Bioetanol Dari Biji Nangka Dengan Proses Likuifikasi dan Fermentasi Menggunakan Saccharomyces Cerevisiae

Abstract

The potential of jackfruit seeds (Artocarpus heterophyllus) is not yet exploited optimally. Jackfruit seeds can be processed into raw materials for making bioethanol. This research uses enzymatic hydrolysis method using α-amylase and glucukoamilase to break the starch compounds into glucose, and fermentation method uses saccharomyces cerevisiae which can convert glucose into bioethanol. This study aims to determine the composition of variations in the addition of the enzyme α-amylase and glucoamylase and the length of time of fermentation in the formation of bioethanol. Making bioethanol begins with jackfruit seeds weighing 50 grams with a fixed weight, then dried in an oven at 150 ° C for 1 hour, then ground. After that, it enters the hydrolysis process with the variable composition of the addition of the enzyme α-amylase and glucoamylase (20ml; 30ml; 40m; 50ml; 60ml), then tested using a brix refractometer. The fermentation process is then performed by adding yeast Saccharomyces cereviseae (Alcotec Turbo Yeast 48) with fermentation time (24 hours; 36 hours; 48 hours; 60 hours; 72 hours) and ethanol content measured using refractoalcohol. The results of this study, obtained the best glucose level was 14% in the volume of the alpha-amylase and gluco-amylase enzymes as much as 60 ml. In the fermentation process with 60 hours fermentation time, obtained an alcohol content of 40%.