Production Of Bioethanol From Fermented Cassava Rubber Using Cigading Yeast
Keywords:
bioethanol, rubber cassava, Fermentation, Saccharomyces cerevisiaeAbstract
Rubber cassava (Manihot glaziovii) is a high-starch agricultural resource with considerable potential as a feedstock for bioethanol production; however, its utilization as a food source is limited due to the presence of toxic hydrogen cyanide (HCN). This study aimed to investigate the effect of fermentation time on bioethanol production from rubber cassava using a local yeast strain, Saccharomyces cerevisiae Cigading. The research was conducted through several stages, including raw material preparation, starch hydrolysis using 0.4 M sulfuric acid (H₂SO₄) to convert starch into fermentable sugars, fermentation with varying durations of 5, 10, and 15 days, and purification of the fermented broth by distillation. The parameters analyzed included glucose content after hydrolysis, fermentation and distillation yields, physical characteristics of the resulting bioethanol, bioethanol yield per kilogram of cassava, and flame test performance. The results showed that the glucose content after hydrolysis ranged from 22.92% to 23.31%, indicating that the hydrolysis process was effective and produced relatively uniform sugar concentrations. Variations in fermentation time significantly affected bioethanol production, where fermentation for 5 days produced 0.0217 L/kg of cassava with a small and unstable flame, fermentation for 10 days produced 0.094 L/kg with a fairly stable flame, and fermentation for 15 days resulted in the highest bioethanol yield of 0.1056 L/kg with a large and stable flame. Overall, the findings demonstrate that increasing fermentation time enhances both the quantity and quality of bioethanol produced from rubber cassava, and that the local Saccharomyces cerevisiae Cigading yeast exhibits good fermentation performance and adaptability when utilizing rubber cassava as a substrate.
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