Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology
Ethanol production by co-culture of ragi tapai and Saccharomyces cerevisiae from unhydrolyzed cassava starch without addition of enzymes was conducted in a 2 liters batch fermentor. Taguchi’s method with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed u...
| Main Authors: | , , |
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| Format: | Proceeding Paper |
| Language: | English |
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2011
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| Online Access: | http://irep.iium.edu.my/3640/1/Paper_Ethanol_Azlin.pdf |
| _version_ | 1825644447653691392 |
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| author | Azmi, Azlin Suhaida Ngoh, Cheng Geik Mel, Maizirwan |
| author_facet | Azmi, Azlin Suhaida Ngoh, Cheng Geik Mel, Maizirwan |
| author_sort | Azmi, Azlin Suhaida |
| collection | IIUM |
| description | Ethanol production by co-culture of ragi tapai and Saccharomyces cerevisiae from unhydrolyzed cassava starch without addition of enzymes was conducted in a 2 liters batch fermentor. Taguchi’s method with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed using MINITAB v14 software. Seven factors; nitrogen-phosphorus-potassium (NPK), urea, fermentation temperature, ragi tapai concentration, S. cerevisiae concentration, agitation and co-culturing time were varied at two levels for each factor. The significant factors for the production of ethanol were determined by setting S/N ratio to ―larger-is-better for high yield ethanol and ―smaller-is-better for low yield of ethanol byproducts. The optimum values obtained for each factor were in agreement with each other. Both have optimum factors of; urea at 0.8 w/w%, dry ragi tapai and S. cerevisiae concentrations each at 10 w/w%, co-culturing time at 3 h gap, NPK at 0.09 w/w% and agitation speed at 100 rpm. The fermentation temperature for high ethanol yield where ―larger-is-better‖ favors 35oC whereas for the byproducts it favors 30oC. From the validation experiment conducted at 30oC in 10 liters fermentor, the ethanol concentration obtained was 68.00 g/L while all byproducts concentrations were below 9.00 g/L at the end of fermentation. |
| first_indexed | 2024-03-05T22:32:56Z |
| format | Proceeding Paper |
| id | oai:generic.eprints.org:3640 |
| institution | International Islamic University Malaysia |
| language | English |
| last_indexed | 2024-03-05T22:32:56Z |
| publishDate | 2011 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:36402012-01-19T00:29:30Z http://irep.iium.edu.my/3640/ Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology Azmi, Azlin Suhaida Ngoh, Cheng Geik Mel, Maizirwan TP248.13 Biotechnology Ethanol production by co-culture of ragi tapai and Saccharomyces cerevisiae from unhydrolyzed cassava starch without addition of enzymes was conducted in a 2 liters batch fermentor. Taguchi’s method with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed using MINITAB v14 software. Seven factors; nitrogen-phosphorus-potassium (NPK), urea, fermentation temperature, ragi tapai concentration, S. cerevisiae concentration, agitation and co-culturing time were varied at two levels for each factor. The significant factors for the production of ethanol were determined by setting S/N ratio to ―larger-is-better for high yield ethanol and ―smaller-is-better for low yield of ethanol byproducts. The optimum values obtained for each factor were in agreement with each other. Both have optimum factors of; urea at 0.8 w/w%, dry ragi tapai and S. cerevisiae concentrations each at 10 w/w%, co-culturing time at 3 h gap, NPK at 0.09 w/w% and agitation speed at 100 rpm. The fermentation temperature for high ethanol yield where ―larger-is-better‖ favors 35oC whereas for the byproducts it favors 30oC. From the validation experiment conducted at 30oC in 10 liters fermentor, the ethanol concentration obtained was 68.00 g/L while all byproducts concentrations were below 9.00 g/L at the end of fermentation. 2011-05-17 Proceeding Paper NonPeerReviewed application/pdf en http://irep.iium.edu.my/3640/1/Paper_Ethanol_Azlin.pdf Azmi, Azlin Suhaida and Ngoh, Cheng Geik and Mel, Maizirwan (2011) Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology. In: 2nd International Conference on Biotechnology Engineering (ICBioE 2011), 17-19 May 2011, International Islamic University Malaysia. http://www.iium.edu.my/icbioe/2011/ |
| spellingShingle | TP248.13 Biotechnology Azmi, Azlin Suhaida Ngoh, Cheng Geik Mel, Maizirwan Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology |
| title | Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology |
| title_full | Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology |
| title_fullStr | Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology |
| title_full_unstemmed | Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology |
| title_short | Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology |
| title_sort | prediction of significant factors in the production of ethanol by ragi tapai co culture using taguchi methodology |
| topic | TP248.13 Biotechnology |
| url | http://irep.iium.edu.my/3640/1/Paper_Ethanol_Azlin.pdf |
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