UTILIZATION OF CASSAVA BAGASSE AND PALM SUGAR FIBER FOR MAKING MYCO-BRIQUETTES AND MYCO-COMPOSITES BY SOLID SUBSTRATE FERMENTATION TECHNOLOGY USING Ganoderma lucidum

• Main Author: Agustina, Wawan
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/32653
• Institution: Institut Teknologi Bandung

Management of production waste is one of the environmental issue in activity of industry, especially small industries such as cassava and palm sugar starch industries. Actually, the waste of these industries can be utilized to increase the added value of the waste. One type of solid waste from the production process of these industries is bagasse. Mainly, these bagasse compose of lignocellulose. Lignocellulose material can be used as source of energy and composit board. Recently, mycelium from fungi has been researched as a natural in the manufacturing of bio-based composite. One of the potential fungal mycelium is derived from the fungus of Ganoderma lucidum. Therefore, the bagasse of cassava and palm sugar are used as raw materials in the development of environmentally friendly bio-based composite and solid biomass energy bonded with bio based-adhesive derived from fungus of Ganoderma lucidum. The aims of this study is to (1) Obtain products in the form of myco-briquettes and myco-composites from the main ingredients of cassava bagasse and and palm sugar fiber, (2) Knowing the production process and selected formulas that provide the best quality of the products produced, and (3) Knowing the characteristics of the products produced and comparing them with SNI standards. SNI 8021-2014 concerning wood pellets and SNI 03-2105-2006 for particle boards. In the main study, the differences in the composition of the main ingredients of palm sugar fiber and cassava bagasse were examined: 65: 35; 50: 50 and 35: 65 and of each coded by PR/BR-A, PR/BR-B and PR/BR-C. PR code for myco-composite and BR code for myco-briquettes. The production process of myco-briquettes and myco-composites is basically almost the same, only different in the final process and optimization process. The stages of the production process include preparation of inoculum, preparation and mixing of ingredients, sterilization of production media, inoculation, fermentation, pressing and drying. In making myco-briquettes, cutting is done after the drying stage into the form of briquettes. Optimization of the making of myco-briquettes is done by adding coconut shell charcoal with a composition of the main ingredients as much as 10, 15 and 20%. Products produced from each treatment were then analyzed. In Myco-briquette products the analysis includes density, water content, ash content, volatile matter, fixed carbon, FTIR spectra, and calorific value. Whereas the myco-composite product analysis included density, moisture content, thickness swelling, water absorption, internal bonding strength, dry bending, and FTIR spectra. In addition, palm sugar fibre and selected samples of myco-composite were analysed by SEM. The preliminary results of the study show that the fermentation time was around 11 days and the inoculum selected was a liquid inoculum. The initial myco-briquette product selected with the BR-C code has a water content of 6.80%, ash content of 5.3%, calorific value of 3,594 cal/g and density of 0.46 g/cm3. From these results, calorific value and density are still not in accordance with SNI standards. After optimization, the characteristics of myco-briquette products undergo changes especially the calorific value. The 15% of coconut shell charcoal content is an effective addition coconut shall to obtain the best myco-briquette. The myco-briquette has a moisture content of 7.94%, ash content of 4.03%, calorific value of 4,251.47 cal/g density of 0.47 g/cm3, volatile matter of 65,02% and fixed carbon of 22.98%. All characteristics meet SNI requirements except for ash content and density. The best of myco-composite products with the composition between palm sugar fiber and cassava bagasse of 35:65 have density characteristics of 0.61 g/cm3, water content of 8.80%, thickness swelling of 18%, Modulus of Rupture (MOR) 3.08 N/mm2 and modulus of elasticity (MOE) 419.84 N/mm2, and internal bonding strength of 0.758 N/mm2. These properties values fulfilled with SNI 03-2105-2006.