Bioethanol production from concentration fruit wastes juice using bakery yeast

Abstract

Abstract Appropriate and effective management of fruit wastes is fundamental for promoting sustainability, minimizing environmental impacts, and safeguarding human health. This underscores the necessity for sustainable waste management practices including transforming them into valuable products to mitigate their adverse effects. This study focuses on the production of bioethanol from pineapple, mango, watermelon, and pawpaw fruit wastes juice through yeast fermentation and controlled distillation. The juice from a mixture of fruit wastes was enriched with 200 g of bakery yeast to facilitate the fermentation process. Results show that bioethanol from fruit waste juice mixture with bakery yeast produced bioethanol with alcohol content of 30%, while the fruit waste juice mixture without yeast had 20%. The bioethanol from the initial distillation was combined and re-distilled to improve the quality of bioethanol from 12 to 30% to an impressive alcohol content of 88%. The bioethanol production from fruit wastes, achieved through bakery yeast fermentation and distillation, demonstrated promising outcomes and potential use as bioenergy and its contribution to environmental conservation. Future research may focus on enhancing yeast-fruit waste juice ratio and utilizing enzymes to expedite carbohydrate breakdown.

Keywords

• Alcohol contents
• Fermentation
• Distillation
• °Brix
• Specific gravity
• Blending