Prediction of significant factors in the production of ethanol by ragi tapai co-culture using Taguchi methodology
Ethanol production by co-culture of ragi tapai and Saccharomyces cerevisiae from unhydrolyzed cassava starch without addition of enzymes was conducted in a 2 L batch fermentor. Taguchi’s method with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed usi...
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Academic Journals
2011
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iium-136962012-11-04T08:40:27Z http://irep.iium.edu.my/13696/ Prediction of significant factors in the production of ethanol by ragi tapai co-culture using Taguchi methodology Azmi, Azlin Suhaida Ngoh, Cheng G. Mel, Maizirwan TP155 Chemical engineering TP248.13 Biotechnology Ethanol production by co-culture of ragi tapai and Saccharomyces cerevisiae from unhydrolyzed cassava starch without addition of enzymes was conducted in a 2 L batch fermentor. Taguchi’s method with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed using MINITAB v14 software. Seven factors: Nitrogen-phosphorus-potassium (NPK), urea, fermentation temperature, ragi tapai concentration, S. cerevisiae concentration, agitation and co-culturing time were varied at two levels for each factor. The significant factors for the production of ethanol were determined by setting S/N ratio to “larger-is-better” for high yield ethanol and “smaller-is-better” for low yield of ethanol byproducts. The optimum values obtained for each factor were similar to each other. Both have optimum factors of: Urea at 0.8 w/w%, dry ragi tapai and S. cerevisiae concentrations each at 10 w/w%, co-culturing time at 3 h gap, NPK at 0.09 w/w% and agitation speed at 100 rpm. The fermentation temperature for high ethanol yield was 35°C, whereas for the byproducts was 30°C. From the validation experiment conducted at 30°C in 10 L fermentor, the ethanol concentration obtained was 68.00 g/L, while all byproducts concentrations were below 9.00 g/L at the end of the fermentation. Academic Journals 2011-12-16 Article PeerReviewed application/pdf en http://irep.iium.edu.my/13696/1/Azlen_Suhaida_AJB.pdf Azmi, Azlin Suhaida and Ngoh, Cheng G. and Mel, Maizirwan (2011) Prediction of significant factors in the production of ethanol by ragi tapai co-culture using Taguchi methodology. African Journal of Biotechnology, 10 (81). pp. 18833-18841. ISSN 1684–5315 http://www.academicjournals.org/AJB/PDF/pdf2011/16DecConf/Azmi%20et%20al.pdf 10.5897/AJB11.2762 |
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Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English |
| topic |
TP155 Chemical engineering TP248.13 Biotechnology |
| spellingShingle |
TP155 Chemical engineering TP248.13 Biotechnology Azmi, Azlin Suhaida Ngoh, Cheng G. Mel, Maizirwan Prediction of significant factors in the production of ethanol by ragi tapai co-culture using Taguchi methodology |
| description |
Ethanol production by co-culture of ragi tapai and Saccharomyces cerevisiae from unhydrolyzed
cassava starch without addition of enzymes was conducted in a 2 L batch fermentor. Taguchi’s method
with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed
using MINITAB v14 software. Seven factors: Nitrogen-phosphorus-potassium (NPK), urea, fermentation
temperature, ragi tapai concentration, S. cerevisiae concentration, agitation and co-culturing time were
varied at two levels for each factor. The significant factors for the production of ethanol were
determined by setting S/N ratio to “larger-is-better” for high yield ethanol and “smaller-is-better” for low
yield of ethanol byproducts. The optimum values obtained for each factor were similar to each other.
Both have optimum factors of: Urea at 0.8 w/w%, dry ragi tapai and S. cerevisiae concentrations each at
10 w/w%, co-culturing time at 3 h gap, NPK at 0.09 w/w% and agitation speed at 100 rpm. The
fermentation temperature for high ethanol yield was 35°C, whereas for the byproducts was 30°C. From
the validation experiment conducted at 30°C in 10 L fermentor, the ethanol concentration obtained was
68.00 g/L, while all byproducts concentrations were below 9.00 g/L at the end of the fermentation. |
| format |
Article |
| author |
Azmi, Azlin Suhaida Ngoh, Cheng G. Mel, Maizirwan |
| author_facet |
Azmi, Azlin Suhaida Ngoh, Cheng G. Mel, Maizirwan |
| author_sort |
Azmi, Azlin Suhaida |
| title |
Prediction of significant factors in the production of
ethanol by ragi tapai co-culture using Taguchi
methodology |
| title_short |
Prediction of significant factors in the production of
ethanol by ragi tapai co-culture using Taguchi
methodology |
| title_full |
Prediction of significant factors in the production of
ethanol by ragi tapai co-culture using Taguchi
methodology |
| title_fullStr |
Prediction of significant factors in the production of
ethanol by ragi tapai co-culture using Taguchi
methodology |
| title_full_unstemmed |
Prediction of significant factors in the production of
ethanol by ragi tapai co-culture using Taguchi
methodology |
| title_sort |
prediction of significant factors in the production of
ethanol by ragi tapai co-culture using taguchi
methodology |
| publisher |
Academic Journals |
| publishDate |
2011 |
| url |
http://irep.iium.edu.my/13696/ http://irep.iium.edu.my/13696/ http://irep.iium.edu.my/13696/ http://irep.iium.edu.my/13696/1/Azlen_Suhaida_AJB.pdf |
| first_indexed |
2023-09-18T20:22:49Z |
| last_indexed |
2023-09-18T20:22:49Z |
| _version_ |
1777408220351954944 |