Utilization of Coffee Husk as A Substrate for Vinegar Production Using Acetobacter Aceti Bacteria
| dc.contributor.advisor | Anuradha, Jabasingh (PhD) | |
| dc.contributor.author | Piniel, Belachew | |
| dc.date.accessioned | 2019-09-17T07:42:47Z | |
| dc.date.accessioned | 2023-11-28T13:30:26Z | |
| dc.date.available | 2019-09-17T07:42:47Z | |
| dc.date.available | 2023-11-28T13:30:26Z | |
| dc.date.issued | 2019-06 | |
| dc.description.abstract | Advancement in industrial biotechnology offer potential opportunities for the economic utilization of agro-industrial residues. Coffee husk is a fibrous by-product obtained during the processing of coffee cherries by dry process. These wastes cause pollution to the environment, unless treated properly. This study employs coffee husk as a substrate to produce acetic acid using acetobacter aceti bacteria in a submerged fermentation process. Vinegar was formulated after the production of acetic acid from coffee husk. Three factors; temperature, ethanol concentration and time were optimized by conducting 17 experiments according to the Design Expert Software 11, using the response surface methodology. The optimum acetic acid concentration (16.59%) was found at 33.76 ℃, 7.84% (ethanol concentration), and 68h respectively and this was analyzed using High Performance Liquid Chromatography (HPLC) followed by the formulation of vinegar to 5% acetic acid. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/19086 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Agro-industrial residues | en_US |
| dc.subject | Coffee husk | en_US |
| dc.subject | Acetic acid | en_US |
| dc.subject | Vinegar | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Acetobacter aceti | en_US |
| dc.subject | Optimization | en_US |
| dc.title | Utilization of Coffee Husk as A Substrate for Vinegar Production Using Acetobacter Aceti Bacteria | en_US |
| dc.type | Thesis | en_US |