Ethanol content from sweet corn waste by fermentation process with microorganisms Saccharomyces cerevisiae

Corn is one of the important commodities as an alternative to carbohydrate food and can be used as a raw material for sugar. Data on corn production continues to increase from year to year but not yet fully part of corn can be utilized properly so that the amount of corn production and utilization contributes to the amount of corn waste including corn cobs and husks. This study aims to determine the levels of ethanol produced from corn waste by the fermentation process. The research was conducted on a laboratory scale to be carried out at the Science and Microbiology Laboratory, Faculty of Mathematics and Natural Sciences, State University of Semarang. This research was carried out in several stages, namely the preparation of tools and materials, the preliminary stage, the delignification stage, the hydrolysis stage, the fermentation stage and the separation/distillation stage. The fermentation process was carried out by varying the days of fermentation, 1, 3, 5, 7, 9 and 11 days. The results showed that ethanol fermentation with time variations were 2.8; 3.5 ; 4.2 ; 3.9 ; 3.3 and 2.6%. From these results it can be concluded that the highest ethanol content with refractometer measurement is 4.2% and with gas chromatography 43.802% with 5 days of fermentation.