The Effect of Starter Concentration and Fermentation Period of Cocoa Pulp on Ethanol Production

Yumas, Medan ( Balai Besar Industri Hasil Perkebunan Jl. Prof. Dr. H. Abdurahman, Basa Lama, No. 28, Makassar 90231)
Rosniati, Rosniati ( Balai Besar Industri Hasil Perkebunan Jl. Prof. Dr. H. Abdurahman, Basa Lama, No. 28, Makassar, 90231)

Biopropal Industri
Vol 5, No 1 (2014)

The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out in order to determine the concentration of Saccharomyces cereviceae as a starter and optimum fermentation period to produce bioethanol from cocoa pulp. Variables in this research were S. cereviceae consentration of 6, 7, 8 and 9%; and fermentation periods 3, 5 and 7 days. The results showed that 5 days of fermentation period and the addition of S. cereviseae with a concentration of 9% obtained the highest ethanol content as much as 5.93% by the end of fermentation acidity of 6.0.