Characterization and Extraction of Ethyl Alcohol from Variety of Potatoes

Ethyl alcohol is extracted from various potato varieties (red potatoes, white potatoes, and waste potatoes) through fermentation using Saccharomyces cerevisiae and characterized via distillation. Potatoes were processed by cutting, crushing, and drying at 85°C, then milled to 2 mm particle size. The potato slurry was liquefaction with alpha-amylase at 80°C for 40–45 minutes, followed by saccharification with glucoamylase at 60–65°C for several hours. Fermentation occurred in sealed vessels at 25–35°C with pH 4–6 for 1–3 days at approximately 20% (w/v) concentration. Ethyl alcohol was separated via distillation at 80°C. Keywords: White and red potatoes, waste potato, ethyl alcohol, saccharomyces cerevisiae, alpha amylase, glucoamylase, fermentation, distillation.