MATEC Web of Conferences
Volume 58, 2016The 3rd Bali International Seminar on Science & Technology (BISSTECH 2015)
|Number of page(s)||3|
|Section||Chemical Engineering & Food Technology|
|Published online||23 May 2016|
Bioethanol Quality Improvement of Coffee Fruit Leather
1 Department of Chemical Engineering University of Pembangunan Nasional “Veteran”, East Java, Surabaya, 60294
2 Department of Chemical Engineering Sepuluh Nopember Institute of Technology, Surabaya, 60111
* Corresponding Author’s E-mail: firstname.lastname@example.org
Recently, Indonesia’s dependence on petroleum is to be reduced and even eliminated. To overcome the problem of finding the needed alternative materials that can produce ethanol, in this case as a substitute material or a transport fuel mix, boosting the octane number, and gasoline ethanol (gasohol) can be conducted. In the red coffee processing (cooking) that will produce 65% and 35% of coffee beans, coffee leather waste is a source of organic material with fairly high cellulose content of 46.82%, 3.01% of pectin and 7.68% of lignin. In this case, its existence is abundant in Indonesia and optimally utilized. During the coffee fruit peeling, the peel waste is only used as a mixture of animal feed or simply left to rot. The purpose of this study was to produce and improve the quality of the fruit skin of bioethanol from coffee cellulose. However, to improve the quality of bioethanol, the production of the lignin content in the skin of the coffee fruit should be eliminated or reduced. Hydrolysis process using organosolve method is expected to improve the quality of bioethanol produced. In particular, the use of enzyme Saccharomyces and Zymmomonas will change the resulting sugar into bioethanol. On one hand, by using batch distillation process for 8 hours with Saccharomyces, bioethanol obtains high purity which is 39.79%; on the other hand, by using the same batch distillation process with Zymmomonas, the bioethanol obtains 38.78%.
Key words: delignification / organosolve method / Saccharomyces C / Zymomonas M / bach distillation
© Owned by the authors, published by EDP Sciences, 2016
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