Characterization of yeast extract co-product bioethanol from empty palm oil bunch

Abstract

One of the potential co-product of the manufacture of bioethanol made from oil palm empty fruit bunches are yeasts, which have antioxidant activity. Source of antioxidants can be obtained from vitamins and enzymes. In the characterization study of the antioxidant properties of yeast extract refers to a method performed by Xiong, by varying solvent and extraction time using hot water and ethanol 25%. From the variation of time and solvent extraction will be tested with the GSH content of alloxan method, to obtain the maximum concentration. The results show the isolation of amino acids with a hot solvent, at 15 minutes is better. These results are then carried out the characterization of amino acids with LCMS methods. An amino acid which has antioxidant activity is methionine, using the solvent water and tested methods of abortion LCMS and 3402.91 ppm ethanol with LCMS method implies 4137.002 ppm. Characterization of amino acids can then be used as a source of raw materials economic cosmetics worth selling.