve the biofilm’s solubility in the water, where 47.9% solubility was attained in the formulation of 40%-w/w glycerol and 4%-v/v HCl solution. The degradation rate of biofilm in the soil was measured using zero- and first-order kinetic rates. The zero-order resulted in the best model with a half-life time (t1/2) between 73 to 108 days.

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Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.

DYNA ◽

10.15446/dyna.v86n210.75814 ◽

2019 ◽

Vol 86 (210) ◽

pp. 233-239

Author(s):

Heidi Briggity Horta Tellez ◽

Maria Cristina García Muñoz ◽

Ivonne Ximena Ceron Salazar ◽

Angelica Piedad Sandoval Aldana

Keyword(s):

Fermentation Process ◽

The Other ◽

Sensory Profile ◽

Total Acidity ◽

Total Polyphenols ◽

Fermentation Time ◽

Cutting Test ◽

Cocoa Quality ◽

Fermentation Parameters

The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95, ICS 39, TSH 565 and CCN 51, from the department of Huila, Colombia. These clones were characterized by their physicochemical properties followed by their fermentation process. The behavior of temperature, pH, total acidity, total polyphenols and fermentation index was recorded. Additionally, the physical cutting test was carried out at the end of the process, as well as the sensory evaluation of the cocoa liquor, in order to establish the sensory profile of each material. Results showed that fermentation time for clones ICS 95, ICS 01 was five days t was obtaining a standard cocoa quality for ICS 01. The other three clones ICS 39, TSH 565 and CCN 51 required six days of fermentation but a premium cocoa was obtained. The establishment of fermentation parameters allows improving final cocoa quality, and thus, increasing its commercial value.

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Musa acuminata L. (Banana) Peel Wastes as Edible Coating Based on Pectin with Addition of Cinnamomum burmannii Extract

Asian Journal of Chemistry ◽

10.14233/ajchem.2020.22392 ◽

2020 ◽

Vol 32 (3) ◽

pp. 703-705

Author(s):

Lailan Ni`mah ◽

Indri Makhyarini ◽

Normalina

Keyword(s):

Antimicrobial Property ◽

Fungal Growth ◽

Musa Acuminata ◽

Edible Coating ◽

Raw Material ◽

Food Storage ◽

Banana Peel ◽

Quality Of Food ◽

Cinnamomum Burmannii

Pectin functions as an adhesive and maintains tissue stability so that it can be used in making edible coating to improve the quality of food storage. One of the producers of pectin is Musa acuminata L. peel (containing 22.4 % pectin). In order not to overgrow with microbes, it is also necessary to have antimicrobial property, which can be obtained from Cinnamomum burmannii extract. This study is about raw material preparation, pectin extraction, pectin modification, Cinnamomum burmannii extraction and edible coating manufacturing. The parameters viz. thickness test, water vapour transmission, tensile strength test, elongation at break, biodegradation, and for trials on storing beef sausage showed that 10 % sorbitol was able to withstand the rate of fungal growth for 7 days; 15 % sorbitol was able to withstand the rate of fungal growth for 5 days; and 20 % sorbitol was able to withstand the rate of fungal growth for 3 days.

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Seasonal Effects on Starch Contents Evaluated in Cassava Roots

Journal of Agricultural Science ◽

10.5539/jas.v9n10p244 ◽

2017 ◽

Vol 9 (10) ◽

pp. 244

Author(s):

Genilso Gomes de Proença ◽

Carla Adriana Pizarro Schmidt ◽

José Airton Azevedo dos Santos

Keyword(s):

Climatic Factors ◽

Starch Content ◽

Raw Material ◽

Seasonal Effects ◽

Winter Period ◽

Genetic Characteristics ◽

Wide Range ◽

Product Delivery ◽

Root Starch

Starches have a wide range of uses and their consumption has increased over the years, resulting in a growth in the agro-industries that produce them. Cassava is a very important plant for agri-business and one of the main products obtained from its roots is starch. Although cassava can be harvested throughout the year, its quality varies greatly through the seasons; this is because it is influenced by soil and climatic factors, as well as the genetic characteristics of the species. These influences result in seasonal oscillations in root classification based on the starch content available at the time of product delivery. Faced with this problem, the objective of this study was the collection and evaluation of documentary data for 3 years of product quality samples. This was done in order to observe the situation and propose tools that can minimize problems resulting from the quality of raw material received by starch producers throughout the year. It was observed that in the winter period there was an increase in root starch content, despite the differences between the months not being statistically significantly, they are financially representative of this agro-industry sector. At the end of the study, a proposal for a methodology for calculating payment per gram of starch is presented in order to minimize the problem.

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Damages of spittlebug on sugarcane quality and fermentation process

Scientia Agricola ◽

10.1590/s0103-90162010000500009 ◽

2010 ◽

Vol 67 (5) ◽

pp. 555-561 ◽

Cited By ~ 9

Author(s):

Débora Branquinho Garcia ◽

Gisele Cristina Ravaneli ◽

Leonardo Lucas Madaleno ◽

Miguel Angelo Mutton ◽

Márcia Justino Rossini Mutton

Keyword(s):

Phenolic Compounds ◽

Fermentation Process ◽

Reducing Sugars ◽

Raw Material ◽

Soluble Solids ◽

Total Phenolic ◽

Microbiological Analysis ◽

Total Phenolic Compounds ◽

Fermentation Efficiency

The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars) and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.

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Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2018-0014 ◽

2018 ◽

Vol 22 (2) ◽

pp. 67-75 ◽

Cited By ~ 1

Author(s):

Helen Weldemichael ◽

Shimelis Admassu ◽

Melaku Alemu

Keyword(s):

Response Surface Methodology ◽

Physicochemical Properties ◽

Response Surface ◽

Fermentation Process ◽

Sensory Quality ◽

Starter Culture ◽

Coefficient Of Determination ◽

Categorical Variable ◽

Fermentation Time

Abstract Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

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