Bioethanol from Sorghum Grain (Sorghum bicolor) with SSF Reaction Using Biocatalyst Co-Immobilization Method of Glucoamylase and Yeast

Dyartanti, Endah Retno; Margono,; Pranolo, Sunu Herwi; Setiani, Budi; Nurhayati, Anni

doi:10.1016/j.egypro.2015.03.241

Cited by 13 publications

(10 citation statements)

References 8 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A simultaneous saccharification and fermentation reaction was also studied by Dyartanti, 2015. They use white sorghum (Sorghum bicolor) as raw material.…”

Section: Direct Fermentationmentioning

confidence: 99%

See 1 more Smart Citation

Two Step and Direct Fermentation in the Production of Ethanol from Starch: A Short Review

Dyartanti¹,

Margono²,

Nurohmah³

et al. 2021

equilibrium

View full text Add to dashboard Cite

Ethanol as a renewable fuel has been widely produced in various countries. One source of raw material for producing ethanol is starch. The process of producing ethanol from starch needs to be pretreated so that starch molecules can split into smaller ones. However, this process requires pre-treatment which will expensive more than ethanol from sugar. There are two types of pretreatment i.e. two-step ethanol production and direct fermentation. There is two kind of hydrolysis, acid hydrolysis, and enzymatic hydrolysis. Two-step ethanol production is a conventional method that separates pretreatment and fermentation process, while direct fermentation is the direct production of starch into ethanol using recombinant yeast that co-produces enzymes such as amylose and glucoamylase. Two-step ethanol production has the advantage of high yield but needs high cost whereas, direct fermentation has the advantage of low-cost production but needs longer time. Common starch to ethanol production consists of two stages, namely hydrolysis of raw materials into glucose and fermentation into ethanol. Both of these processes can be run on average at temperatures of 30-80oC with a pH range of 4-6 and varying time intervals. The enzyme used depends on the source of the starch, but the most commonly used is Saccharomyces cerevisiae.

show abstract

“…A simultaneous saccharification and fermentation reaction was also studied by Dyartanti, 2015. They use white sorghum (Sorghum bicolor) as raw material.…”

Section: Direct Fermentationmentioning

confidence: 99%

“…Total ethanol output at Km and Vm was 11.48%, respectively -0.0014 g / mL and 0.00245 g / mL.hour. The purity of the starch in the white sorghum seeds increased by overnight soaking in 0.1 M of NaOH solution [23].…”

Section: Direct Fermentationmentioning

confidence: 99%

Two Step and Direct Fermentation in the Production of Ethanol from Starch: A Short Review

Dyartanti¹,

Margono²,

Nurohmah³

et al. 2021

equilibrium

View full text Add to dashboard Cite

show abstract

“…This obviates the need for a separate mashing step and its attendant vessels. Fermentable sugar production in SSF can be achieved either by simple addition of commercial amylase enzymes such as glucoamylase (amyloglucosidase), using immobilized enzymes (Dyartanti et al, 2015), or by the use of yeast strains that have high amylase activity (Ogata et al, 2017). An issue with the latter approach is that such yeast strains are currently invariably genetically modified.…”

Section: Novel Technologiesmentioning

confidence: 99%

“…An issue with the latter approach is that such yeast strains are currently invariably genetically modified. Using immobilized glucoamylase, Dyartanti et al (2015) obtained an approximately 3% higher yield of ethanol in experimental sorghum grain bioethanol production using SSF than by simply adding the enzyme.…”

Section: Novel Technologiesmentioning

confidence: 99%

Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

Alavi

Mazumdar

Taylor

2019

Sorghum and Millets

View full text Add to dashboard Cite

The use of "alternative grains," also known as ancient grains, climate-smart grains, nutrigrains, or traditional grains, like sorghum and millets in modern food products, is becoming common across the world. This is taking place in order to address several socioeconomic trends, especially changing lifestyles (e.g., urbanization, working mothers, and single-parent families) and also consumer nutrition, health, and ethical concerns about obesity and type 2 diabetes, allergies, and environmental sustainability (Taylor and Awika, 2017). For example, sorghum and millets are increasingly being explored in gluten-free applications targeting consumers who suffer from celiac disease and intolerances to wheat and related cereals. Another perceived advantage of sorghum and millets is their completely genetically modified organism (GMO)-free nature that can allow them to be used in specialty products such as organic foods and humanitarian aid for countries with GMO restrictions. This chapter is structured with the purpose of providing innovative ideas to enable mainstreaming of sorghum and millets in modern foods, against this background of prevailing socioeconomic trends, all of which provide opportunities for creating a sustained "demand pull" for these crops. Opportunities for creation of sustainable business enterprises to address the consumer demand for nutritious value-added products from these climate-smart, hardy crops (see Chapter 1) are discussed, with a focus on technology as well as the "ecosystem" required to nurture and sustain these business enterprises. The chapter specifically focuses on applications of sorghum and millets in readyto-eat (RTE) foods and other modern convenience-type foods and beverages, plus some feed products and the various technologies used for their manufacture, for example, extrusion cooking. To highlight the global nature of sorghum and millet food, beverage, and feed product development, the chapter brings perspectives and provides product examples from the United States, India, and Africa. Products covered include breakfast cereals and snacks, precooked pasta, unleavened flatbreads, health-promoting products, fortified blended foods (FBFs) used in government-sponsored aid programs, beers and nonalcoholic malt drinks, other nonalcoholic fermented or powder-based beverages, plus pet food and aquatic feed. These innovative applications point toward a gradual mainstreaming of sorghum and millets against the background of increasing demand for alternative grains as discussed previously.

show abstract

“…Penelitian ini bertujuan untuk membandingkan pembuatan bioethanol dari pati sorgum dengan cara Separated Hydrolysis Fermentation (SHF) dan Simultaneous Saccharification and Fermentation (SSF) .Pada proses SHF pati dihidrolisis dulu menggunakan enzim Stargen yg terdiri dari amilase dan glukoamilase menjadi monosakarida terutama glukosa kemudian di fermentasi menggunakan Saccharomyces Cereviciae .Pada proses SSF enzim dan Saccharomyces Cereviceae ditambahkan bersamaan sehingga proses hidrolisis dan fermentasi terjadi secara simultan [6].…”

unclassified

Pengaruh Konsentrasi Pati dan Yeast pada Pembuatan Etanol dari Pati Sorgum Melalui Proses Simultaneous Saccharification and Fermentation (SSF) dan Separated Hydrolysis Fermentation (SHF)

Haryani

Hargono²,

Handayani³

et al. 2021

j.rekayasa.mesin.

View full text Add to dashboard Cite

Bioetanol merupakan anhydrous alkohol yang dapat diproduksi dengan cara fermentasi pati. Sorgum mengandung pati yang cukup tinggi sebesar 74,63g / 100g bahan sehingga dapat dimanfaatkan sebagai bahan baku pembuatan etanol. Pembuatan etanol berbahan baku pati sorgum ada dua metode yaitu Separated Hydrolysis Fermentation (SHF) dan Simultaneous Saccharification and Fermentation (SSF). Tujuan dari penelitian ini adalah menentukan proses yang tepat untuk memproduksi etanol dari pati sorgum dengan membandingkan metode fermentasi SSF dan SHF. Untuk masing masing proses digunakan variabel konsentrasi pati sebesar 10%, 20% (berat/volume) dan Saccharomyces Cereviciae sebagai yeast saat proses fermentasi sebesar 5%, 7%, 9% dari berat pati. Enzim StargenTM sebesar 1ml/100gram pati sorgum digunakan untuk membantu proses hidrolisis. Dari hasil fermentasi selama 72 jam menunjukkan bahwa sorgum yang difermentasi dengan metode SSF menghasilkan lebih banyak etanol sebesar 111,944 gram/liter dibandingkan metode SHF sebesar 108,645 gram/liter dengan konsentrasi pati sebesar 20% (berat/volume) dan yeast 9% w pati.

show abstract

Bioethanol from Sorghum Grain (Sorghum bicolor) with SSF Reaction Using Biocatalyst Co-Immobilization Method of Glucoamylase and Yeast

Cited by 13 publications

References 8 publications

Two Step and Direct Fermentation in the Production of Ethanol from Starch: A Short Review

Two Step and Direct Fermentation in the Production of Ethanol from Starch: A Short Review

Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

Pengaruh Konsentrasi Pati dan Yeast pada Pembuatan Etanol dari Pati Sorgum Melalui Proses Simultaneous Saccharification and Fermentation (SSF) dan Separated Hydrolysis Fermentation (SHF)

Contact Info

Product

Resources

About