Characteristics and Potential of Bioetanol Gel from Janeng Starch (Dioscorea hispida) Using Local Yeast

A research on bioethanol gel from janeng starch has been conducted with the aim of evaluating the hydrolysis process using water and the use of Carboxymethyl cellulose (CMC) to increase the calorific value of bioethanol gel. The method used in this study is the isolation of janeng starch, hydrolysis using water then fermented in an incubator for 24 hours, 48 hours and 72 hours. After fermentation, bioethanol was distilled and added with 5% Carboxymethyl cellulose (CMC) to increase its calorific value. The results obtained in this study are: ignition time at a yeast concentration of 5% 24 hours, 48 hours did not ignite and ignited for 7.26 seconds at a fermentation time of 72 hours. Yeast concentration of 10% 24 hours 0 seconds, 48 hours 13.51 seconds and 72 hours 25.11 seconds. Yeast concentration of 15% 24 hours 0 seconds, 48 hours 29.37 seconds and 72 hours 33.52 seconds. Then tested using GC-MS obtained bioethanol content of 76.53%. The test results pH 7.0 and viscosity 0.907 J / g. The results of the bomb calorimeter test obtained 648.47J, 2757.13J and 3392.49J for gel bioethanol, while for liquid bioethanol without a mixture of Carboxymethyl cellulose (CMC) obtained 3049.98J. The general conclusion stated that the addition of Carboxymethyl cellulose (CMC) to bioethanol can increase the calorific value of bioethanol.