Optimization of Ethanol Fermentation from Pineapple Peel Extract Using Response Surface Methodology (RSM)
Ethanol has been known for a long time, being
perhaps the oldest product obtained through traditional biotechnology
fermentation. Agriculture waste as substrate in fermentation is vastly
discussed as alternative to replace edible food and utilization of
organic material. Pineapple peel, highly potential source as substrate
is a by-product of the pineapple processing industry. Bio-ethanol
from pineapple (Ananas comosus) peel extract was carried out by
controlling fermentation without any treatment. Saccharomyces
ellipsoides was used as inoculum in this fermentation process as it is
naturally found at the pineapple skin. In this study, the capability of
Response Surface Methodology (RSM) for optimization of ethanol
production from pineapple peel extract using Saccharomyces
ellipsoideus in batch fermentation process was investigated. Effect of
five test variables in a defined range of inoculum concentration 6-
14% (v/v), pH (4.0-6.0), sugar concentration (14-22°Brix),
temperature (24-32°C) and time of incubation (30-54 hrs) on the
ethanol production were evaluated. Data obtained from experiment
were analyzed with RSM of MINITAB Software (Version 15)
whereby optimum ethanol concentration of 8.637% (v/v) was
determined. The optimum condition of 14% (v/v) inoculum
concentration, pH 6, 22°Brix, 26°C and 30hours of incubation. The
significant regression equation or model at the 5% level with
correlation value of 99.96% was also obtained.
[1] C. C. Isitua and I. N. Ibeh, "Novel method of wine production from
banana (Musa acuminata) and pineapple (Ananas comosus) wastes,"
African Journal of Biotechnology, vol. 9, pp. 7521-7524, 2010.
[2] S. Nikolic', L. Mojovic', M. Rakin, and D. Pejin, "Bioethanol
production from corn meal by simultaneous enzymatic saccharification
and fermentation with immobilized cells of Saccharomyces cerevisiae
var. ellipsoideus," Fuel, vol. 88, pp. 1602-1607, 2009.
[3] M. Karuppaiya, E. Sasikumar, T. Viruthagiri, and V. Vijayagopal,
"Optimization of process conditions using Response Surface
Methodology (RSM) for ethanol production from waste cashew apple
juice by Zymomonas mobilis," Chemical Engineering Communications,
vol. 196, pp. 1425-1435, 2009.
[4] A. Rosma, M. T. Liong, M. N. Mohd. Azemi, and W. A. Wan Nadiah,
"Optimization of Single Cell Protein Production by Candida utilis using
juice extracted from pineapple wastee through Response Surface
Methodology," Malaysian Journal of Microbiology, vol. 1, pp. 18-24,
2005.
[5] D. Prados, S. M., and P. L. Fito, "Industrial pineapple waste as a feasible
source to produce bioethanol," in International Conference on Food
Innovation. universidad polinecnica de valencia, 2010.
[6] M. Esfahanian, M. Nikzad, G. Najafpour, and A. A. Ghoreyshi,
"Modeling and optimization of ethanol fermentation using
Saccharomyces cerevisiae: Response surface methodology and artificial
neural network," Scientific paper 2012.
[7] A. G. A. Samah, "Modification of Formaldehyde Method, Optimisation
of Formaldehyde Content in Rastrelliger Faughni and Euthynnus Affinis
and Storage Studies," vol. Master Degree. Malaysia: Universiti
Teknologi MARA 2008.
[8] W. S. A. W. Omar, "Development of Fed-Batch Cultivation Process for
Escherichia Coli Harbouring Superoxide Dismutase," vol. Master
Degree. Malaysia: Universiti Putra Malaysia, 2009.
[9] R. S. Jackson, Wine Science: Principles and applications: Academic
Press, 2008.
[10] D. D'Amato, M. R. Corbo, M. A. D. Nobile, and M. Sinigaglia, "Effects
of temperature, ammonium and glucose concentrations on yeast growth
in a model wine system," International Journal of Food Science and
Technology, vol. 41, pp. 1152-1157, 2006.
[1] C. C. Isitua and I. N. Ibeh, "Novel method of wine production from
banana (Musa acuminata) and pineapple (Ananas comosus) wastes,"
African Journal of Biotechnology, vol. 9, pp. 7521-7524, 2010.
[2] S. Nikolic', L. Mojovic', M. Rakin, and D. Pejin, "Bioethanol
production from corn meal by simultaneous enzymatic saccharification
and fermentation with immobilized cells of Saccharomyces cerevisiae
var. ellipsoideus," Fuel, vol. 88, pp. 1602-1607, 2009.
[3] M. Karuppaiya, E. Sasikumar, T. Viruthagiri, and V. Vijayagopal,
"Optimization of process conditions using Response Surface
Methodology (RSM) for ethanol production from waste cashew apple
juice by Zymomonas mobilis," Chemical Engineering Communications,
vol. 196, pp. 1425-1435, 2009.
[4] A. Rosma, M. T. Liong, M. N. Mohd. Azemi, and W. A. Wan Nadiah,
"Optimization of Single Cell Protein Production by Candida utilis using
juice extracted from pineapple wastee through Response Surface
Methodology," Malaysian Journal of Microbiology, vol. 1, pp. 18-24,
2005.
[5] D. Prados, S. M., and P. L. Fito, "Industrial pineapple waste as a feasible
source to produce bioethanol," in International Conference on Food
Innovation. universidad polinecnica de valencia, 2010.
[6] M. Esfahanian, M. Nikzad, G. Najafpour, and A. A. Ghoreyshi,
"Modeling and optimization of ethanol fermentation using
Saccharomyces cerevisiae: Response surface methodology and artificial
neural network," Scientific paper 2012.
[7] A. G. A. Samah, "Modification of Formaldehyde Method, Optimisation
of Formaldehyde Content in Rastrelliger Faughni and Euthynnus Affinis
and Storage Studies," vol. Master Degree. Malaysia: Universiti
Teknologi MARA 2008.
[8] W. S. A. W. Omar, "Development of Fed-Batch Cultivation Process for
Escherichia Coli Harbouring Superoxide Dismutase," vol. Master
Degree. Malaysia: Universiti Putra Malaysia, 2009.
[9] R. S. Jackson, Wine Science: Principles and applications: Academic
Press, 2008.
[10] D. D'Amato, M. R. Corbo, M. A. D. Nobile, and M. Sinigaglia, "Effects
of temperature, ammonium and glucose concentrations on yeast growth
in a model wine system," International Journal of Food Science and
Technology, vol. 41, pp. 1152-1157, 2006.
@article{"International Journal of Biological, Life and Agricultural Sciences:50730", author = "Nadya Hajar and Zainal and S. and Atikah and O. and Tengku Elida and T. Z. M.", title = "Optimization of Ethanol Fermentation from Pineapple Peel Extract Using Response Surface Methodology (RSM)", abstract = "Ethanol has been known for a long time, being
perhaps the oldest product obtained through traditional biotechnology
fermentation. Agriculture waste as substrate in fermentation is vastly
discussed as alternative to replace edible food and utilization of
organic material. Pineapple peel, highly potential source as substrate
is a by-product of the pineapple processing industry. Bio-ethanol
from pineapple (Ananas comosus) peel extract was carried out by
controlling fermentation without any treatment. Saccharomyces
ellipsoides was used as inoculum in this fermentation process as it is
naturally found at the pineapple skin. In this study, the capability of
Response Surface Methodology (RSM) for optimization of ethanol
production from pineapple peel extract using Saccharomyces
ellipsoideus in batch fermentation process was investigated. Effect of
five test variables in a defined range of inoculum concentration 6-
14% (v/v), pH (4.0-6.0), sugar concentration (14-22°Brix),
temperature (24-32°C) and time of incubation (30-54 hrs) on the
ethanol production were evaluated. Data obtained from experiment
were analyzed with RSM of MINITAB Software (Version 15)
whereby optimum ethanol concentration of 8.637% (v/v) was
determined. The optimum condition of 14% (v/v) inoculum
concentration, pH 6, 22°Brix, 26°C and 30hours of incubation. The
significant regression equation or model at the 5% level with
correlation value of 99.96% was also obtained.", keywords = "Bio-ethanol, pineapple peel extract, Response
Surface Methodology (RSM), Saccharomyces ellipsoideus.", volume = "6", number = "12", pages = "1060-7", }