Parametric study on the fermentation of sugar palm (Arenga pinnata) sap with tannic acid using Saccharomyces cerevisiae 2185.

Date

2012

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Abstract

Different degree brix (12,20,and 28) of sugar palm sap was fermented for three days under stationary conditions. However, prior to the fermentation process, the samples were analyzed for reducing sugar content using the DNS method.. A linear correlation between reducing sugar content and brix was determined. On the fermentation process it was found that Brix 28 yielded the highest ethanol concentration with a value of 6.77%(v/v) after 52 hours of fermentation which can be attributed to the amount of reducing sugar content of the sample. Different tannic concentrations, which are 0.85, and 2.55% (w/v), were supplemented to sugar palm sap to determine its effect on ethanol yield. A decrease in ethanol yield was generally observed for the runs that contained tannic acid, due to the antimicrobial property of the tannic acid that in turn decreased the growth activity of the yeast.

Language

English

Location

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

Call Number

LG 993.5 2012 E62 L86

Document Type

Thesis

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