Indonesian Journal of Chemical Science and Technology
Vol. 8 No. 1 (2025): JANUARY 2025

Analysis of Enthalpy Changes in Jackfruit Seed (Artocarpus heterophyllus L.) Fermentation Process Based on Yeast Mass

Dimas Ridho (Unknown)
Moondra Zubir (Unknown)
Ani Sutiani (Unknown)
Amanda Revalona Sitepu (Unknown)
Dita Indah Lorencia Silitonga (Unknown)
Maria Yovinta Silitonga (Unknown)
Muhammad Fisal (Unknown)

Article Info

Publish Date
31 Jan 2025

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

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Journal Info
Indonesian Journal of Chemical Science and Technology
Website

Abbrev

aromatika

Publisher

Universitas Negeri Medan

Subject

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

Description

Jurnal ini mempublikasikan artikel di bidang Kimia yang meliputi penelitian dasar dan terapan. Bentuk Publikasi di Indonesian Journal of Chemical Science and Technology : * Artikel * Review (berdasarkan permintaan Dewan Redaksi) * Communication (berdasarkan permintaan Dewan ...