Papers by Keyword: Fermentation

Abstract: The Ecuadorian paper industry faces the constant challenge of seeking alternative raw materials to replace wood pulp in paper production and its derivatives to reduce production costs. Therefore, this study aims to evaluate the quality properties of paper derived from bacterial cellulose from two of Ecuador's most abundant agricultural residues: banana peels and pineapple peels. The influence of the productivity parameters of the bacterial cellulose produced on the quality properties of the derived paper is established using multivariate statistical methodologies. Fifteen treatments with different carbon sources in the microorganism's culture medium were applied: medium with glucose (T1), media with banana peel extracts at various concentrations (T2-T8), and media with pineapple peel extracts at various concentrations (T9-T15). After obtaining the cellulose, additives and coating solutions were added to produce paper. The results showed that high concentrations of banana peel extracts (T5-T8) were significantly related to the weight and yield of bacterial cellulose, as well as the grammage and water content of the paper. This demonstrates that the quality of bacterial cellulose and the nutritional composition of banana peel extracts are optimal for efficient and sustainable paper production.

Abstract: Increased use of coal has an impact on the environment because of the waste from coal combustion residual. It also has an impact on the management of waste due to limited land for the temporary storage of waste owned by the coal user industry. In the Government Regulation of the Republic of Indonesia Number 22 of 2021 concerning the Implementation of Environmental Protection and Management, fly ash and bottom ash are registered as non-hazardous waste. The addition of fly ash to the planting medium can affect soil fertility and biota in the soil. The number of heavy metals contained in the soil to which fly ash is added depends on the amount of fly ash so that it can affect the heavy metals in plants. The number of microbial populations in the soil such as fungi and actinomycetes in the soil decreases with the added concentration of fly ash which is due to changes in soil pH such as denitrifying microbes. In this research, cocopeat, and guano growing media were used in a ratio of 1:1. The addition of fly ash to the planting medium were 20%, 30%, and 40%. In addition, this research also evaluated the effect of the addition of EM4 and the selected microbes on the growing media mixture. The planting medium was aerobically fermented for one week, two weeks, and three weeks. Then it was tested for macro elements, the number of bacteria, moisture, and pH every week. The mixture of planting media was tested on mustard pakcoy for one month to see the growth of the plant indicated by the number of leaves and plant height. From the results of this research, it was found that bacteria affect the growing media (pH, the number of microbes, phosphate, and potassium) and the plant growth in the height and total of leaves. Variations in the addition of fly ash to the growing media affect phosphate and aluminium content.

Abstract: Fish feed is the crucial aspect of aquaculture activities, 70% of production costs are spent on feed availability. However, the high price of commercial feed causes a decrease in farmers' profits, so a solution is needed to reduce feed costs. Food waste has a good potential to be used as a fish feed material. The fermentation of food waste should improve its quality and ensure that food waste is safe to use as feed material. As a result of various tests of Proximate, FTIR, SEM, and Physical Quality test it has been shown that the fermentation process can significantly improve the nutritional quality of food waste without changing the functional groups and the reduction of the particle size after the fermentation process is also capable to improve the physical quality of feed. We conclude that the fermentation process is the best method of improving the physical and chemical quality of food waste and the addition of fermented food waste meal to feed did not negatively affect the physical quality of feed produced.

Abstract: Energy challenges in developing countries are more significant if they continue to use fossil materials and have an impact on air quality. Lignocellulosic biomass can be an alternative to new renewable sources to replace fossil materials. Indonesia produces various sources of lignocellulosic biomass, which can be used in multiple energy sources such as bioethanol. The hybrid pathway is one of the routes for producing bioethanol. The first stage of the hybrid process is the conversion of biomass into CO, CO₂, and H₂ (syngas) gas through the gasification process. Then the syngas is converted into bioethanol through fermentation using microorganisms as biocatalysts. The bioethanol production line is the Wood-Ljungdahlii pathway. Factors that affect syngas are the type of biomass (chemical, physical, and morphological properties) and the gasification process (type of gasifier, temperature, gasification agent, and ratio equilibrium (ER)). This paper reviews the challenges in implementing syngas fermentation. In particular, variations in the composition of syngas as a substrate for fermentation.

Abstract: Mukherjee and friends had written that the fermentation process of tempeh can increase the nutritional value, organoleptic properties, and digestibility of the product, as well as increase the bioavailability of proteins, carbohydrates, and lipids, in easily digestible sizes. Therefore, fermentation process needs more attention to produce best quality tempeh. In order to automate the industry process on making tempeh, the incubator for fermentation is designed to meet market needs so that it can be implemented by tempeh industry. The time required for the conventional tempeh fermentation process ranges from 24 hours to 40 hours and can be exacerbated by the transition season (uncertain temperature). The study aims to reduce human dependence on controlling temperature and humidity as well as shorten the time in the fermentation process and reduce failures in making tempeh by designing a tempeh incubator and applying the concept of the internet of things (IoT) using MCU32 Node and firebase as a real time database. To apply the IoT-based tempeh incubator, there are several discussions in this paper, namely control systems, temperature sensors, humidity sensors, android, Arduino Mega 2560 and IoT architecture. temperature and humidity sensors as leading devices that are in direct contact with real conditions using a DHT22 sensor which has 2 functions at once to read temperature and humidity then sent to Arduino Mega 2560 with C++ language as reference data to turn on/off (6 Fan 12 V Dc and 2 Spiral Heaters). This control process is configured fully automatically by the system. After going through the testing stages that the temperature and humidity control will work when the room temperature is below 31°C and above 33°C. From the results of testing the tempeh incubator, the average temperature is 31°C and humidity is 84.33% and the time required for tempeh fermentation is 20 hours, which is 4 hours faster than conventional process.

Abstract: Pineapple wastes (skin, core and crown) are mainly composed of carbohydrates (cellulose, hemicellulose, and lignin). Non-starch polysaccharides (NSP) in feed are indigestible by the endogenous enzymes in poultry. Thus, exogenous enzymes (xylanase and cellulase) are required to overcome this problem. Due to high fiber content, pineapple wastes are unsuitable for animal feed. However, the fermented waste juice could be used to produce enzymes. The objective of this study is to produce xylanase and cellulase from the fermentation of pineapple waste using Lactobacillus casei (L. casei) bacteria inoculated from probiotic drink. The fermentation was performed using different screening parameters (incubation time, temperature, pH value and substrate concentration) according to Two-Level Full Factorial Design (FFD) by Design Expert. From this study, the incubation temperature and substrate concentration had the highest influence on the xylanase activity (39.82 U/mL) while the fermentation time and substrate concentration mostly affected the cellulase activity (8.05 U/mL). Meanwhile, the pH had the least influence on both enzyme activities. The pineapple waste at its best fermentation parameters not only offers an economical way of high enzyme production but also alleviates the agricultural waste disposal issue. Further optimization of the pineapple waste fermentation parameters is required though to maximize enzyme production.

Abstract: Biofuels have been regaining popularity due to the increasing price of non-renewable fuels and the higher carbon dioxide emissions. Biofuels are manufactured from plant products and are mainly composed of lignocellulose and starch materials. This investigation aims to produce increased fermentable sugars for enhanced bioethanol production from tubers procured from northern Thailand. Varying concentrations of H₂SO₄ is used to pretreat the tubers. Before hydrolyzing with cellulase enzymes, the tubers were chopped into small pieces (1-2 cm), dried in a solar oven, powdered. The obtained results confirmed that the fermentable/ reducing sugar content of Amorphophallus spp. (suweg) tuber increased from 2.6 g/L to 19.01 g/L after enzymatic hydrolysis. The enzymes act as an excellent way to speed up the hydrolysis process. The theoretical potential of bioethanol production was calculated under ideal conditions, with the highest bioethanol concentration obtained is 9.69 ± 0.12 g/L at 0.4 % H₂SO₄ (pretreatment conc.) and 75 °C. The enhanced fermentable sugars obtained from starchy tubers may be utilized for bioethanol production to overcome depleting fossil fuels.

Abstract: The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is ​​fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

Abstract: The physical characteristics of fermented products from restaurant waste food with BIOMS probiotic at a dose of 8% which was incubated for 7 days were investigated in order to study effect of fermentation to the physical characteristic of biomaterial and its effect to enzyme activity of Clarias sp. Fermented products are added to the feed with doses of 0, 10%, 20%, 30% and 40% and physical tests include breaking time, sinking rate test, durability test, and stability test. Furthermore, the feed was given to catfish for 40 days and the enzyme activity (amylase and protease) was analyzed in its digestive tract at the end of the study. It is showed that the addition of fermented products decreased the physical quality of the feed. The best physical quality was found in the control feed with an average value of breaking time of 22.98 hours, an average value of sinking rate of 0.53 cm/s, a durability test of 97.23 %, and a stability test value of 93.53% (10 minutes), 88.8% (30 minutes), and 76.26% (60 minutes). For feed products with doses of fermented products of 10%, 20%, 30%, and 40%, the values ​​of breaking time and sinking rate, durability and stability were lower compared to that of control feed products. Meanwhile, the enzyme activity in the digestive tract of catfish shows that giving a dose of 20% fermented products in the feed resulted in the best composition of amylase and protease enzyme activity of 9.021 units/mL and 275 units/mL. These results indicated that improvements are needed in the fermentation process to produce better physical quality and suitable for catfish feed.

Abstract: Edible pulasan seed contains of many bioactive compounds are usually discarded as waste. This study is conducted to evaluate the variability of fat properties, polyphenols and antinutrient contents during fermentation and roasted seed of pulasan, Nephelium mutabile. Pulasan seed undergone natural fermentation for day 0, day 1, day 3 and day 5 and followed by 2 days drying in oven at 60°C and this was labelled as fermented pulasan seed (FPS) sample. Half of the FPS sample was roasted at 130°C for 25min and generated as roasted and fermented pulasan seed (RFPS). Soxhlet extraction was conducted on seed powder to determine the crude fat content. Pulasan seed fat was subjected to GC-MS, UPLC-QTOF/MS and DSC for characterization and analysis of seed fat properties. By using a microplate reader, polyphenol content was determined with Folin–Ciocalteu method and saponin content was determined with Vanilin-Sulphuric acid assay. Result showed that crude fat content in FPS and RFPS reduced about 23.52% and 37.34% respectively after 5 days fermentation. The dominant fatty acid composition in pulasan seed were oleic acid (62.04%) and stearic acid (23.57%). The total UFA decreased and total SFA increased in day 5 of both FPS and RFPS. Triacylglycerol in FPS and RFPS decreased with fermentation. Total phenolic content and saponin content of FPS and RFPS decreased as the fermentation period increased due to the microbial activity and thermal degradation. Combination of fermentation and roasting treatment has more positive effect on reduction of the fat content, polyphenol and antinutrient content in pulasan seed which able to explore its potential like produce as healthy snack in food industry to resolve the agriculture waste issue.