Investigating the causes of volatile fatty acids in final molasses and their effect on fermentation at Kakira Sugar Limited

Abstract

This study analyzed the organic fatty acids in molasses and fermentation broth using distillationtitrimetric. Chapter one consists of the historical background of Kakira Sugar Limited, the location, the area of effluent treatment as a way of waste management plus the core activities that are carried out at the industry. Chapter two consists the theory about the research that is to say theory about the final molasses, theory about VFAs, the factors that affect the production of VFAs in molasses. This chapter also contains causes of VFAs in molasses and their effects on fermentation. Chapter three consists of the methodology that involved preparing molasses and fermentation broth solutions, adding sulfuric acid and glass beads, heating and titrating with sodium hydroxide, and determining the endpoint. Chapter four consists of the results and discussion of the results showing that the molasses sample contained a low concentration of organic volatile fatty acids (2331pm), while the fermentation broth had a relatively high concentration of total organic volatile fatty acids(3072ppm). Chapter five consists of the conclusions and recommendations. Chapter six consists of the references that show contributions of various authors about the field of study.