Thermal kinetics of glucose fermentation by yeast immobilized on sorghum bagasse with variation in particle size for ethanol production

Production of ethanol using yeast immobilized on lignocellulosic material for efficiency and economization is important to study. This research aims to study the kinetics of glucose fermentation using yeast immobilized in sorghum bagasse. The fermentation is done using varied times (12, 24, 36, 48, 60, and 72 hours), sorghum bagasse size (16, 35, 60, and 80 mesh), temperature (25, 30, 35⁰C), and pH (4, 5, 6). The results show that the size of the bagasse affects the ethanol produced. The smaller the size, the smaller the amount of ethanol produced. At pH 5, temperature 30⁰C, and time 72 hours, the concentration of ethanol produced is 15.8, 16.1, 16.6, and 20.3 g/L at 80, 60, 35, and 16 mesh. The effect of pH shows that pH 5 gives the best result. At 16 mesh, temperature 30⁰C, and time 36 hours, at pH 4, 5, and 6, the ethanol concentrations produced are 09.9, 16.7, and 14.0 g/L, respectively. Temperature also affects the ethanol produced, with the best temperature at 30⁰C. At pH 5, 16 mesh, and time 48 hours, the ethanol produced is 13.8, 18.0, and 17.3 g/L at 25, 30, and 35⁰C. The highest ethanol produced at 20.3 g/L is obtained at 72 hours, 16 mesh, temperature 30⁰C and pH 5. The Empirical kinetics model, which is the Gompertz is better than the Kopelman model.