PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI
In ethanol production technology from biomass, the efforts were performed to decrease inhibitor effect is by using encapsulated yeast. Yeast encapsulation is a method to enclose yeast as bioactive materials within semipermeable membrane (calcium-alginate) which allows the entry of cell nutrition and...
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| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2012
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| author | , RIANI AYU LESTARI , Ir. Imam Prasetyo, M.Eng, Ph.D, |
| author_facet | , RIANI AYU LESTARI , Ir. Imam Prasetyo, M.Eng, Ph.D, |
| author_sort | , RIANI AYU LESTARI |
| collection | UGM |
| description | In ethanol production technology from biomass, the efforts were
performed to decrease inhibitor effect is by using encapsulated yeast. Yeast
encapsulation is a method to enclose yeast as bioactive materials within semipermeable
membrane (calcium-alginate) which allows the entry of cell nutrition
and inhibits toxic compunds. The capsule has 3 main parts, i.e. capsule
membrane, cell pellet (attached to wall) and liquid core (space for cell growth).
o
Encapsulated yeast system involves glucose mass transfer into capsule,
product mass tranfer and fermentation between glucose and yeast. Due to the fact
that high cost in laborat ry work and living cell behavior, modeling glucose mass
transfer is developed to analyze encapsulated yeast performance during
fermentation.
glucose A mathematical model was developed to describe mass transfer
and cell growth reaction in encapsulated yeast system. The change in internal
glucose concentration is function of the x, y position (Cartesian coordinate) and
time. Capsule geometry was set in 2 dimensian axisymmetry and mathematical
model was solved by using Comsol Multiphysics 3.5a.
Parameter fitting of external glucose concentration were used to calculate
external mass transfer coefficient and predict internal glucose concentration
profile. External mass transfer coefficient is 2.10
-4
m/s. Thickness membran
simulation shows that capsule with tc > 0,1 mm was controlled by mass transfer. |
| first_indexed | 2024-03-13T22:41:28Z |
| format | Thesis |
| id | oai:generic.eprints.org:100102 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:41:28Z |
| publishDate | 2012 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1001022016-03-04T08:48:23Z https://repository.ugm.ac.id/100102/ PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI , RIANI AYU LESTARI , Ir. Imam Prasetyo, M.Eng, Ph.D, ETD In ethanol production technology from biomass, the efforts were performed to decrease inhibitor effect is by using encapsulated yeast. Yeast encapsulation is a method to enclose yeast as bioactive materials within semipermeable membrane (calcium-alginate) which allows the entry of cell nutrition and inhibits toxic compunds. The capsule has 3 main parts, i.e. capsule membrane, cell pellet (attached to wall) and liquid core (space for cell growth). o Encapsulated yeast system involves glucose mass transfer into capsule, product mass tranfer and fermentation between glucose and yeast. Due to the fact that high cost in laborat ry work and living cell behavior, modeling glucose mass transfer is developed to analyze encapsulated yeast performance during fermentation. glucose A mathematical model was developed to describe mass transfer and cell growth reaction in encapsulated yeast system. The change in internal glucose concentration is function of the x, y position (Cartesian coordinate) and time. Capsule geometry was set in 2 dimensian axisymmetry and mathematical model was solved by using Comsol Multiphysics 3.5a. Parameter fitting of external glucose concentration were used to calculate external mass transfer coefficient and predict internal glucose concentration profile. External mass transfer coefficient is 2.10 -4 m/s. Thickness membran simulation shows that capsule with tc > 0,1 mm was controlled by mass transfer. [Yogyakarta] : Universitas Gadjah Mada 2012 Thesis NonPeerReviewed , RIANI AYU LESTARI and , Ir. Imam Prasetyo, M.Eng, Ph.D, (2012) PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=56415 |
| spellingShingle | ETD , RIANI AYU LESTARI , Ir. Imam Prasetyo, M.Eng, Ph.D, PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI |
| title | PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI |
| title_full | PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI |
| title_fullStr | PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI |
| title_full_unstemmed | PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI |
| title_short | PEMODELAN TRANSFER MASSA GLUKOSA PADA PRODUKSI ETANOL MENGGUNAKAN YEAST TERENKAPSULASI |
| title_sort | pemodelan transfer massa glukosa pada produksi etanol menggunakan yeast terenkapsulasi |
| topic | ETD |
| work_keys_str_mv | AT rianiayulestari pemodelantransfermassaglukosapadaproduksietanolmenggunakanyeastterenkapsulasi AT irimamprasetyomengphd pemodelantransfermassaglukosapadaproduksietanolmenggunakanyeastterenkapsulasi |