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All Journal JASTEN (Jurnal Aplikasi Sains Teknologi Nasional
Dinda Galuh Puspitaningrum
Institut Teknologi Nasional Malang
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PEMBUATAN BAHAN DASAR BIOETHANOL SEBAGAI UPAYA PEMANFAATAN LIMBAH KULIT BUAH NANGKA PADA CV. KAJEYE FOOD MALANG harimbi setyawati; Erni Junita Sinaga; Jimmy; Sekar Arum Sari; Iva Izatul Mila; Dinda Galuh Puspitaningrum; Dhea Dwi Novitasari; Nur Hendri Wahyu Firdaus
JASTEN (Jurnal Aplikasi Sains Teknologi Nasional) Vol. 2 No. 1 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Institut Teknologi Nasional Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.331 KB) | DOI: 10.36040/jasten.v2i1.3434

Abstract

CV. Kajeye Food is a company engaged in food processing, namely fruit and vegetable chips, with the increase in jackfruit production from year to year will be directly proportional to the productivity of jackfruit waste. Currently the disposal of jackfruit straw waste is a problem for CV. Kajeye Food, for that we need counseling and training in making reducing sugar which is the basic ingredient of bioethaniol. Jackfruit straw is the part of the jackfruit that does not experience pollination in the form of yellow fibers. Jackfruit straw has a composition consisting of 13.45% starch, 65.05% water. This material can be converted to bioethanol through hydrolysis and fermentation processes. One of the best efforts to treat jackfruit skin waste is by making the potential content of jackfruit straw starch can be used as an alternative fuel, namely, bioethanol. The processing of jackfruit often causes waste, from the total weight of jackfruit as much as 65-80% can become waste. Jackfruit straw occupies a fairly large portion, namely 40-50% of the total waste produced. Jackfruit straw contains carbohydrates in the form of sugar, nutritional content such as in jackfruit and cellulose.
Co-Authors Dhea Dwi Novitasari Erni Junita Sinaga Harimbi Setyawati Iva Izatul Mila Jimmy Nur Hendri Wahyu Firdaus Sekar Arum Sari