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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| Format: | Article |
| Language: | English |
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Academic Journals
2011
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| Online Access: | http://irep.iium.edu.my/13696/ http://irep.iium.edu.my/13696/1/Azlen_Suhaida_AJB.pdf |
| _version_ | 1848777592830689280 |
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| author | Azmi, Azlin Suhaida Ngoh, Cheng G. Mel, Maizirwan |
| author_facet | Azmi, Azlin Suhaida Ngoh, Cheng G. Mel, Maizirwan |
| author_sort | Azmi, Azlin Suhaida |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T14:48:26Z |
| format | Article |
| id | iium-13696 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T14:48:26Z |
| publishDate | 2011 |
| publisher | Academic Journals |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | 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 |
| 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 |
| title | 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_short | 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 |
| topic | TP155 Chemical engineering TP248.13 Biotechnology |
| 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 |