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International Research Journal of Modernization in Engineering Technology and Science

(Peer-Reviewed, Open Access, Fully Refereed International Journal)
Volume:04/Issue:06/June-2022 Impact Factor- 6.752 www.irjmets.com
VALORIZATION OF PULP WASTE FROM MARANG (ARTOCARPUS

ODORATISSIMUS), GUAVA (PSIDIUM GUAJAVA), BANANA (MUSA ACUNIMATA)
AND YOUNG COCONUT (COCOS NUCIFERA) TO PRODUCE ALCOHOL
Norqueen Taruc-Dumadaug
*1Western Mindanao State University-San Ramon Campus, Food Technology Department, College of
Agriculture, Zamboanga City, Region 9,Philippines
*Associate Professor, Department of Food Technology, College of Agriculture,
Zamboanga City, Philippines.
ABSTRACT
This study produced alcohol from fruit wastes in Zamboanga City, Philippines. It specifically: 1.used locally
available enzymes to hydrolyze celluloses from fruit waste and convert them into sugar; 2.used locally available
commercial yeast to convert available sugars from fruit waste into alcohol; 3.determined the Total Soluble
Solids or TSS, pH and alcohol yield of each fruit/crop waste used as raw material during fermentation; and
5.determined the significance differences existing within and among samples of fruit wastes. Results showed
that guava (Psidium g.)wastes produced the highest yield in alcohol with 7.8%, followed by banana peel with
6.21%, then coconut (Cocos n.) husk with 5.18%, and Marang (Artocarpus o. with 4.16% at 28-31 o C. The pH
reading and total soluble solids (TSS) of substrates decreased during fermentation. The temperature ranged
from 29-31 oC during the fermentation process. The Total Soluble Solids-TSS, pH and % alcohol of different
fruit pulp waste hydrolysates were not significantly different from each other. Highest amount of sugars were
present in coconut husks and fair amounts of sugar in other fruit wastes (banana, guava and marang). Marang
is a seasonal fruit, while banana, coconut and guavas are common in the local region.
Keywords: alcohol, marang, banana, coconut, guava.
I. INTRODUCTION
According to Buzby, 2014, there are 430 billion pounds of food supply that have been wasted. Long time in
history, food waste has been an issue. Global food wastes around the world have become a problem on Mother
Nature. Resources for the continued sustenance of everyday life needs are now limiting. Therefore it is wise to
reduce wastes by converting them into more usable terms. Utilizing these waste materials conserve the
resources we have in this planet (Buckle, 2015).
Through fermentation and biotechnology these food wastes can be renewed into packaging material for food or
fuel that could be a cheaper source. Application of biotechnology for treatment of waste and converting them
into fuel is an option to help solve our environment pollution issues. The presence of pectin and starches and
other useable food ingredients from these leftovers can still be utilized for provision of other uses in the family
and community. Not to mention, additional income for the barangay farmers and community.
In norm, a lot of organic resources can be made into biofuel production. Crop and fruit wastes contain the basic
carbon material to be converted as bio-products and are environment friendly to the consumer.
Marang fruit (Artocarpus odoratissimus) in Zamboanga City, Mindanao is made available in the market in
seasons. Sometime of the year, Marang fruits are sold along sidewalks, together with the abundancy of these
fruits are the wastes left to rot in the streets. These as source of pollution in the community proliferates
pathogens and carriers of diseases. Coconut (Cocos nucifera) husks, guava (Psidium g.) pulps (after jelly
processing) and banana (Musa acunimata) peels are some of the common fruits produced as waste in
Zamboanga City.
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Figure1. Marang fruit from Zamboanga City
Figure 2.Coconuts and coconut husks in Zamboanga City, Philippines
Figure 3. .Banana “Bungulan” and native guavas in Zamboanga City, Philippines

In this study, Marang wastes (pulp, rind or jacket and peel), Guava jelly production wastes, young coconut
husks and banana peels (Bungulan variety) were utilized to make raw alcohol.
II. METHODOLOGY
A. Experiment Area/Site of the study
The experiment was done at the laboratory of College of Agriculture, Western Mindanao State University, (San
Ramon Campus) Zamboanga City.
B. Materials and Equipment
For each fruit /crop waste, the following will be needed:
Alcohol refractometer
Sugar refractometer
pH meter
weighing scale
PE /Glass Containers
Fermentation containers
Hot plates/stoves
Incubators
Thermometer
Portable S shape weighing scale
String to pull weight
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Chemicals:
Enzymes: Alpha amylase and Glucose amylase
A. Fruit Wastes Procurement
Local fruit/crop wastes of the following: Marang (rind and jacket), coconut husks were collected from local
vendors or households in the local community. Guava seeds of native variety (wastes from jelly extraction)
were collected after guava jelly production. Bungulan banana peels were not thrown after consumption of the
flesh. The materials were collected in polythene bags and brought to CA (College of Agriculture) laboratory
where the experiments were performed.
B. Fermentation into ethanol
Preparation of the Samples
Fruit/crop wastes were weighed separately into a clean container. These then were washed and rinsed with
tap water. For this experiment, 500 grams of each fruit pulp waste were weighed and blended with clean tap
water. This was blended every 5 seconds interval, three (3) times with volume ratio of 1:3 in a blender into a
slurry. This was later placed into clean containers.
Gelatinization Process and Addition of Cellulase
The fruit/crop slurry were transferred into casseroles. The mixtures were allowed to boil until gelatinization
was seen. The mixtures were later allowed to cool and cellulase was added (1 ml per every 4 kilogram mixture).
The mixtures were left to stay twenty-four (24) hours at room temperature. The method for applying the
enzymes were taken from enzyme suppliers in the web. The enzymes were purchased from Biotech, UPLB, Los
Baños, and Laguna.
Addition of alpha and glucose amylase
After application of cellulase, the slurries from different fruit fibers were now ready for application of the
second enzyme. The mash mixture were again heated and alpha amylase enzyme was added. The mixture was
allowed to stay for an hour and allowed to cool .Addition of Gluco-amylase followed. The mixture was allowed
to stay for an hour.
Fermentation process
One thousand five hundred liters (1500 ml) of mixture or hydrolysate was now placed in clean sterilized
container. The different mash preparations were allowed to ferment with commercial yeast for a week.
Determination of pH, Sugar and alcohol yield
Before and after fermentation, samples were collected and analyzed for pH, Total soluble solids (sugar) and
alcohol. The determination of pH was done using a Euctech cyber scan pH meter. The sugar or total soluble
solids and alcohol produced were determined using an Atago portable refractomer and ATC alcohol
refractometer.
Procedures in doing TSS, pH and alcohol and sensory analysis
Source: UPLB Food Processing Manual by Dr. Erlinda I. Dizon
Total soluble solids
Making sure that the prism is clean, the knob was adjusted based on the estimated concentration of total
soluble solids. A sample was placed in sufficient amount on the prism of the instrument. The prism was closed,
and focusing of the refractometer using the adjustment knob was done . The reading was directly taken on the
line formed by the light and dark area.
pH
The electrodes were washed with distilled water and carefully wiped clean. The pH meter was calibrated using
two buffered solutions nearest to the expected pH of the solution. The sample was poured in a beaker and
dipped in the electrode. The knob was pushed outward and the pH of the sample is taken. The electrode was
cleaned afterwards with distilled water and place in distilled water while it was not in use.
% Alcohol
The prism of the alcohol meter was cleaned and the knob was adjusted to see the line or horizon better. A
sufficient amount of sample on the prism of the instrument was placed. Then, the prism was closed and
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focusing was done thru the adjustment knob. The reading was taken directly on the line formed by the light and
dark area.
Data Collection Procedure
The Total Soluble Solids (TSS), pH, Temperature and % Alcohol were analyzed daily in three (3) trials.
Temperature was recorded daily during the fermentation of 7days.
Statistical Analysis
Analyses were done in triplicate samples. Mean, frequency and percentages were calculated. Analysis of
variance was used to analyze whether sample hydrolysates from different fruit fiber wastes were significantly
different from each other or not (Gatchalian and Buchanan, 2012).
III. EXPERIMENTAL FRAMEWORK
Figure 4: Utilization of Local Fruit / Crop Wastes into Alcohol

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IV. RESULTS AND DISCUSSION
Fermentation into alcohol
Figure5. Different sources of fruit wastes pulp used as raw material for alcohol production
Figure 6. Different slurries prepared from fruit wastes for alcohol production

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Figure 7. Application of enzymes and experiment set-up

12
10
8
6 Marang
Waste Day 0
4 (before
2 adding
yeast)
0 0
0 2 4 6 8 10
Figure 8. Marang Waste from Day 0 (before adding yeast); Day 1 onwards (after adding yeast)
Table.1.Marang Waste Day 0 (before adding yeast0; Day 1 onwards (after adding yeast)
Day % TSS pH % Alcohol temperature oC
before adding yeast 0 7.80 6.88 0.00 30
after adding yeast 1 9.65 6.53 0.00 29
2 9.28 5.93 0.68 29
3 7.54 5.78 2.45 30
4 5.12 5.32 2.98 31
5 3.25 4.76 3.5 30
6 2.86 3.55 3.8 30
7 2.08 3.15 4.16 29
Figure 8 shows the results of %TSS, pH and %alcohol from marang wastes from day zero (before adding yeast)
and upon the addition of yeast from day one and until 7 days of fermentation. Table 1 shows that the sugar
content of the substrate gradually decreased with the solution becoming more acidic with a 3.15 pH reading.
The maximum ethanol yield was 4.16%. The amount of alcohol produced increased with fermentation time.
The nature of marang fibers, the seed jacket, the rind were slimy and oily when handled during the processing.

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30
25
20 Coconut husk Waste
15 % TSS
pH
10
% Alcohol
5
0
0 2 4 6 8 10
Figure 9. Coconut Husk Waste Day 0 (before adding yeast0; Day 1 onwards (after adding yeast)
Table 2. Coconut Husk Waste Day 0 (before adding yeast0; Day 1 onwards (after adding yeast)
Day % TSS pH % Alcohol Temperature in oC
after adding yeast 1 24 6.48 0.04 29
2 23.8 6.34 2.01 29
3 20.4 5.80 3.42 30
4 18.5 5.56 3.66 31
5 14.8 5.02 4.86 30
6 10.6 4.35 5.14 30
7 10.5 4.30 5.18 29
The results in Figure 9 portrays that the TSS after 7 days fermentation is 10.5% (Table 2) that purports that
there are still available sugar for conversion to alcohol. It further shows that the rigid structure of the coconut
husk may need further saccharification. This means that more fermenters and enzyme catalysis should still be
enforced and allowed to metabolize the bounded carbohydrates in the hydrolysate. The fibers of young
coconut husks were less rigid than the matured coconuts. However, when autoclaved for an hour, the young
coconut fibers became soft and better handled during the preparation of it into substrate.
Lignification may play an important part to oust the sugars from cellulose from young coconut tissues.
Improving this step will aid the enzymes and fermenting organisms to convert sugar to alcohol. The effect of
pH, temperature, agitation of the substrate, the composition of the substrate, complexity of the hydrolysate are
other influencing factors yet to be focused , of how sugars and alcohol maybe produced .
20
15
Banana Waste
10 % TSS
pH
5 % Alcohol
0
0 2 4 6 8 10
Figure 10. Banana Waste Day 0 (before adding yeast0; Day 1 onwards (after adding yeast)

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Table 3.Banana Waste Day 0 (before adding yeast0; Day 1 onwards (after adding yeast)
Day % TSS pH % Alcohol Temperature oC
2 14.45 5.74 1.34 29
3 14.13 5.50 3.44 30
4 13.65 4.10 4.35 31
5 13.05 4.05 5.88 30
6 12.14 3.90 6.07 30
7 12.05 3.85 6.21 29
Figure 10 and Table 3 shows that the alcohol produced by banana peel is 6.21% with an initial sugar content
(%TSS) of 15.70.This suggests that the rate of fermentation was efficient due to the amount of ethanol
produced at 6.21% with available sugar to further fermentation at 12.05%. It was evident that fermenting
banana peel into alcohol need less labor than other fruit peels/pulp .The fiber of banana peel was soft. The
inner portion of the peel has a lot of starch to be converted to sugar.
25
20
Guava Waste
15
% TSS
10
pH
5 % Alcohol
0
0 5 10
Figure 11. Guava Waste Day 0 (before adding yeast0; Day 1 onwards (after adding yeast)
Table4.Guava Waste Day 0 (before adding yeast0; Day 1 onwards (after adding yeast)
Day % TSS pH % Alcohol Temperature oC
2 16.90 5.45 1.34 29
3 15.68 4.80 3.44 30
4 14.13 4.10 4.35 31
5 12.35 4.05 6.88 30
6 10.18 3.90 7.8 30
7 10.16 3.90 7.45 29
The results in Figure 11 demonstrates that fermentation from guava waste produced alcohol content
percentage of 7.45%. Observing the curve of pH values, the production of acid was made into slow phase.
Production of alcohol slopped and decreased on day 8. Amount of total soluble solids also” lagged” between
7th and 8th day. During the experiment, the components of guava pulp waste were excess residues from guava
jelly processing. These post processed residues were composed of seeds, mixed with dispersed flesh of the fruit
that contains unused pectin and sugars.

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Figure 12. Average readings of %TSS, pH and % Alcohol of all Samples

Effect of pH, TSS and Temperature on Alcohol yield
Figure 12 shows that guava wastes produced the highest yield in the alcohol content at optimum temperature
and pH, followed by banana waste, coconut husk, corn husk and the marang waste. As fermentation rate
progresses, the yeast consumes the nutrients which deplete the amount of sugar. The amount of reducing
sugars present at the end of the fermentation period indicates that the microorganisms have converted these to
alcohol.
The pH started with slight acid to neutral condition of the fermenting substrate. After the fermentation, the
substrates were now medium acidic (2.0 to 3.0) The highest yield of alcohol was seen on the guava pulp
wastes on the 7th day at pH 3.9.
The favorable pH range for yeast metabolism is pH 4.0 to 6.0 depending when exposed to their optimum
temperature, the influence of oxygen and the genotype strain of fermenting yeast. The right pH level during the
fermentation is very critical for the biochemical process in the plasma membrane-bound proteins and
metabolizing enzymes to do their activities. For this experiment, optimum pH for ethanol production was 3.9 –
4.2.
The highest TSS were seen on coconut and guava pulp wastes. Amounts of alcohol were higher on the banana
peel pulp and guava pulp wastes. However, potential sugars are still available in both the coconut and corn
husks to be effectively converted to ethanol.
Temperature in Celsius of the

environment during fermentation
32
31
30
29
28
1 2 3 4 5 6 7 8
No. of Days
Figure 13. Temperature during fermentation of fruit peel wastes into alcohol

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Despite temperature seemed unstable on the environment, this would affect on the production of alcohol.
Temperature (Figure 12) decreased on the second day and maintained this on the third day. On the fourth day,
temperature increased by one o C and another o C on the fifth day. Sixth day declined on its’ temperature and
maintained on the seventh day. It went down again on the 8th day.
Accordingly the yield of ethanol would be best when the fermenting organisms will be exposed to its’ optimum
temperature for metabolism (Frazier, 1992). Temperature was unstable during fermentation but the changes
were not drastic.
Statistical Analysis
Use of analysis of variance at 5% level of significance between and among different fruit peel/pulp waste
samples showed that Total soluble solids (Sugar) produced among fruit wastes after fermentation showed that
they are significantly different from each other. Percent (%) Alcohol and pH resulted among the fruit wastes
after fermentation were comparable to each other.
V. CONCLUSION
Results after the experiment showed that guava wastes produced the highest yield in the alcohol content of
7.8%. This was followed by the different fruit fiber waste respectively: banana(6.21%), coconut husk,5.18%
and Marang ( 4.16% ) at temperature of 28-31 o C and pH from 3.9-4.2. Highest amount of sugars were
present in young coconut husks and fair amounts of sugar in other fruit wastes. Marang waste was observed to
have the potential to increased its’ economic value. Despite it exhibited low amounts of alcohol, there were
carbohydrates utilizable. Banana peels of bungulan variety had potential to be raw material for alcohol
production, although the amount is not massive. Young coconut husks with its’ abundancy in the region,
offers potential for cheap alcohols. The right amount of enzymes and right fermenter organism may be
optimized and manipulated to produce alcohol.
Furthermore, traced metals and minerals from the substrate may give stimulatory effect on ethanol production
by the fermenting organisms. The composition of the substrates can be manipulated to give a boost and
catalyze the alcohol production.
VI. REFERENCES
[1] Akpan, Uduak George et al. 2015.Production of ethanol fuel from organic and food wastes University of
Technology, Elsevier Inc. Nigeria.
[2] Akpan, Uduak George et al.2005.Production of ethanol fuel from maize cobs and groundnut shell.
University of Technology, Elsevier Inc. Nigeria.
[3] Anqi Gaoa, Zhenyu Tiana, Ziyi Wanga, Ronald Wennerstena, Qie Suna.2017. Comparison between the
technologies for food waste treatment. Energy Procedia (105) p.3915 – 3921.
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Century pp.3-12
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[7] Columbia University.2017. Waste to Energy Research and Technology Council (WTERT).
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International Research Journal of Modernization in Engineering Technology and Science

VALORIZATION OF PULP WASTE FROM MARANG (ARTOCARPUS

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Figure1. Marang fruit from Zamboanga City

Figure 2.Coconuts and coconut husks in Zamboanga City, Philippines

Figure 3. .Banana “Bungulan” and native guavas in Zamboanga City, Philippines

Figure 4: Utilization of Local Fruit / Crop Wastes into Alcohol

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Figure 7. Application of enzymes and experiment set-up

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20 Coconut husk Waste

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Figure 12. Average readings of %TSS, pH and % Alcohol of all Samples

Temperature in Celsius of the

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