Optimization of Ethanol Fermentation from Pineapple Peel Extract Using Response Surface Methodology (RSM). International Journal of Nutrition and Food Engineering, 6 (12). (2012)
Abstract
Ethanol has been known for a long time, being perhaps the oldest product obtained through traditional biotechnology fermentation. Agriculture waste as substrate in fermentation is vastly discussed as alternative to replace edible food and utilization of organic material. Pineapple peel, highly potential source as substrate is a by-product of the pineapple processing industry. Bio-ethanol from pineapple (Ananas comosus) peel extract was carried out by controlling fermentation without any treatment. Saccharomyces ellipsoides was used as inoculum in this fermentation process as it is naturally found at the pineapple skin. In this study, the capability of Response Surface Methodology (RSM) for optimization of ethanol production from pineapple peel extract using Saccharomyces ellipsoideus in batch fermentation process was investigated. Effect of five test variables in a defined range of inoculum concentration 6- 14% (v/v), pH (4.0-6.0), sugar concentration (14-22°Brix), temperature (24-32°C) and time of incubation (30-54 hrs) on the ethanol production were evaluated. Data obtained from experiment were analyzed with RSM of MINITAB Software (Version 15) whereby optimum ethanol concentration of 8.637% (v/v) was determined. The optimum condition of 14% (v/v) inoculum concentration, pH 6, 22°Brix, 26°C and 30hours of incubation. The significant regression equation or model at the 5% level with correlation value of 99.96% was also obtained.
| Item Type: | Article |
|---|---|
| Keywords: | Food Technology |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Research |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 31 Mar 2023 23:27 |
| Last Modified: | 31 Mar 2023 23:27 |
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