An effort to increase the added value of coconut water through the production of coco vinegar powder as an antioxidant and antidiabetic by fermentation have the advantage of being easier and cheaper than the chemical processes. The development of bubble biofermentation is an applicative technique in increasing production scale as well as the quality of coco-vinegar. It is because of the simple design, the easy flow and stirring, the uniform retention time in biofermentor, the wider contact area with lower energy, the increasing mass transfer and allowing large capacity. This research aimed to optimize the operation conditions of coco vinegar production through the bubbling biofermentation process. The process parameters studied were fermented time (18-22 hours), oxygen flowrate (0.1-0.3) and percent of inoculum (12-18%). Research showed that the modeled 52% adequate to predict the bubble biofermentation studied in this research (R2=0.52). The percent of the inoculum was the most influencing variable for bubble biofermentation process. The bubble bioferementation process was optimum at a fermentation time of 23.364 h, oxygen flowrate of 3 and percent inoculum of 20.045%.
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2 January 2020
PROCEEDINGS OF 2ND INTERNATIONAL CONFERENCE ON CHEMICAL PROCESS AND PRODUCT ENGINEERING (ICCPPE) 2019
25–26 September 2019
Semarang, Indonesia
Research Article|
January 02 2020
Application of response surface methodology to the optimization of coco vinegar production as antioxidant and antidiabetes through bubble biofermentation process
Siti Nur Jannah;
Siti Nur Jannah
a)
1
Department Biology, Faculty of Science and Mathematic, Diponegoro University
, Semarang-Indonesia
a)Corresponding author: [email protected]
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Dwi Handayani;
Dwi Handayani
b)
2
Industrial Chemical Engineering, Vocational School, Diponegoro University
, Semarang-Indonesia
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Susiana Purwantisari;
Susiana Purwantisari
c)
1
Department Biology, Faculty of Science and Mathematic, Diponegoro University
, Semarang-Indonesia
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Mohamad Endy Yulianto;
Mohamad Endy Yulianto
d)
2
Industrial Chemical Engineering, Vocational School, Diponegoro University
, Semarang-Indonesia
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Rizka Amalia;
Rizka Amalia
e)
2
Industrial Chemical Engineering, Vocational School, Diponegoro University
, Semarang-Indonesia
e)Corresponding author: [email protected]
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Indah Hartati
Indah Hartati
f)
3
Chemical Engineering, Faculty of Engineering, Wahid Hasyim University
, Semarang-Indonesia
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a)Corresponding author: [email protected]
e)Corresponding author: [email protected]
AIP Conf. Proc. 2197, 060004 (2020)
Citation
Siti Nur Jannah, Dwi Handayani, Susiana Purwantisari, Mohamad Endy Yulianto, Rizka Amalia, Indah Hartati; Application of response surface methodology to the optimization of coco vinegar production as antioxidant and antidiabetes through bubble biofermentation process. AIP Conf. Proc. 2 January 2020; 2197 (1): 060004. https://doi.org/10.1063/1.5140931
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