A Kinetic Study in Fermentation of Cocoa Pod Husk using Zymomonas Mobilis

Abstract

In many years, bioethanol research has been an outstanding topic because of renewable energy issue. The aim of this research is focused on utilization of cocoa pod husk as a feedstock for bioethanol production through fermentation using Z. mobilis. Moreover, the kinetic model of cocoa pod husk fermentation using Z. mobilis as a microorganism was also preformed in this study. Fermentation of cocoa pod husk was carried out at room temperature for 0, 2, 4, 6, and 8 days of reaction. The bacteria were also varied with 8%, 10%, 12%, 14%, and 16% (v/v) of concentration towards the substrate mixture. The kinetic model was conducted by Michaelis – Menten equation followed by Eadie-Hofstee plot and batch kinetic data plot for its fitting parameter technique. The result of this study indicates that the slow reaction has occurred regarding the low value of conversion and small value of maximum reaction velocity. The highest conversion was achieved on the 8th day with 14% (v/v) of bacteria concentration that is 10.65%. The maximum velocity of reaction for 16% (v/v) of bacteria addition was obtained at approximately 0.0017 mol/L.hour.