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 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>

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.

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.

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 Properties of Dry Hopped Dark Beers with High Xanthohumol Content

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 763
Author(s):  
Justyna Paszkot ◽  
Joanna Kawa-Rygielska ◽  
Mirosław Anioł
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Activity ◽  
Sulfonic Acid ◽  
Fermentation Process ◽  
Iron Ions ◽  
Color Intensity ◽  
Polyphenol Content ◽  
Acid Fermentation ◽  
Yeast Saccharomyces Cerevisiae ◽  
Opposite Tendency

The antioxidant activity of beers comes mainly from phenolic compounds and melanoidins. The aim of this research was to evaluate the effect of technological operations, especially the ethanol fermentation process using top fermentation brewer’s yeast Saccharomyces cerevisiae, on the antioxidant activity of dark dry hopped beers with a high xanthohumol content. Four beers were produced using different varieties of hops. The polyphenol content during beer processing increased at the stage of hopping and fermentation, while it decreased during aging. The ability to reduce iron ions increased for all beers compared to hopped wort. The opposite tendency was noted for the antioxidant capacity expressed as the ability to reduce the radical cation ABTS•+ generated from 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fermentation and aging caused a decrease in beer color intensity. The content of 5-hydroxymethylfurfural (5-HMF) increased with the color intensity of wort, therefore in beers no presence of 5-HMF was observed. The beers were characterized by a distinctly high content of xanthohumol in the range of 1.77–3.83 mg/L and 0.85–1.19 mg/L of isoxanthohumol. The content of prenylflavonoids and bitterness of beer depended on the variety of hops used.

PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI

2016 ◽  
Vol 13 (1) ◽  
pp. 93
Author(s):  
Titin Yulinery ◽  
Ratih M.Dewi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Deinococcus Radiodurans ◽  
Test Preparation ◽  
Quality Parameters ◽  
Soy Sauce ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microbiological Test ◽  
Bacterial Contaminants ◽  
Minimum Number ◽  
Important Quality

Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

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