Bioethanol Production Method from Papaya Fruit Filtrate (Carica papaya L.) Through Optimization of Baker's Yeast Concentration and Fermentation Duration

Abstract

This invention relates to a method for producing bioethanol from papaya (Carica papaya L.) waste or fruit through optimization of fermentation parameters. The technical problem addressed is the low efficiency of sugar conversion in papaya fruit into alcohol due to inappropriate yeast dosage and fermentation duration. The method in this invention includes: preparation of papaya filtrate with a water ratio of 1:1; pH adjustment in the range of 3–4.9; inoculation of baker's yeast (Saccharomyces cerevisiae) with a specific concentration of 2% (w / v); and an anaerobic fermentation process for a maximum of 5 days. Purification is carried out using an evaporation technique at a constant temperature of 79°C. The results of the invention show that the use of a 2% yeast concentration consistently produces optimal ethanol levels ranging from 5.44% to 8.78%. The resulting bioethanol product has clean combustion quality characteristics indicated by a blue flame.This invention provides a practical and measurable solution in processing fruit waste into industrially efficient renewable energy.