Bioethanol production from banana’s tuber (Musa paradisiaca) with hydrolysis using a-amylase and glucoamylase enzyme

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Vol. 17 No. 2 (2020)
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Articles

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INTAN PERMATA UTAMI
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Surakarta 57126, Central Java, Indonesia
EDWI MAHAJOENO ♥
1. Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Surakarta 57126, Central Java, Indonesia, 2. Departement of Biosains, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java, Indonesia
ARI SUSILOWATI
1. Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Surakarta 57126, Central Java, Indonesia, 2. Departement of Biosains, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java, Indonesia

Abstract

Abstract. Utami IP, Mahajoeno E, Susilowati A. 2020. Bioethanol production from banana’s tuber (Musa paradisiaca) with hydrolysis using a-amylase and glucoamylase enzyme. Bioteknologi 17: 76-81. Energy consumption has increased in lockstep with economic expansion and population development, resulting in the depletion of fossil fuel supplies. Bioethanol is a non-fossil fuel that may be produced from rich biological resources in Indonesia, one of which is the banana tuber (Musa paradisiaca L.). The purpose of this study is to find the maximum reducing sugar levels in the banana tuber hydrolysis using a concentration ratio of a-amylase and glucoamylase enzymes, as well as to create the highest amount of ethanol utilizing a variety of baker's yeast concentrations (Saccharomyces cerevisiae Meyen ex E.C. Hansen). A Completely Randomized Design (CRD) with two components was used in this study. The first component was the ratio of a-amylase and glucoamylase concentrations, while the second element was the concentration of baker's yeast. The banana tuber was hydrolyzed to a maximum of 0.2 grams using a-amylase and glucoamylase at various concentration ratios (0:0; 100:0; 75:25; 50:50, 25: 75; 0: 25), followed by fermentation with baker’s yeast (7.5 mg, 10 mg and 12.5 mg). The amount of reducing sugar created during hydrolysis was determined using the DNS method, whereas the amount of ethanol produced was determined using AOAC tables. ANOVA was used to evaluate the data, and significant differences were found using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results indicated that the ratio of 75% a-amylase to 25% glucoamylase resulted in the maximum sugar reduction of 26.17 mg/mL. The highest ethanol concentrations were obtained by combining 75% a-amylase and 25% glucoamylase with 12.5 mg 7.98% baker's yeast. A 7.5 mg baker's yeast produced substantially more ethanol than 10 mg or 12.5 mg baker's yeast.

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