Kajian Pengaruh Kombinasi Campuran Pati Biji Durian dan Pati Biji Nangka terhadap Kadar Bioetanol Menggunakan Aspergilus niger dan Saccharomyces cerevisiae

Abstract

Seeds in durian fruit and jackfruit fruit are around 5-15% of the whole fruit, only a small portion is utilized as animal feed and generally only becomes waste for the community. Based on the Indonesian Central Bureau of Statistics, in 2021 durian production in Indonesia increased 19.40% from the previous year, and jackfruit production also increased 10% from the previous year. To reduce dependence on fossil fuels, the government issued a policy to encourage the development of renewable energy sources as an alternative to fuel oil. This study began by preparing a 50 gram sample with a combination of durian seed starch and 80 mesh jackfruit seed starch which began with multistage fermentation starting with the addition of Aspergillus niger for 72 hours to produce glucose then continued with Saccharomyces cerevisiae for 120 hours to produce ethanol. The next stage is to distill for 6 hours to separate ethanol and water using the boiling point difference principle. The ethanol produced will be analyzed using a refractometer. The highest ethanol content obtained was 20% from a combination of 25% jackfruit seed starch and 75% durian seed starch. This ethanol content is higher than the previous research with 100% durian seed starch which amounted to 14.33% and for 100% jackfruit seed starch amounted to 2,435%.