Vol:, No:, 20 Optimiztion of Ethnol Fermenttion from Pinepple Peel Extrct Using Response Surfce Methodology (RSM) Ndy Hjr, Zinl, S., Atikh, O. nd Tengku Elid, T. Z. M. Interntionl Science Index, Nutrition nd Food Engineering Vol:, No:, 20 wset.org/puliction/152 Astrct Ethnol hs een known for long time, eing perhps the oldest product otined through trditionl iotechnology fermenttion. Agriculture wste s sustrte in fermenttion is vstly discussed s lterntive to replce edile food nd utiliztion of orgnic mteril. Pinepple peel, highly potentil source s sustrte is y-product of the pinepple processing industry. Bio-ethnol from pinepple (Anns comosus) peel extrct ws crried out y controlling fermenttion without ny tretment. Scchromyces ellipsoides ws used s inoculum in this fermenttion process s it is nturlly found t the pinepple skin. In this study, the cpility of Response Surfce Methodology (RSM) for optimiztion of ethnol production from pinepple peel extrct using Scchromyces ellipsoideus in tch fermenttion process ws investigted. Effect of five test vriles in defined rnge of inoculum concentrtion - % (v/v), ph (.0-.0), sugr concentrtion (-22 Brix), temperture (2-32 C) nd time of incution (30-5 hrs) on the ethnol production were evluted. Dt otined from experiment were nlyzed with RSM of MINITAB Softwre (Version 15) wherey optimum ethnol concentrtion of.3% (v/v) ws determined. The optimum condition of % (v/v) inoculum concentrtion, ph, 22 Brix, 2 C nd 30hours of incution. The significnt regression eqution or model t the 5% level with correltion vlue of.% ws lso otined. Keywords Bio-ethnol, pinepple peel extrct, Response Surfce Methodology (RSM), Scchromyces ellipsoideus. I. INTRODUCTION ODAY, io-ethnol production y fermenttion is one of Tthe populr sujects in the world with regrds to the iologicl environment nd economic chllenges. Bio-ethnol fermenttion process is usully done y species of the yest Scchromyces, wherey the sugrs in the fruit juice re converted into lcohol nd orgnic cid, tht lter rect to form ldehydes, esters nd other chemicl components [1]. Sugr nd strch sed feedstocks re currently predominnt t the industril level nd they re so fr economiclly Ndy Hjr is Msters Student t Deprtment of Food Technology, Universiti Teknologi MARA, 050 Shh Alm, Selngor, Mlysi. (corresponding uthor e-mil: ndy03@gmil.com). Zinl, S. ws with Universiti Teknologi MARA, 050 Shh Alm, Selngor, Mlysi. He is now Lecturer t Deprtment of Food Technology (e-mil: zinl@slm.uitm.edu.my). Atikh, O. ws with Universiti Teknologi MARA, 200 Bndr Tun Rzk Jengk, Phng, Mlysi. She is lecturer t Deprtment of Biology (emil: tikh21@gmil.com). Tengku Elid, T. Z. M. ws with Universiti Teknologi MARA, 050 Shh Alm, Selngor, Mlysi. She is lecturer t Deprtment of Biology (emil: tetzm@slm.uitm.edu.my). fvourle. The current world io-ethnol reserch is driven y the need to reduce the cost of production [2]. Inexpensive wste products from the forestry industry s well s griculturl residues cn e utilized s rw mteril for iofuels [3]. More thn 11,000 hectres of lnd in Mlysi currently plnted with pinepples which generte 0 to 5 tons of wste per hectre, economicl fermenttion medium []. Pinepple wste is mteril rich in sugrs nd lignocellulosic components [5]. Fermenttion process hs oth the nonliner nd dynmic properties. Considerle ttempts hve een mde y severl reserchers to propose methodology sed on mthemticl models. Mjor prolems of fermenttion process re tht they need lrge numer of experiments nd often the models re very complicted to descrie the experimentl oservtion. Optimiztion of process condition is one of the most criticl stges in the development of n efficient nd economic ioprocess. The clssicl method of studying on vrile t time cn e effective in some cses, ut it is useful consider the comined effects of the entire fctor involved [3]. The conventionl one-fctor-t--time pproch of optimiztion is not only tiresome ut lso ignores to merge interction of ech fctor. One of the most common optimiztion used in lst two decdes is the Response Surfce Methodology (RSM). RSM is powerful mthemticl model with collection of sttisticl techniques y which interction etween multiple processes vriles cn e identified with fewer experimentl trils. It is widely used to exmine nd optimize the opertionl vriles for experimentl design, model developing, nd test vrile nd condition optimiztion. There re vrious dvntges in using sttisticl methodologies in terms of rpid nd relile short listing of process conditions, understnding interction mong them, nd tremendous reduction in totl numer of experiments, resulting in sving time, glsswre, chemicls nd mnpower. In spite of vrious dvntges, sttisticl designs hve een pplied to only limited numer of eroic sumerged nd solid stte fermenttion nd neroic sumerged fermenttion processes del with lrge numer of vriles, nd there re severl reports on the ppliction of RSM for the production of primry nd secondry metolites through microil fermenttion [3]. The present study ws intended to determine the potentil of the wste of pinepple peel for wine production. The outcome of this study my expnd the utility of pinepple wste. This would not only ensure clener environment ut lso crete Interntionl Scholrly nd Scientific Reserch & Innovtion () 20 scholr.wset.org/0-2/152
Vol:, No:, 20 Interntionl Science Index, Nutrition nd Food Engineering Vol:, No:, 20 wset.org/puliction/152 more jo opportunities nd reduce sesonl losses of the fruits [1]. RSM ws used for optimiztion of ethnol fermenttion s function of inoculum concentrtion, ph, sugr concentrtion, temperture nd time of fermenttion in tch fermenttion using limited experimentl runs. The ccurcy of the estimted dt ws defined nd the overll prediction ility of this technique ws ssessed []. II. MATERIALS AND METHODS A. Pinepple Peel Extrct The hrvested pinepples of N3 vriety t index 2 ripening stge ws otined from Pinepple Estte, Lee Peninsulr Plnttion Sdn. Bhd. locted t Simpng Renggm, Johor, Mlysi. The fruits were first removed the crown, peeled, nd the centrl core. The peel ws crushed in lender (Wring, United Sttes). Then, the pinepple peel extrct ws filtered using muslin cloth nd kept frozen t -20 C efore it ws used for the further nlysis. The pinepple peel extrct ws utoclved prior used nd freshly three replictes were prepred for fermenttion process. B. Microorgnism nd Medi Scchromyces ellipsoideus ws used for the lcoholic fermenttion of pinepple (Anns comosus) peel extrct vriety N3. The culture originted from the HAMBI Culture Collection (Deprtment of Food nd Environmentl Sciences, University of Helsinki). It ws mintined on mlt Yest Extrct which consisted of mlt extrct (3g/L), yest extrct (3g/L), peptone wter (5g/L) nd distilled wter (top up to 1L). The medi ws utoclved t 1 C for 15min nd dded septiclly prior to fermenttion. Before use s inoculum for the fermenttion, the culture ws eroiclly propgted in 250 ml flsks in n incutor shker t 2 C for 2 hours. C. Fermenttion Process The fermenttion medi consisted of solely pinepple peel extrcted. The tch fermenttion ws done in triplicte using 250ml Erlenmeyer flsks with 0ml working volume. The prmeters were: inoculum concentrtion (%v/v), concentrtion of sugr ( Brix), ph, temperture ( C) nd fermenttion time (hour). The flsks were closed with guze nd luminum foil. The temperture in the incutor shker ws mintined t pproprite temperture nd gitted t 200rpm for respective time. All smples were stored t -20 C until further nlysis. D. Fermenttion Anlysis Ethnol ws determined y High-Performnce Liquid Chromtogrphy (HPLC) (Wters 25 Allince, Wters Assoc. Inc. Milford, MA, USA) with refrctive index detector nd Aminex HPX- C, 250mm.0mm column (Bio-Rd Corp., Richmond, CA, USA) with flow rte 0.3ml/min nd ck pressure/ temp: 35kg/cm 2 ( psi) / 5 C. Filtered deionized wter ws used s the moile phse. Stndrds for ech sugr were mde up in the rnge of 1 20 g/0ml (v/v %) nd correltion coefficient of >0. ws ccepted. All the stndrd solutions were dissolved in distilled wter nd filtered with 0.5 µm memrne filter (Millipore), respectively. The linerity on five-point clirtion curve for ethnol ws determined. E. Experimentl Design nd Sttisticl Anlysis A centrl composite design (CCD) ws employed to study the response ethnol concentrtion (%). The settings for the test or test vriles were (low/high vlue): inoculum concentrtion (/% v/v), ph (.5/), concentrtion of sugr (1/20 Brix), temperture (2/30 C) nd fermenttion time (3/hours). Ech test vrile to e optimized ws coded t five levels which gve rnge for inoculum concentrtion (-% v/v), ph (-), concentrtion of sugr (-22 Brix), temperture (2-32 C) nd fermenttion time (30-5hours) s shown in Tle I. To identify optimum levels of these five test vriles, the RSM ws pplied. Centrl composite design (CCD) in the experimentl design consists of 2 3 fctoril points, six xil points (α = 2.3) nd six replictes of the centrl point could e creted. Tle II ws used to crry out the experimentl with thirty two runs. The suggested optimized medium is shown t the lst six rows of the tle, which is the most proility fermenttion condition to get the mximum sugr consumption. TABLE I CODED AND ACTUAL LEVELS OF THE TEST VARIABLES FOR DESIGN OF EXPERIMENT Test Symols Coded levels vriles -α -1 0 +1 +α (-2.3) (+2.3) Inoculum X 1 (%) ph X 2.5. Sugr X 3 1 1 20 22 conc. ( Brix) Temp X 2 2 2 30 32 ( C) Time (hrs) X 5 30 3 2 5 The second order model ws selected for predicting the optiml point nd ws expressed s: Y = β 1 X 1 + β 2 X 2 + β 3 X 3 + β X + β 5 X 5 + β 11 X 1 2 + β 22 X 2 2 + β 33 X 3 2 + β X 2 + β 55 X 5 2 + β X 1 X 3 + β X 1 X + β 15 X 1 X 5 + β 23 X 2 X 3 + β 2 X 2 X + β 25 X 2 X 5 + β 3 X 3 X + β 35 X 3 X 5 + β 5 X X 5 (1) where Y represents response vrile sugrs concentrtion, β 1, β 2, β 3 β nd β 5 re liner terms, β 11, β 22, β 33, β nd β 55 re qudrtic terms, β, β, β 15, β 23, β 2, β 25, β 3, β 35 nd β 5 re interction terms nd, X 2, X 3, X nd X 5 re test vriles studied. Regression nlysis, nlysis of vrince (ANOVA) nd response optimizer were performed y MINITAB softwre (Version 15) for determintion of regression eqution or model to determine the optimized condition []. III. RESULTS AND DISCUSSION The verges of the triplicte mesurements of the ethnol concentrtion re shown in Tle II. Optimum ethnol Interntionl Scholrly nd Scientific Reserch & Innovtion () 20 scholr.wset.org/0-2/152
Vol:, No:, 20 Interntionl Science Index, Nutrition nd Food Engineering Vol:, No:, 20 wset.org/puliction/152 concentrtion.3% (v/v) ws determined t the optimum condition of % (v/v) inoculum concentrtion, ph, 22 Brix, 2 C nd 30hours. The significnt regression eqution or model t the 5% level with correltion vlue.% ws lso otined. Tle V shows tht the highest predicted response ws.%. Vlues for ctul nd predicted responses were very close ecuse the correltion vlue, R 2 =.% tht mens the experimentl dt could e ccepted [] indictes tht only 0.0% of the totl vritions re not explined y the model. TABLE II FIVE-LEVEL CENTRAL COMPOSITE DESIGN AND THE EXPERIMENTAL RESPONSE OF DEPENDENT VARIABLES Run X 1 X 2 X 3 X X 5 Ethnol conc. (%) Order Oserved Predicted 1.5 1 2.0211.032 2.5 1 2 3.23220.2120 3 1 2 3 5. 5.321 1 2 5.0 5.332 5.5 20 2 3.1.20.5 20 2.035.022030 20 2.100.1530 20 2 3.035.03533.5 1 30 3 5 31.5 1 30 5.23 5.33 11 1 30 5.1511 5.3201 1 30 3 5.3 5.335.5 20 30.2155.2033.5 20 30 3.05033.00325 15 20 30 3.2220.20 1 20 30.303.3033 1 5 1 2 2.35.55 1 5 1 2 2.32.135 1 1 2 2.33151.3535 20 1 2 2.02505.0155 21 5 2 2 5.2253 5.21 22 5 22 2 2.523.503 23 5 1 2 2 1.232 1.3505 2 5 1 32 2 1.52 1.53 25 5 1 2 30.30.3 2 5 1 2 5.23001.23 2 5 1 2 2.3221.25 2 5 1 2 2.10552.25 2 5 1 2 2.0121.25 30 5 1 2 2..25 31 5 1 2 2.521.25 32 5 1 2 2.352.25 polynomils. By considering the significnt effect of liner, squre or interction of test vriles (Tle III) nd Anlysis of vrince (ANOVA) (Tle IV), the more specific nd significnt regression eqution model t the 5% level for the ctul ethnol concentrtion is still sme s eqution 2 []. Thus, the significnt regression eqution or model t the 5% level fter considering Tle III nd Tle IV ws creted s shown elow: Y = - 3.11 X 1 -.5 X 2-1.001 X 3 + 1. X - 1.3 X 5 + 0. X 1 X 1 + 0. X 2 X 2-0.01 X 3 X 3-0.33 X X + 0.011 X 5 X 5-0.02 X 1 X 3 + 0.051 X 1 X - 0.00 X 1 X 5 + 0.053 X 2 X 3 + 0.053 X 2 X + 0.0 X 2 X 5 + 0.055 X 3 X + 0.00 X 3 X 5 + 0.00 X X 5 (2) TABLE III RESULTS OF REGRESSION ANALYSIS OF OPTIMIZATION OF ETHANOL PRODUCTION USING SECOND-ORDER POLYNOMIAL MODEL Model term Regression coefficient Std devition T-sttistic P-vlue X 1-3.11 0.1-21.1 <0.0001 X 2 -.5 0.3 -. <0.0001 X 3-1.001 0.15 -.3 <0.0001 X 1. 0.150.3 <0.0001 X 5-1.3 0.0503-2.3 <0.0001 X 1 X 1 0. 0.002 3.3 <0.0001 X 2 X 2 0. 0.035.33 <0.0001 X 3 X 3-0.01 0.002 -. <0.0001 X X -0.33 0.002 -.53 <0.0001 X 5 X 5 0.011 0.0002 0.2 <0.0001 X 1 X 2 0.02 0.03 2.3 0.05 X 1 X 3-0.02 0.00335 -.03 <0.0001 X 1 X 0.051 0.00335 15.23 <0.0001 X 1 X 5-0.00 0.001-5.1 <0.0001 X 2 X 3 0.053 0.03 3.51 0.002 X 2 X 0.053 0.03 3. <0.0001 X 2 X 5 0.0 0.00.0 <0.0001 X 3 X 0.055 0.00335 1.52 <0.0001 X 3 X 5 0.00 0.001. <0.0001 X X 5 0.00 0.01 5. <0.0001 R 2 =.% X 1 = inoculum concentrtion (% v/v), X 2 = ph, X 3 = concentrtion of sugr ( Brix), X = fermenttion temperture ( C), X 5 = fermenttion time (hour) It ws found tht liner, squre nd interction of test vriles gve significnt effect in the determintion of ethnol concentrtion ecuse p 0.05 s shown in Tle IV. Estimted regression for the mount of sugr content determined is shown in Tle III. Tle III shows tht when p 0.05, this indicte tht the test vriles (X 1, X 2, X 3, X, X 5 ) gve significnt effect on the response (ethnol concentrtion (%)). Eqution 2 shows tht the response dependent vrile or ethnol concentrtion hs complex reltionship with the test vriles tht encompss oth first nd second order Interntionl Scholrly nd Scientific Reserch & Innovtion () 20 scholr.wset.org/0-2/152
Vol:, No:, 20 TABLE IV ANALYSIS OF VARIANCE (ANOVA) FOR THE QUADRATIC POLYNOMIAL MODEL ON THE ETHANOL PRODUCTION Source Sum of squres Degrees of freedom (DF) Men squre (MS) F-vlue P- vlue Regression. 20 3.0 2. 0 Liner. 5.0 21. 0 Squre.02 5.055 3. 0 Interction 2.32 0.232 1.05 0 Residul error 0.031 11 0.002 Lck-of-fit 0.021 0.005 0.0 Pure error 0.005 5 0.000 Totl. 31 Tle V indictes tht the experiment t optimum condition for three gols (Trget, Mximum nd Minimum) is fesile nd not fesile. From the response optimizer, the optimum conditions for five test vriles of experimentl nd predicted response were found to e, s shown in the Tle V. From Tle V, the optimum condition of % inoculum concentrtion, ph, 22 Brix, 2 C nd 30hours ws selected ecuse the difference etween the vlue of the trget response nd the vlue of the predicted response for the sme gol trget ws closest compred to tht etween other vlues of trget response (mximum nd minimum) nd others vlues of predicted response for the sme gol y considering overlid contour plot s shown in Figs. 1, 2 nd 3 for three optimum conditions. Fig. 1 shows tht the optimum condition % (v/v) inoculum concentrtion, ph, 22 Brix, 2 C nd 30hours is fesile to crry out s compred to others two gols where Figs. 2 nd 3 indicte tht the experiment t optimum conditions for the gols of mximum nd minimum re not fesile to crry out. Fig. 1 shows the optimum condition is in the fesile region, which is white re. Interntionl Science Index, Nutrition nd Food Engineering Vol:, No:, 20 wset.org/puliction/152 TABLE V COMPARISON VALUES OF TARGET AND PREDICTED RESPONSE FOR ETHANOL PRODUCTION AT DIFFERENT OPTIMUM CONDITIONS AND FEASIBILITY OF EXPERIMENT Gol Lower Trget Upper X 1 X 2 X 3 X X 5 Predicted F/NF Trget Min Mx 1.23.3.3 FITS 1.351.. 1.23.3.3 FITS 1.351.. 1.23 1.23.3 FITS 1.351 1.351. 22 2 30.3 5 32 2.1 NF 22 2 5 1.0 NF X 1 = inoculum concentrtion (% v/v), X 2 = ph, X 3 = concentrtion of sugr ( Brix), X = fermenttion temperture ( C), X 5 = fermenttion time (hour), F = Fesile, NF = Not Fesile.0.5 Contour Plot of, FITS1 =.25 = 5.55 =.02 FITS1 =.02 1.23.3 FITS1 1.351. X3 21. 2.2.0.5 Contour Plot of, FITS1 =.05 = 5.55 =.05 FITS1 =.05 F 1.23.3 FITS1 1.351. X3 22 2 X5 5.0 Fig. 1 Overlid contour plot for the ethnol concentrtion t the optimum condition (Gol: Trget) 11.0 Fig. 2 Overlid contour plot for the ethnol concentrtion t the optimum condition (Gol: Mx) 11 Interntionl Scholrly nd Scientific Reserch & Innovtion () 20 15 scholr.wset.org/0-2/152
Vol:, No:, 20 Contour Plot of, FITS1 Surfce Plot of vs,.0 =.0155 = 00 = -1.005 FITS1 = -1.005 1.23.3 FITS1 1.351. X3 21. Interntionl Science Index, Nutrition nd Food Engineering Vol:, No:, 20 wset.org/puliction/152.5.0 11 Fig. 3 Overlid contour plot for the ethnol concentrtion t the optimum condition (Gol:Min) Three dimensionl surfce plots nd two dimensionl contour plots show the effect of the fesile optimum on the mount of sugr consumption determined in the ethnol fermenttion. Three dimensionl grphs were generted for the pir-wise comintion of the five test vriles. Figures, 5,, nd shows highlight the roles plyed y vrious test vriles nd comprison etween test vriles. All the figures re sddle shpe which shows the proility of the vriles t either the mximum or minimum point. The system of the contours is clled sddle or minimx system []. The wine yest Scchromyces ellipsoideus nturlly ccumultes on the skins s grpes or other citrus fruits when mture. It is found in low numers on the grpe loom ut prolifertes rpidly to dominte the min fermenttion. In commercil opertion specil strins of Scchromyces ellipsoideus my e used to supplement the nturl inoculum nd etter control fermenttion. Jy (1) reported tht wine yest is reltively resistnt to sulfur dioxide nd so this gent is commonly dded to the grpes or must to help control undesirle microorgnisms. In this fermenttion study, Scchromyces ellipsoideus ws used s solely inoculum nd the results showed tht Scchromyces ellipsoideus cn e used s inoculum insted of using Scchromyces cerevisie. 2.5 Contour Plot of vs, () 11 X3 32 X5 2 < > X3 21. 2.5.5.0.5 () Fig. Contour plot () nd surfce plot () showing the effect of inoculum concentrtion nd temperture of fermenttion on ethnol production for the fesile optimum condition The ph rnge normlly found in juice nd must hs little effect on the rte of fermenttion, or on the synthesis nd relese of romtic compounds y yest. Only t normlly low ph vlues (<3.0) is fermented impeded. Low ph my ssist the uptke of some mino cids, y supplying protons used in ctivting trnsport cross the cell memrne []. In this controlled fermenttion using pinepple peel extrct without ny tretment, the ethnol produced cn e chieved to the optimum vlue (.3%) which is higher vlue thn e reported y Isitu nd Ieh (20). Ethnol from nn wste without ny tretment other thn controlled fermenttion hd lcoholic content of 0.035% (w/v), while pinepple wste yielded wine with lcoholic content of 0.21% (w/v). This finding suggests tht pinepple wste hd more sugr content thn the nn wste. This result grees with the report of Igue (15) which showed tht pinepple wste contins lmost twice s much sugr s plntin peels [1]. Fermenttion is slow in medium contining low sugr, wheres its speed increses in must which hve 15-20 g of sugr per litre nd remin stle until out 200 g/l. Aove this concentrtion, fermenttion slows. Thus, n elevted mount of sugr hinders yest growth nd decreses oth the mximum popultion nd the ethnol concentrtion []. It is known tht the high sustrte concentrtions my cuse osmotic shock of the yest cells nd slow down the mss nd het trnsfer. A decline of the ethnol concentrtion could e noticed ecuse of the exhustion of the relese glucose nd the trnsition of the yest metolism towrds utiliztion of ethnol s cron source. Glucose utiliztion ws lmost completed within 3hours of fermenttion time. The glucose consumption ws in ccordnce with the results of ethnol concentrtion since the glucose ws consumed s cron source y the yest. Sustrte inhiition significntly effect on ethnol nd iomss yield nd their results concerning the sustrte inhiition were in greement with the results in this study [2]. Interntionl Scholrly nd Scientific Reserch & Innovtion () 20 1 scholr.wset.org/0-2/152
Vol:, No:, 20 Contour Plot of vs X3, Contour Plot of vs, X3 X3 22 21 20 1 1 1 <.50.50.5.5.00.00.25.25.50.50.5.5.00 >.00 2.2 2.5 < 5 5 > 1 15.0.5.0 Surfce Plot of vs X3, 2.2 15 1 1 1 1 20 21 22 X3 Surfce Plot of vs, X3 Interntionl Science Index, Nutrition nd Food Engineering Vol:, No:, 20 wset.org/puliction/152.0.5.0.5 5 22.5 20.0 1.5 X3 1 Fig. 5 Contour plot () nd surfce plot () showing the effect of ph nd concentrtion of sugr ( Brix) on ethnol production for the fesile optimum condition In term of effect temperture, it is known tht this prmeter influences yest ctivity. In fct, the lcohol yield is generlly lower t elevted temperture. In ddition temperture ffects fermenttion speed nd limits; etween 15 to 35 C, the durtion of the ltent phse nd the dely efore the eginning of fermenttion ecome shorter s temperture decrese. 2.5.0 Contour Plot of vs,.5 5 Surfce Plot of vs, 2.5.0 <.5.5.0.0.5.5.0.0.5 >.5 X3 21. X3 21. Fig. Contour plot () nd surfce plot () showing the effect of ph nd temperture of fermenttion on ethnol production for the fesile optimum condition 2.5 1 1.5 20.0 X3 22.5 Fig. Contour plot () nd surfce plot () showing the effect of concentrtion of sugr ( Brix) nd temperture of fermenttion on ethnol production for the fesile optimum condition X5 50 5 0 35 30 3 Contour Plot of vs X5, 2.5 2.5 30 Surfce Plot of vs X5, 0 50 X5 < > X3 21. X3 21. Fig. Contour plot () nd surfce plot () showing the effect of temperture nd time of fermenttion on ethnol production for the fesile optimum condition Tle VI shows the difference etween the predicted vlue from RSM of MINITAB softwre version 15 nd the vlues determined y the experiment t the fesile optiml condition for ethnol concentrtion. The difference ws 0.01. This demonstrtes tht the response model is suitle tool to disply the prediction. Interntionl Scholrly nd Scientific Reserch & Innovtion () 20 1 scholr.wset.org/0-2/152
Vol:, No:, 20 TABLE VI FEASIBLE OPTIMUM TEST VARIABLES FOR ETHANOL PRODUCTION AND THE PREDICTED AND EXPERIMENTAL VALUES FOR ETHANOL CONCENTRATION (%) Fesile optimum condition Ethnol concentrtion (%) Test Predicted Vlues Actul vlue vriles vlue Difference X 1 X 2 X 3 22.3. 0.01 X 2 X 5 30 X 1 = inoculum concentrtion (% v/v), X 2 = ph, X 3 = concentrtion of sugr ( Brix), X = fermenttion temperture ( C), X 5 = fermenttion time (hour) [] A. G. A. Smh, "Modifiction of Formldehyde Method, Optimistion of Formldehyde Content in Rstrelliger Fughni nd Euthynnus Affinis nd Storge Studies," vol. Mster Degree. Mlysi: Universiti Teknologi MARA 200. [] W. S. A. W. Omr, "Development of Fed-Btch Cultivtion Process for Escherichi Coli Hrouring Superoxide Dismutse," vol. Mster Degree. Mlysi: Universiti Putr Mlysi, 200. [] R. S. Jckson, Wine Science: Principles nd pplictions: Acdemic Press, 200. [] D. D'Amto, M. R. Coro, M. A. D. Noile, nd M. Siniggli, "Effects of temperture, mmonium nd glucose concentrtions on yest growth in model wine system," Interntionl Journl of Food Science nd Technology, vol. 1, pp. 1152-115, 200. Interntionl Science Index, Nutrition nd Food Engineering Vol:, No:, 20 wset.org/puliction/152 IV. CONCLUSION This study investigted ethnol production using Scchromyces ellipsoideus from pinepple peel extrct. The pinepple peel extrct ws used s min sustrte for ethnol production, nd it ws very suitle for ethnol fermenttion ecuse of the high content of fermentle sugrs nd Scchromyces ellipsoideus cn e used s solely inoculum for ethnol fermenttion. Dt otined from experiment were nlysed with RSM of MINITAB Softwre (Version 15) gve the optimum ethnol concentrtion.3% (v/v) ws determined t the optimum condition of % (v/v) inoculum concentrtion, ph, 22 Brix, 2 C nd 30hours. The significnt regression eqution or model t the 5% level with correltion vlue.% ws lso otined. ACKNOWLEDGMENT The uthors would like to express our grtitude to Universiti Teknologi MARA (UiTM) for the finncil support nd thnks to Pinepple Estte, Lee Peninsulr Plnttion Sdn. Bhd. locted t Simpng Renggm, Johor, Mlysi for the pinepple supplies nd HAMBI Culture Collection (Deprtment of Food nd Environmentl Sciences, University of Helsinki) for Scchromyces ellipsoideus culture stock. REFERENCES [1] C. C. Isitu nd I. N. Ieh, "Novel method of wine production from nn (Mus cumint) nd pinepple (Anns comosus) wstes," Africn Journl of Biotechnology, vol., pp. 521-52, 20. [2] S. Nikolic, L. Mojovic, M. Rkin, nd D. Pejin, "Bioethnol production from corn mel y simultneous enzymtic scchrifiction nd fermenttion with immoilized cells of Scchromyces cerevisie vr. ellipsoideus," Fuel, vol., pp. 2, 200. [3] M. Kruppiy, E. Ssikumr, T. Viruthgiri, nd V. Vijygopl, "Optimiztion of process conditions using Response Surfce Methodology (RSM) for ethnol production from wste cshew pple juice y Zymomons moilis," Chemicl Engineering Communictions, vol. 1, pp. 25-35, 200. [] A. Rosm, M. T. Liong, M. N. Mohd. Azemi, nd W. A. Wn Ndih, "Optimiztion of Single Cell Protein Production y Cndid utilis using juice extrcted from pinepple wstee through Response Surfce Methodology," Mlysin Journl of Microiology, vol. 1, pp. 1-2, 2005. [5] D. Prdos, S. M., nd P. L. Fito, "Industril pinepple wste s fesile source to produce ioethnol," in Interntionl Conference on Food Innovtion. universidd polinecnic de vlenci, 20. [] M. Esfhnin, M. Nikzd, G. Njfpour, nd A. A. Ghoreyshi, "Modeling nd optimiztion of ethnol fermenttion using Scchromyces cerevisie: Response surfce methodology nd rtificil neurl network," Scientific pper 20. Interntionl Scholrly nd Scientific Reserch & Innovtion () 20 1 scholr.wset.org/0-2/152