PRELIMINARY DESIGN OF THE PRODUCTION SYSTEM FOR CINNAMON (CINNAMOMUM BURMANNII) OIL WITH HIGH YIELD AND QUALITY AND OTHER BIOPRODUCTS BY APPLYING THE BIOREFINERY CONCEPT
Indonesia supplies most of the cinnamon in the world. Cinnamon oil is a form of product diversification of cinnamon, but its yield is still relatively low. Aspergillus awamori are known to have the ability to produce enzymes to degrade lignocellulose compounds in cinnamon bark to increase the cinnam...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/69946 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Indonesia supplies most of the cinnamon in the world. Cinnamon oil is a form of product diversification of cinnamon, but its yield is still relatively low. Aspergillus awamori are known to have the ability to produce enzymes to degrade lignocellulose compounds in cinnamon bark to increase the cinnamon oil yield. This research was conducted to determine the optimum fermentation time by Aspergillus awamori to degrade lignocellulose compound in cinnamon bark (Cinnamomum burmanii). Inoculum of Aspergillus awamori (108 cells/g cinnamon) were added to the cinnamon bark and the the fermentation was carried out at room temperature, low light intensity, and high humidity for 0, 3, 6, and 9 days. Lignocellulose content measurement was carried out using a Chesson-Datta method. Cellulose, hemicellulose, and lignin content in the cinnamon bark before fermentation were 15,37%, 27,83%, and 48,04%. The largest degradation was recorded after 9 days of fermentation to 12,37%, 16,55% and 39,95%. Hydrodistillation was carried out to obtain cinnamon oil using a particle size of 0,5-2 mm with of 35-45% moisture content for 4 hours. Cinnamon oil yields were 1,37%, 1,87%, 1,99%, and 2,09% (dryweight). Composition of cinnamon oil was analyzed using a Gas Chromatography – Mass Spectrometry. Cinnamaldehyde content in the cinnamon oil after 0, 3, 6, and 9 days of fermentation time were 80,73%, 59,68%, 53,63%, and 76,05%. Mathematical modelling of cinnamon oil extraction using hydrodistillation was carried out through the derivation of Fick’s second law of diffusion to determine the diffusion coefficient. Estimation of parameter results a diffusion coefficient of 2.36x10-11m2/s. |
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