The Effect of α-Amylase and Glucoamylase Enzyme Concentrations and Fermentation Time on the Characteristics of Bioethanol from Cempedak Seed Flour
DOI:
https://doi.org/10.70609/gtech.v10i4.11141Keywords:
Bioethanol, α-Amylase, Glucoamylase, Cempedak, Fermentation timeAbstract
Indonesia's reliance on fossil fuels highlights the need for renewable energy sources, including bioethanol derived from non-food biomass. Cempedak seeds (Artocarpus champeden sp.) represent an underutilized tropical agro-industrial waste; however, their high starch content (±71.8%) makes them a promising substrate for bioethanol production. This study aimed to examine the effects of alpha-amylase and glucoamylase enzyme concentration ratios (0.5%:1.5%, 1%:1%, and 1.5%:0.5%) and fermentation durations (2, 3, 4, and 5 days) on the characteristics of cempedak seed flour bioethanol, including total sugar content, alcohol content, moisture content, pH, and density. The study utilized a two-factor Randomized Complete Block Design (RCBD) with two replications. It was analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test at a 5% significance level. The concentration ratio of α-amylase and glucoamylase enzymes had a significant effect on total sugar content, alcohol content, moisture content, pH value, and density. Fermentation duration had a significant effect on alcohol content, moisture content, pH, and density, but no significant effect on total sugar content. The treatment with an α-amylase-to-glucoamylase ratio of 0.5%:1.5% and a fermentation duration of 2 days produced the highest alcohol content (46%).
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