PRODUCTION OF BIO-ETHANOL FROM FLESH OF SALAK FRUIT ( Salacca zalacca )

PRODUCTION OF BIO-ETHANOL FROM FLESH OF SALAK FRUIT ( Salacca zalacca )

ABSTRACT

This study aimed to produce bioethanol from flesh of salak fruit through a fermentation process

using yeast Saccharomyces cerevisiae with concentration of 5% (w/w). The fermentation process

was carried out for 48 hours, then the filtrate was distilled for 5 hours at a temperature of 78

C -800C. Destilat was then analyzed qualitatively and quantitatively. Bioethanol resulting from this

process had concentration of 49.92%.

Keywords : Bioethanol, salak’s meat, fermentation, Saccharomyces cerevisiae


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