Abstract
This research is to study the effect of ethanol fermentation aerobic pH on acetic acid product. Anaerobic fermentation uses saccharomyces cerevisiae to produce ethanol, and aerobic fermentation uses acetobacter acetic for acetic acid production. In aerobic ethanol fermentation using pH 3; 3.5; 4 and 5. The ethanol concentration was evaluated using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced was analyzed using an alkalymetric method. Anaerobic fermentation uses Saccharomyces cerevisiae with 1-day log phase, while aerobic fermentation uses acetobacter aceti with a 5-day log phase. Fermentation using saccharomyces cerevisiae within 24 hours so that reduction sugar could stably decrease, optimum ethanol could be got at optimum pH 6 which could decrease 55 % of reducing sugar concentration to produce 8,20583 %v/v ethanol. Fermentation acetate acid content observed in 3 days at pH 6 and 30 ⁰C will produce 6,659 g/l also shows that pH 4-6 at 30 ⁰C will produce 6,605 g/l acetate acid. Aerobic fermentation of acetate acid in 3 days shows that pH 4-6 is highly affected by temperature at 30⁰C. Statistical analysis shows, in ethanol production pH and fermentation time give significant effect, but interaction has no significant effect.
Highlights
Siwalan (Borassus flabellifer L.) is a type of palm plant that has multipurpose advan- tages
Fermentation using saccaromyces cerevisiae within 24 hours in order that reduction sugar could stably decrease, optimum ethanol could be got at optimum ph 6 which could decrease 55 percent of reduction sugar concentration to produce 8,20583 %v/v ethanol
Fermentation acetic acid content using acetobacter aceti observed in 3 days at pH 6 and 30 0C will produce 6,659 g/l shows that ph 4-6 at 30 0C will produce 6,605 g/l acetic acid
Summary
Siwalan (Borassus flabellifer L.) is a type of palm plant that has multipurpose advan- tages. That further treatment is needed to increase the ethanol content and to produce acetic acid with high purity.Utilization siwalan sap to produce useful product and have a longer shelf life is to process siwalan sap into acetic acid. Some research results related to fermentation of vinegar, among other [4], using cassava skin substrate with concentration of aceti 10%, yielding 2.58% acetic acid, Juniawati using banana peel extract, and coconut water each was given a combination treatment of S. cerevisae 15% and A. aceti 10% to produce a total acid of about 4%; Periadnadi, 1985 used fermented palm juice for 14 days with a dose of S. cerevisiae 7.5 ml/100 ml yielding a 12.3% alcohol content. Ethanol Fermentation process The sterile sugar palm juice was mixed with the log phase starter in incubator shaker at 32 0C and 125 rpm for 24 hours (Saccharomyces cerevisiae). The reducing sugar formed was analyzed in aliquots by the 3,5-dinitrosalicylic acid reagent using a visible spectrophotometer detector (Cecil CE 1011) with a wavelength of 540 nm[5]
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