Year: 2024 | Month: August | Volume: 11 | Issue: 8 | Pages: 358-364
DOI: https://doi.org/10.52403/ijrr.20240838
Utilization of Sugarcane Bagasse for Bio-Alcohol Production Using Saccharomyces cerevisiae
Diars Fitrianti1, Ida Munfarida2, Dyah Ratri Nurmaningsih3
1,2,3Department of Environmental Engineering, Islamic State University of Sunan Ampel Surabaya, Surabaya, Indonesia.
Corresponding Author: Ida Munfarida
ABSTRACT
Bagasse is another by-product of the sugar industry, consisting of the diverse fibrous material left behind after the sugarcane stalks are crushed to extract the juice. As the demand for sustainable and renewable energy sources increases, sugarcane bagasse has attracted significant attention as a promising raw material for bio-alcohol production. The objective of this study was to explore the feasibility and efficiency of using sugarcane bagasse as a raw material for bio-alcohol production. The utilization of sugarcane bagasse for bio-alcohol production involves several processes, including pretreatment, hydrolysis, fermentation, and distillation. In this study, NaOH solution was used during the pretreatment stage, while H2SO4 solution was employed in the hydrolysis stage. During fermentation, Saccharomyces cerevisiae was added in quantities of 4 grams and 5 grams, with fermentation periods of 3, 5, 7, 11, and 13 days. Each treatment was conducted in triplicate. The results indicated that the highest alcohol content was achieved with 5 grams of yeast and a fermentation time of 7 days, yielding bio-alcohol content of 3.08% (v/v). This study plays a role in furthering the development of sustainable and renewable energy innovations.
Keywords: bio-alcohol; sugarcane bagasse; yeast
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