1Biotechnology Study Program, The Graduate School, Gadjah Mada University, Yogyakarta 55281, Indonesia
2Department of Chemical Engineering, Faculty of Engineering, Gadjah Mada University, Yogyakarta 55281, Indonesia
3Department of Food Sciences and Technology Department, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia
BibTex Citation Data :
@article{IJRED40883, author = {Agung Kharisma and Yumechris Amekan and Sarto Sarto and Muhammad Cahyanto}, title = {Effect of Hydrogen Peroxide on Hydrogen Production from Melon Fruit (Cucumis melo L.) Waste by Anaerobic Digestion Microbial Community}, journal = {International Journal of Renewable Energy Development}, volume = {11}, number = {1}, year = {2022}, keywords = {Biohydrogen; dark fermentation; fruit wastes; mixed culture; oxidative pressure}, abstract = {Biohydrogen (H 2 ) production has the potential to provide clean, environmentally friendly, and cost-effective energy sources. The effect of increasing oxidative stress on biohydrogen production by acid-treated anaerobic digestion microbial communities was studied. The use of varying amounts of hydrogen peroxide (H 2 O 2 ; 0.1, 0.2, and 0.4 mM) for enhancing hydrogen production from melon fruit waste was investigated. It was found that H 2 O 2 amendment to the H 2 -producing mixed culture increased hydrogen production. Treatment with 0.4 mM H 2 O 2 increased cumulative H 2 output by 7.7% (954.6 mL/L), whereas treatment with 0.1 mM H 2 O 2 enhanced H 2 yield by 23.8% (228.2 mL/gVS) compared to the untreated control. All treatments showed a high H 2 production rate when the pH was 4.5 – 7.0. H 2 O 2 -treated samples exhibited greater resilience to pH reduction and maintained their H 2 production rate as the system became more acidic during H 2 fermentation. The application of H 2 O 2 affected the volatile fatty acid (VFA) profile during biohydrogen fermentation, with an increase in acetic and propionic acid and a reduction in formic acid concentration. The H 2 O 2 treatment positively affects H 2 production and is proposed as an alternative way of improving H 2 fermentation.}, pages = {95--101} doi = {10.14710/ijred.2022.40883}, url = {https://ejournal.undip.ac.id/index.php/ijred/article/view/40883} }
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