THE EFFECT OF METAL IONS ADDITION ON ETHANOL FORMATION IN DEGRADATION PROCESS OF PALM OIL MILL EFFLUENT (POME) UNDER ANAEROBIC CONDITION

• Main Author: WIDYA PUTERI NIM: 25316030, TIA
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/31313
• Institution: Institut Teknologi Bandung

As energy demand increases, the identification of renewable energy also increases. One of renewable energy being developed is a biofuel derived from biomass conversion, such as fuel ethanol. Ethanol is considered to be one of the renewable alternative energy and potentially good source of clean energy. Ethanol can be obtained by using various types of biomass substrates, such as agri-industrial waste. Palm oil mill effluent (POME) is a agri-industrial liquid waste with high level of organic contents. POME can be treated by anaerobic fermentation to reduce organic content and generate some substances, such as volatile fatty acids, ethanol, methane gas, etc. During anaerobic fermentation process, microorganism requires the presence of metal ions to improve their performance and activate arrays of enzymes intimately involved in metabolism. This research will be carried out as a study of the effect of metal ion concentration variations (Cu2+, Mn2+, and Mg2+) that can increase ethanol formation. Circulating Bed Reactor is used and operated in a batch system for 48 hours. Control variation in this study formed ethanol concentration of 1,054.75 mg/L. Single metal ion Mg2+ (50 mg/L) addition formed ethanol of 1,804.63 mg/L, while in the addition of two metal ions (Mn2+ 20 mg/L, Mg2+ 50 mg/L) and three metal ions (Cu2+ 3 mg/L, Mn2+ 20 mg/L, Mg2+ 50 mg/L) formed ethanol of 2,899.85 mg/L and 3,115.13 mg/L respectively. Combination of three metals ion Cu2+, Mn2+, and Mg2+ with concentration of 3 mg/L, 20 mg/L, 50 mg/L respectively can enhance ethanol yield by 31.6%. Degree of ethanofication (DE) of 0.382. The percentage of products on maximum ethanol concentration is 38.24% ethanol; 15.03% acetate; 10.33% butirat; 1.70% propionate; 4.41% valerate; and 4.02% lactate respectively. The formation of volatile fatty acids result a degree of acidification (DA) of 0.315. A smaller DE value of DA may indicate a switching product toward ethanol formation