Abstract
The microwave pretreatment of pineapple peel for ethanol production was optimized by RSM (Response surface methodology). Three variables, which were studied, were peel to water ratio (100-160 g/L), microwave power (90-900 watt) and time (5-20 min). The optimal condition for reducing sugar production was 132 g/L peel to water ratio, 90 watt for 12 min that provide the 10.4 g/L of highest content. For total sugar production was 160 g/L ratio, 90 watt for 20 min that gave the optimum content of 579.9 g/L. This microwave pretreatment without a reagent could achieve the satisfied sugar content for ethanol fermentation that led to save time and energy consumption.
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