BIOETANOL

Bioetanol adalah etanol (alkohol yang paling dikenal masyarakat) yang diproduksi
dari bahan-bahan alam (biomassa) dengan cara fermentasi yang membutuhkan
faktor biologis untuk prosesnya.

Bioetanol dapat digunakan sebagai bahan substitusi bahan bakar minyak

 BIOETANOL
• Rumus molekul etanol adalah C2H5OH atau rumus empiris C2H6O atau rumus bangunnya CH3-
CH2-OH. (Bio)Etanol merupakan bagian dari kelompok metil (CH3-) yang terangkai pada
kelompok metilen (-CH2-) dan terangkai dengan kelompok hidroksil (-OH). Secara umum
akronim dari (Bio)Etanol adalah EtOH (Ethyl-(OH))

• (Bio)Etanol tidak berwarna dan tidak berasa tapi memilki bau yang khas. Bahan ini dapat
memabukkan jika diminum. Karena sifatnya yang tidak beracun bahan ini banyak dipakai
sebagai pelarut dalam dunia farmasi dan industri makanan dan minuman.

Rumus Bangun (Bio)Etanol

 Manfaat Penggunaan Bioetanol secara Umum

• Mengurangi kebutuhan BBM, khususnya Premium.

• Mengurangi efek rumah kaca.
• Bebas zat berbahaya seperti CO, Nox
• Diversifikasi energi
• Menciptakan teknologi berwawasan Lingkungan.
• Diversifikasi industri, yang berujung pada penciptaan lapangan kerja.
 Kekurangan Bioetanol
• Biodiversity
A large amount of arable land is required to grow crops, natural habitats would be destroyed
• Food vs Fuel debate
due to the lucrative prices of bioethanol some farmers may sacrifice food crops for biofuel production
which will increase food prices around the world
• Carbon emissions (controversial)
– During production of bioethanol, huge amount of carbon dioxide is released
– Emission of GHGs from production of bioethanol is comparable to the emissions of internal combustion
engines
 Kekurangan Bioetanol
• Not as efficient as petroleum
– energy content of the petrol is much higher than bioethanol
– its energy content is 70% of that of petrol
• Engines made for working on Bioethanol cannot be used for petrol or diesel
Due to high octane number of bioethanol, they can be burned in the engines with much higher
compression ratio
• Used of phosphorous and nitrogen in the production
negative effect on the environment
• Cold start difficulties
pure ethanol is difficult to vaporise
Transportation
– ethanol is hygroscopic, it absorbs water from the air and thus has high corrosion aggressiveness
– Can only be transported by auto transport or railroad
• Many older cars unequipped to handle even 10% ethanol
• Negatively affect electric fuel pumps by increasing internal wear and undesirable spark generation
Perbandingan Sifat Thermal, Kimia Dan Fisika Dari Ethanol/Bioethanol Dan
Premium
Perbandingan Emisi Bahan Pencemar dari Campuran
Bio-Ethanol dan Premium
 Bahan berpati
 Ketela pohon
 Sagu
 Sorghum
 Jagung
 Kentang manis

Bahan baku bioetanol Sugar contain material

 Tebu
 Nira nipah
 Nira sorghum manis
 Nira aren
 Molase

Cellulose contain material

 Kayu
 Jerami
 Batang pisang
 Bagas tebu
 Conversion of Starch to sugar and then sugar to ethanol

Wheat

 Ethanol is produced at 10-15% concentration and the solution is distilled to produce ethanol
at higher concentrations
Corn
Sugar cane
 Gula
Gula (Sugars) : semua persenyawaan yang memberi rasa manis

Gula alami  sukrosa

Sumber alami : beet sugar (Beta vulgaris)

cane sugar (Saccharum officinarum)

Umbi Bit Tanaman tebu

Gula
• Karbohidrat sederhana yang menjadi sumber energi dan komoditi
perdagangan utama

• Paling banyak diperdagangkan dalam bentuk kristal sukrosa padat

• Gula sebagai sukrosa diperoleh dari nira tebu, bit gula, atau aren

• Sumber-sumber pemanis lain, seperti umbi dahlia, anggur, atau jagung,

juga menghasilkan semacam gula/pemanis namun bukan tersusun dari
sukrosa
Macam-macam Gula

• Gula merah atau gula Jawa

• Biasanya diasosiasikan dengan segala jenis gula yang dibuat dari nira, yaitu
cairan yang dikeluarkan dari bunga pohon dari keluarga palma, seperti kelapa,
aren, dan siwalan

• Gula merah yang dipasarkan dalam bentuk bubuk curah disebut sebagai gula
semut
Macam-macam Gula

• Gula tebu
• Gula tebu kebanyakan dipasarkan dalam bentuk gula kristal curah

• Gula batu adalah gula tebu yang tidak melalui tahap kristalisasi

• Gula kotak/blok adalah gula kristal lembut yang dipres dalam bentuk dadu

• Gula mentah (raw sugar) adalah gula kristal yang dibuat tanpa melalui proses
pemutihan dengan belerang. Warnanya agak kecoklatan karena masih
mengandung molase
Macam-macam Gula

• Gula bit
• Bahan utama gula bit adalah sari buah bit.

• proses pembuatan gula bit

• Ekstraksi

• Pengempanan

• Karbonatasi

• Pendidihan
Batang Tebu Limbah Industri Gula Tebu
1. Lignoselulosik
Ampas
Penggilingan Bagase Bagase  bahan bakar
2. Molase
Nira Mentah  kandungan gula tinggi
 substrat fermentasi

Pemurnian Blotong 3. Limbah cair : blotong

Kristalisasi Molase

Gula Pasir
Tahapan untuk Produksi
Bioetanol
Proses Fermentasi
Proses Distilasi
Proses Dehidrasi
Bioethanol Pathway
PROSES PRODUKSI
Prinsip : Fermentasi dengan bantuan mikoorganisme dimana
bahan baku (gula sederhana/glukosa) diubah menjadi etanol
Contoh Produksi Bioetanol dari Bahan Berpati

Bahan
berpati

Hidrolisis (Asam/enzim)

Larutan Gula

Fermentasi

Bioetanol

Produksi bioetanol dari pati sagu

 Konversi pati menjadi gula
Pati
Hidrolisis Enzim

Pembuatan suspensi pati 30%

dalam CaCO3 200 ppm

Pengaturan pH 5.2

Gelatinisasi (105oC, 5 menit)

Likuifikasi -amilase
95oC, 180 menit 1.75 U/g pati

Sakarifikasi Glukoamilase
(60oC, pH 4.5, 72 jam) 0.3 U/g pati

Larutan Gula
 Pati Sagu
Konversi pati menjadi gula
Hidrolisis Asam

Pembuatan suspensi pati 30%

dalam air

Pengaturan pH 2 dengan
HCL 0.1%

Hidrolisis
121oC, 60 menit

Hidrolisis asam skala pabrik

Penetralan dengan NaOH 1 N

Larutan Gula
 Fermentasi Larutan Gula Menjadi Etanol

Larutan gula 25-35 Brix

Penambahan nutrisi dan

pengaturan PH 3.9-4

Pasteurisasi
Fermentasi skala lab
85oC, 5 menit
Starter
10-15% (v/v)
Fermentasi
7 hari, suhu 25-30oC

Destilasi

Bioetanol

Fermentasi bioetanol skala pabrik

Fermentasi Larutan Gula Menjadi Etanol

Broth

Fermentor

Etanol
 NUTRISI STARTER

Nutrisi yang ditambahkan : 1. Ragi Komersial

• (NH4)2SO4 5.19 g/l 2. Biakan Saccharomyces
• KH2PO4 1.53 g/l
• MgSO4 0.55 g/l
Sumber nutrisi lainnya :
• NPK 0.04% (b/v)
• ZA 0.15% (b/v)

Ragi komersial Biakan S.cerevisiae

PURIFICATION OF BIOETHANOL
Fractional distillation can concentrate ethanol to 95.6% by weight (89.5 mole%). The mixture of 95.6%
ethanol and 4.4% water (percentage by weight) is an azeotrope with a boiling point of 78.2 °C, and cannot
be further purified by distillation.

There are several methods used to further purify ethanol beyond 95.6% :
1. Drying using lime or a salt
2. Addition of an entrainer (The ethanol-water azeotrope can be broken by the addition of a small
quantity of benzene or cyclohexane)
3 Molecular sieves (absorb the water from the 95.6% ethanol solution, e.g Zeolite)
4 Membranes (break the water-ethanol azeotrope)
5 Pressure Reduction (at pressures less than 70 torr (9.333 kPa) , there is no azeotrope)
 Destilasi
• Bertujuan untuk pemisahan etanol dari
komponen lain (terutama air)
• Destilasi menghasilkan etanol dengan kadar
alkohol 95%.
• Perlu dilakukan pengeringan (dehidrasi)

Destilasi skala pabrik

 Pengeringan Alkohol
Metode :
1. Pengeringan dengan benzene (benzol)
Penambahan 20% (v/v) benzene ke dalam alkohol 95%

2. Pengeringan dengan garam

3. Pengeringan dengan kapur (CaO)

4. Pengeringan Molecular Sieve

Paling banyak digunakan

Menghasilkan etanol dengan
kadar etanol 99%
Molecular Sieve
• Bahan yang digunakan sebagai absorben untuk gas dan cairan
• Dapat menyerap air hingga 22% dari berat bahan adsorben
• Molecular sieve : alumunium silikat, zeolit, carbon aktif, clays

zeolit

Molecular sieve plant Molecular sieve skala

kecil

PSA
FERMENTASI
 Aerobic Cellular Respiration
• Aerobic means “with air”. This type of respiration needs oxygen for it
to occur so it is called aerobic respiration.
Glucose + Oxygen -> Carbon dioxide + Water + Energy
• The chemical equation is:
C6H12O6 + 6O2 -> 6CO2 + 6H2O + 2900 kj
• 3 stages: - glycolysis
- citric acid cycle
- electron transport chain
 Stages of Aerobic Cellular Respiration

• In glycolysis, a net of 2 molecules of ATP, or chemical energy, are produced.

• The citric acid cycle produces another

2 molecules of ATP

• The electron transport chain produces 28 molecules of ATP.

• Oxygen is used in aerobic cellular respiration as the final electron acceptor in the
electron transport chain, which is part of why it's able to create so much ATP.
But what happens when
oxygen doesn't exist?
 Anaerobic Cellular Respiration

• In anaerobic cellular respiration, the only step of this process

that occurs is glycolysis.
 What is fermentation?
• Derived from the Latin verb ‘fervere’ meaning ‘to boil’
 What is fermentation?
• It is a process by which the living cell is able to obtain energy through the
breakdown of glucose and other simple sugar molecules without requiring oxygen.

• Fermentation results in the production of energy in the

form of two ATP molecules, and produces

less energy than the aerobic process of

cellular respiration .
• Louis Pasteur in the 19th century used the term fermentation in a narrow sense
to describe the changes brought about by yeasts and other microorganisms
growing in the absence of air (anaerobically);

• He also recognized that ethyl alcohol and carbon dioxide are not the only
products of fermentation.
 Definition
• Fermentation is the metabolic process in which carbohydrates and
related compounds are oxidized with release of energy in the absence
of external electron acceptors under anaerobic conditions.
Microbial cell (Biomass) Yeast

Microbial enzymes Glucose isomerase

Microbial metabolites Penicillin

Food products Cheese, yoghurt, vinegar

Vitamins B12, riboflavin

 Products of Fermentation
Fermentation products include:
• Food products: from milk (yogurt, kefir, fresh and ripened cheeses), fruits
(wine, vinegar), vegetables (pickles, sauerkraut, soy sauce), meat
(fermented sausages, salami)
• Industrial chemicals: (solvents: acetone, butanol, ethanol, enzymes, amino
acids)
• Specialty chemicals (vitamins, pharmaceuticals)
Products of Fermentation
Most commercially useful fermentations may be classified as

Solid state fermentation Submerged fermentation

 surface (solid state) submersion techniques

• microorganisms cultivated on  microorganisms grow in a liquid

the surface of a liquid or solid medium.
substrate.
 (biomass, protein, antibiotics,
• complicated and rarely used enzymes and sewage treatment)
in industry. are carried out by submersion
processes.
• Mushroom, bread, cocoa,
tempeh
Some important fermentation products
Product Organism Use

Ethanol Saccharomyces Industrial solvents,

cerevisiae beverages
Glycerol Saccharomyces Production of
cerevisiae explosives
Lactic acid Lactobacillus Food and
bulgaricus pharmaceutical
Acetone and Clostridium Solvents
butanol acetobutylicum
-amylase Bacillus subtilis Starch hydrolysis
47
Fermentor is the basic equipment
used for fermentation.

contains the media to carry out

fermentation, and creates
environment for fermentation at
large scale.
Saccharomyces cerevisiae Yeast :
Invertase converts sucrose into glucose and fructose. Zymase, another
enzyme present in yeast converts glucose and fructose into ethanol and carbon
dioxide.

The carbon dioxide formed is allowed to escape, but air is not allowed to enter.
In presence of air ethanol formed would be oxidised to acetic
acid
 Factors Influencing Fermentation
• Temperature
• pH
• Nature and composition of medium
• Dissolved oxygen
• Dissolved carbon dioxide
• Operation system (batch, fed-batch, continuous)
• Feeding with precursors
• Mixing and shear rates in fermenter
Factors influencing fermentation may affect;
• The rate of fermentation
• The product spectrum and yield
• The organoleptic properties of the product (appearance, taste, smell
and texture)
• The generation of toxins
• Nutritional quality
• Other physicochemical properties
Medium Formulation
The formulation of fermentation medium affects

• The yield rate and product profile. The medium must provide the necessary
amount of carbon, nitrogen, trace elements and micronutrients (e.g. Vitamins for
microorganisms)

• Specific types of carbon and nitrogen sources may be required

• And carbon:nitrogen ratio may have to be controlled.

• Some trace elements may have to be avoided, for example minute amounts of
iron reduce yields in citric acid production by A. niger.
Medium composition
Fermentation medium consists of:

• Macronutrients (C, H, N, S, P, Mg sources, water, sugars, lipid, amino acids, salt

minerals)

• Micronutrients (trace elements/ metals, vitamins)

• Additional factors: growth factors, attachment proteins, transport proteins, etc)

For aerobic culture, oxygen is sparged