The Effect of Sugar Concentration and Time for Nypa Sap Fermentation into Acetic Acid using Acetobacter pasteurianus

Abstract

Acetic acid is widely used in cosmetics, manufacturing chemicals, food additives, or in some countries used as drinks. So that the needs for acetic acid increase every year. Acetic acid can be produced by fermentation using raw nypa sap containing sucrose, glucose and fructose. Factors affecting the fermentation process are the substrate sugar concentration and fermentation time. The purpose of this study was to determine the effect of increasing sugar concentration, the effect of fermentation time on bioethanol concentration, and the effect of fermentation time on acetic acid concentration. The fermentation process was carried out in two stages, namely Bioethanol Fermentation using S. cerevisiae with variations in sugar concentration of 149 g/L and 202 g/L and fermentation time of 1,3 and 5 days. The bioethanol produced was continued by the acetic acid fermentation process using A.pasteurianus with variations of the fermentation time of 1, 3, 5, 7 and 9 days. The maximum conditions for acetic acid production were 202 g/L sugar concentration, 39.47 g/L bioethanol substrate, and the 9th day fermentation, at acetic acid concentration of 36.71 g/L and yield 71.37%.