Analysis of Ethanol Production Potential from Different Types of Fruit Waste

For the survival of the world needs energy. In the present world, most of the activities in every field need various kinds of energy. Among these energy sources, fossil fuels play a vital role. With time fossil fuels are depleting and they are going to end because they are non-renewable energy sources. As a result, we need to move towards a solution. As a solution, most of us pay attention to the Bioenergy section. Due to they are renewable, cheap, and safe energy sources. The objective of this study is to find the ability to produce ethanol from fruit waste generated in fruit juice shop at the University premises. This study was done using three types of fruit waste that are Mango waste, Papaya Waste, and Watermelon waste. These fruit wastes were fermented using Saccharomyces cerevisiae. The mixtures of this fruit waste are fermented with different amounts of yeast and the sample with 5 g produced the highest volume of ethanol. Also, separated fruit waste is fermented. Among them, Watermelon produced the highest value of ethanol and then watermelon waste samples with 5 g of yeast fermented for different numbers of days. Here, the sample fermented for 10 days produced the highest volume of ethanol. All of the fermented samples produced a volume of ethanol with significant levels of Kinematic viscosity, Ethanol %, and Density at a suitable level. Consequently, this Bioethanol can be used for vehicle engines blending with Gasoline due to their properties.