Production of Alcohol from Market Vegetable Waste

Abstract

Organic waste such as vegetables market is one of the environmental problems in urban areas. To reduce vegetable waste, it is processed through hydrolysis and then fermented into alcohol. The aim of this study is to utilize vegetable waste through the hydrolysis process and fermented into alcohol. The resulting alcohol levels are influenced pH, yeast levels, and fermentation time. Vegetable waste powder used was kale, mustard greens and carrots with a ratio of 5: 3: 2. This research is a type of experimental research. The parameters studied were variations in pH (3, 4, 5, and 6), variations in yeast content, (1, 1.5, 2, 2.5, and 3), and variations in fermentation time (3, 4, 5, 6, and 7 days). Vegetable waste powder 50 grams of hydrolyzed using water as much as 900 mL of solvent at a temperature of 100ºC and after completion of the screening and the filtrate thus obtained residue. Hydrolysis filtrate is then measured glucose levels using Nelson Somogy method with a UV-Vis spectrophotometer. The filtrate sample of 500 ml of fermented starter added 50 ml, 7.5 grams of mangrove bark powder, and yeast is added in accordance variations studied and stored in accordance with the variation of fermentation time. The results showed that the glucose level produced from the hydrolysis process was 11.87%. The optimum conditions of fermentation to produce maximum alcohol content are at pH 4.5, yeast content of 2.5 grams, and 6 days fermentation time with ethanol content produced 9.57%.