Sustainable Biorefinery: Effect of Time Fermentation on Hidrolisis Product from Cocoa Pod Husk

Abstract

Cocoa-producing nations, including Indonesia, play a pivotal role in global cocoa production, with cocoa beans as a primary agricultural commodity. Despite this, cocoa pod husks (CPH) have historically been dismissed as household waste. This study investigates the untapped potential of CPH for bioethanol production, focusing on the influence of fermentation duration on hydrolysis products. Using 1.5 N sulfuric acid, cocoa pods underwent a 120-minute hydrolysis with a 1.9 g/mL concentration/solvent ratio. Subsequent fermentation involved a 10% Saccharomyces cerevisiae starter culture at 30°C and pH 5 under anaerobic conditions. Mass chromatography spectroscopy revealed a progressive ethanol increase, peaking at 4.21% volume on the seventh day, and a substantial reduction in remaining sugar content from 18.45% to 5.53%. These findings underscore the correlation between prolonged fermentation and enhanced ethanol production. The study highlights CPH's potential as a valuable resource for sustainable bioethanol production, reducing waste and offering a renewable energy source. Emphasizing resource optimization and environmental stewardship in agriculture, this research aligns with the global demand for eco-friendly alternatives in the energy sector.