Optimization of bioethanol production from tapioca flour waste through the addition of a starter and fermentation duration

Abstract

The production of tapioca flour often results in waste problems that have not been handled properly. Utilization of solid waste tapioca flour as an alternative energy for bioenergy is an energy innovation that is renewable and environmentally friendly. The purpose of this study was to determine the bioethanol content of tapioca flour waste based on variations in the addition of a starter and variations in fermentation time. The research method used was an experimental method with quantitative data collection. One of the industrial wastes is solid tapioca starch waste in the form of onggok and cassava peels used as the sample. The procedures of this research were: isolation of cassava peels and onggok, hydrolysis and fermentation. The study was conducted with 8 variations of treatment, namely a mixture of cassava skin-onggok plus a 24 hours starter, cassava skin plus a 24hours starter, a mixture of cassava-onggok skin plus a starter, cassava skin plus starter, a mixture of cassava skin-onggok starter for 24 hours and Cassava skin D-1 starter 24 hours. Duration of fermentation treatments on the sample were 7 days, 14 days, 21 days, and 30 days. The results showed that the mixture of cassava peel and onggok added directly to the starter without waiting 24 hours was the most significant, the alcohol percentage is 55% and the glucose percentage is 17% with a 7 days of fermentation. It can be concluded that solid tapioca starch waste in the form of cassava peels and onggok had potential in bioethanol production with the addition of an optimal starter and not too long fermentation time.