FERMENTASI BLOTONG LIMBAH PG. KREBET DAN RUMEN SAPI DALAM PRODUKSI BIOGAS

Sugar Cane Filter Cake (SGFC) is the sugar cane to sugar processing waste in Krebet Baru Sugar Factory. Utilization of this SGFC waste was limited for free soil or unprocessed fertilizer. Sugar cane filter cake is an organic waste which potential to be utilized into biogas. Biogas is anaerobic process product which consist methane as a major compound. Factors that influence biogas fermentation process were temperature, water content, fiber, total sugar and total concentration of methanogen bacteria inoculum. Natural source of methanogenic bacteria is in the contents of the cattle rumen. The aim of this study was to determine the characteristics of blotong and the effect of addition of cattle rumen on biogas fermentation from the SGFC of the Krebet Sugar Factory. The first stage of this research was Blotong characterization. The second stage was spontaneous fermentation with two treatment factors. The first factor was enhancing the contents of the cattle rumen (5%) and without the addition of cattle rumen (0%). The second factor is the fermentation time with 3 different levels (20, 25 and 30 days). The results were shown that blotong had water content, fiber content, and C / N ratio were 10.71%; 0.06%; and 17: , respectively. These results indicate the potential of the blotong as a raw material for biogas production. SGFC fermentation with the addition of 5% cattle rumen content was shown the best results compared to biogas production with pure SGFC. The highest volume and yield of biogas produced were obtained from the 30-day fermentation process with the results of 37,327 ml of gas and 746.5 x 10-6 m3/kg. All flame tests show positive results and are proven to produce blue flames.

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Pengelolaan dan Analisis Nilai Tambah By-Products Industri Gula (Studi Kasus di Pabrik Gula Gempolkrep, Mojokerto, Jawa Timur)

Jurnal Ilmu Pertanian Indonesia ◽

10.18343/jipi.26.3.400 ◽

2021 ◽

Vol 26 (3) ◽

pp. 400-405

Author(s):

Relita Novianti ◽

Yusman Syaukat ◽

Meti Ekayani

Keyword(s):

Sugar Cane ◽

Electricity Generation ◽

Filter Cake ◽

Sugar Industry ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Utilization Pattern ◽

Sugar Factory ◽

By Products

The sugar industry is one of the agriculture-based industries which use sugar cane as a raw material to produce sugar. The processing of sugar cane into sugar generates by-products such as bagasse, molasses, and filter cake which will cause environmental pollution if they are untreated. This research identified the utilization pattern of sugar industry by-products in Gempolkrep Sugar Factory and analyzed the added value from by-products utilization using Hayami Method. Based on the utilization pattern at Gempolkrep Sugar Factory, bagasse is used as an alternative raw material for electricity generation. Filter cake is used as raw material for compost fertilizer. Molasses is used as a raw material for bioethanol manufacture. The added value obtained from processing filter cake into compost is IDR141.335 per ton, while bioethanol products from molasses provide an added value of IDR752.645 per ton. Keywords: bagasse, bioethanol, filter cake, Hayami method, molasses, value added

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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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Pengaruh Variasi Dimensi Wadah dan Lama Fermentasi Terhadap Kualitas Biji Kakao (Theabroma cacao L.) Kering Hasil Fermentasi

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i02.p04 ◽

2019 ◽

Vol 8 (2) ◽

pp. 211

Author(s):

Nyoman Arinata ◽

Ni Luh Yulianti ◽

Gede Arda

Keyword(s):

Water Content ◽

Fermentation Process ◽

Maximum Temperature ◽

Test Results ◽

Cocoa Beans ◽

Fermentation Time ◽

Fermentation Temperature ◽

Two Factors ◽

Different Dimensions ◽

Temperature Water

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi dimensi wadah dan lama fermentasi terhadap pengeringan biji kakao dari hasil fermentasi dengan dimensi wadah yang berbeda dan untuk mengetahui perlakuan terbaik dari hasil pengeringan biji kakao setelah proses fermentasi. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu faktor pertama adalah dimensi wadah yang berupa kotak kayu yang terdiri dari tiga dimensi yang berbeda yaitu kotak kayu berukuran 19,5 cm x 19,5 cm x 25,5 cm dengan kapasitas biji kakao segar 5,5 kg, kotak kayu berukuran 21,5 cm x 21,5 cm x 28 cm dengan kapasitas biji kakao segar 7,5 kg, dan kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas biji kakao segar 9,5 kg. Faktor kedua adalah lama fermentasi, yang terdiri dari tiga taraf yaitu 5 hari, 6 hari dan 7 hari. Parameter yang diamati dalam penelitian ini adalah suhu fermentasi, kadar air, jumlah biji per 100 gram, kadar kulit dan uji belah/ cut test yang meliputi biji tidak terfermentasi, biji setengah terfermentasi, biji terfermentasi sempurna, biji berkecambah, biji berjamur dan biji berserangga. Hasil dari penelitian yang dilakukan menunjukkan bahwa perlakuan wadah dan lama fermentasi berpengaruh terhadap suhu fermentasi, jumlah biji per 100 gram, kadar air, kadar kulit dan hasil uji belah yaitu biji tidak terfermentasi dan biji terfermentasi sempurna. Perlakuan proses fermentasi yang menggunakan dimensi wadah terbaik adalah dimensi kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg yang difermentasikan selama 6 hari yaitu dengan suhu maksimal fermentasi yang dicapai sebesar 45,50 oC, jumlah biji per 100 gram sebesar 83, kadar air sebesar 7,4% Bb, kadar kulit sebesar 10,97%, hasil uji belah biji tidak terfermentasi 2%, biji setengah fermentasi 15%, biji terfermentasi sempurna 82% dan biji yang berjamur 0%, berkecambah 0% dan berserangga 0%. Kata kunci: kakao, dimensi wadah, lama fermentasi, pengeringan biji kakao. The purpose of this study was to determine the effect of variations in container dimensions and fermentation time on drying cocoa beans from fermented products with different container dimensions and to determine the best treatment of the results of drying cocoa beans after the fermentation process. This research uses a factorial complete random design with two factors, the first factor is the dimensions of the container in the form of a wooden box consisting of three different dimensions, namely a wooden box measuring 19.5 cm x 19.5 cm x 25.5 cm with the capacity of cocoa beans fresh 5.5 kg, wooden boxes measuring 21.5 cm x 21.5 cm x 28 cm with a capacity of fresh cocoa beans 7.5 kg, and wooden boxes measuring 23.5 cm x 23.5 cm x 29.5 cm with the capacity of fresh cocoa beans is 9.5 kg. The second factor is fermentation time, which consists of three levels, namely 5 days, 6 days and 7 days. The parameters observed in this study were fermentation temperature, water content, number of beans per 100 grams, skin content and cut test which included unfermented beans, semi-fermented beans, perfectly fermented beans, germinated beans, moldy beans and insects. The results of the research conducted showed that the treatment of the container and the fermentation time affected the fermentation temperature, the number of beans per 100 grams, moisture content, skin content and the results of the split test ie not fermented and perfectly fermented seeds. The fermentation process that uses the best container dimensions is the dimension of a wooden box measuring 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg fermented for 6 days, with a maximum temperature of fermentation achieved at 45.50 oC , the number of beans per 100 grams is 83, water content of 7,4% Bb, the skin content is 10.97%, the test results are not fermented 2%, half fermented beans 15%, 82% fermented beans and 0% moldy beans, 0% germination and 0 insects %. Keywords: cocoa, container dimensions, fermentation time, cocoa beans drying.

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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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Fermentasi Jerami sebagai Pakan Tambahan Ternak Ruminansia

FLUIDA ◽

10.35313/fluida.v13i1.1852 ◽

2020 ◽

Vol 13 (1) ◽

pp. 24-29

Author(s):

Yunus Tonapa Sarungu ◽

Agustinus Ngatin ◽

Rony Pasonang Sihombing

Keyword(s):

Water Content ◽

Fermentation Process ◽

Animal Feed ◽

Rice Crop ◽

Fermentation Time ◽

Protein Levels ◽

Glucose Levels ◽

Brown Colour ◽

Simple Carbohydrates ◽

Crop Waste

ABSTRAK Jerami adalah limbah tanaman padi yang dapat digunakan sebagai bahan pakan ternak. Agar jerami tidak mengalami pembusukan, maka dilakukan proses fermentasi. Fermentasi merupakan proses pengubahan suatu zat dengan bantuan mikroorganisme dengan menghasilkan karbohidrat. Fermentasi divariasikan dengan waktu 7, 15 dan 21 hari menggunakan probiotik EM4 dan starbio. Rasio perbandingan bahan jerami dan probiotik yaitu 10:1. Dilakukan pengamatan pada hasil fermentasi untuk kandungan protein, karbohidrat sederhana, dan kadar air. Hasil penelitian menunjukkan bahwa jerami hasil fementasi berwarna cokelat, kadar protein dan glukosa meningkat. Kadar protein dengan penambahan probiotik EM4 naik dari 5,775% menjadi 18,06% dan penambahan starbio menaikkan kadar protein menjadi 14,07%. Fermentasi jerami dengan penambahan EM4 lebih efektif daripada starbio. Waktu fermentasi yang paling efektif adalah 15 hari. Kata kunci: Jerami, fermentasi, probiotik, EM4, starbio ABSTRACT Straw is rice crop waste which can be used as animal feed materials. To avoid straw to decay, the fermentation process is carried out. Fermentation is the process of changing a substance with the help of microorganisms to produce carbohydrates. Fermentation was varied for 7, 15 and 21 days using EM4 and starbio probiotics. The ratio of straw and probiotic is 10: 1. The results of fermentation were observed for protein, simple carbohydrates, and water content. The results showed that fermentation resulted in brown colour and icreases of protein and glucose levels. Protein levels with the addition of EM4 probiotics increase from 5.775% to 18.06% and addition of starbio increases the protein levels to 14.07%. Straw fermentation with the addition of EM4 is more effective than starbio. The most effective fermentation time is 15 days. Keywords: Straw, fermentation, probiotics, EM4, starbio,

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Efektivitas Pemanfaatan Serbuk Gergaji dan Limbah Media Tanam Jamur (Baglog) sebagai Bahan Baku Pembuatan Biogas

Jurnal Kimia VALENSI ◽

10.15408/jkv.v2i1.3100 ◽

2016 ◽

Vol 2 (1) ◽

pp. 11-16 ◽

Cited By ~ 1

Author(s):

Dikdik Mulyadi ◽

Lela Mukmilah Yuningsih ◽

Desi Kusumawati

Keyword(s):

Fermentation Process ◽

Volatile Fatty Acids ◽

Anaerobic Fermentation ◽

Biogas Production ◽

Volume Measurement ◽

Raw Material ◽

Cow Dung ◽

Total Volatile ◽

A Value ◽

Volatile Solids

Biogas is one of energy that can be produced by anaerobic fermentation of the organic compounds. The objective of this study was to determine the effectiveness of the utilization of waste of media mushroom growth (baglog) with sawdust as raw material for biogas with cow dung activators. The study was conducted through anaerobic fermentation of the samples containing waste baglog (sample 1) and sawdust (sample 2), with the addition of cow manure activator to each sample. Both of these samples do anaerobic fermentation for 32 days, then measuring the volume of biogas every 4 days for 32 days. Methane content in samples 1 and 2 measured by using gas chromatography. To see the effect of the addition of activators cow dung biogas volume measurement was carried out with cow dung without addition baglog waste and sawdust. The process of degradation baglog and sawdust with an activator of cow dung could be observed in some of the parameters through total solids (TS), total volatile solids (TVS), volatile fatty acids (VFA), the degree of acidity (pH), and C/N ratio. The results showed that effectiveness of sample 1 resulted in the everage of total volume biogas 28% higher than sample 2. The content of methane in sample 1 and sampel 2 was 54% %, and 0.21% respectively. The fermentation process biogas production in this experiment was carried out at pH 7, with a value of TS, TVS and VFA showed a decrease trend after the fermentation process, C/N ratiowas lower than the baglog waste sawdust until day 32 retention time. Keywords: Sawdust, baglog waste, biogas, fermentation, methane DOI : http://dx.doi.org/10.15408/jkv.v2i1.3100

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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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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

Journal of Computational and Theoretical Nanoscience ◽

10.1166/jctn.2019.8591 ◽

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%.

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Biogas Production from Human Faece and Community Waste Food

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.931-932.1101 ◽

2014 ◽

Vol 931-932 ◽

pp. 1101-1105

Author(s):

Sahassawas Poocheera ◽

Ratchaphon Suntivarakorn ◽

Wasakron Treedet

Keyword(s):

Batch Fermentation ◽

Fermentation Process ◽

Biogas Production ◽

Raw Material ◽

Cylindrical Tank ◽

Gas Generation ◽

Heating Value ◽

Before And After ◽

Clear Plastic ◽

Waste Food

This research had an aim to study the biogas production from human faece and community waste food using batch fermentation process. In this experiment, there were 5 types of ratio between human faece and community waste food which were 1:0, 2:1, 1:1, 1:2 and 0:1 and the raw material is dilute with water in the ratio 1:4. The biogas digester was clear plastic cylindrical tank of 20 liters, base area of 300 square centimeters and height of 30 centimeters. This experiment was performed to analyze the rate of gas generation before and after the biogas composition fermentation and heating value of biogas. It was found that, in the ratio 2:1 of human faece and community waste food, the rate of biogas generation was the highest. In the ratio of 1:0, the methane gas generation was the highest which the gas methane composition is 67.6% higher than the of other animals manure, the rate of biogas generation was 0.59 m3/kg-VS and the heating value was 24,336 MJ/Nm3.

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