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Effect of Acetobacter aceti Concentration and Fermentation Time on Acetic Acid Content Produced From Seaweed Gracilaria sp.

Elkawnie · Vol. 9 No. 1 (2023) · pp. 125–137

DOI
10.22373/ekw.v9i1.26631
ISSN
2460-8912, 2460-8920
Published
2023-06-30
Publisher
Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry
Language
eng

Abstract

Abstract: This study evaluates the conversion of Gracilaria sp. seaweed into acetic acid using the bacterium Acetobacter aceti. Acid hydrolysis breaks down the carbohydrates in Gracilaria sp. into glucose, which is then fermented by Acetobacter aceti to produce acetic acid. Assessed the impact of varying concentrations of Acetobacter aceti and different fermentation durations on acetic acid yield. Results indicated that Gracilaria sp. produced bioethanol at approximately 7.108% using bread yeast and 1.572% with tapai yeast. The bioethanol from bread yeast was used for fermentation. FTIR analysis revealed specific absorption peaks for hydroxyl (OH) at 3248 cm⁻¹, carbonyl (C=O) at 1635.64 cm⁻¹, and carbon-oxygen (C-O) at 1249 cm⁻¹. Acetic acid concentrations were influenced by the concentration of Acetobacter aceti (5%, 10%, 15%) and fermentation time (7, 10, 13 days), with the highest concentration of 0.380% achieved after 10 days at 10% Acetobacter aceti.Abstrak: Penelitian ini mengevaluasi perubahan rumput laut Gracilaria sp. menjadi asam asetat menggunakan bakteri Acetobacter aceti. Hidrolisis asam memecah karbohidrat dalam Gracilaria sp. menjadi glukosa, yang kemudian difermentasi menggunakan Acetobacter aceti untuk menghasilkan asam asetat. Pengaruh dari berbagai konsentrasi Acetobacter aceti dan durasi fermentasi yang berbeda pada hasil asam asetat. Hasil penelitian menunjukkan bahwa bioetanol Gracilaria sp. diproduksi sekitar 7,108% menggunakan ragi roti dan 1,572% dengan ragi tapai. Bioetanol dari ragi roti digunakan untuk fermentasi. Analisis FTIR mengungkapkan puncak serapan spesifik untuk hidroksil (OH) pada 3248 cm⁻¹, karbonil (C=O) pada 1635,64 cm⁻¹, dan karbon-oksigen (C-O) pada 1249 cm⁻¹. Konsentrasi asam asetat dipengaruhi oleh konsentrasi Acetobacter aceti (5%, 10%, 15%) dan lama fermentasi (7, 10, 13 hari), dengan konsentrasi tertinggi sebesar 0,380% dicapai setelah 10 hari pada 10% Acetobacter aceti.

Keywords

Collaboration network of the authors

13 authors · 26 co-authorship links

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  • Universitas Jenderal Achmad Yani Yogyakarta
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
Husnawati YahyaAffiliation unknown3
Abdul Chalik NasutionAffiliation unknown1
Sri Pratiwi AritonangAffiliation unknown1
Syafrina Sari LubisAffiliation unknown1
Sugiati SugiatiAffiliation unknown1
Muhammad HabibiUniversitas Jenderal Achmad Yani Yogyakarta1
Abidin NurdinAffiliation unknown1
Ali AbubakarAffiliation unknown1
Ahyar GayoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/elkawnie/oai, first harvested 7 Nov 2026, last seen 7 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Effect of Acetobacter aceti Concentration and Fermentation Time on Acetic Acid Content Produced From Seaweed Gracilaria sp.</dc:title>
	<dc:creator xml:lang="en">Harahap, Muhammad Ridwan</dc:creator>
	<dc:creator xml:lang="en">Nasution, Reni Silvia</dc:creator>
	<dc:creator xml:lang="en">Nadhifa, Husniah</dc:creator>
	<dc:creator xml:lang="en">Khairani, Ana</dc:creator>
	<dc:subject xml:lang="en">Gracilaria sp</dc:subject>
	<dc:subject xml:lang="en">Bioethanol</dc:subject>
	<dc:subject xml:lang="en">Acetic acid</dc:subject>
	<dc:subject xml:lang="en">Fermentation</dc:subject>
	<dc:subject xml:lang="en">Yeast</dc:subject>
	<dc:subject xml:lang="en">Acetobacter aceti</dc:subject>
	<dc:description xml:lang="en">Abstract: This study evaluates the conversion of Gracilaria sp. seaweed into acetic acid using the bacterium Acetobacter aceti. Acid hydrolysis breaks down the carbohydrates in Gracilaria sp. into glucose, which is then fermented by Acetobacter aceti to produce acetic acid. Assessed the impact of varying concentrations of Acetobacter aceti and different fermentation durations on acetic acid yield. Results indicated that Gracilaria sp. produced bioethanol at approximately 7.108% using bread yeast and 1.572% with tapai yeast. The bioethanol from bread yeast was used for fermentation. FTIR analysis revealed specific absorption peaks for hydroxyl (OH) at 3248 cm⁻¹, carbonyl (C=O) at 1635.64 cm⁻¹, and carbon-oxygen (C-O) at 1249 cm⁻¹. Acetic acid concentrations were influenced by the concentration of Acetobacter aceti (5%, 10%, 15%) and fermentation time (7, 10, 13 days), with the highest concentration of 0.380% achieved after 10 days at 10% Acetobacter aceti.Abstrak: Penelitian ini mengevaluasi perubahan rumput laut Gracilaria sp. menjadi asam asetat menggunakan bakteri Acetobacter aceti. Hidrolisis asam memecah karbohidrat dalam Gracilaria sp. menjadi glukosa, yang kemudian difermentasi menggunakan Acetobacter aceti untuk menghasilkan asam asetat. Pengaruh dari berbagai konsentrasi Acetobacter aceti dan durasi fermentasi yang berbeda pada hasil asam asetat. Hasil penelitian menunjukkan bahwa bioetanol Gracilaria sp. diproduksi sekitar 7,108% menggunakan ragi roti dan 1,572% dengan ragi tapai. Bioetanol dari ragi roti digunakan untuk fermentasi. Analisis FTIR mengungkapkan puncak serapan spesifik untuk hidroksil (OH) pada 3248 cm⁻¹, karbonil (C=O) pada 1635,64 cm⁻¹, dan karbon-oksigen (C-O) pada 1249 cm⁻¹. Konsentrasi asam asetat dipengaruhi oleh konsentrasi Acetobacter aceti (5%, 10%, 15%) dan lama fermentasi (7, 10, 13 hari), dengan konsentrasi tertinggi sebesar 0,380% dicapai setelah 10 hari pada 10% Acetobacter aceti.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry</dc:publisher>
	<dc:date>2023-06-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/elkawnie/article/view/26631</dc:identifier>
	<dc:identifier>10.22373/ekw.v9i1.26631</dc:identifier>
	<dc:source xml:lang="en">Elkawnie; Vol. 9 No. 1 (2023); 125-137</dc:source>
	<dc:source>2460-8912</dc:source>
	<dc:source>2460-8920</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/elkawnie/article/view/26631/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Muhammad Ridwan Harahap, Reni Silvia Nasution, Husniah Nadhifa, Ana Khairani</dc:rights>
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