การพัฒนาลูกแป้งสำหรับหมักเอทานอลจากมันสำปะหลัง

Abstract

Four types of Lookpang were developed for ethanol production from cassava including culture transferred rice flour Lookpang, culture transferred tapioca chip Lookpang, air microbial tapioca chip Lookpang and Saccharomyces cerevisiae tapioca chip Lookpang. The process of making Lookpang was started by mixing the 12 hour water soaked mash tapioca chip with rice flour and six types of herbs including fresh pepper, galangal, garlic, ginger, licorice powder and long pepper before being mashed and knead to make 100 grams per dough. Lookpangs were incubated for 4 days prior to dry. The Lookpang with shelf life of 2, 4, 6, 12 days; 3 and 6 months were used for ethanol production using steamed sticky rice as a carbon source. Comparing with the Sato Lookpang, it was found that the ethanol produced were similar as the highest ethanol content was 19.47% (v/v) after 4 weeks of fermentation. The ability to ferment ethanol of culture transferred rice flour, culture transferred tapioca chip and air microbial tapioca chip Lookpangs were determined using tapioca chip as carbon source. It was found that the ethanol produced by culture transferred tapioca chip Lookpang gave the highest amount as 0.2% (v/v). When used steamed tapioca chip as carbon source for ethanol fermentation of all types of Lookpangs, it was found that culture transferred rice flour Lookpang, had the highest ethanol produced, 6.7% (v/v), after 3 weeks of fermentation while the air microbial tapioca chip and the culture transferred rice flour Lookpangs showed the ethanol content of 4.6 and 3.25% (v/v), respectively, after 6 weeks of fermentation. Therefore, tapioca chip should be suitable treated before using as a carbon source for ethanol production by Lookpang.