Production of Reducing Sugar from Coffee Pulp Waste Using Mixture of Microorganisms, Enzymes, and Surfactants

1st International Symposium of Indonesian Chemical Engineering 2018

Widjaja, T.^1 ; Hendrianie, N.^1 ; Ningrum, E.O.^2 ; Erliana, W.H.^1 ; Iswanto, T.^1

Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember Surabaya, Sukolilo, Surabaya

60111, Indonesia^1

Department of Industrial Chemical Engineering, Institut Teknologi Sepuluh Nopember Surabaya, Sukolilo, Surabaya

60111, Indonesia^2

关键词: Aspergillus niger;    Bacillus Subtilis;    Biological hydrolysis;    Cellulose content;    Crystallinity index;    Lignin contents;    Pectin contents;    Trichoderma reesei;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/543/1/012003/pdf
DOI  :  10.1088/1757-899X/543/1/012003

来源: IOP

【 摘 要 】

This study has successfully investigated the effect of microorganisms, enzymes, and surfactants mixture to produce a reducing sugar from Coffee pulp waste. The experiment consisted of microbial pretreatment to reduce lignin content followed by comparing the hydrolysis by enzymes and microorganism using a surfactant and without surfactant to get a higher yield of reducing sugar. Pretreatment was conducted by mixture of Bacillus subtilis (BS) with Trichoderma reesei (TR) in the ratio of 2:1 (v/v) and Aspergillus niger (AN) with TR in the ratio of 1:1 (v/v). BS-TR mixture increased the cellulose content to 10.939 % and decreased the lignin and pectin content to 71.261 % and 55.046 %, respectively. Whereas, AN:TR mixture increased the cellulose content to 12.572 % and decreased the lignin and pectin content to 69.941 % and 52.294 %, respectively. Afterward, the result of enzymatic hydrolysis with 3 g of Tween 80 and biological hydrolysis showed increasing of reducing sugar yield of 0.5831 and 0.0341 %, respectively. Further investigation was described as the crystallinity index and the fructose, glucose, and sucrose contents. The addition of both PEG 4000 and Tween 80 as a surfactant in the enzymatic hydrolysis process could significantly increase the concentration of reducing sugar.