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presentasi jurnal internasional untuk matkul metode ilmiah dan penelitian
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1• Dextrose
(GR)2 • KH₂PO₄
3 • K₂HPO₄
4 • MgSO₄.7H₂O
5 • FeSO₄.7H₂O
6 • Urea
7• DNS
Reagent8
• Yeast Extract
9 • Peptone
10 • Glukose
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
Materials and Methodology
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
Saccharomyces Cerevisiae (NCIM 3045)0.3 Malt Extract1.0 Glucose0.3 Yeast ExtractPeptone 0.5 g/ 100 mL
Materials and Methodology
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
Preserved Palm Juice
Fermentation
Autoclaving
InoculatingInc
ubated
Result
Materials and Methodology
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
Fermented Sa
mple
Centifuged
Supernatant Solution
Ethanol Concentration
Absorbance of the Sugar
Solution
Protein
Materials and Methodology
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
CellCentrifug
eDilutionAbso
rbance
Result
Materials and Methodology
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
Materials and Methodology
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
Raw Juice
Centrifuged
Supernatant
Result
Materials and Methodology
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
Materials and Methodology
Spektrofotometri
Chemicals
Microorganism and Culture Preparation
Preparation of Fermentation Media
Estimation of Ethanol, Sugar and Protein ConcentrationEstimation of Biomass
Concentration
Total Soluble Solid
Estimation of Metals
Estimation of Ascorbic Acid
Response Surface Methodology (RSM)
Materials and Methodology
• Produksi etanol tertinggi pada suhu 34˚C sampai waktu 24 jam tetapi setelah 48 jam, etanol tertinggi diperoleh pada suhu 32˚C adalah 76.7 g/L
Temperature Optimization in Palm Wine Fermentation
pH Optimization in Palm Wine Fermentation
RSM Analysis for the Palm Wine Fermentation
Interaction of Factors and Optimization of Palm Wine
Fermentation
Results and Discussion
• Etanol tertinggi : pH 5.5, volume 80.5 g/L, suhu 32˚C, waktu inkubasi 48 jam
• Etanol terendah : pH 3.5• Etanol dengan pH 6.5 lebih
tinggi dari pH4.5• Hari ke-3 : produksi etanol
menurun
Temperature Optimization in Palm Wine Fermentation
pH Optimization in Palm Wine Fermentation
RSM Analysis for the Palm Wine Fermentation
Interaction of Factors and Optimization of Palm Wine
Fermentation
Results and Discussion
Temperature Optimization in Palm Wine Fermentation
pH Optimization in Palm Wine Fermentation
RSM Analysis for the Palm Wine Fermentation
Interaction of Factors and Optimization of Palm Wine
Fermentation
Results and Discussion
Results and Discussion
Temperature Optimization in Palm Wine Fermentation
pH Optimization in Palm Wine Fermentation
RSM Analysis for the Palm Wine Fermentation
Interaction of Factors and Optimization of Palm Wine
Fermentation
Conclusions• Bahan baku murah• pH dan suhu optimal dengan menggunakan S.
Cerevisiae dan hasilnya meningkatkan produksi etanol
• Menggunakan RSM berdasarkan CCD 23 faktorial• Suhu, pH dan waktu berhubungan secara linear
dan kuadrat mempengaruhi produksi etanol dari palm juice.
• Kondisi optimal dari fermentasi dengan strain s. cerevisiae adalah 32˚C, pH 5.5 dan waktu 48 jam