PRESENTED BY:

Mikail Cendiki Al-Rabbdia Adriansyah Galih P Madaniyyah Mustika I Nabila A. Ilham

OUTLINE
Introduction Materials and Methodology Results and Discussion Conclusions

INTRODUCTION

Borassus Flabellifer

Materials and Methodology

1 2 3

Dextrose (GR)

KHPO KHPO
MgSO.7HO FeSO.7HO Urea DNS Reagent Yeast Extract Peptone

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein Concentration

4
5 6 7 8 9 10

Estimation of Biomass Concentration

Total Soluble Solid Estimation of Metals Estimation of Ascorbic Acid Response Surface Methodology (RSM)

Glukose

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Saccharomyces Cerevisiae (NCIM 3045) 0.3 Malt Extract 1.0 Glucose 0.3 Yeast Extract Peptone 0.5 g/ 100 mL

Preparation of Fermentation Media

Estimation of Ethanol, Sugar and Protein Concentration

Estimation of Biomass Concentration

Total Soluble Solid Estimation of Metals Estimation of Ascorbic Acid Response Surface Methodology (RSM)

Materials and Methodology

Preserved Palm Juice Chemicals

Fermentation

Microorganism and Culture Preparation

Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein Concentration

Inoculating
Autoclaving Incubated Result

Estimation of Biomass Concentration

Total Soluble Solid Estimation of Metals Estimation of Ascorbic Acid Response Surface Methodology (RSM)

Materials and Methodology

Chemicals

Fermented Sample

Centifuged

Microorganism and Culture Preparation

Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein Concentration

Ethanol Concentration

Supernatant Solution

Estimation of Biomass Concentration

Total Soluble Solid

Absorbance of the Sugar Solution

Estimation of Metals

Protein

Estimation of Ascorbic Acid Response Surface Methodology (RSM)

Materials and Methodology Cell Centrifuge Absorbance Dilution

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein Concentration

Estimation of Biomass Concentration

Total Soluble Solid Estimation of Metals

Result

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 Concentration

Estimation of Biomass Concentration

Total Soluble Solid Estimation of Metals Estimation of Ascorbic Acid Response Surface Methodology (RSM)

Materials and Methodology

Raw Juice
Centrifuged Supernatant

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein Concentration

Estimation of Biomass Concentration

Total Soluble Solid Estimation of Metals Estimation of Ascorbic Acid Response Surface Methodology (RSM)

Result

Materials and Methodology

Chemicals

Microorganism and Culture Preparation

Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein Concentration

Estimation of Biomass Concentration

Total Soluble Solid
Spektrofotometri

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 Concentration

Estimation of Biomass Concentration

Total Soluble Solid Estimation of Metals Estimation of Ascorbic Acid Response Surface Methodology (RSM)

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

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

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
Etanol tertinggi : pH 5.5, volume 80.5 g/L, suhu 32C, 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

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

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 32C, pH 5.5 dan waktu 48 jam

Kemauan adalah penting, karena aksi dan kerja biasanya mengikuti kemauan
#Louis Pasteur# TERIMA KASIH