Cover Image

Bioethanol from valencia orange (Citrus sinensis) through fermentation

The aim of this study is to produce bioethanol from orange peels using fermentation process and the parameter of temperature, pH and fermentation time were studied at the same time. Saccharomyces cerevisisae was used in the experiment for fermentation purpose. The temperature (30, 35 and 40 °C), pH...

Full description

Saved in:
Bibliographic Details
Main Author: Dzulkarnain, Siti Zaleha
Format: Undergraduate Final Project Report
Published: 2019
Online Access:http://discol.umk.edu.my/id/eprint/4474/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.umk.eprints.4474
record_format eprints
spelling my.umk.eprints.44742022-05-23T08:27:46Z http://discol.umk.edu.my/id/eprint/4474/ Bioethanol from valencia orange (Citrus sinensis) through fermentation Dzulkarnain, Siti Zaleha The aim of this study is to produce bioethanol from orange peels using fermentation process and the parameter of temperature, pH and fermentation time were studied at the same time. Saccharomyces cerevisisae was used in the experiment for fermentation purpose. The temperature (30, 35 and 40 °C), pH (5, 7 and 9) and fermentation time (24, 48 and 72 hours) were varied to determine their effects on ethanol yield. The fermentation was done under constant temperature of 30 °C and pH of 5. The fermentation process was carried out for 48 hours or 2 days. The ethanol concentration in sample were determined by testing the samples using High Performance Liquid Chromatography (HPLC). The highest bioethanol concentrations were obtained at temperature of 35 °C, pH 5 and fermentation time of 72 hours. This indicated that at pH 5, temperature 35 °C and fermentation time of 72 hours were the optimum conditions for the yeast to produce bioethanol. 2019 Undergraduate Final Project Report NonPeerReviewed Dzulkarnain, Siti Zaleha (2019) Bioethanol from valencia orange (Citrus sinensis) through fermentation. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description The aim of this study is to produce bioethanol from orange peels using fermentation process and the parameter of temperature, pH and fermentation time were studied at the same time. Saccharomyces cerevisisae was used in the experiment for fermentation purpose. The temperature (30, 35 and 40 °C), pH (5, 7 and 9) and fermentation time (24, 48 and 72 hours) were varied to determine their effects on ethanol yield. The fermentation was done under constant temperature of 30 °C and pH of 5. The fermentation process was carried out for 48 hours or 2 days. The ethanol concentration in sample were determined by testing the samples using High Performance Liquid Chromatography (HPLC). The highest bioethanol concentrations were obtained at temperature of 35 °C, pH 5 and fermentation time of 72 hours. This indicated that at pH 5, temperature 35 °C and fermentation time of 72 hours were the optimum conditions for the yeast to produce bioethanol.
format Undergraduate Final Project Report
author Dzulkarnain, Siti Zaleha
spellingShingle Dzulkarnain, Siti Zaleha
Bioethanol from valencia orange (Citrus sinensis) through fermentation
author_facet Dzulkarnain, Siti Zaleha
author_sort Dzulkarnain, Siti Zaleha
title Bioethanol from valencia orange (Citrus sinensis) through fermentation
title_short Bioethanol from valencia orange (Citrus sinensis) through fermentation
title_full Bioethanol from valencia orange (Citrus sinensis) through fermentation
title_fullStr Bioethanol from valencia orange (Citrus sinensis) through fermentation
title_full_unstemmed Bioethanol from valencia orange (Citrus sinensis) through fermentation
title_sort bioethanol from valencia orange (citrus sinensis) through fermentation
publishDate 2019
url http://discol.umk.edu.my/id/eprint/4474/
_version_ 1763303419242610688
score 13.211869

Similar Items