FERMENTASI BIOETHANOL DARI BAHAN BAKU BIJI BUAH-BUAHAN MENGGUNAKAN RAGI ROTI DAN RAGI TAPE

Abstract

The rapid increase in population resulted in the use of non-renewable fossil energy is increasing and its availability is dwindling. So its dependence must be immediately reduced by using renewable alternative energy sources such as biomass energy. This research aims to find out the potential of fruit seeds (durian, mango, jackfruit) as raw materials for making bioethanol, to find out the fruit seeds (durian, mango, jackfruit) that produce the highest levels of bioethanol, and to find out the effectiveness of adding seeding solution to the fermentation process. The research was conducted in the Laboratory of the Faculty of Engineering, Malahayati University, on a laboratory scale (300 ml). The methods used include the pretreatment stage, namely the collection of materials, the hydrolyse stage, namely the addition of a solution of 2.5% H2SO4, the seeding stage of seeding bacteria in yeast with the addition of a solution of brown sugar, the fermentation stage, and the distillation process. The results showed mango seeds provided the best bioethanol levels (4%) compared to bioethanol levels from durian seeds and jackfruit seeds. Yeast tape gives better results than bread yeast.