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 liters batch fermentor. Taguchi’s method with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed u...

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Main Authors:	Azmi, Azlin Suhaida, Ngoh, Cheng Geik, Mel, Maizirwan
Format:	Conference or Workshop Item
Language:	English
Published:	2011
Subjects:	TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/3640/ http://irep.iium.edu.my/3640/ http://irep.iium.edu.my/3640/1/Paper_Ethanol_Azlin.pdf

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recordtype	eprints
spelling	iium-36402012-01-19T00:29:30Z http://irep.iium.edu.my/3640/ Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology Azmi, Azlin Suhaida Ngoh, Cheng Geik Mel, Maizirwan 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 liters 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 in agreement with 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 where ―larger-is-better‖ favors 35oC whereas for the byproducts it favors 30oC. From the validation experiment conducted at 30oC in 10 liters fermentor, the ethanol concentration obtained was 68.00 g/L while all byproducts concentrations were below 9.00 g/L at the end of fermentation. 2011-05-17 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/3640/1/Paper_Ethanol_Azlin.pdf Azmi, Azlin Suhaida and Ngoh, Cheng Geik and Mel, Maizirwan (2011) Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology. In: 2nd International Conference on Biotechnology Engineering (ICBioE 2011), 17-19 May 2011, International Islamic University Malaysia. http://www.iium.edu.my/icbioe/2011/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Azmi, Azlin Suhaida Ngoh, Cheng Geik 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 liters 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 in agreement with 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 where ―larger-is-better‖ favors 35oC whereas for the byproducts it favors 30oC. From the validation experiment conducted at 30oC in 10 liters fermentor, the ethanol concentration obtained was 68.00 g/L while all byproducts concentrations were below 9.00 g/L at the end of fermentation.
format	Conference or Workshop Item
author	Azmi, Azlin Suhaida Ngoh, Cheng Geik Mel, Maizirwan
author_facet	Azmi, Azlin Suhaida Ngoh, Cheng Geik 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
publishDate	2011
url	http://irep.iium.edu.my/3640/ http://irep.iium.edu.my/3640/ http://irep.iium.edu.my/3640/1/Paper_Ethanol_Azlin.pdf
first_indexed	2023-09-18T20:11:32Z
last_indexed	2023-09-18T20:11:32Z
_version_	1777407510643212288

Prediction of significant factors in the production of ethanol by ragi tapai co-culture using taguchi methodology

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