Ethanol production from sugar palm Arenga pinnata sap with added tanbark in flask fermentation using saccharomyces cerevisiae 2185

Date

4-2012

Degree

Bachelor of Science in Chemical Engineering

Major Course

Major in Microbiology

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Rex B. Demafelis

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Sugar palm, Arenga pinnata, sap fermentation with added tanbark was performed to produce ethanol. This study determines the effect of the addition of tanbark on the ethanol yield in the fermentation process. Different tanbark species namely Rhizophora apiculata, Rhizophora mucronata and Terminalia catappa were added in the brix 24 sugar palm sap. Highest ethanol yield was observed from the addition of Rhizophora apiculata bark with 6.12% (v/v). However, no significant difference was observed in varying the tanbark species on the fermentation process. The study also determines the effect of varying tanbark loading (5%, 10%, and 155 w/v) on ethanol yield. Highest ethanol yield (8.32% v/v) was obtained from the addition of 10% w/v tanbark after 72 hours of fermentation. Five percent (w/v) and 15% (w/v) yielded 7.18% and 6.98% v/v ethanol, respectively. Increasing the tanbark loading generally increases the ethanol yield up to 10# (w/v). Furthermore, the ethanol yield after the addition of tanbark was compared with the ethanol yield after the addition of tannic acid in the sterilized sample. Addition of tanbark increases the metabolism of the cell and also increases the ethanol yield by 19.38% due to the addition of sugar coming from the tanbark. On the other hand, the addition of tannic inhibits the metabolism of the cell.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993.5 2012 E62 /V46

Document Type

Thesis

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