ORIENTAL JOURNAL OF CHEMISTRY

An International Open Free Access, Peer Reviewed Research Journal

www.orientjchem.org

ISSN: 0970-020 X
CODEN: OJCHEG
2014, Vol. 30, No. (2):
Pg. 507-513

Bioethanol Production from Sugarcane

Bagasse using Fermentation Process
Y. C. WONG* and V. SANGGARI
Faculty of Agro Based Industry, University Malaysia Kelantan,
Jeli Campus, Locked Bag 100, 17600 Jeli, Kelantan, Malaysia.
*Corresponding author E-mail: [email protected]
http://dx.doi.org/10.13005/ojc/300214
(Received: April 10, 2014; Accepted: May 05, 2014)
ABSTRACT
The aim of this study is to produce bioethanol from sugarcane bagasse using fermentation
process and to determine the effect of pH and temperature on bioethanol yield. Enzymes such as
alpha- amylase and glucoamylase were used to breakdown the cellulose in sugarcane bagasse.
Saccharomyces cerevisiea, (yeast) also was used in the experiment for fermentation. Five samples
were prepared at different pH was varied to determine the effects of pH on ethanol yield at 370 C
and another five samples were prepared to determine the effect of temperature on ethanol yield,
the pH was kept constant at 4.5. The ethanol concentrations were determined by running the
samples in High Performance Liquid Chromatography (HPLC). The results showed that at highest
ethanol concentration was obtained pH 4.5 and temperature 350C. This indicated that pH 4.5 and
350C was the optimum parameter for the yeast to produce ethanol.

Key words: Bioethanol, Sugarcane, fermentation, Enzymes.

INTRODUCTION
Bioethanol is simply ethanol is a
renewable energy source which is made by
fermenting the sugar and starch components of
plant. It is produced from the agricultural product
such as corn, sugarcane, potatoes, rice, beetroot
and recently using grapes, banana, dates and other
wastes.This is due to the decreasing amount of
fossil fuels, alternative energy sources need to be
renewable, sustainable, efficient, cost effective,
convenient and safe2.

The demand for oil is expected to increase

to 57% from 2002 to 2030. The average price of
gasoline in 2005 was $2.56 per gallon, which was
$0.67 higher than the average price of gasoline in
the previous year. Yet in June 2008, the average
price of gasoline in the US reached $4.10 per
gallon6. Rise in energy demand in worldwide and
the progressive demising of oil reserves motivate
the search for alternative energy resources,
especially for those derived from renewable
materials such as biomass18.

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WONG & SANGGARI, Orient. J. Chem., Vol. 30(2), 507-513 (2014)

As a result, they come up ethanol

production as substitutes to fossil fuel. The lower
cost to produce bioethanol is come from biomass
waste because the raw materials are available in
abundance.
The main objective of this thesis is to
successfully produce bioethanol from sugarcane
bagasse. Sugarcane bagasse is an agricultural
waste which used to produce bioethanol using
fermentation process. Next is to determine the yield
of bioethanol produced from sugarcane bagasse.
The bioethanol will be determined using HPLC. The
highest peck shows the ethanol content. Last
objective is to study the effects of temperature and
pH of fermentation process in bioethanol
production.
MATERIAL AND METHOD
Preparation of Sugarcane Bagasse
The sugarcane bagasse was obtained
from area around Tanah Merah and Bazzar
Ramadan in Ayer Lanas, Kelantan. The sugarcane
bagasse was thoroughly washed with tap water and
cut into smaller pieces. Then sugarcane bagasse
was dried in oven at 600C for 3 days. It was treated
at 600C because if the temperature was higher, it
will affect the enzymes in the sugarcane bagasse.
Once dried, the sugarcane bagasse was grinded
using the grinding machine. The sugarcane
bagasse sample was sealed in the seal bag or poly
bag and stored in room conditions.
Buffer preparation
Buffer was used to dilute the enzyme
alpha-amylase and glucoamylase. Enzyme reaction
will be more effective if dilute with buffer compared
to distilled water. There were two types of buffers
prepared which were phosphate buffer for enzymes and acetic acid with sodium acetate buffer
for glocoamylase. The prepared buffer was covered
with aluminum foil and kept at room temperature for
further use.
Liquefaction of sugarcane
10g of sugarcane was weighed. The
weighed sample was placed into conical flask and
200ml of distilled water was added to the sample.
0.5 ml of NaOH was prepared to be added at this

step to adjust the pH of the slurry to 4.5. Next 0.2

microliters of enzyme alpha- amylase was added
to the mixture. The alpha-amylase was diluted with
phosphate buffer before added to the slurry. The
mixture was heated until 500C. Alpha- amylases will
breakdown the cellulose into smaller size called
dextrin.
Saccharifaction of sugarcane bagasse
The mixture was cooled down to 400C.
Then, 0.2 microliters of secondary enzyme,
glucoamylase was added to the mixture.
Glucoamylase was diluted with acetic acid with
sodium acetate buffer before added to the slurry.The
mixture was maintained at 50 0 C as the
glucoamylase hydrolyzed the dextrin to fermentable
glucose. The mixture was cooled down to 320C and
10 ml of Saccharomyces cerevisiea (baker yeast)
was added to the sample before transferred to
conical flask.
Fermentation of sugarcane
In fermentation process, Saccharomyces
cerevisiea (baker yeast) was used to ferment the
simple sugar to ethanol and carbon dioxide. To
determine the effects of pH on ethanol yield, the
temperature was kept constant at 370C while the
pH was varied from 3, 3.5, 4, 4.5 and 5. To determine
the effect of temperature on ethanol yield, the pH
was kept constant at 4.5. The fermentation process
continued for 48 hours.
Distillation of ethanol
After 48 hours, the sample was filtered
using Whatman Filter Paper to separate the ethanol
from the residue. The bioethanol was distilled using
rotary evaporator. The sample was heated at 800C
to get the bioethanol.
Determine bioethanol yield
Bioethanol produced was analyzed by
high performance liquid chromatography(HPLC).
20 L of the sample was injected into HPLC system
to determine the bioethanol yield. Fatty acid
composition in virgin coconut oil was analyzed using
HPLC method. The HPLC analysis parameters were
determined using the following conditions: column,
C18 RP (53 x 7mm); injector temperature was 30oC,
20 L of the sample was injected into the HPLC
system. The mobile phase was phosphoric acid and

WONG & SANGGARI, Orient. J. Chem., Vol. 30(2), 507-513 (2014)

the flow rate was 1.5mL/min; and detection was set
at a wavelength of 210 nm.
Statistical analyses
The data obtained was subjected to One
Way ANOVA using statistical package for social
science (SPSS) computer program to find out the
significance at p < 0.01.

509

ethanol as a standard. The standard was prepared

at different concentrations to such as 25%, 50%,
75% and 100%. The amount of ethanol added to
each vial showed in the Table 1. The calibration
equation of ethanol standard was determined to
be y = 367.94x- 2853 (R2 = 0.9515) where y is the
peak area of ethanol and x is the concentration of
ethanol. The Ethanol standard curve is shown in
the Figure 1.

RESULTS AND DISCUSSION

Calibration curve
In this study calibration cure was drawn to
determine total ethanol concentration in water from
sugarcane samples. A linear graph of
standardization of ethanol was drawn using 95%

Effects of pH of fermentation process on ethanol

concentration in water
The study was carried out to determine
the significant influences of pH on fermentation due
to its effect on yeast growth and fermentation rate.
The sample was fermented at different pH values

Table 1: Standard calculation

Concentration
(%)

Volume of ethanol
Standard (ml)

Volume of mobile
phase (ml)

Peak
Area

0.5
1.0
1.5
2.0

1.5
1.0
0.5
0

5229
15330
28520
31494

25
50
75
100

Table 2: The Effects of pH on Ethanol

Concentration (%) in water
pH

Ethanol concentration in water (%)

3.0
3.5
4.0
4.5
5.0

10.7
11.6
11.9
14.8
0.0

Ethanol concentration
in water with water (%)

Based on the results obtained, pH 4.5

showed the highest ethanol content in water which
is 14.8 %, followed by pH 4.0 which is 11.9 %, then
pH 3.5 at 11.6 % and pH 3.0 at 10.7 %. The lowest
ethanol concentration in water with water was
achieved at pH 5.0. Figure 4.1 show that the ethanol
concentration in water gradually increases along
with the increases in pH and reaches a maximum
percentage of ethanol production when pH is equals
to 4.5 and later it start to declining.

0.0
0.0
13.7
12.3
11.1

The maximum ethanol concentration in

water at pH 4.5 reflects enzyme function in an
environment1 while the lower ethanol concentration
in water at pH reflects lesser yeast activity. The
maximum ethanol productivity was observed at pH

Table 3: Effects of temperature on

ethanol concentration in water (%)
Temperature
(C)
25
30
35
40]
45

from 3, 3.5, 4, 4.5 and 5 while the temperature was

kept constant at 370C to obtain maximum yield of
bioethanol. The total bioethanol content in each
sample was determined and recorded in the Table
2 and Figure 2.

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WONG & SANGGARI, Orient. J. Chem., Vol. 30(2), 507-513 (2014)

of 4.2 to 4.5 3,12. Furthermore, the increase in ethanol

concentration in water is more efficient with the
increase in pH from 4.0-4.5 and also found that the
optimum pH range for S.cerevisiae to be pH 4.5 22.
In general, yeast is an acidophilic organism
and as such, grows better under acidic condition.
The optimum pH range for yeast growth can vary
from pH 4.0 to 6.0, depending on the temperature,
the presence of oxygen and strain of yeast. Optimum
pH values are required for the activity of plasma
membrane bound proteins, including enzymes and
transport proteins10. During growth, it is important
for the yeast to maintain a constant intercellular pH.
There are many enzymes functioning
during within yeast cell during growth and its
metabolism. Each enzyme works best at its optimal
pH, which is acidic because of the acidophilic nature
of the yeast itself. When the extracellular enzymes
pH changes from the optimal level, the yeast cell
required using energy to either pump in or pump
out the hydrogen ions in order to maintain the
optimum intercellular pH11.
If the extracellular pH changes too much
from the optimum pH range, it may too difficult for
the cell to maintain constant intracellular pH and
the enzyme may not function normally. Furthermore,
if the enzymes are deactivated, the yeast cell will
not be able to grow and make ethanol efficiently10.

This is the most likely explanation for the observed

reduction in ethanol production when the initial
medium pH was at 3.0. There were also low carbon
dioxide productions at pH3 because the low pH
encourages the production of acid instead of
alcohol5.
However this study shows lowest ethanol
concentration in water at pH 5. This may be due to
the disability of the yeast strain to tolerate at pH 5.
Different yeast strain has different pH range to
activate and produce ethanol. There are other
possibilities; the yeast that was used to conduct the
experiment may be old. Old yeast will not carry out
fermentation process efficiently compared to new
yeast. According to Misonoet al. (1990) [9], there is
increased rate of ethanol production at pH 5. This
statement is not applicable for this study since at
pH 5 there is no ethanol production.
Effects of temperature of fermentation process
on ethanol concentration in water
Temperature is one of the major factors
that determine the ethanol production. Table 3 and
Figure 3 showed the ethanol concentration in water
(%) that obtained at different temperature. Based
on the result obtain, no ethanol concentration in
water was observed at 25 and 300C.
However, as the temperature increases
beyond 300C it showed increase in production of

Table 4: Summary for one way ANOVA table for effect of pH and ethanol concentration
Ethanol
concentration
Between Groups
Within Groups
Total

ANOVA
Sum of Squares

df

Mean Square

Sig.

447.149
13.300
460.449

4
10
14

111.787
1.330

84.051

.000

Table 5: Summary for ANOVA table for effect of temperature and ethanol concentration
Ethanol
concentration
Between Groups
Within Groups
Total

ANOVA
Sum of Squares

df

Mean Square

Sig.

487.620
84.753
572.373

4
10
14

121.905
8.475

14.384

.000

WONG & SANGGARI, Orient. J. Chem., Vol. 30(2), 507-513 (2014)

ethanol. At 350C ethanol concentration in water
were maximum and turned out to be 13.7% followed
by 40 0C where 12.3% ethanol was obtained.
Fermentation process required a suitable

Fig. 1: Ethanol Standard Curve

511

temperature for the yeast to react16. Temperature

that is too high kills yeast, and low temperature
slows down yeast activity. Thus, to keep a specific
range of temperature were required.
However the ethanol concentration in
water was decreased at 450C. This indicates that
350C were the optimum temperature for ethanol
production. This finding is in agreeable with last
studies about temperature on ethanol concentration
in water14-15,17. This studies result also denied the
study of Yah et al., (2010) [23], who found optimum
temperature of ethanol production to be 250C.
From the result we can conclude that higher the
temperature, lower the ethanol concentration. The
rate of enzyme catalyzed reaction increases with
temperature up to a certain temperature and then
the enzymes begins to denature. Higher
temperature inhibits the growth of the cells and
fermentation significantly decreases. In this study,
ethanol concentration in water declined
considerably at 400C, which showed the inhibition
effects on the cell growth at higher temperature.
This statement supported by study from8,13.
Based on the high temperature might denature the
ribosome and enzymes. Furthermore, higher
temperature would alter the structure of the
membrane and decreases its functionality7. Above
the optimum temperature, the enzyme reaction
drops precipitously as the enzyme denatures19.

Fig. 2: Effect of pH against ethanol

concentration in water

Fig. 3: Effect of temperature against ethanol

concentration in water

Enzymes are sensitive to temperature

changes. At temperature above 400C the rate of
respiration slows down and drops. This was
because all the enzymes are made up of the protein
chains of amino acid. It exists in the form of a helix
structure with hydrogen bonds holding them
together. When heat was applied to the enzyme,
energy was given off. The active enzyme cell
deforms and the hydrogen bonds break, denature
the yeast enzyme. This process called as
denaturizing. The optimum temperature in which
yeast enzyme work best is around 350C, below this
temperature the rate of reaction was slow and
above 450C the yeast enzyme would denature.
At low temperature the cells showed no
ethanol concentration. This may be due to enzymes
low tolerance to produce ethanol at lower

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WONG & SANGGARI, Orient. J. Chem., Vol. 30(2), 507-513 (2014)

temperature4,21. Furthermore, at low temperature the

enzyme deactivated and reaction slow down or stop
altogether20. At lower temperature, the molecules
move slower than at higher temperature. These
explain that the enzyme may not have enough
energy to cause chemical reaction. Overall we can
conclude that temperature 350C was the optimum
temperature for ethanol production.
Statistical analysis for effects of pH and
temperature on fermentation process
One way analysis of variance (ANOVA)
was conducted to evaluate the relationship
between effects of pH on ethanol concentration. The
Independent values were pH while the dependent
values were ethanol concentration. AVOVA used
determine whether there was a significance
difference in ethanol concentration. Table 4 shows
the ANOVA table for the effect of pH on ethanol
concentration. The one way ANOVA results indicate
that there was a significant difference in pH at
(P<0.01) level for three conditions [F (4, 10) = 84.051,
p = 0.000].
One way analysis of variance (ANOVA)
was conducted to evaluate the relationship
between effects of temperature on ethanol
concentration. The independent values were
temperature while the dependent values were
ethanol concentration. AVOVA used determine
whether there was a significance difference in
ethanol concentration. Table 5 shows the one way
ANOVA table for the effect of temperature on ethanol
concentration. The one way ANOVA results indicate
that there was a significant difference in temperature
at (P<0.01) level for three conditions [F (4, 10) =
14.384, p = 0.000].

CONCLUSION
This study shows that pH 4.5 showed the
highest ethanol content in water which is 14.8 %,
followed by pH 4.0 which is 11.9 %, then pH 3.5 at
11.6 % and pH 3.0 at 10.7 %. The lowest ethanol
concentration in water with water was achieved at
pH 5.0. The study also shows that at 350C ethanol
concentration in water were maximum and turned
out to be 13.7% followed by 400C where 12.3%
ethanol. However there is no ethanol production at
temperature 25 and 300C.Statistical analysis one
way ANOVA results indicate that there was a
significant difference in pH at (P<0.01) level for three
conditions [F (4, 10) = 84.051, p = 0.000]. The one
way ANOVA results for temperature indicate that
there was a significant difference in temperature at
(P<0.01) level for three conditions [F (4, 10) = 14.384,
p = 0.000].Further study should conduct on more
parameter that effect the fermentation process on
ethanol production. There are other parameter such
as amount of subtract, time and glucose
concentration which affects ethanol production
during fermentation. This will gives the overall view
how ethanol production affected. In conclusion, pH
4.5 and 350C is the optimum condition for ethanol
production.
ACKNOWLEDGEMENTS
The authors express their sincere thanks
to University Malaysia Kelantan (UMK) for the
financial support and providing the necessary
facilities for the successful completion of this
research work.

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