Study of The Fermentation Process for Manufacturing Bioetanol from Grapes Waste Using the Arrhenius Method

Abstract

The ethanol fermentation process is the activity of breaking down sugar into ethanol and carbon dioxide compounds. This fermentation is carried out under anaerobic (without oxygen) and aerobic (with oxygen) conditions, and in general, microbial bioethanol production uses Saccharomyces cerevisiae. The purpose of this study was to examine the fermentation process for the production of bioethanol from grape fruit waste, measure the fermentation reaction rate using the Arrhenius Method and determine the level of ethanol produced during the fermentation process. The research method is experimental method by conducting experiments in the field, with research parameters namely temperature, time, pH, alcohol content during fermentation, calculating activation energy (Ea), reaction rate, Arrhenius factor (A), and determining the value of the gas constant (R). The results of this study are the higher the temperature and the longer the fermentation time, the higher the alcohol content produced, and the longer the fermentation time, the pH decreases. The reaction rate value increases and the activation energy (Ea) value decreases with the higher temperature during fermentation. The alcohol content produced during 10 days of fermentation from the three different storage temperatures, namely, in the first 4 days of fermentation the alcohol content produced was still 0% from 29 ° C and 31 ° C, while at 33 ° C the 4th day had an alcohol content of 2%. Day 6 to day 10 of each temperature experienced an increase in alcohol content from 29°C by 4%, 31°C by 5%, and 33°C by 7%.