Mikail Cendiki Al-RabbdiaAdriansyah Galih PMadaniyyah Mustika INabila A. Ilham

PRESENTED BY:

OUTLINE

IntroductionMaterials and Methodology

Results and DiscussionConclusions

INTRODUCTION

Borassus Flabellife

r

1• Dextrose

(GR)2 • KH₂PO₄

3 • K₂HPO₄

4 • MgSO₄.7H₂O

5 • FeSO₄.7H₂O

6 • Urea

7• DNS

Reagent8

• Yeast Extract

9 • Peptone

10 • Glukose

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

Saccharomyces Cerevisiae (NCIM 3045)0.3 Malt Extract1.0 Glucose0.3 Yeast ExtractPeptone 0.5 g/ 100 mL

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

Preserved Palm Juice

Fermentation

Autoclaving

InoculatingInc

ubated

Result

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

Fermented Sa

mple

Centifuged

Supernatant Solution

Ethanol Concentration

Absorbance of the Sugar

Solution

Protein

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

CellCentrifug

eDilutionAbso

rbance

Result

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

Raw Juice

Centrifuged

Supernatant

Result

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

Materials and Methodology

Spektrofotometri

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass

Concentration

Total Soluble Solid

Estimation of Metals

Estimation of Ascorbic Acid

Response Surface Methodology (RSM)

Materials and Methodology

• Produksi etanol tertinggi pada suhu 34˚C sampai waktu 24 jam tetapi setelah 48 jam, etanol tertinggi diperoleh pada suhu 32˚C adalah 76.7 g/L

Temperature Optimization in Palm Wine Fermentation

pH Optimization in Palm Wine Fermentation

RSM Analysis for the Palm Wine Fermentation

Interaction of Factors and Optimization of Palm Wine

Fermentation

Results and Discussion

• Etanol tertinggi : pH 5.5, volume 80.5 g/L, suhu 32˚C, waktu inkubasi 48 jam

• Etanol terendah : pH 3.5• Etanol dengan pH 6.5 lebih

tinggi dari pH4.5• Hari ke-3 : produksi etanol

menurun

Temperature Optimization in Palm Wine Fermentation

pH Optimization in Palm Wine Fermentation

RSM Analysis for the Palm Wine Fermentation

Interaction of Factors and Optimization of Palm Wine

Fermentation

Results and Discussion

Temperature Optimization in Palm Wine Fermentation

pH Optimization in Palm Wine Fermentation

RSM Analysis for the Palm Wine Fermentation

Interaction of Factors and Optimization of Palm Wine

Fermentation

Results and Discussion

Results and Discussion

Temperature Optimization in Palm Wine Fermentation

pH Optimization in Palm Wine Fermentation

RSM Analysis for the Palm Wine Fermentation

Interaction of Factors and Optimization of Palm Wine

Fermentation

Continue…

Conclusions• Bahan baku murah• pH dan suhu optimal dengan menggunakan S.

Cerevisiae dan hasilnya meningkatkan produksi etanol

• Menggunakan RSM berdasarkan CCD 23 faktorial• Suhu, pH dan waktu berhubungan secara linear

dan kuadrat mempengaruhi produksi etanol dari palm juice.

• Kondisi optimal dari fermentasi dengan strain s. cerevisiae adalah 32˚C, pH 5.5 dan waktu 48 jam

Kemauan adalah penting, karena aksi dan kerja biasanya mengikuti kemauan

#Louis Pasteur#

TERIMA KASIH F