TY - GEN
T1 - Study of ph effect on the anaerobic-aerobic fermentation of siwalan (Borassus flabellifer l.) sap to produce acetic acid
AU - Agustiani, Elly
AU - Rahmawati, Atiqa
AU - Lini, Fibrillian Zata
AU - Ramadhani, Dimas Luthfi
N1 - Publisher Copyright:
© 2019 Trans Tech Publications Ltd, Switzerland.
PY - 2019
Y1 - 2019
N2 - . Siwalan (Borassus flabellifer L.) is a plant from palm family that is widely found in Tuban, East Java. Siwalan sap has relatively high sugar content of about 10-15 g/100 ml. The sap is obtained by tapping the inflorescences. In general, siwalan sap is used to produce fresh drinks or alcoholic beverages, with maximum storage of 3 days. Due to the sugar content in the siwalan sap, acetic acid products can be made through fermentation of glucose to ethanol. Acetic acid is widely used as a preservative of food and healthy drinks. The purpose of this research was to study the effect of ethanol fermentation of aerobic pH on acetic acid product. Anaerobic fermentation used Saccharomyces cereviceae to produce ethanol, and aerobic fermentation used Acetobacter aceti to produce acetic acid. The aerobic ethanol fermentation used pH 3;3.5;4 and 5. The concentration of ethanol was analyzed using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced from the aerobic fermentation process was analyzed using alkalimetric method. Anaerobic fermentation used Saccharomyces cereviceae with 1-day log phase. Meanwhile, aerobic fermentation used Acetobacter aceti with a 5 day log phase. The highest acetic acid concentration produced from ethanol fermentation was at pH 5 of 2.595%, with the result of acetic acid obtained was 0.519% (b/v).
AB - . Siwalan (Borassus flabellifer L.) is a plant from palm family that is widely found in Tuban, East Java. Siwalan sap has relatively high sugar content of about 10-15 g/100 ml. The sap is obtained by tapping the inflorescences. In general, siwalan sap is used to produce fresh drinks or alcoholic beverages, with maximum storage of 3 days. Due to the sugar content in the siwalan sap, acetic acid products can be made through fermentation of glucose to ethanol. Acetic acid is widely used as a preservative of food and healthy drinks. The purpose of this research was to study the effect of ethanol fermentation of aerobic pH on acetic acid product. Anaerobic fermentation used Saccharomyces cereviceae to produce ethanol, and aerobic fermentation used Acetobacter aceti to produce acetic acid. The aerobic ethanol fermentation used pH 3;3.5;4 and 5. The concentration of ethanol was analyzed using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced from the aerobic fermentation process was analyzed using alkalimetric method. Anaerobic fermentation used Saccharomyces cereviceae with 1-day log phase. Meanwhile, aerobic fermentation used Acetobacter aceti with a 5 day log phase. The highest acetic acid concentration produced from ethanol fermentation was at pH 5 of 2.595%, with the result of acetic acid obtained was 0.519% (b/v).
KW - Acetic acid
KW - Aerob
KW - Anaerob
KW - Ethanol
KW - Fermentation
KW - Siwalan sap
UR - http://www.scopus.com/inward/record.url?scp=85071930941&partnerID=8YFLogxK
U2 - 10.4028/www.scientific.net/MSF.964.209
DO - 10.4028/www.scientific.net/MSF.964.209
M3 - Conference contribution
AN - SCOPUS:85071930941
SN - 9783035714340
T3 - Materials Science Forum
SP - 209
EP - 214
BT - Seminar on Materials Science and Technology
A2 - Noerochim, Lukman
PB - Trans Tech Publications Ltd
T2 - 4th International Seminar on Science and Technology, ISST 2018
Y2 - 9 August 2018 through 9 August 2018
ER -