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All Journal Seminar Nasional Teknik Kimia Kejuangan Jurnal Teknik Kimia USU
Akbarningrum Fatmawati
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Surabaya
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Studi Pengaruh Konsentrasi Glukosadan Laju Aerasi terhadap Produksi Asam Glukonat oleh Aspergillus niger Akbarningrum Fatmawati
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2016: Prosiding SNTKK 2016
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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Abstract

Chemical production through fermentation offers advantage in the safe condition used. One of such useful chemical products is gluconic acid, which can be produced by mold Aspergillus niger. This chemical is an interesting product and has various applications. This research studied the effect of initial glucose concentration and aeration rate on the growth of Aspergillus niger FNCC 6098 and its gluconic acid production through fermentation in a batch reactor. The reaction temperature and pH was controlled at 30oC and 6.5, respectively. Initial glucose concentration was varied as 150, 200 and 250 g/L while aeration rate was varied as 1.5, 2, and 2.5 vvm. The concentration of the mold mycelium, gluconic acid product and remaing glucose substrate are presented as function of time. The result of varying initial glucose concentration at fixed aeration showed that the 200 g/L glucose produced the highest yield of gluconic acid. Meanwhile the highest yield of gluconic acid at fixed initial glucose concentration was resulted at aeration rate of 2 vvm.
MODEL PRODUKSI BIOETANOL DARI LIMBAH KEJU MENGGUNAKAN KLUYVEROMYCES MARXIANUS Rudy Agustriyanto; Akbarningrum Fatmawati
Jurnal Teknik Kimia USU Vol. 2 No. 3 (2013): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.715 KB) | DOI: 10.32734/jtk.v2i3.1445

Abstract

The depletion of oil reserves hasbeen increasing interest in the development of alternative renewable energysources. Cheese whey as a waste of cheese production is one of the raw materials that can be used for bioethanol production. The aim ofthis study is to conduct critical assessment of the cheese whey fermentation process by applying the basic concepts of engineering and mathematics, to investigate the characteristics of the cheese whey fermentation process into bioethanol, and to obtain the optimum design of fermenter. This is done by developing steady state model of cheese whey fermentation system into ethanol based on kinetic data from previous research and using mass balance principle.The model was then used to simulate the continuous fermentation of cheese whey for ethanol production. At steady state conditions, the fermentation process of cheese whey into bioethanol is affected by the hydraulic retention time (R). At steady state conditions, the optimum value of R obtained is 25 hours based onhigh ethanol productivity. The results of this study will be useful in the design process and control of cheese whey fermentation reactions into ethanol.The utilization of waste from cheese production (cheese whey) that contain sugars which can be fermented will provide added value to the waste while providing an alternative source of renewable energy that is needed due to energy crisis.
Co-Authors Rudy Agustriyanto