ETANOL PRODUCTION FROM MENGKUDU FRUIT
ABSTRACT: Mengkudu represent
all purpose crop, there is many product that could be developed fromroot, bar,
leaf, and also it’s fruit. The mengkudu’s fruit have carbohydrate content as
much as 51,67gr. With the existence of the carbohydrate rate, it enables to be
used to produce ethanol. The aim ofthis research is to determine the best
condition process to make an ethanol from raw material ofmengkudu’s fruit.
Ethanol yielded to be obtained heatedly from mengkudu’s fruit liquid by using
HCL0,4 N in three neck gourd as hydrolysis process, so that we got the sugar
rate equal to 8,23%. Afterthat can be made ferment media from sugar liquid
result of the hydrolysis and enhanced by a startervolume at spanning : 4- 12%.
Later fermented as according to variation time of between 24 until 72hours. The
liquid result of the ferment dissociated by distillation, and the temperature
maintenance for80 ºC. The biggest result of ethanol rate obtained when ferment
60 clock, addition of volume starter10% with ethanol rate = 6,24 %.
Penulis: Lucky Indrati Utami
Kode Jurnal: jpkimiadd100196
