DOI : https://doi.org/10.18517/ijaseit.3.3.328

The Effects of Temperature and Length of Fermentation on Bioethanol Production from Arenga Plant (Arenga pinnata MERR)

Fahrizal Fahrizal (1), Yusya’ Abubakar (2), Murna Muzaifa (3), Muslim Muslim (4)
(1) Agricultural Product Technology Department, Faculty of Agriculture, Syiah Kuala University, Banda Aceh
(2) Agricultural Product Technology Department, Faculty of Agriculture, Syiah Kuala University, Banda Aceh
(3) Agricultural Product Technology Department, Faculty of Agriculture, Syiah Kuala University, Banda Aceh
(4) Agricultural Product Technology Department, Faculty of Agriculture, Syiah Kuala University, Banda Aceh
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How to cite (IJASEIT) :
Fahrizal, Fahrizal, et al. “The Effects of Temperature and Length of Fermentation on Bioethanol Production from Arenga Plant (Arenga Pinnata MERR)”. International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 3, June 2013, pp. 244-7, doi:10.18517/ijaseit.3.3.328.
Citation Format :
Bioethanol is a fuel extracted from plant. Bioethanol can be extracted from cassava, sweet potato, sugarcane, corn, grain sorghum, sweet sorghum, sagoo, palms, coconut and rice. The aren palm is the most potential source of bioethanol, and as one of the most productive raw material of bioethanol. A research is needed to be able to produce bioethanol in a simple way so that it can be applayed by society. In this study, the effects of temperature (T) and length of fermentation (t) on ethanol production was examined. Temperature used is 27 oC and 32 oC. Samples from each treatment will be taken every 24 hours, starting from third days, which is 72 hours (H3), 96 hours (H4), 120 hours (H5), 144 hours (H6) and 168 hours (H7). Analysis performed includes changes in the sugar content, pH, total acid and ethanol content. The results showed that sugar content and pH decreased with increasing fermentation time, in both temperature, 27 oC and 32 oC. In contrast total acid was increased with increasing fermentation time. Increase in total acid is related to the formation of acids during fermentation. Ethanol content increased with increasing fermentation time in both 27 oC and 32 oC, though, the increase was higher at 32 oC. Highest ethanol content was obtained on day 5 in temperatures 32 oC.
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