Study of Effect of Adding Co-Subtrate to Biogas Productivity from Food Waste and Spices

• Main Author: Rizky Nuramadhan, Muhamad
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/38621
• Institution: Institut Teknologi Bandung

Food waste is organic waste which one can be process by anaerobic digestion. This anaerobic digestion can produce biogas which can give useful benefit for environmental and social economic. Food waste mostly mixed with spices like red chili and garlic. Both spices can decrease biogas productivity in an anaerobic digestion process. That hence, we need a process that can be increase biogas productivity from food waste digestion which contain spices in the component of food waste. In other to reduce environmental impact and reduce amount of food waste in environmental, anaerobic digestion, this anaerobic digestion of food waste can solve the problem of energy crisis because the product of this digestion is biogas. This experiment focused on producing biogas from food waste which contain spices like red chili and garlic. This biogas production process with anaerobic digestion is done in batch with microorganism from biogas sludge of cow manure. Process variable which are varied are the type of co-substrate that added to the substrate after its productivity decrease because of the spices. Type of co-substrate which added is glycerol, glucose, fructose, and ammonia with concentration 1%v/v. The results of this research showed that the highest volume of biogas were produced by the addition of fructose, then glucose, glycerol, ammonia. Addition of ammonia 1%v/v will result in toxic conditions so that the productivity of biogas is inhibited. Fructose has a metabollic conversion pathway that is faster than glucose and glycerol.