Bread Yeast Fermentation Method Production of Papaya (Carica Papaya L.) Fruit Bioethanol

I Nengah Muliarta (Agrotechnology Study Program, Faculty of Agriculture, Warmadewa University)
Ni Luh Putu Putri Setianingsih (Food Science and Technology Study Program, Faculty of Agriculture, Warmadewa University)
I Wayan Sudiarta (Food Science and Technology Study Program, Faculty of Agriculture, Warmadewa University)
Desak Ayu Diah Prawerti (Agrotechnology Study Program, Faculty of Agriculture, Warmadewa University)
I Kadek Somariana (Agrotechnology Study Program, Faculty of Agriculture, Warmadewa University)
I Ketut Suwarmadi Putra (Agrotechnology Study Program, Faculty of Agriculture, Warmadewa University)

East Asian Journal of Multidisciplinary Research (EAJMR)
Vol. 2 No. 8 (2023): August 2023

Making bioethanol from papaya fruit is done through a fermentation process. Yield is influenced by the duration of fermentation and the mass variation of the bread yeast Saccharomyces cerevisiae. The pH treatment and initial sugar content of the substrate were also tested before the addition of glucose. This study aims to examine the effect of yeast concentration and fermentation time on the amount of bioethanol produced from papaya fruit in the manufacture of bioethanol. The maximum concentration of bioethanol produced by a concentration of 2% S. cerevisiae is 5.44% due to the addition of yeast, according to the number of nutrients in the sample. In order of concentration from high to low, it is 2% > 4% > 3% > 5% > 1%. While the maximum pH value of 4.9 with a concentration of 2% was obtained in ethanol production by Saccharomyces cerevisiae.