Characterization of Cocoa Pulp (Theobroma cacao L) from South Halmahera as an Alternative Feedstock for Bioethanol Production

Roini, Chumidach; Limatahu, Nur Asbirayani; Hartati, Tri Mulya; Sundari, Sundari

doi:10.1088/1755-1315/276/1/012038

Cited by 6 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Selama pertumbuhan mikroba akan dihasilkan etanol, asam asetat serta produk metabolit lain yang akan menurunkan pH (Pereira et al, 2015) Proses lama fermentasi dapat mempengaruhi kandungan kimia suatu bahan. Kandungan kadar alkohol dapat meningkat seiring dengan lamannya proses fermentasi (Rahayu & Rahayu, 2007), Menurut (Roini et al, 2019) yang menyatakan bahwa Kadar alkohol pulp kakao hasil fermentasi selama 12 hari meningkat sebesar 4,85%. Lamanya waktu proses fermentasi akan berpengaruh terhadap penurunan nilai total padatan terlarut suatu bahan (Nurhayati et al, 2020) dan sebaliknya dapat meningkat total asam tertitrasi (Chakravorty et al, 2016).…”

Section: Pendahuluanunclassified

Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik

Hakim,

Irwnsyah,

Widayat

et al. 2024

J. Ilm. Membangun Desa Pertanian

View full text Add to dashboard Cite

This study aimed to determine the quantitative measurements of alcohol concentration, caffeine content, total dissolved solids, and total acid. This study used an experimental design with a non-factorial, Completely Randomized Design (CRD) that included three treatment levels, each replicated three times. The study consists of the following treatment levels: H5 represents the fermentation of cherry Arabica coffee for five days, H10 for ten days, and H15 for 15 days. The collected data underwent analysis of variance (ANOVA) using SPSS version 22. The Duncan's New Multiple Range Test (DNMRT) was used at a 5% significance level to determine the differences in the effects of each therapy. The study showed that the length of anaerobic fermentation of Arabica coffee cherries significantly affected the concentrations of alcohol, caffeine, total dissolved solids, and total acid (p<0.05). With longer fermentation, alcohol concentration, caffeine content, and total acid levels increase while the total dissolved solids content decreases. The most effective treatment in this study was noted on the 5th day of fermentation, showing an average alcohol content of 11.93%, caffeine content of 3.36%, total dissolved solids of 4.83oBrix, and total acid of 1.62%.

show abstract

Section: Pendahuluanunclassified

Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik

Hakim,

Irwnsyah,

Widayat

et al. 2024

J. Ilm. Membangun Desa Pertanian

View full text Add to dashboard Cite

show abstract

“…The remaining pod husks were further chopped and dried at 80 °C until a constant dry weight was achieved. The dried CPH was then ground and sieved to obtain a powder with a mesh size of 0.149 mm according to standard methods [29], [33]. The structural components of untreated CPH were then analyzed.…”

Section: B Sample Collectionmentioning

confidence: 99%

Cocoa Pod Husk (CPH) for Biomass on Bioethanol Production

Rahman¹,

Meryandini²,

Juanssilfero³

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

Cocoa pod husk (CPH) is an underutilized agricultural lignocellulosic biomass. CPH and its contents are considered suitable to be used as raw material in the production of 2G biofuels. Various hydrolysis methods and processing are still being developed and have not yet been well studied. This study aimed to investigate the efficiency of hydrolysis process using microwave irradiation AND the stress tolerance phenotype of yeast. The pretreatment of CPH biomass was carried out using hydrogen peroxide (H2O2). The chemical and structural component of CPH was analyzed before and after pretreatment. The results showed that H2O2 reduced up to 34% of lignin and increased the solubility of this component. Pretreated CPH powder was hydrolyzed by combining 1M H2SO4 and microwave-assisted hydrolysis, resulting in high glucose-xylose concentration within short reaction times. The highest glucose-xylose concentrations from CPH were 3.40 g/L â€“ 0.94 g/L within 12 minutes at 180 Â°C. The oxidative-fermentative test showed that yeast Y003 could ferment xylose. The stress tolerance test showed that S. cerevisiae Y003 tolerance up to 40 Â°C temperature, up to 14% ethanol concentration, and up to pH 3 under pH stress. The highest glucose-xylose consumption by S. cerevisiae Y003 was observed under the treatment of E2 (93.59%), with ethanol production up to 1.85 g/L. Fermentation efficiency was 85 â€“ 97%, indicating that this research succeeded in producing bioethanol from CPH biomass. Cocoa pod husk is a promising resource for further development of bioethanol production.

show abstract

“…The acidity of the product is downregulated throughout the metabolisation of the carbohydrate pulp by lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeasts (Torres, 2016; Domínguez et al ., 2020). An excess amount of pulp content per microorganism during the fermentation process may produce an over‐acidic product (Roini et al ., 2019). On the other hand, the acidity reduction can be achieved by removing about 20% of the pulp before fermentation, which significantly improved cocoa flavour in the resulting raw cocoa beans (Schwan & Wheals, 2004).…”

Section: Introductionmentioning

confidence: 99%

Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps

Vizcaino‐Almeida

Guajardo‐Flores

Caroca‐Cáceres

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

In a non-conventional lab-scale fermentation of cocoa beans using probiotic microorganisms and substituting the cocoa pulp for fruit pulp, physicochemical, microbiological and quality parameters were investigated. Two hundred grams of beans were fermented in a controlled environmental chamber (temperature ramp rate of 25°C for 48 h; 35°C for 48 h and 45°C for 48 h; and 65% HR). pH, titratable acid, citric, lactic and acetic acids, as well as sugars and ethanol were measured. A cut test was also performed on the cocoa beans fermented 5 and 6 days. As the fermentation time progressed, citric acid concentration decreased until 0.53 g kg À1 , whereas both lactic and acetic acids increased until 0.44 and 16.58 g kg À1 , respectively. Sucrose content decreased from 12.26 g kg À1 (in fresh) to 6.54 g kg À1 on the 6th day. Fructose and glucose contents increased in the cotyledons from day five, reaching a maximum concentration of 1.14 and 1.01 g kg À1 , respectively, on day six. Yeasts were the main microorganisms during the first 24-48 h (8.4 log CFU g À1 ), while bacterial counts reached its highest number (7.8 log CFU g À1 ) on day four. Beans fermented 5 and 6 days resulted in more fermented beans (>81%) and less violet ones (<18.4%) than the control.

show abstract

Characterization of Cocoa Pulp (Theobroma cacao L) from South Halmahera as an Alternative Feedstock for Bioethanol Production

Cited by 6 publications

References 17 publications

Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik

Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik

Cocoa Pod Husk (CPH) for Biomass on Bioethanol Production

Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps

Contact Info

Product

Resources

About