EFFECT OF FLAVOR COMPOUNDS IN FRUITS (FURANEOL, MESIFURANE, AND QUERCETIN) ON METHANE PRODUCTION AND METABOLITES COMPOSITION IN ANEROBIC DIGESTION
| Main Authors: | , NOOR KARTIKA SARI, , Dr. Ir. Chusnul Hidayat |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/123669/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63783 |
Daftar Isi:
- Fruit waste contains high amount of organic material and water which is very potential to be converted into biogas. However, utilization of fruit waste as substrate for biogas production also encounter some challenges. One of the challenges is caused by the presence of natural flavor compound in fruit which have been reported to have antimicrobial effect. Three flavor compounds : Furaneol, Mesifurane, and Quercetin, which present to be tne dominant flavor compounds in fruit, were examined. The objective of this study was to investigate the effect of flavor compound (Furaneol, Mesifurane, and Quercetin) on methane production, volatile fatty acids concentration, and flavor compound concentration during anaerobic digestion. The anaerobic digestion was performed with batch system for 30 days using thermophilic sludge, synthetic nutrient, and supplemented by flavor compound at three different concentration (5 g/L, 0.5 g/L, and 0.05 g/L). The results shows that only quercetin at concentration 5 g/L and 0.5 g/L showed inhibition on anaerobic digestion, presented by the decreasing of methane production, low methane content, accumulation of VFAs, and reducing pH level. Quercetin 5 g/L inhibit the acidogenesis and methanogenesis processes, while quercetin 0.5 g/L only inhibit the methanogenesis process. Meanwhile, a contrary results were shown by Furaneol and Mesifurane at concentration 5 g/L increased the methane production, presented by the high methane yield, high methane content, no VFAs accumulation, and stabil pH level