Fermentation of Tacca leontopetaloides starch with ragi tapai for bioethanol production
Abstract
This study investigates the potential of Tacca leontopetaloides starch as an alternative raw material for bioethanol production. Ragi tapai was used as the saccharification and fermentation agent and different origin of ragi tapai was evaluated for the highest glucose production. Ragi tapai from Sabah (RTSab) produced significantly higher glucose as compared to other origins of ragi tapai and was then used in the rest of the study. Fermentation of ragi tapai with T. leontopetaloides starch was compared with the fermentation of ragi tapai - Saccharomyces cerivisiae co-culture. Glucose and ethanol concentrations were measured by spectrophotometric method. It was found that ragi tapai alone is more efficient in producing bioethanol as the concentration was the highest (17.4% v/v) with productivity reaching 4.5 g/l/h in comparison to only 3.7 g/l/h for co-culture fermentation. Glucose concentration also varied at higher level throughout the fermentation and peaked at 84.28 g/L. This study concludes that T. leontopetaloides starch is a potential raw material for bioethanol and use of ragi tapai is effective in producing bioethanol.
References
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Verma, N., & Kumar, V. (2021). Microbial conversion of waste biomass into bioethanol: current challenges and future prospects. Biomass Conversion and Biorefinery. https://doi.org/10.1007/s13399-021-01824-z
Wu, Q., Chen, B., & Xu, Y. (2015). Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of chinese maotai-flavor liquor. International Journal of Food Microbiology, 200, 39–46. https://doi.org/10.1016/j.ijfoodmicro.2015.01.012
Aruwajoye, G. S., Kassim, A., Saha, A. K., & Gueguim Kana, E. B. (2020). Prospects for the improvement of bioethanol and biohydrogen production from mixed starch-based agricultural wastes. Energies, 13(24). https://doi.org/10.3390/en13246609
Azmi, A. S., Ngoh, G. C., Mel, M., & Hasan, M. (2010). Ragi tapai and Saccharomyces cerevisiae as potential coculture in viscous fermentation medium for ethanol production. African Journal of Biotechnology, 9(42), 7122–7127.
Diong, K. C., Ngoh, G. C., & Chua, A. S. M. (2016). Transformation of Starchy Lignocellulosic Biomass to Ethanol using Ragi Tapai Synergized with Microwave Irradiation Pretreatment. BioResources, 11(1), 1991–2006. https://doi.org/10.15376/BIORES.11.1.1991-2006
Ediviani, W., Octavia, S., & Yasman, Y. (2014). Effectiveness of Powder and Solid Ragi (Starter) from Dago (Bandung, West Java, Indonesia) Traditional Market on Production of Bioethanol from Rice Straw
Hydrolyzate. Makara Journal of Science, 18(1), 18–25. https://doi.org/10.7454/mss.v18i1.3045
Gandjar, I. (2003). TAPAI from cassava and cereals. Proceedings of the 1st International Symposium and Workshop on Insight into World of Indigenous
Fermented Foods for Technology Development and Food Safety, 1–10. http://www.agriqua.doae.go.th/ worldfermentedfood/I_10_Gandjar.pdf
Ho, D. P., Ngo, H. H., & Guo, W. (2014). A mini review on renewable sources for biofuel. Bioresource Technology, 169, 742–749. https://doi.org/10.1016/J.BIORTECH.2014.07.022
Hernandez, J. R., Capareda, S. C., Portilllo, O., Hays, D. B., & Rooney, W. L. (2011). Simultaneous Saccharification and Fermentation (SSF) of High Digestible Grain Sorghum for Ethanol Production. Biological Engineering Transactions, 4(1), 3–15. https://doi.org/10.13031/2013.37173
Jamai, L., Ettayabi, K., El Yamani, J., & Ettayabi, M. (2007). Production of ethanol from starch by free and immobilized Candida tropicalis in the presence of α-amylase. Bioresource Technology, 98(14), 2765–2770. https://doi.org/10.1016/j.biortech.2006.09.057
Kofli, N. T., & Dayaon, S. H. M. (2010). Identification of microorganism from ragi for bioethanol production by API kit. Journal of Applied Sciences, 10(21), 2751–2753. https://doi.org/10.3923/jas.2010.2751.2753
Law, S. V., Abu Bakar, F., Mat Hashim, D., & Abdul Hamid, A. (2011). Popular fermented foods and beverages in Southeast Asia. International Food Research Journal, 18(2), 475–484.
Madu, J. O., Fabunmi, T. E., & Agboola, B. O. (2019). Effects of chemical treatments on the bioethanol yield and composition of Isoberlinia doka waste. SN Applied Sciences, 1(3), 1–8. https://doi.org/10.1007/s42452-019-0223-z
Mohamed, H. N., & Yusof, N. A. I. (2021). Identification of volatile flavor compounds in fermented glutinous rice (Tapai) using gas chromatography. AIP Conference Proceedings, 2370(1), 060014. https://doi.org/10.1063/5.0062351
Parapouli, M., Vasileiadis, A., Afendra, A. S., & Hatziloukas, E. (2020). Saccharomyces cerevisiae and its industrial applications. In AIMS Microbiology (Vol. 6, Issue 1). https://doi.org/10.3934/microbiol.2020001
Pervez, S., Aman, A., Iqbal, S., Siddiqui, N. N., & Ul Qader, S. A. (2014). Saccharification and liquefaction of cassava starch: an alternative source for the production of bioethanol using amylolytic enzymes by double fermentation process. BMC Biotechnology, 14(1), 49. https://doi.org/10.1186/1472-6750-14-49
Renewable Fuel Association. (2022). Global Ethanol Production by Country or Region (Issue December, p. 2020). https://afdc.energy.gov/data/10331
Roslan, R., Rehan, M. M., Kamarudin, K. R., Noor, H. M., Huda-Faujan, N. U. R., & Radzi, S. M. (2018). Isolation and identification of amylolytic bacteria from ragi. Malaysian Applied Biology, 47(2), 83–88.
Sharma, B., Larroche, C., & Dussap, C. G. (2020). Comprehensive assessment of 2G bioethanol production. Bioresource Technology, 313, 123630. https://doi.org/10.1016/J.BIORTECH.2020.123630
Sujaya, I. N., Nocianitri, K. A., & Asano, K. (2010). Diversity of bacterial flora of Indonesian ragi tape and their dynamics during the tape fermentation as determined by PCR-DGGE. International Food Research Journal, 17(2), 239–245.
Thanh, V. N., Mai, L. T., & Tuan, D. A. (2008). Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE. International Journal of Food Microbiology, 128(2), 268–273. https://doi.org/10.1016/j.ijfoodmicro.2008.08.020
Ubwa, S. T., Anhwange, B. A., & Chia, J. T. (2011). Chemical Analysis of Tacca leontopetaloides Peels. American Journal of Food Technology, 6(10), 932–938. https://doi.org/10.3923/ajft.2011.932.938
Ukpabi, U. ., Ukenye, E., & Olojede, A. . (2009). Raw-Material Potentials of Nigerian Wild Polynesian Arrowroot (Tacca leontopetaloides) Tubers and Starch. In Journal of Food Technology 7 (Vol. 4, pp. 135–138).
Utama, G. L., Sugandi, W. K., & Lembong, E. (2018). Dilution Ratio of Tacca leontopetaloides in the Production of Bioethanol with the Inoculation of Indigenous Yeasts Consortium. Journal of the Japan Institute of Energy, 97(9), 270–273. https://doi.org/10.3775/jie.97.270
Verma, N., & Kumar, V. (2021). Microbial conversion of waste biomass into bioethanol: current challenges and future prospects. Biomass Conversion and Biorefinery. https://doi.org/10.1007/s13399-021-01824-z
Wu, Q., Chen, B., & Xu, Y. (2015). Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of chinese maotai-flavor liquor. International Journal of Food Microbiology, 200, 39–46. https://doi.org/10.1016/j.ijfoodmicro.2015.01.012
Published
2023-10-30
How to Cite
MOHD SAUID, Suhaila et al.
Fermentation of Tacca leontopetaloides starch with ragi tapai for bioethanol production.
Malaysian Journal of Chemical Engineering and Technology (MJCET), [S.l.], v. 6, n. 2, p. 75-80, oct. 2023.
ISSN 2682-8588.
Available at: <https://myjms.mohe.gov.my/index.php/mjcet/article/view/21822>. Date accessed: 16 sep. 2024.
doi: https://doi.org/10.24191/mjcet.v6i2.21822.
Section
Articles
