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Ida Bagus Wayan Gunam
Teknologi Industri Pertanian, Universitas Udayana, Badung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Produksi etanol pada media pyg dengan variasi suhu dan perbandingan media fermentasi menggunakan isolat IS258 Jamas Prameshwari; I Made Mahaputra Wijaya; Ida Bagus Wayan Gunam
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17641

Abstract

Bioethanol is produced by the fermentation of glucose (sugar) from natural sources using microorganisms. Prior isolate IS258 was distinguished as a potential yeast to produce bioethanol. This study aimed to determine the optimum fermentation temperature and compare fermentation media using IS258 isolate as a starter to produce ethanol optimally. This study conducted four fermentation temperature treatments (24, 26, 28, and 30 °C) and compared two fermentation media, namely, PYG (Peptone Yeast Glucose) media used in the lab for probed, and coconut sap in traditional fermentation. There are diverse stages that were conducted in this research, namely cell rejuvenation, propagation of the IS258 isolate, fermentation, distillation, and calculation of tested variables. The optimum temperature of fermentation acquires at 28 °C with a difference of total dissolved solids 12,4 ⸰brix, which attains 104,13 ml of accumulated ethanol. During the comparison test of fermentation media, the optimum PYG media produced the highest total ethanol, which was 105,46 ml. The difference in the total yield of ethanol is affected by the differences in the nutrients of carbon (C) and nitrogen (N) elements contained between the media, which was lacking in coconut sap
Optimasi persentase volume total matriks alginat dan konsentrasi dekstrosa menggunakan khamir IS258 terimobilisasi untuk fermentasi bioetanol dari analog nira kelapa Indah Sri Rejeki Naibaho; I M. Mahaputra Wijaya; I Wayan Arnata; Ida Bagus Wayan Gunam
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.24170

Abstract

Cell immobilisation is a process to stop the movement of cells at a certain place in a reaction chamber that is used as a catalyst. Cell immobilisation is commonly used for various biotechnology applications, one of which is ethanol fermentation because it has the advantage of being more efficient and effective compared to using free culture. Yeast isolate IS258 is a superior isolate taken from the arak industry in Karangasem Bali which function as bioethanol fermentation agent. The immobilisation of IS258 yeast cells was made using sodium alginate which functions as an entrapment media. The calcium alginate matrix of IS258 was then used for ethanol fermentation of coconut sap analogue to replace the need of new starter. This study aimed to determine the optimal total alginate volume and dextrose concentration using immobilised IS258 yeast for bioethanol fermentation of coconut sap analogue using Response Surface Methodology (RSM). In this study, 13 variations of total volume of alginate with immobilised IS258 yeast within and dextrose concentration in coconut sap analogue media. The results showed that dextrose as a substrate was more influential than the alginate-IS258 matrix on the ethanol produced. The highest total ethanol was obtained from the treatment with matrix volume concentration of 25% (v/v) and dextrose concentration of 15% (w/v) with an average total ethanol of 93.8 ml. The D-optimally test results show that the total matrix volume concentration value has an optimal point of 19% and dextrose concentration of 24% and is expected to produce more than 80 ml of ethanol. The use of alginate-IS258 matrix has been used in ethanol fermentation for 3 times distillation for more than 25 days continuously, the results show that the ethanol produced continues to increase and the fermentation time decreases.
Co-Authors I M. Mahaputra Wijaya I Made Mahaputra Wijaya I Wayan Arnata Indah Sri Rejeki Naibaho Jamas Prameshwari