Optimization of Ethanol Production from Fresh Jackfruit Seeds Using Response Surface Methodology

Abstract

Fresh jackfruit seeds consist of about 36% carbohydrates, molecules which can be easily converted to ethanol. Ethanol fermentation conditions of jackfruit seeds using microorganisms from rice cake starter were optimized by the response surface methodology (RSM). The central composite design (CCD) was used to investigate optimum parameter levels in ethanol production (an anaerobic process), viz. temperature, pH and time. The optimum fermentation conditions were a temperature of 32.2°C, pH of 5.2 and time of 124.5 h. In this case, the highest amount of ethanol obtained was 11.5%v.