Open AccessThe Effect Of Chloride Acid (Hcl) Concentration And Fermentation On Bioethanol Levels From Breadfruit (Artocarpus Artilis) Substrate
Author(s) -
Nasrul Rofiah Hidayati
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/835/1/012042
Subject(s) - fermentation , food science , biofuel , chemistry , hydrolysis , raw material , pulp and paper industry , starch , substrate (aquarium) , microbiology and biotechnology , organic chemistry , biology , engineering , ecology
At present, the public demand for fuel oil (BBM) is increasing inversely proportional to its availability. One of the efforts to reduce people’s 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 have 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 aimed to make bioethanol with breadfruit raw material ( Artocarpus artilis ). The method of this study consisted of two stages, the first step was the hydrolysis of breadfruit flour with 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 was 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%.