The development of ethanol fermentation of jackfruit wastes by a medium size distillation machine
Abstract
The development of ethanol fermentation of jackfruit wastes by a medium
size distillation machine aimed to study and develop an ethanol fermentation method that
gives optimal production of ethanol. In this research, the ethanol production capability of
4 different groups of microorganisms including natural microbes, microorganisms in stock rice
fermented, Saccharomyces cerevisiae EDV 492 and S. cerevisiae EC 118 is compared. The
following procedure was implemented to allow the prescribed comparison: 1) microbes
culturing (350 ml) for a total period of 20 days. Based on the study results, all four groups of
microorganism were capable of growing in the given culture medium, which is sugar
substrate. 2) Small sized fermentation (1 liter) for a total period of 4 days. From this second
procedure, it can be discovered that microorganism in stock rice fermented and S. cerevisiae
EC 118 were highly efficient in producing sugar and ethanol 14% and 13% (v/v), respectively.
3) Develop small sized fermentation to a medium sized fermentation (20 liters) by fermenting
natural microbes for a total period of 4 weeks until sugar is obtained. According to the study,
glucose must be added to increase the sugar level up to 25% Brix in order to provide
sufficient substrate to allow ethanol production of the studied microorganisms. During ethanol
fermentation process, it can be found that microorganisms in stock rice fermented and
S. cerevisiae EC 118 produced the highest amount of ethanol at 16% (v/v) within the period of
10 days and 8 days, respectively. Hence, according to this development of ethanol
fermentation, S. cerevisiae EC 118 is the most efficient microorganism in terms of ethanol
fermentation of jackfruit wastes. In addition, after the distillation of 99% ethanol it can also be
found that both microorganisms in stock rice fermented and S. cerevisiae EC 118 produced
720 ml and 740 ml of ethanol, respectively.
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