THE EFFECT OF CHLORIDE ACID (HCL) CONCENTRATION AND FERMENTATION ON BIOETHANOL LEVELS FROM BREADFRUIT (Artocarpus Artilis) SUBSTRATE
Nasrul Rofiah Hidayati
Chemical Engineering Study Program, Faculty of Engineering, Universitas PGRI MADIUN
Abstract
ABSTRACT At present the public demand for fuel oil (BBM) is increasing inversely proportional to its availability. One of the efforts to reduce peoples dependence on BBM is to utilize alternative vegetable-based energy such as bioethanol. Bioethanol is a fermented product that can be made from a substrate containing carbohydrates. Breadfruit (Artocarpus artilis) is one of the agricultural products that has a fairly high starch content of 89% and is not included as a staple food source in Indonesia. Utilization of breadfruit is still not optimal because breadfruit is only used as a snack or made into flour. This study aims to make bioethanol with breadfruit raw material (Artocarpus artilis). The method of this study consisted of two stages, the first step was hydrolysis of breadfruit flour with a hydrochloric acid (HCL) catalyst. The concentrations of HCL used in this study were 1%, 1.5%, and 2%. The second stage of fermentation using Saccharomyces cerevisiae with 72 hours fermentation time, 120 hours and 168 hours. From the results of the research it was found that the highest levels of bioethanol to the treatment of HCL 2% concentration and fermentation duration of 168 hours was 17.6%.
Keywords: bioethanol, breadfruit, HCL concentration
Topic: Biology