Temperature and pH effects on bioethanol production from wild cassava (Manihot glaziovii Muell. Arg) using simultaneous co-fermentation

Abstract

Bioethanol is a clean alternative energy source, with wild cassava (Manihot glaziovii Muell. Arg) as a potential feedstock. Fermentation converts glucose from hydrolysis into ethanol. This study examines the effects of pH and fermentation temperature on bioethanol characteristics using a simultaneous saccharification and co-fermentation (SSCF) technique. A factorial randomized block design (RBD) was used with two factors: pH (4.5, 5.0, and 5.5) and fermentation temperature (30, 32.5, and 35 °C). Data were analyzed using variance and Duncan’s test. Results showed that pH and temperature significantly affected pH value, total soluble solids, reducing sugar, and ethanol content. The optimal conditions for bioethanol production were pH 4.5 and temperature 32.5 °C, yielding a pH of 3.55±0.07, total soluble solids of 9.3±0.57 °Brix, reducing sugar of 3.038±0.10 mg/mL, and ethanol content of 3.48±0.37 (%w/v). Based on the results of this study, wild cassava can be utilized as bioethanol by considering the effect of fermentation conditions.