How to cite:
Dicky Rinaldi. (2021). Utilization of Starch Water as Bioethanol Using
Fermentation Method and Bioactivator with NPK and Urea. Journal
Eduvest. 1(10): 1163-1175
E-ISSN:
2775-3727
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Eduvest – Journal of Universal Studies
Volume 1 Number 10, October 2021
p- ISSN 2775-3735 e-ISSN 2775-3727
UTILIZATION OF STARCH WATER AS BIOETHANOL USING
FERMENTATION METHOD AND BIOACTIVATOR WITH NPK AND
UREA
ARTICLE INFO ABSTRACT
Received:
September, 26
th
2021
Revised:
October, 16
th
2021
Approved:
October, 18
th
2021
Researchers are looking for sustainable alternative fuels
that may be utilized as substitutes for petroleum-based
materials due to the problem of dwindling petroleum
fuels, rising energy demand, and concerns about rising
environmental pollution. The solution to this problem is to
produce renewable energy. Bioethanol is a product that
has a lot of potential in terms of its utility renewable
sources of energy In this project, bioethanol will be
generated from household waste, namely starch water
(rice boiled water), which includes a significant amount of
starch and hence has the potential to be used as a raw
material for generating bioethanol, as well as reducing
household waste, Better still. Fermentation, hydrolysis,
neutralization, and distillation are the processes employed
in this study. The starch water is used because it has a
significant amount of starch (rice cooking water). Because
the starch content is not extracted perfectly during the
boiling process, it is compared to typical rice washing
water. Bioethanol is the end product, and it is intended to
be a sustainable energy that will help to solve the energy
issue while also reducing and repurposing household
trash.
KEYWORDS
Bioethanol, Starch Water, Saccharomyces Cerevisiae
This work is licensed under a Creative Commons
Dicky Rinaldi
Utilization of Starch Water as Bioethanol Using Fermentation Method and
Bioactivator with NPK and Urea 1164
Attribution-ShareAlike 4.0 International
INTRODUCTION
In 2016, the demand for fuel oil (BBM) in Indonesia was recorded at 4,.7
percent. Because of decreased production and rising local demand, crude oil imports
remained at 283 million barrels in 2018, meeting only 65 percent of domestic demand.
Indonesia's oil supplies are expected to run out in 2030 if current consumption patterns
do not. As a result of the impact of these issues, namely a global shortage of fuel or
energy, all countries that are obliged to create and make renewable energy would be
under pressure. The solution to this challenge was to create renewable energy,
specifically bioethanol, where families consume 11,6 percent of energy and have a good
possibility of subsequently turning this waste into renewable energy (Kementerian,
2012). Because of its widespread use as an energy source, the possibility of oil and its
derivatives depletion is a cause for concern. Furthermore, there are numerous
environmental issues associated with the excessive usage of these sources, as the
combustion of fossil fuels increases greenhouse gas emissions, causing global warming
to worsen (Mohapatra, Mishra, Bhalla, & Thatoi, 2019). Bioethanol and biodiesel stand
out among biofuels, as they are produced by carbohydrate fermentation and lipid
transesterification, respectively (Dasan, Lam, Yusup, Lim, & Lee, 2019).
Starch water, also known as (rice cooked water), is a white, somewhat
thickened water that comes from boiling rice. Given that our country, Indonesia, is the
world's third largest rice grower, we may take use of this. Starch processing creates a
relatively clean glucose stream that Saccharomyces yeasts digest into ethanol (Gray,
Zhao, & Emptage, 2006). Which contains soluble carbohydrates and starch in this starch
water, and from which we get the starch essence that we need to make bioethanol later,
the content of starch is about 5,28 g (per 100 mL) according to (Faizati, 2018). Stain
water or rice washing water of 7,3 g (Rachmatika, 2018).
With a problem like this, the government issued Presidential Regulation of the
Republic of Indonesia Number 5 of 2006 concerning the National Energy Policy, with
the goal of making innovations related to the manufacture of renewable energy to
overcome these problems, and it is hoped that a study on the manufacture of renewable
energy will be conducted is expected. This alternative energy can be mass-produced and
scaled to replace the dwindling fuel energy source (Prihandana, 2011).
Bioethanol is ethanol produced by a fermentation process derived from plants.
Bioethanol, along from being an alternative energy source for replacing BBM, can also
be used to reduce CO2 emissions. Materials that can be utilized to make bioethanol
include those that include starch as well as glucose (Hikmiyati & Yanie, 2009).
Bioethanol has already been widely adopted in Brazil, the United States, and Europe [2-
3]. Because many countries seek to reduce oil imports, enhance rural economies, and
improve air quality, production has risen dramatically. In 2007, global ethyl alcohol
production was estimated to be over 51000 million liters. The substrate is the most
important component in ethanol synthesis, therefore it is critical that ethanol production
be done with a low-cost substrate like starch or cellulose (Eliasson, Hofmeyr, Pedler, &
Hahn-Hägerdal, 2001).
In most ethanol fermentations, a higher substrate load results in higher ethanol
concentrations, which improves downstream processing efficiency. Furthermore, the
capacity to function at high solid concentrations is a critical component in the enzymatic
hydrolysis process since it affects the energy balance and economic sustainability of
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bioethanol production (Yanuar & Amrullah, 2015).
RESEARCH METHOD
Materials and Tools
The basic ingredient in the production of bioethanol in this study is starch water,
which is derived from boiling rice water. 600 mL water, preheating temperature of
80°C, heating duration sufficient to exit the bubble are the variables utilized in the
sample preparation stage. It takes 0.1,2,3,4 days for the fermentation stage, with 70 mL
of HCl and enough NaOH to reach pH 4-5, Saccharomyces 3 and 5 grams of cerevisiae,
2 and 5 grams of NPK, and 2 and 5 grams of urea Using a heating temperature of 78oC
and a distillation period of - 1 hour in the distillation stage.
Analytical balance, hot plate, basin, thermometer, three neck flask, leibig
cooler, erlenmeyer, jar, plastic, spoon, stirrer, measuring cup, pycnometer, alcoholmeter,
rag, watch glass, dropper, and a set distillation apparatus were among the instruments
used.
Methods
In the procedure, prepare 200, 300 grams of rice (for two variables) by washing
it completely with water, putting it in a saucepan with 600 mL of water, heating it until
it boils while stirring, and removing it from heat if it is somewhat thickened. Bring the
rice water to a boil, then strain the rice from the water. At this point in the procedure,
add 70 mL of HCl to a starch hydrolysis solution that has been produced up to 600 mL
(for each variable), heat to 80°C to boil out the bubbles, and then allow the solution to
cool. The pH of the cooled solution is checked at this stage of the neutralization process;
if the pH is excessively acidic, add a few drops of NaOH until the pH reaches 4-5. At
this stage of the fermentation process, take a 600 mL sample, add 3 and 5 grams of
Saccharomyces Cerevisiae, then 2 and 5 grams of NPK and urea as nutrients, stir until
evenly distributed, cover tightly with plastic, and allow to stand at room temperature for
the specified variables, namely 0.1,2,3,4 days. The distillation process is stopped when
the distillate is no longer dripping at this stage of the distillation process, which includes
assembling a distillation apparatus, pouring the fermented solution into a three neck
flask and turning on the heater, heating the fermented solution at a temperature of 78oC
for approximately 1 hour until the distillate no longer drips. the distillation process is
stopped when the distillate is no longer dripping, measuring the volume of the resulting
distillate.
RESULT AND DISCUSSION
A. Results of Glucose Level Analysis by Luff-Schoorl Method
Table 1. Observation Result of The Glucose Level Analysis by Luff-Schoorl
Method
No.
Sample
Glucose
1
Starch Water
4,73 %
The Luff Schoorl method is a reduction method that uses reducing sugars, such
as monoxide, lactose, and maltose. CuO monosaccharides present in the solution of Luff
Schoorl will be reduced by an excess of KI and released into the I2 in this study for the
determination of glucose or carbohydrate compounds based on changes CuO
monosaccharides present in the solution of Luff Schoorl into Cu
2
O Excess will be
Dicky Rinaldi
Utilization of Starch Water as Bioethanol Using Fermentation Method and
Bioactivator with NPK and Urea 1166
reduced by an excess of KI and released into the I
2
. I
2
liberatedwill be titrated by a
solution of Na
2
S
2
O
3
[9].
The determination of glucose levels in starch water was carried out in this study
before the hydrolysis process in order to determine how much glucose was present in
the starch water sample, and the samples collected would then be evaluated for glucose
levels using the method chosen Luff School. Because this approach is commonly used
to excuse has a 10% mistake in measuring glucose levels, but it is easier and saves
money bahan. The sample will be titrated using a solution of Na
2
S
2
O
3
that has been
standardized by KIO
3
after it has reacted with the Luff Schoorl reagent. The volume of
the Natitrant Na
2
S
2
O
3
is the difference between the volume of Na
2
S
2
O
3
in the blank
titration and the volume of Na
2
S
2
O
3
in the sample titration, which will be used to
calculate glucose levels in the starch water sample later by computation. Sample
preparation was done initially, before the glucose levels in the sample were examined.
The samples were cooked to extract greater glucose levels, and then several mL were
taken to be examined. A solution of 10% Pb Acetate was applied to the samples that had
been taken. The addition of Pb Acetate is intended to precipitate the protein present in
the starch water sample so that it does not interfere with the glucose level determination
[19].
The titration of the blank solution was carried out three times in my research,
with the titrant volumes being 24,36, 24,42, and 24,41, respectively, and the glucose
level reached being 4,73 percent.
B. Results of Starch Level Analysis by Method Luff-Schoorl
Tabel 2. Observation Result of The Starch Level Analysis by Luff-Schoorl
Method
No.
Sample
Starch
1
Starch Water
9,30 %
We will use the Luff Schoorl method to determine the starch concentration in
starch water in this investigation. The starch content is determined by hydrolyzing it
with HCl, which is nearly identical to the process for determining glucose levels. Luff
Schoorl differs solely in the way the components are prepared and the calculating
formula. If Pb acetate is added to the assessment of glucose levels in the processing of
materials, then Pb acetate is not added to the analysis of starch content. For the titration
utilizing Na
2
S
2
O
3
, this sample determination involves calculating the amount of Cu
2
O
(cuprooxide) in the solution before it is reacted with reducing sugar (blank titration) and
after it is reacted with a sample on reducing sugar (sample titration), The difference
between the blank and sample titrations in the presence of Cu
2
O produced and the
amount of reducing sugar present in the material or starch itself will be noticed later.
The following stage is sample preparation, which involves obtaining a sample
of the material, diluting it with distilled water, adding HCl, heating it, and finally
neutralizing it with NaOH to pH 7. The weight of starch is equal to the weight of
glucose multiplied by 0.9. [9]. Even though it is already liquid, it should be filtered to
remove the carbs included in the soluble material as well as the starch's insoluble nature
in water. The material in the filter paper is then removed and mixed with distilled water
and HCl before being heated.
Heating is used to hydrolyze the starch in the sample by breaking the glycosidic
bonds in it, resulting in the formation of shorter starch molecules such as
monosaccharides, disaccharides, or polysaccharides with shorter chains such as
maltodextrin, as evidenced by the sample turning yellowish white [21]. Furthermore,
Eduvest – Journal of Universal Studies
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1167 http://eduvest.greenvest.co.id
heating starch can cause it to lose its characteristics, such as gelatinization, and become
more water soluble, making it easier to test [21].
The sample is neutralized with NaOH after the aforementioned process so that it
is not too acidic. If the sample is excessively acidic, the titration process will take a long
time or be problematic. After that, the sample
solution was mixed with Luff Schoorl's solution and heated. This reaction
produces Cu
2
O, and it is carried out in this case in order for reducing sugars to convert
copper Cu
2+
to Cu
+
. Furthermore, the Cu
2+,
which is not reduced or can be considered to
be (remaining), is then continued with the Iodometry method, namely by adding a
solution of KI and also H
2
SO
4
, followed by titration with Na
2
S
2
O
3
, which changes color
to pale yellow.
Following the steps outlined above, the difference in volume between the blank
titration and the sample is referred to as the amount of carbs in the sample. The result is
then multiplied by 0.9, yielding the weight of starch, which describes the relationship
between the amount of reducing sugar and the amount of starch [21].
The blank solution was titrated three times in my research, with the titrant
volume being 23.59, 24.28, and 24.30, respectively, and the starch content being 9.30
percent.
C. Density Analysis Results
Table 3. Density Results
Nutrition
Rice
Sacchar
omyces
Fermentation Time (Days)
(gr/mL)
(gr)
(gr)
(gr)
0
1
2
3
4
2
200
3
0,00
1,6919
1,5063
1,5023
0,8638
2
200
5
0,00
1,5593
1,5085
1,5030
0,8553
2
300
3
0,00
1,5301
1,5062
1,5013
0,8137
2
300
5
0,00
1,5301
1,5061
1,4991
0,8108
5
200
3
0,00
1,5286
1,5093
1,4867
0,780
5
200
5
0,00
1,5260
1,5074
1,4860
0,7844
5
300
3
0,00
1,5259
1,5049
1,4680
0,4971
5
300
5
0,00
1,5244
1,5027
1,3776
0,4503
Table 4. Distillate Volume Results
Fermentation Time (Days)
0
1
2
3
4
0 Ml
31 mL
52 mL
88 mL
102 mL
0 Ml
33 mL
50 mL
94 mL
115 mL
0 mL
35 mL
57 mL
98 mL
109 mL
0 Ml
36 mL
66 mL
103 mL
114 mL
0 Ml
36 mL
64 mL
101 mL
126 mL
0 mL
34 mL
79 mL
100 mL
138 mL
0 Ml
37 mL
83 mL
102 mL
146 mL
0 mL
42 mL
87 mL
107 mL
167 mL
Dicky Rinaldi
Utilization of Starch Water as Bioethanol Using Fermentation Method and
Bioactivator with NPK and Urea 1168
Figure 1. Density Result Graph
Figure 2. Distillate Volume Result Graph
From Figures 1 and 2 graphs of the relationship between volume and density,
we can conclude that the larger the volume, the smaller the density value produced. As
we know where the longer the time in the fermentation process, the more the number of
microbes needed in the process so that the more the number of microbes, the more
carbohydrates will break down into ethanol, therefore the higher the amount of alcohol,
the lower the density. resulting from. Because basically the density of water with
alcohol is lower than alcohol.
0
0,2
0,4
0,6
0,8
1
1,2
1,4
1,6
1,8
1 2 3 4 5 6 7 8
Density (gr/mL)
Day-1 Day-2 Day-3 Day-4
0
20
40
60
80
100
120
140
160
180
1 2 3 4 5 6 7 8
Volume (mL)
Day-1 Day-2 Day-3 Day-4
Eduvest – Journal of Universal Studies
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D. Relationship of Time with Distillate Volume
Figure 3. Graph Relationship of Time with Volume of Distillate
From Figure 3 Graph of the Relationship between Time and Volume, we can
conclude that the longer the fermentation time, the greater the volume. That the
fermentation time can affect the acquisition of bioethanol where the longer the time we
use for the fermentation process, the volume that will be obtained will increase over a
certain time and will experience a decrease in the process. The decrease was caused by
the function of the bacteria having decreased and running out of nutrients or could be
said to be entering the death phase because the microbes were able to convert
carbohydrates into ethanol.
E. Relationship Between Density and Bioethanol Content
Figure 4. Graph of The Result of Bioethanol Levels
0
20
40
60
80
100
120
140
160
180
1 2 3 4 5 6 7 8
Volume (mL)
Nomor Data
Day-1 Day-2 Day-3 Day-4
0
2
4
6
8
10
12
1 2 3 4 5 6 7 8
Ethanol Content (%)
Nomor Data
Day-1 Day-2 Day-3 Day-4
Dicky Rinaldi
Utilization of Starch Water as Bioethanol Using Fermentation Method and
Bioactivator with NPK and Urea 1170
From Figures 1 and 4 graphs of the relationship between density and ethanol
content, we can conclude that the lower the density value, the higher the ethanol content
produced. This is because ethanol has been produced from the fermentation process will
undergo an evaporation caused by the transport of gas CO
2
, if the density of high value
resulting mixed solution will be increasingly difficult for its evaporation process.
Because there is still a mixture with water, it means that the density value is high and
the purification process will take longer. As we know where fuel or we can call ethanol
here is good, namely by having a low density value with a high octane number.
F. The Results of The Analysis of Bioethanol Levels
Table 4. Results of Bioethanol Levels
Nutrition
Rice
Sacchar
omyces
Fermentation Time (Days)
(gr)
(gr)
(gr)
0
1
2
3
4
2
200
3
0,00%
0,12 %
1,98%
4,05%
7,17%
2
200
5
0,00%
0,22 %
2,04 %
4,23%
7,38%
2
300
3
0,00%
0,54%
2,50%
4,51%
7,40%
2
300
5
0,00%
0,85 %
2,63 %
4,43%
7,29%
5
200
3
0,00%
1,21 %
3,01 %
5,22%
8,65%
5
200
5
0,00%
1,27 %
3,18 %
6,12%
8,74%
5
300
3
0,00%
1,18%
3,47%
6,06%
10,39%
5
300
5
0,00%
1,36%
3,59%
6,32%
10,57%
In the research I did, the usual time used for starch water fermentation was 0, 1,
2, 3, 4 days. With a variety of nutrients in the form of NPK and Urea as much as 2 and 5
grams and Saccharomyces Cerevisiae as much as 3 and 5 grams with a water volume of
600 mL with a distillation temperature of 78
o
C-80
o
C.
The results obtained were taken the best 2 for the ethanol content every day and
the best results were 1,27% and 1,36% on day 1st and day 2nd 3,47% and 3,49% on day
3th 6,12% and 6,32% on the 4th day 10,39% and 10,57%.
The fermentation process depends on the amount of yeast added in the material.
The more the amount of yeast that is given means the more the amount of yeast
involved, so that the ethanol content increases. Because as we know that the
characteristics of the yeast Saccharomyces Cerevisiae have a fermentation rate and a
fast growth rate as a microbe in the formation of ethanol, besides that it is also resistant
to high salt concentrations.
When used during fermentation, Saccharomyces Cerevisiae experienced a rapid
growth phase so that the process of reshuffling or changing sugar into ethanol was faster
so that the pH value increased. Although there was an increase in the pH value, the
value achieved at the end of the fermentation process was still around the optimum pH
of 5,5-6,0 which could be adapted by Saccharomyces Cerevisiae involved in the
fermentation process (Nikulin et al., 2020). The length of fermentation greatly affects
the high and low levels of ethanol formed. According to, the incubation time affects the
fermentation results because the longer the incubation, the higher the ethanol content
(Kundiyana, Wilkins, Maddipati, & Huhnke, 2011). In the fermentation process before
ethanol is formed, it will form glucose first so that the formation of ethanol takes longer
than the formation of glucose. However, if the fermentation is too long, the nutrients in
the substrate will run out and the yeast cannot ferment the material.
In this study, starch water bioethanol samples were fermented for a certain time,
which then entered the distillation process at a temperature of 78-80
o
C. stated that the
Eduvest – Journal of Universal Studies
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1171 http://eduvest.greenvest.co.id
principle of distillation is where the liquid will evaporate and condensation occurs again
where the steam is will be at the boiling point (Yumas & Rosniati, 2014). The boiling
point of a liquid is the temperature at which its vapor pressure equals atmospheric
pressure. Then the condensed liquid is called the distillate again. The purpose of this
distillation process is to purify the liquid at its boiling point, and separate the liquid from
dissolved solids or from other liquids that have different boiling points of pure liquids.
In ordinary distillation, atmospheric pressure (normal boiling point) is the vapor
pressure above the liquid vapor pressure. For pure compounds, the temperature obtained
on a thermometer placed at the place where the distillation process occurs is the same as
the boiling point of the distillate obtained.
Figure 5. Bioethanol Content Results Graph
From Figure 5, it can be seen that the longer the fermentation time, the higher
the ethanol content, where the longer the fermentation time, Saccharomyces Cerevisiae
undergoes a rapid growth phase so that the process of reshuffling or changing sugar into
ethanol is faster so that the pH value increases, besides that the value of the density will
decrease and the ethanol content will increase because the amount of water is less than
ethanol.
G. Michaelis Menten Fermentation Kinetics
1
𝑉
=
1
𝑉𝑚𝑎𝑘𝑠
+ {
𝐾𝑚
𝑉𝑚𝑎𝑘𝑠
}
1
[𝑆]
t = Fermentation Time (Hours)
[S] = Substrate Concentration / Glucose
(gr/mL)
[P] = Product Contentration / Alcohol
(gr/mL)
V = Reaction Velocity (gr/mL.jam)
0
2
4
6
8
10
12
1 2 3 4 5 6 7 8
Ethanol Content (%)
Nomor Data
Day-1 Day-2 Day-3 Day-4
Dicky Rinaldi
Utilization of Starch Water as Bioethanol Using Fermentation Method and
Bioactivator with NPK and Urea 1172
Table 5. Michaelis Menten Fermentation Kinetics
t
[P]
1/[P]
V
1/[V]
0
0
0
0
0
0
0
0
0
0
24
1,21
0,826446281
0,05041667
19,83471074
24
1,36
0,735294118
0,05666667
17,64705882
48
3,47
0,288184438
0,07229167
13,83285303
48
3,59
0,278551532
0,07479167
13,37047354
72
6,12
0,163398693
0,085
11,76470588
72
6,32
0,158227848
0,08777778
11,39240506
96
10,39
0,096246391
0,10822917
9,239653513
96
10,57
0,094607379
0,11010417
9,08230842
Intercept = 5,551234479
Slope = 19,17934687
1/V
maks
= Intercept
V
maks
= 0,180140112
Km/Vmaks = Slope
Km = 3,45496969
Figure 6. Michaelis Menten Fermentatiton Kinetics Graph [P] vs [V]
From Figure 6. above, the results of Michaelis Menten's fermentation kinetics
can be seen that the higher the concentration, the more reactant molecules are available,
thus the possibility of collisions will also increase so that the reaction speed increases.
So the higher the concentration, the faster the reaction rate. We can know that one that
affects the speed or rate of a reaction is concentration, so we can see that the higher the
reaction rate, the higher the concentration and vice versa. And in this ethanol
concentration, it can accelerate the reaction rate because of the starch content, namely as
an amylase enzyme, while when the reaction rate is high, the concentration will
automatically be high because the ingredients in it react more quickly. Where the
reaction rate is the change in the concentration of the reactants or products per unit time.
In my research, Michaelis Menten fermentation kinetics obtained for starch and
glucose levels in the sample of 9,30% and 4,73% From the determination of glucose
fermentation into bioethanol obtained: Maximum reaction speed (Vmax) = 0.1801
gr/mL.hour Michaelis Menten constant (Km) = 3.4549 gr/mL (Rahmasari, 2013).
Spesific Gravity Analysis
y = 0,0087x + 0,0414
R² = 0,9698
0
0,02
0,04
0,06
0,08
0,1
0,12
Eduvest – Journal of Universal Studies
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Table 6. The Results of Aquadest Density Measurement
Table 7. Specific Gravity Results
Fermentation
(Days)
Bioethanol Density
(gr/mL)
Spesific Gravity
1
1,5260
1,5846
1
1,5259
1,5845
1
1,5244
1,5829
2
1,5074
1,5653
2
1,5049
1,5627
2
1,5027
1,5604
3
1,4860
1,5430
3
1,4680
1,5244
3
1,3776
1,4305
4
0,7844
0,8145
4
0,4871
0,5161
4
0,4503
0,4676
Figure 7. Graph of The Effect of Time on Specific Gravity
The results in Table 4. above are the effect of the length of fermentation time on
thevalue specific gravity of the ethanol produced. From the data above, it can be seen
that the length of fermentation time greatly affects the value of the specific gravity,
namely where thevaluedecreases specific gravity of the tested ethanolwith increasing
time.
Where we know that the longer the fermentation time, the more the number of
microbes needed for the process, and that is related to the amount of carbohydrates that
will slowly break down into alcohol if the number of microbes increases. In this way,
indirectly, with the increase in the amount of alcohol, the value of density will also be
lower which will result in the value of specific gravity decreasing (Christensen,
Yanowitz, Ratcliff, & McCormick, 2011).
Ingredients
Volume (mL)
Density (gr/mL)
Aquadest
25
0,9621
Aquadest
25
0,9634
Aquadest
25
0,9637
Rata-rata
25
0,9630
0
0,5
1
1,5
2
Day-1 Day-1 Day-3 hari ke-4
Specific Gravity
Dicky Rinaldi
Utilization of Starch Water as Bioethanol Using Fermentation Method and
Bioactivator with NPK and Urea 1174
CONCLUSION
From the results of the discussion, it can be concluded that in this study, the
factorial design approach was used in the design experimental with 40 experiments
being carried out. In the glucose level test, the result was 4,73%, where the blank
solution titration was carried out 3 times and the titrant volume was 24,36, 24,42 and
24,41, while the starch content test was 9.30%. The blank solution titration was carried
out 3 times and the titrant volume was 23,59, 24,28 and 24,30. The density is in
accordance with the theory where the larger the volume, the smaller the density value
and the longer the fermentation time, the greater the volume obtained. For the ethanol
content test, the best 2 were taken, namely on the 1st day it was 1,27% and 1,36% on
the 2nd day 3,47% and 3,49% on the 3rd day 6,12% and 6,32 % on the 4th day 10,39%
and 10,57 % and is in accordance with the theory where the longer the fermentation
time, the higher the ethanol content. For Michaelis Menten kinetics, the starch and
glucose levels in the sample were 9,30% and 4,73% from the determination of glucose
fermentation into bioethanol, the maximum reaction speed (Vmax) = 0,1801
gr/mL.hour and also Michaelis Menten constant (km )= 3,4549 gr/mL. The specific
gravity obtained is in accordance with the theory because the length of fermentation
time greatly affects the specific gravity value, where the longer the fermentation time,
the higher the amount of alcohol which will result in low density and decreased
specific gravity. This research is a new study because it uses household waste raw
materials, namely starch water (rice boiled water) which has never been done before
and added NPK and Urea nutrients which are used for bacterial nutrition during the
fermentation process so that the results are maximized, besides that it also adds value.
added to my research namely Michaelis Menten fermentation reaction kinetics. The
method used in this research is fermentation and hydrolysis and using the calculation
of the luff-school method. Lack of supply of fuel or energy in the world which will
result in pressure on all countries in the world which are required to produce and make
renewable energy. As well as the lack of utilization of waste from household products
that can be used better so as not to pollute the environment. With the existence of an
innovation in making bioethanol from starch water, this problem can be overcome and
can utilize household waste so that it can become a quality product. For this research
article, it includes experimental research because no one has made it before
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