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All Journal Indonesian Journal of Chemical Science and Technology
Dita Indah Lorencia Silitonga
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Analysis of Enthalpy Changes in Jackfruit Seed (Artocarpus heterophyllus L.) Fermentation Process Based on Yeast Mass Dimas Ridho; Moondra Zubir; Ani Sutiani; Amanda Revalona Sitepu; Dita Indah Lorencia Silitonga; Maria Yovinta Silitonga; Muhammad Fisal
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 1 (2025): JANUARY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i1.68658

Abstract

This study investigates the fermentation process of jackfruit seeds (Artocarpus heterophyllus L.) as a bioethanol production source due to their high carbohydrate content. The research focuses on the effect of yeast mass on temperature fluctuations and reaction enthalpy (ΔH) during fermentation. Jackfruit seed flour was prepared and hydrolyzed with 5M HCl before fermentation with varying yeast masses. Temperature changes during fermentation ranged from 28.5°C to 32°C, depending on yeast mass, indicating the activity of Saccharomyces cerevisiae. The reaction enthalpy values for the samples were -126 J, -168 J, -504 J, and -1008 J, confirming the exothermic nature of the fermentation process
Co-Authors Amanda Revalona Sitepu Ani Sutiani Dimas Ridho Maria Yovinta Silitonga Moondra Zubir Muhammad Fisal