PEMANFAATAN LIMBAH KULIT SUKUN (Artocarpus altilis) SEBAGAI BAHAN BAKU PEMBUATAN BIOETANOL

Utilization of Breadfruit Peel Waste (Artocarpus altilis) as a Bioethanol Feedstock

Abstract

The development and utilization of the breadfruit plant is still limited. The breadfruit plant has not been cultivated intensively, the fruit is still processed on a home industry scale, marketed to meet local demand. This study aims to determine the levels of glucose content in breadfruit peels, the levels of bioethanol produced by the fermentation of breadfruit rind and the effect of variations in fermentation time on levels of biethanol content of breadfruit rind. The subjects in the study were breadfruit rind, while the object of the study was the ethanol content obtained at various fermentation periods through the fermentation process of breadfruit rind. This research begins with the manufacture of breadfruit skin flour which will then be hydrolyzed with 32% HCL, and fermented to produce ethanol. Glucose concentrations were analyzed by the Nelson-Somogyi method then followed by spectronic 20 Genesys. The ethanol content was analyzed using gas chromatography (Gas Cromatography). The variations in this research are variations of yeast starter and fermentation time. The variation of the yeast starter was 8 grams, 9 grams, 10 grams, 11 grams and 12 grams and the fermentation timevariations were 6, 7 and 8 days. Based on the research results, it was obtained that the optimum yeast starter used for fermentation in the manufacture of breadfruit

rind bioethanol was 12 grams. The optimum fermentation time for making breadfruit skin bioethanol is 7 days with a bioethanol content of 9.45%.