Hidrolisis Enzimatis Pod Kakao (Theobroma cacao) Untuk Produksi Etanol

Abstract

Cacao beans as crops that have been used widely in the food industry as well. Cacao production in Indonesia in 2007 reached 532,000 tons. That amount continues to be increased because the government has projected cacao production in 2013 reached 1 million tons (Anonymous, 2009). This increase also resulted in increased waste produced by the cacao pod, so the cacao pod has a great potential to be developed into products that have added value. In addition to substitute ethanol consumption projection 5% premium (E5) in Indonesia from 2007-2010 on target about 5% and year 2011 to 2015 targeted approximately 10% (Dept. of Energy and Mineral Resources, 2007). The purpose of this research is to obtain the best concentration and duration of hydrolysis using cellulase enzymes to produce sugars from cacao pod to manufacture bioethanol and measuring the percent conversion and the yield produced from the fermentation process using sugar as enzyme hydrolysis of cacao pod. This research was conducted in four stages, namely the first phase of the characterization of raw materials. The second stage of degumming and delignification. The third phase of the fourth stage of hydrolysis and fermentation. Degumming done to eliminate pectin on cacao pod using Ca(OH)2. Delignification carried out to reduce lignin content and degree of crystallinity. Delignification of chemical compounds made with NaOH 0.68% and 30% H2O2. Hydrolysis of cacao pod using enzymatically treated with cellulase enzyme concentrations 10, 20, 30 and 40 IU/g substrate and the hydrolysis time of 4, 8, 12, 24, 36, 48 and 60 hours. Analysis carried out include: reducing sugar content, total sugar content and dekstros equivalent. From the results of proximate analysis of materials used has a crude fiber content of 50.41%. Crude fiber fraction contained 28.78% cellulose, hemicellulose and lignin 8.70%, 42.90%. Before delignification lignin content of 42.90% and amounted to 31.00% after a delignification. On the use of 40 IU/g substrate during 48 hours of total sugar conversion result obtained the highest towards the raw materials used amounted to 3.2% (w/w) but the highest reducing sugar conversion is obtained for materials obtained after 60 hours of the registration 2.24% (w/w). Concentration of ethanol produced in fermentation processes for 0.16% (w/v) ethanol yield value of the cacao pod of 3.16% and the efficiency of substrate 62.5% (w/v).