GOOD SHEPHERD CATHEDRAL SCHOOL

Omega Avenue corner Rado Street, Fairview Park, Quezon City

Utilization of Bioethanol from Potato and Sweet Potato Peels Starch as an

Alternative to Ethanol made from Corn Starch

Submitted by:

Andres, Dharzielynn A.
Chua, Janise Kathryn V.
Declaro, Dan Matthew S.
Esperanzate, John Marlon G.
Go, Keanca Chymz C.
Quilang, Crystal Jean Issa S.
Solen, John Denver T.

Submitted to:
Sir Oliver Aleluya & Ma’am Dearna Losauro

Table of Contents

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 I. CHAPTER 1
The Problem and Its Background

• Introduction ……………………………………………………………………… 1 - 2
• Theoretical Framework ………………………………………………………… 2 -3
• Conceptual Framework ………………………………………………………… 3 - 4
• Statement of the Problem ……………………………………………………… 4
• Hypothesis………………………………………………………………………… 5
• Significance of the Study ………………………………………………………. 5
• Scopes and Delimitation ……………………………………………………….. 5 - 6
• Definition of Terms ……………………………………………………………… 7 - 8

II. CHAPTER 2
Review of Related Literature ……………………………………………………... 9 - 18

III. CHAPTER 3
Methodology
• Research Design …………………………………………………………………18
• Research Instrument ……………………………………………………………18 - 19
• Subjects Used …………………………………………………………………… 19
• Intervention ………………………………………………………………………. 19
- Techniques Used ……………………………………………………. 20
- Materials Used ……………………………………………………….. 21
• Measurements …………………………………………………………………… 21

IV. CHAPTER 4
• Presentation, Analysis, and Interpretation of Data …………………… 22 - 28

V. CHAPTER 5
• Summary of Findings ……………………………………………………… 29 - 30
• Conclusion ………………………………………………………………….. 30
• Recommendations ………………………………………………………… 30
• Bibliography ………………………………………………………………… 31 - 34
• Appendix …………………………………………………………………….. 35 - 36

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 CHAPTER I
THE PROBLEM AND ITS BACKGROUND

Introduction
Food waste is one of the environmental issues that has plagued previous generations and
continues to do so today. It is not simply a social or humanitarian issue, but it also wastes all energy
and water to grow, harvest, transport, and package food. Thrown-away food produces methane, a
greenhouse gas that is even more potent than carbon dioxide, making it a contributor to climate
change. According to the World Wildlife Organization, people could eliminate 6% to 8% of all
human-caused greenhouse gas emissions if they stopped wasting food.

The potato (Solanum tuberosum L.) is one of the most widely grown crops in the world.
According to the Philippine Statistics Authority, potato production reached 16.58 thousand metric
tons from July to September 2020. This was up from 7.5 percent from the previous quarter's output
of 15.41 thousand metric tons. From July to September 2020, the output of Sweet Potatoes
(Ipomoea batatas) increased by 2.7 percent to 137.70 thousand metric tons, up from 134.06
thousand metric tons in the same quarter of 2019.

Therefore, researchers have conducted a study about reducing food waste, and at the same
time making use of it. This study is entitled Utilization of Bioethanol made from Potato and Sweet
Potato Peels Starch as an Alternative to Ethanol made from Corn Starch. The research will greatly
help not only the environment but also ethanol production.

Ethanol can be used in many ways, and one is by making it into rubbing alcohol. Especially
now that we are going through a pandemic, alcohols are essential, therefore, more production of
alcohol is needed. According to the World Health Organization, most alcohol-based hand
antiseptics contain Ethanol, isopropanol, n-propanol, or a combination of these products. This
shows that Ethanol is commonly used to make alcohol because it is effective as it contains 60 to
80% antimicrobial.

Before this study will push through, the researchers have known that potato peel is a zero-
value waste produced by potato processing plants which is a concern for a number of countries all

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 over the world. Another problem many countries are facing is energy demand. The production of
bioethanol is one way to reduce both of these problems. Potato peel waste contains starch,
cellulose, hemicellulose, and fermentable sugars which are also the components of ethanol that
can be used as a renewable energy source. The researchers have also decided to add sweet potato
peels. Although there isn't much research about it being an alternative to bioethanol unlike potato
peels, it has the same components to produce bioethanol, which is starch and is also environment
friendly.
Lastly, this study will advance people’s knowledge of ethanol production in their
respective homes as well as climate change which is continuously relevant in the present time.
Moreover, it will also understand how important this study is and how it can help the environment.

Theoretical Framework
The theoretical framework of this study consists of Ethanol Production from Potato Peel
Waste (PPW) (D. Arapoglou, Th. Varzakas, A. Vylssides, C. Israilides, 2010) and Bioconversion
of Sweet Potato Peel Waste to Bioethanol Using Saccharomyces Cerevisiae (M. Ojewumi, et al.
2018).
The Ethanol Production from Potato Peel Waste is solving the considerable concern about
potato peel waste since it is a zero-waste value that is produced by potato processing plants. Also,
with the world's energy supply inevitably depleting, there has been a surge in interest in alternative
energy sources around the world (Lin and Tanaka, 2006). Therefore, the use of bioethanol as an
alternative fuel or gasoline supplement in proportions up to 15% is highly recommended in many
European nations (Mojovic et al., 2006).

Biomass is seen as a promising energy source for a variety of reasons, the most important
of which being bioenergy's contribution to long-term development (Sanchez and Cardona, 2008).
In addition, the local resources are frequently available, and conversion to secondary energy
carriers can be accomplished without large capital inputs (Lin and Tanaka, 2006). One of these
local resources is potatoes where their peels can be used to make bioethanol. The potato peels
contain enough starch, cellulose, hemicellulose, lignin, and fermentable sugars to warrant use as
an ethanol feedstock. Starch is a high-yield feedstock for ethanol production, but its hydrolysis is
required to produce ethanol by fermentation. Starch was traditionally hydrolyzed by acids, but the

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 specificity of the enzymes, their inherent mild reaction conditions, and the absence of secondary
reactions have led to the widespread use of amylases as catalysts in this process. Starch processing
is a technology utilizing enzymatic liquefaction and saccharification, which produces a clean
glucose stream that is fermented to ethanol by Saccharomyces yeasts (Gray et al., 2006).
Moreover, enzymes have several advantages over acidic hydrolysis, including the fact that they
work under mild circumstances, are biodegradable, boost yields, and reduce energy, water, and
by-products (Israilides et al., 2008). Liquefaction and saccharification are the two phases of the
enzyme-assisted bio-ethanol manufacturing process from starch. To reduce viscosity in the slurry
or manufacture dextrins, a-amylase is utilized, which can be derived from thermoresistant bacteria
like Bacillus licheniformis or modified strains of Escherichia coli or Bacillus subtilis. Dextrins are
used by the enzymes in saccharification to produce glucose (Sanchez and Cardona, 2008).

Another local resource that the Philippines have which can be used to make Bioethanol is
Sweet Potato Peels. A theory entitled Bioconversion of Sweet Potato Peel Waste to Bioethanol
Using Saccharomyces Cerevisiae gives that the amount of starch and total carbs in sweet potato
peel was sufficient for bio-ethanol synthesis. Sweet potato peel was hydrolyzed by hydrochloric
acid at various temperatures and concentrations to gain maximal conversion of starch into
fermentable sugars. In batch fermentation, the effect of inoculum size, pH, temperature, and time
on obtaining maximal ethanol from sweet potato peel waste was investigated. In addition, there
are different effects of fermentation time and temperature on the production of ethanol.

This study is based on the efficacy of potato and sweet potato peel starch as an alternative
to corn starch in the production of Bioethanol, as guided by the stated theories. As a result, the
researchers will determine whether these theories are correct and effective.

Conceptual Framework
The conceptual framework of this study is illustrated in Figure 1 below. Guided by the
Ethanol Production from Potato Peel Waste and Bioconversion of Sweet Potato Peel Waste to
Bioethanol Using Saccharomyces Cerevisiae. It is hypothesized that the Potato and Sweet Potato
Peels Starch are a good alternative to Corn Starch in making Bioethanol.
The independent variable in this research are the Potato and Sweet Potato Peels which will
be used and measured to make a Bioethanol through extracting, decanting, drying, liquefaction,

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 saccharification, fermentation, and ethanol distillation. On the other hand, the dependent variables
are the effectiveness, solubility, boiling and freezing point, production, color, and odor of the
Bioethanol. Which will be measured through petri dish test, solubility test, boiling and freezing
point test, and comparison test.

PROCESS
INDEPENDENT VARIABLES
Potato Peels Starch - Gathering
Sweet Potato Peels Starch - Obtaining Starch
i. Reception of roots OUTPUT
ii. Washing
iii. Chopping and
DEPENDENT VARIABLES crushing Bioethanol made
iv. Extracting from Potato and
1. Acidity of the
v. Decanting Sweet Potato Peels
Bioethanol
vi. Drying Starch
2. Solubility of the
- Starch Hydrolysis
Bioethanol.
i. Liquefaction
3. Boiling Point of the
ii. Saccharification
Bioethanol.
- Microfiltration
4. Freezing Point of the
- Demineralization
Bioethanol.
- Evaporation
5. Production of the
- Extracting Sugar
Bioethanol.
from Potato and
6. Color of the
Sweet potato peels
Bioethanol.
- Fermentation
7. Odor of the
- Ethanol Distillation
Bioethanol.

Figure 1.

Statement of the Problem

This research investigates how potato and sweet potato peels can be used as a source of
starch as an alternative to corn starch in the production of bioethanol. As a result, it will focus on
answering the following specific questions, guided by the study's general objectives:

Is there a significant difference between the:

a. color and odor?
b. effectiveness, acidity, and solubility?
c. freezing and boiling point?
d. production?

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Hypothesis
Considering the aforementioned questions, the researchers hypothesize that there is no
significant difference between the color, odor, effectiveness, acidity, solubility, freezing, and boiling
points, and the production of the Bioethanol made from Potato and Sweet Potato Peels Starch to the
Ethanol made from Corn Starch.

Significance of the Study

For the successful outcome of this study, it will provide benefits to the following:

Environment. Bioethanol is a biofuel that can be used as an alternative renewable and

sustainable energy source to fossil fuels and therefore, reduces greenhouse gas emissions that
contribute to climate change.

Labor Industry. Ethanol production generates jobs, especially in rural areas where
employment opportunities are much needed.

Motorists. Ethanol is known to have better performance and power than gasoline as it has a
higher-octane number. Motorists who wish to enhance their vehicles can make use of ethanol, using
it as their vehicle's fuel.

Future Researchers. Future researchers can make further improvements in research and
experiments on how potato and sweet potato peels can serve as an alternative to cornstarch in
producing ethanol.

Scope and Delimitation

This study is to focus on the use of starch from potato peels and sweet potato peels for
utilization of Bioethanol rather than the use of cornstarch for utilization of Ethanol. The result of
the research may be used as a basis also for identifying the advantages and benefits of using potato
and sweet potato peels instead of cornstarch. Furthermore, environmentally wise, peels from
potatoes and sweet potatoes that are biodegradable products can be a better substitute for
cornstarch.

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 The following delimitations and limitations are present in this study:

1) The use of preferred substance in producing Ethanol-starch from potato and sweet potato
peels rather than cornstarch.
- Ethanol as a byproduct of starch from corn was the one widely used due to successful
experiments conducted and benefits offered. On other hand, the group wants to further
experiment with the bioethanol produced from potato peels and sweet potato peels which
are considered a non-valuable waste could be more efficient in ethanol production., in this
study, the respondents will be able to ask to describe what is their preferred substance to be
used in producing Bioethanol and how this byproduct will benefit the environment as well.

2) Correlation of the variables in the study: The study will correlate with neither an independent
nor dependent variable. This will be proven through the experiment and analysis of the
effectiveness of using potato peels as a byproduct of Bioethanol.

3) Generalization of the study: The study will only limit to the use of potato and sweet potato
peels as a byproduct of Bioethanol. No other substance will be involved in the said
experiment. This study will also show the differences of why starch from potato peels is
better to be used than corn. Thus, the readers were guarded on generalization and comparing
the said study to other sources(products) that may also be used for Bioethanol production.

As for the assumption of this study, the researchers assume that the responses to the
questionnaires are valid and reliable in weighing the advantages and disadvantages of using starch
from corn vs. starch from potato peels. Moreover, the experiment speaks for itself and whatever
will be the result cannot be measured but merely observed.

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Definition of Terms
The following terminology is defined in the context of which they will be used to ensure a
better comprehension of this study:

Bioethanol. It is ethanol made from plants; it is used as an alternative to gasoline.

Biomass. This refers to the mass of living creatures such as plants, animals, and
microbes, as well as cellulose, lignin, carbohydrates, lipids, and proteins from a biochemical
standpoint…Unless otherwise stated, biomass refers to only living organisms.

Climate Change. It is a long-term change in the typical weather patterns that have
come to characterize Earth’s local, regional, and global climates.

Demineralization. It is the removal of minerals ions from HA crystals in hard tissues

such as enamel, dentin, cementum, and bone.

Ethanol. It is an alcohol that is a colorless, volatile, flammable liquid created by the

spontaneous fermentation of carbohydrates.

Fermentation. It is a chemical process in which molecules such as glucose are

broken down without the need for oxygen.

Hydrolysis. It is a process where it converts polysaccharide, such as starch, into

simple sugar components.

Food Waste. Any food and inedible pieces of food that have been removed from the
food production chain to be recovered or disposed.

Liquefaction. It is the process of converting or making liquid.

Microfiltration. It is a membrane filtration technique that eliminates pollutants from

a fluid by passing it through a microporous membrane.

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 Petri Dish Method Test. A method where bacteria and other microbes are cultured.

Saccharification. It is the process of converting complex carbohydrates (starch)

molecules to simpler sugars.

Solubility. Where a substance dissolves in a solvent to make a solution.

Starch. It is a complex polysaccharide consisting of a high number of glucose units

linked by glycosidic linkages.

Utilization. It is the actual use of the Information System.

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 CHAPTER II
REVIEW OF RELATED LITERATURE

The lack of modern literature and research on the subject that are related to the utilization
of Bioethanol made from fruits or vegetables has prompted the researchers to conduct a thematic
assessment of materials that may be useful in this investigation. Most of the concepts in this study
will be based on this literature and research, and they will be used as additional references for a
better degree of accomplishment of the study at hand.

Causes and Effects of Ethanol to Humans

Ethanol can cause acute effects such as sedation, slurred speech, poor judgment,
uncontrolled behavior, euphoria, and decreased sensory and motor abilities, which are all symptoms
of ethanol-induced central nervous depression, while some of its chronic effects are liver damage,
ethanol dependency, cognitive impairment, anemia due to folate and iron deficiency,
hyperlipidemia, and cardiomyopathy. When used in an excessive amount, it can also affect the
immune system, causing numerous diseases. However, light to moderate alcohol intake may provide
both cardio and neuroprotection, potentially by stimulating anti-inflammatory mechanisms (Garg &
Ketha, 2020).

Advantage and Disadvantages of Bioethanol

Bioethanol, considered a product of the sun’s energy through photosynthesis, serves as a
renewable and clean alternative for fuel. Not only can it provide enhanced performance and power
than gasoline because of its high-octane number, low boiling point, greater heat of vaporization, and
equivalent energy content (Sindhu et al., 2019), it can also reduce greenhouse gas emissions by 40%
when corn-based and produced in dry mills, and range between 88 and 108% when cellulosic
feedstocks are used. (US Department of Energy, n.d.).

Despite its many advantages, bioethanol usage also has a fair share of its disadvantages. One is that
ethanol has a far lower energy content than gasoline. When a liter of ethanol is burned, it produces
34% less energy than when a liter of gasoline is burned. If bioethanol were to be implemented it
would also affect the fuel economy, causing businesses to close and people to lose their jobs. Not

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only that, but many cars would also have to be modified, considering that many older engines are
incapable of running on ethanol-petrol blends containing 10% ethanol (Schmitt et al., n.d.).

Uses of Bioethanol with Its Advantage and Disadvantages

Potato alcohol is a form of ethanol produced by fermenting and distilling potatoes the
product beverages are vodka, wine, and many more. According to Harvard University, more than
100 prospective studies show an opposite coalition between light to moderate drinking and risk of
heart attack, stroke, sudden cardiac arrest, and sometimes even death caused of all cardiovascular
diseases. In this scenario, many have been said that it can be one of the reasons for curing some
diseases but there is another study from Harvard University that said heavy drinking is also one of
the factors that can take massive damage to the body. It can cause inflammation of the liver and lead
to scarring of the liver, a potentially fatal disease. It can increase blood pressure and damage heart
muscle. Heavy alcohol use has also been linked with several cancers: The World Cancer Research
Fund said that there is much evidence connected to alcohol that also may be the cause of cancers of
the mouth, esophagus, breast, liver, colon, and rectum.

Furthermore, the first-generation biofuels are liquid substance such as ethanol and other biomasses
it is composed of algae, vegetable oil, animal fat, or wastage and cooking grease, biofuel is a new
source of renewable energy, not like fossil fuels, coal, and natural gas. That can harm the
environment and affects us. Biofuel is commonly known as cheap, innovative, and environmentally
friendly that can be an alternative to petroleum and other fossil fuels basis on the department of
energy.gov. Biofuel is made from renewable resources and is proportionately less-flammable
compared to fossil fuels. It has remarkably better lubricating properties. It causes less harmful
carbon footprint compared to fossil fuels. Biofuels can be created from a wide variety of materials.
The world can benefit from biofuel due to its cheapness and being environmentally friendly.

In addition, ethanol is also used in pharmaceutical drugs as a preservative in many solid and liquid
substances. Medicines receive received from plant alkaloids contain ethanol as a solvent. Ingesting
a large amount of ethanol can be a cause of ethanol poisoning that can be deadly. Lastly, there is a
way to convert ethanol to butadiene, called thermostatic it is still in progress.

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Uses of Potato and Sweet Potato Peels
Potatoes were the most consumed vegetable throughout the world, both from fresh ones
and others as processed products such as French Fries and chips, (Reyniers, S. et al. (2020). The by-
products of potato processing industries were the peels. These were also one of the problems with
peels, the waste disposal from a certain industry. However, these peels are also a source of
compounds. Potato peel contains 40-50% of dietary fiber and has been considered as the new source
of dietary fiber in making bread, (Rodríguez-Martínez, B. et al. (2021). In addition, peels are rich
in phenolics and vitamins like Riboflavin, Ascorbic acid, Folic acid, and Vitamin B6. Phenolic
compounds extracted from peels were shown to bind with carcinogens and claimed to have anti-
carcinogenic properties. Furthermore, the potato peel converted to powder may decrease the risk of
eye lens damage associated with Diabetes. Because it's quite cheap and extraordinarily rich in
nutrients. There were many uses of potato peels documented, as follows: it is exceptionally good
for skin problems, can be used to get rid of dark circles, from skin whitening, treat acne, blackheads,
and whiteheads. These peels were also used for hair care; they can help add shine and luster to hairs
and help to grow faster. In addition, peels were also used as compost for indoor pot plants and
gardens that were considered kitchen waste. Moreover, potato peels or wastes can also be used for
scrubbing and polishing silverware. Not only stains, but the acids in potato juice can also dissolve
corrosion or rust. The potato peel waste contains enough starch, cellulose and hemicellulose, lignin,
and fermentable sugars to use as an ethanol feedstock.

On the other hand, the copper-colored skin of baked sweet potatoes was edible and provided mostly
healthy vitamins, minerals, and antioxidants, as well as phytochemicals that have protective and
disease-preventing properties. Like the potato peels, sweet potato peels also consist of anti-
inflammatory and anti-cancer benefits. In other words, sweet potato skin is rich in fiber, other
nutrients, and antioxidants. Besides the nutritional component of these peels, sweet potato peel
waste was also considered as good compost for fertilizers.

Benefits of Potato Starch

There are well established beneficial effects of dietary fiber, i.e. NSP and RS, on some
major digestive and metabolic diseases in humans (cummings et al. 1996). Different reports have
described the influence of RS consumption on the prevention of digestive pathogens or diarrhea
(Williams et al. 2001). Some studies have indicated that the nature of fiber in the diet can also affect

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the composition, metabolism, and function of immune cells (Lim et al. 1997; Cavalieri et al. 2000).
Immune reactivity and levels of blood leukocytes, including T lymphocytes and neutrophils which
are interested because of inflammation or disease (Nofrafrias et al. 2007). The consumption of
several types of starch has been shown to be beneficial in a variety of metabolic diseases, such as
insulin resistance and diabetes (Higgins et al. 1996), plasma cholesterol and triglyceride
concentrations (de Deckere et al. 1993), and chronic renal or hepatic disease (Younes et al. 1997).
According to a 2019 research, raw potato starch had a beneficial effect on the microbiomes (guts)
of mice given starch-based diets, which improved their metabolic health. When mice were fed
various starches for 16 weeks (corn, wheat, rice, and potato), the potato starch-fed group had the
least weight growth and fat tissue buildup, as well as the greatest insulin sensitivity of all the groups.

Detriments of Potato Starch

Potato starch lacks significant amounts of nutrients and minerals, but it only has an
important nutrient which is carbs. Potato starch includes Amylose (20%) and amylopectin (10%)
are the two major components of potato starch (80%). Because it solidifies when the objects are
added, due to amylose because it is considered the undesirable component (Egan 2021).

Benefits of Sweet Potato Starch

Sweet potatoes include protein (11.5) grams, sugar (14.5) grams, fat (1 gram), phosphorus
(100 mg), calcium (90 mg), and iron. They also contain vitamins B1, B2, C, and niacin, as well as
linoleic acid (oily food). Sweet potatoes, in instance, are high in lysine, but rice and wheat are
deficient. However, many individuals are unaware of this.

Detriments of Sweet Potato Starch

Sweet potatoes that contain native starches are extremely limited in use for food industry,
because it is highly cohesive, stable at low temperatures, and unstable with a low pH (Smith, 1999).

Potato Peel Waste Cause and Effects

Potatoes are one of the most widely consumed crops on the planet, which has implications
for residue generation. The disposal of this garbage is difficult. Potato peels are a major waste
product of potato processing, accounting for 15 to 40% of the mass of the finished product; thus,
their valorization should be of importance to the food sector. Potato chips are the most popular food
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processed potato product, and they generate a lot of potato skin as a byproduct (Stearns et al., 1994).
Potato peel is a waste product of no value that is produced in enormous quantities after processing.
It ranges from 15 to 40% of the initial product mass, depending on the peeling method utilized
(Sepelev & Galoburda, 2015). The global intensification of food production has resulted in massive
amounts of food waste leftovers. With the status of the food economy, as well as the future situation
of global natural resources and environmental quality, there has been a worldwide tendency to
implement the concept of sustainable development, which emphasizes waste management.
International organizations such as the United Nations and current legislation around the world have
begun to forcefully encourage the food industry to develop new end applications for residues in
order to reduce the bulk of agro-industrial wastes because of its high phenol content, potato waste
must be used as an antioxidant in food systems to avoid this problem (Sepelev & Galoburda, 2015).

Potato peel phenolic chemicals are produced by the potato plant to protect it from bacteria, fungi,
viruses, and insects (Akyol, Riciputi, Capanoglu, Caboni, & Verardo, 2016). In vitro antioxidant
assays have been used to investigate the characteristics of potato peel extracts; however, the data is
limited and only applies to a few cultivars out of the approximately 300 that have been described
thus far (AHDP Potatoes 2018). Furthermore, there are still too few investigations on the potato
peel's efficacy in lipid matrices in terms of selective antioxidant effects in diverse media and
differential activity towards primary and secondary oxidation products (Frankel 2007). Recognizing
the elements influencing potato peel qualities is a critical topic to be addressed as new applications
for potato peels emerge, such as in innovative food products or as a source of natural antioxidants
used to preserve food lipids. As a result, potato waste has a significant environmental impact as well
as an unwelcome economic loss for the potato processing industry, therefore finding an integrated,
ecologically friendly solution is urgent and necessary. Because of the multifunctional character of
potato peel, this study was conducted to promote the environmentally friendly usage of potato peel
in the food processing industry.

Sweet Potato Waste Cause and Effects

Microorganisms were used to investigate the bio-production of ethanol from sweet potato
peel. The peel was subjected to proximate analysis, which revealed that the sweet potato peel
contained enough starch and total carbs to ensure its usage in bio-ethanol production. Sweet potato
peel was hydrolyzed by hydrochloric acid at various temperatures and concentrations to gain

13
maximal conversion of starch into fermentable sugars. In batch fermentation, the effect of inoculum
size, pH, temperature, and time on obtaining maximal ethanol from sweet potato peel waste was
investigated. After 48 hours of fermentation, the maximum ethanol yield produced was 6.39g/L at
pH 5.0, 32.50C, and 6 percent (v/v) inoculum size. The findings revealed that sweet potato peel,
which is a waste, can be a feedstock for bio-ethanol production. Plant phenolic chemicals are
grouped into three categories: phenolic acids, flavonoids, and tannins. Purple sweet potato is a
common source of antioxidants in the diet (PSP). Polyphenol and flavonoids such as anthocyanins
are abundant in purple sweet potato (Ipomoea batatas L.). According to Shiban [15], sweet potato
peel extract (SPPE) was made by blending 10 g of sweet potato peel powder with 600 ml of 80
percent ethanol for 2 minutes. Prior to filtration (Whatman No. 1), the mixture was held at room
temperature for one hour in the dark and centrifuged for 10 minutes at 3500 rpm. The extracts were
stored at 20°C until they were analyzed.

Food Waste and Its Effect or Contribution to Climate Change

Food waste has evolved into a complex topic that has piqued the interest of scientists,
consumers, and campaigners alike in recent years. It has been dubbed a worldwide paradox because
of how much attention is placed on agriculture in order to enhance food security, but a third of all
food produced goes to waste. The economic, social, and environmental expenses that come with it
are the main reason it is causing such a stir. Other various causes of food waste include first the lack
of proper planning. One of the biggest reasons of food waste, as stated in an article published by
Conserve Energy Future (2017), is a lack of effective planning on the part of the customer. People
sometimes buy a lot of food without thinking forward to when and how they will prepare it for
consumption. People tend to adjust their food preparation plans or forget to use them on time as a
result of their modern job and appointment schedules. And it is not always easy for most people to
regulate what happens to their food, which causes it to expire and then be thrown away. People also
find themselves with poorly cooked meals that just do not taste fantastic owing to a lack of proper
planning. It is all a waste of time.

Second, purchasing and preparing a large amount of food. Food is frequently wasted as a result of
over-buying or over-preparing. It is evident that if you buy or cook more food than you need, the
food on your plate will go to waste. Food that goes to waste in such situations is made up of leftovers
and half utilized food. Alternatively, food that has been partially used is sometimes stored in the

14
back of the fridge and never used again. Excess purchases that do not meet their expiration dates
end up looking, tasting, and smelling unpleasant as a result. All of the leftovers are thrown away as
food waste at the end of the day.

Third, natural disasters, poor practices, and a lack of expertise are all contributing factors. In
accordance with Dakota Sheetz (2020), food loss in disadvantaged countries is caused by a lack of
proper management, insufficient funding, and technological issues with harvesting methods. During
extreme weather, developing countries also have issues with storage, cooling, processing,
packaging, infrastructure, and marketing systems. As a result of bad business practices and food
social norms, underdeveloped countries are more likely to lose food at the production level, whereas
medium and higher-income regions are more likely to waste food at the consumer level. Food waste
accounts for 54% of global food waste "upstream" (food production, post-harvest handling, and
storage) and 46% "downstream" (processing, distribution, and consumption). The lower down the
food chain food loss or waste occurs; the more harmful it is to the environment.

Fourth, transportation and distribution networks. Perishable foods are susceptible to loss during food
transportation and distribution, as reported by Food Print, especially in developing nations where
access to adequate and reliable refrigeration, infrastructure, and transportation can be difficult.
Though the rejection of perishable food shipments, which are thrown out if another buyer can't be
found promptly, is a bigger issue at this point. Food purchasers are said to reject between two and
five percent of food shipments. Because of their shorter shelf lives, even if these commodities make
it to market, they are frequently wasted. Food shipments that are rejected are frequently donated to
food rescue organizations, but the numbers are often too enormous for them to accept.

Lastly is agricultural production. Agricultural output generates the most waste per unit of volume,
accounting for 33% of overall food waste. Animal-based diets contribute to food waste since they
use more water per ton of product than crops, hence they consume more water per ton of product.
Using crop products rather than animal products to get lipids, calories, and proteins is more efficient.
Food waste is not just a humanitarian problem, but it is also a problem for the ecology. Considering
the causes of food waste, these can have a variety of consequences that can leave a scar in our world.
And the effects of waste include biodiversity loss. On a worldwide scale, food waste has an impact
on the loss of biodiversity. Farmers have progressively invaded wild areas in quest for more fertile

15
grounds to maximize agricultural production, resulting in the loss of biodiversity. The natural
habitats of birds, fish, animals, and amphibians have been devastated because of practices such as
slash and burn, deforestation, and conversion of wild regions into farming. Monocropping and other
agricultural practices have exacerbated the loss of biodiversity. Nitrate, phosphorus, and chemical
pollution in streams, rivers, and coastal waters have all had a substantial impact on marine life
because of mass livestock rearing for food and the use of pesticides in agricultural production
(Conserve Energy Future, 2017).

Food production is a substantial source of greenhouse gas emissions, in accordance with Pappalardo
et al. (2020), food waste is a significant environmental issue. A large source of methane, a powerful
greenhouse gas with direct repercussions for global warming, is produced when food is dumped in
landfills to decompose. Food waste at landfills, on the other hand, releases hazardous compounds
into the soil, which has a negative impact on groundwater. It is vital to know if households have
increased or decreased food waste during the pandemic since homes are the most notable
contributors to food waste, and because Covid-19 has had a significant impact on hunger and food
insecurity.

By wasting so much food, the industrialized world accelerates the process of global warming.
During the decomposition of food waste in landfills, it turns into "toxic effluent and methane, a
greenhouse gas twenty-one times more potent than carbon dioxide". The carbon footprint of food
waste in households in the United Kingdom has been calculated to be equivalent to 18 million tons
of carbon dioxide released into the atmosphere. The fact that an estimated 61 percent of landfill food
is wasteful waste that could have been eaten before contributing to global warming is more
significant than the enormous amounts of CO2 and methane spewed into the atmosphere owing to
the food chain. Stated by Stuart (2009)

Food waste is slowly but steadily becoming a major contribution to climate change and global
warming as consumption patterns alter and evolve. Every year, over 13 percent of all food produced
is wasted, or about 1.3 billion tons of food. Stated by Climate change & Land Report (2018)
Pursuant to Bosco Green Alliance (2020), we currently use unsustainable food production methods,
wasting a third of the food we produce and inflicting environmental harm at both ends of the cycle.
There is also a significant gap in the availability and accessibility of these foods; 26% of the world's

16
population is fat, while 10.5 percent of the world's population is malnourished. Greenhouse gas
emissions from dairy farming and agricultural operations account for almost 30% of total
greenhouse gas emissions. They would be the world's third-largest emitter if all the world's food
waste emissions were counted. Because of cosmetic characteristics including form and color, about
one-third of fruit is rejected before it even reaches the shelves. The taste or quality of the food is
unaffected by these aesthetic characteristics, and we need to raise awareness about them so that food
that is not pleasing to the eye is not thrown out right away.

Bioethanol Made from Other Fruits or Vegetables

Most countries, whether economically advanced or in various phases of development, face
the problem of garbage removal and treatment (Itelima et al., 2013). Climate change has resulted
from the indiscriminate dumping of garbage and emissions from fossil fuels, which has resulted in
global warming. According to Mohammed et al., 2014, because of alternative energy generation, by
turning these wastes (agrowastes) into valuable goods, is regarded one of the solutions by the entire
world, from America to Asia to Africa, to address the pollution threat. In addition, agricultural
wastes are produced in vast quantities each year, and their availability and cheap cost make them
attractive raw materials for value-added goods (De-freitas et al., 2009). Sugar reduction is essential
since it is a necessary raw material for the creation of ethanol, a preferred alternative biofuel in
current generation. Sweet potato, scientifically known as ipomoea batatas, is a dicotyledonous plant
that belongs to the Convolvulaceae family and is the world's seventh most significant food crop.
The peels are handled as waste products in most companies, restaurants, and residences where sweet
potatoes are consumed or processed into more value-added items, and thus cause disposal concerns,
according to Betiku et al., (2013). Furthermore, there is a considerable interest in converting the
vast biomass of organic wastes created by the food processing industries into valuable products such
as fermentable sugar/ethanol in Nigeria and some industrialized nations (Obianwa et al., 2016).

How Can This Study Lessen Food Waste and Climate Change
Food waste (FW) is becoming more of an issue across the world. This issue may be found
at any point throughout the food supply chain, from manufacturing to human consumption. The
United States produced 38 million tons of food waste in 2014, according to N.I.S, Muhammad &
K.A, Rosentrater, (2020). Agricultural waste has a significant contribution to food waste and the
two big agricultural products that contribute to this are potatoes and sweet potatoes. As food waste

17
grows each year, this also contributes to climate change by huge amount of carbon footprint. To
give solution to this, making bioethanol from the peels of potatoes and sweet potatoes would be
helpful to lessen food waste production and lessen the carbon footprint that humans consume.

CHAPTER III
METHODOLOGY

The purpose of this chapter is to describe the method that will be used to perform the study.
It describes the research design, subject used, Materials and Ingredients, Purpose of each Material
and Ingredient, and the Procedure or Experimentation which will be used to evaluate and understand
the information gathered.

Research Design
In this study, a quantitative experimental research approach was used. The general
framework for a quantitative design is based on the scientific process, according to Rutgers
University Libraries (2022). It employs deductive reasoning, in which the researcher formulates a
hypothesis, collects data during a problem investigation, and then uses the evidence from the study,
after analysis and conclusions have been communicated, to establish the hypotheses are true or
untrue.

Research Instrument
This study is experimental research, also known as true experimentation, employs the
scientific method to determine the cause-and-effect link between a set of variables in a study. The
genuine experiment is frequently mistaken for laboratory research, although this is not always the
case, the laboratory environment has no bearing on the true experiment. Any research in which all
variables except one are identified and controlled is considered a valid experiment. To assess the
impact on the dependent variables, an independent variable is changed. Rather of being randomized
to naturally existing groups, subjects are randomly assigned to experimental treatments. (Rutgers
University Libraries, 2022)

18
Considering that the purpose of this study is to determine whether the Potato and Sweet Potato Peels
Starch are a viable alternative in making Bioethanol than Ethanol made from corn starch. For this
research investigation, the aforementioned research approach is regarded the most appropriate.

Subject Used
The subject used in this study is potato peels and sweet potato peels which both contain a
high amount of starch. Through the saccharification process or the conversion of starch into
fermentable sugars, starch from potato peels and sweet potato peels can be used as an alternative to
corn starch which is one of the main components of producing bioethanol.

Intervention
As this is quantitative experimental research, the scientific procedure or experimentation
process is presented step by step to provide information and understanding of how the study will be
carried out. To begin the experiment, prepare and sterilize the necessary materials, then weigh 0.25
kg of sugar per 1 liter of final wash using a bowl and a scale. After that, heat up 2 liters of water in
a pan. Start adding the sugar after the water is heated. Keep the heat low and keep stirring and adding
sugar until the sugar is completely dissolved and the solution is clear. Remove the pan from the heat
once all the sugar has dissolved and allow the solution to cool slightly. Next, transfer the sugar
solution to the fermentation vessel using a funnel, making sure the sugar solution is cold enough not
to fracture the glass or melt the plastic. Allow it to cool at room temperature after transferring to the
fermenting vessel. Then, according to the directions on the back of the pouch, prepare the yeast.
Allow the yeast suspension to remain for 15 to 20 minutes after stirring. Sprinkle some sugar in and
mix it to see if your yeast is alive and well; if it is, it will begin to produce a little amount of foam.
Now that the yeast is ready to be added to the sugar solution, pour it into the fermentation vessel
using a funnel. After you've added the yeast, top up the wash to the desired volume. After that,
thoroughly mix the suspension with a sterilized spoon or stick before adding the airlock. Finally,
depending on the airlock design you picked, add a suitable amount of water, and store it somewhere
dark and cool for a week or two after attaching the airlock. Following that, the solution may appear
hazy due to the yeast, but it may be distilled.

19
Techniques Used

starch extraction- physical extraction of cellulose, protein and the non-starch

substance separated from the starch.

Gelatinization- when the starch is heated in a liquid causing them to thicken.

Decantation- process of liquid separation from liquid od a solid substance.

Centrifugation- mechanical process where it involves to use of centrifugal force to

separate substance from a solution.

Filtration- a process where you separate a substance onto another by using filtration
medium that lets the liquid go but retains the solid.

Evaporation- process where the liquid became gas separating it to a dissolve

substance in the liquid.

Hydrolysis- process where the starch, enzymes break down turning it to sugar or
amylases.

Fermentation- process of chemical changes in organic substrates through the action

of enzymes. For example, is yeast use oxygen to release the energy from sugar in a
process called respiration releasing ethanol.

Respiration- process where cells of an organism obtain energy by combining oxygen

and glucose.

Kilju- Finnish word of water, yeast, and sugar fermentation.

20
 Materials and Ingredients Used in the Experiment and its Purpose

Fermentation bottle- fermentation bottle is used to avoid contamination, it also helps

the yeast to due to anaerobic it breaks the glucose without oxygen,

Warm water- warm water reactivates the yeast making it germinate.

Saccharomyces cerevisiae- when the yeast is reactivated it begins to eat and multiply
then they release chemicals and gases like C02 and ethanol.

Sugar extracted from the potato starch- sugar is one of the most essential
ingredients because yeast feed on sugar that turn into food an energy that release C02
and ethanol. This process ids called fermentation.

Fermentation valve – fermentation valve or airlock releases the built-up gas(C02)

that came from the anerobic system.

Solanum tuberosum starch- potatoes are used to be the source where we will extract
the starch that we convert to sugar.

Ipomoea batatas starch- sweet potatoes that are almost the same as potatoes, but
sweet potatoes contain more calories, carbohydrates and fat than regular boiled potato,
but the regular potato had more protein

Litmus paper- litmus strip is placed in the liquid whose pH is being determined.

Measurement
First, we utilized 660 grams of sugar, which is equal to 220 grams per liter of water used in
this experiment. We also hypothesize that 220 grams of sugar is equal to the sugar syrup from the
potatoes plus 1 liter of water. Finally, we used 236.588ml of warm water to activate the 9.0 grams
of yeast.

21
 CHAPTER IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

The data collected from the researcher’s experiment, as well as the data analysis and
interpretation, are given in this chapter. The information acquired is based on the seven dependent
variables that were subjected to testing in order to solve the problem.

Problem No. 1: Is There a Significant Difference Between the Color of The Bioethanol Made
from Potato and Sweet Potato Peels Starch and the Ethanol Made from Corn Starch?

The analysis of the significant difference between the color of bioethanol made from potato and
sweet potato peels starch and the ethanol made from corn starch was performed through the sense
of sight, therefore, the significant difference in its color can be distinguished. When light enters the
eye and goes to the retina, millions of light-receptive cells known as rods and cones cover it. These
cells provide messages to the brain when they receive light, resulting in the familiar experience of
color. Most humans have three types of cone cells, and each color activates several cones. Their
combined reaction generates a distinct signal for each hue, allowing millions of assorted colors to
be differentiated.
Table 1
Significant Difference Between the Color of The Bioethanol Made from Potato and Sweet
Potato Peels Starch and the Ethanol Made from Corn Starch

Question Bioethanol from Potato and Sweet Potato Ethanol from Corn
Peels Starch Starch

1. Difference between the yellow-ish (large quantity)

color colorless/clear
clear (small quantity)

Shown in the table is the difference between the color of the ethanol from corn starch and bioethanol
from potato and sweet potato peels starch. The color of the bioethanol from potato and sweet potato
peels starch is slightly yellow when fermented in a large quantity and clear when fermented in a
small quantity. The color of the experimented ethanol varies depending on the fermentation time,

22
quantity and the quality of the materials utilized in the experiment conducted. In contrast, ethanol
from corn starch is colorless or clear as the fermentation time and filtration process are different
from the researchers’ production process.

Problem No. 2: Is There a Significant Difference Between the Odor of the Bioethanol Made
from Potato and Sweet Potato Peels Starch and the Ethanol Made from Corn Starch?

The analysis of the significant difference between the odor of the bioethanol made from potato and
sweet potato peels starch and the ethanol made from corn starch was performed through olfaction
or the sense of smell, therefore, the significant difference in its odor can be distinguished. Due to
this method, volatile chemical compounds can be recognized and distinguished, even in trace
amounts. Through the olfactory system, composed of the olfactory epithelium, olfactory nerves,
olfactory bulb and tract, and many parts of the olfactory brain, humans can smell different odors.
When nerve impulses are recognized by sensory organs, they are transmitted to the brain, where
they are processed.
Table 2
Significant Difference Between the Odor of The Bioethanol Made from Potato and Sweet
Potato Peels Starch and the Ethanol Made from Corn Starch

Question Bioethanol from Potato and Sweet Potato Ethanol from Corn
Peels Starch Starch

2. Difference between smells like yeast at first but as time stronger smell
the odor passes by, it fades

As shown in the table, the odor of the ethanol from corn starch and bioethanol from potato and sweet
potato peels starch vary. The odor of the bioethanol from potato and sweet potato peels starch smells
like yeast, but the smell diminishes with time while the ethanol from corn starch has a fragrant but
sharp and strong smell. The results vary substantially as the fermentation process is different from
what the researchers used, and the commercial ethanol is more concentrated.

23
Problem No. 3: Is There a Significant Difference Between the Acidity of the Bioethanol Made
from Potato and Sweet Potato Peels Starch and the Ethanol Made from Corn Starch?

The analysis on the significant difference between the acidity of the bioethanol made from potato
and sweet potato peels starch and the ethanol made from corn starch were performed through litmus
paper or a pH level tester, therefore, its acidity level can be known. As litmus paper is made of wood
cellulose, lichens, and adjunct compounds which change their color when you put a substance with
acidity content in it. To do this method, drop a bead of the liquid you wish to test. Then, wait a few
seconds for it to change. There is a guideline for the colors in the pH tester for you to determine the
acidity content of the liquid.

Table 3
Significant Difference Between the Acidity of the Bioethanol Made from Potato and Sweet
Potato Peels Starch and the Ethanol Made from Corn Starch

Question Bioethanol from Potato and Sweet Ethanol from Corn

Potato Peels Starch Starch

3. Difference between the pH level 5 pH level 7

acidity

As shown in the table, the acidity of bioethanol from potato and sweet potato peels starch as an
alternative to ethanol made from corn starch varies. The bioethanol made from potato and sweet
potato peels starch, which involved the process of fermentation, had a pH5 level. Meanwhile, the
ethanol made from corn starch, which was fermented without cooking using the Chalara Paradoxa
Glucoamylase preparation, was fermented at pH 7.

Problem No. 4: Is There a Significant Difference Between the Solubility of the Bioethanol
Made from Potato and Sweet Potato Peels Starch and the Ethanol Made from Corn Starch?

The analysis of the significant difference between the solubility of the bioethanol made from potato
and sweet potato peels starch and the ethanol made from corn starch was done through the simple
solubility rule. The simple solubility rule that dissolves liquids is a little more complicated in the
case of alcohols, as it is in the case of many other biological compounds. Each alcohol is made up

24
of a nonpolar carbon chain and an OH group (which is polar). The chemical formula for ethanol,
for example, is C2H5OH. Ethanol is a two-carbon compound with an OH group. The OH group is
attracted to water because it is polar. The carbon chain, on the other hand, is repelled because it is
nonpolar. The stronger of the two forces determines the solubility of alcohols. Because of the
strength of the attraction of the OH group, the first three alcohols (methanol, ethanol, and propanol)
are completely miscible. They dissolve in water at any amount. Starting with the four-carbon
butanol, the solubility of alcohol starts to decrease.

Table 4
Significant Difference Between the Solubility of the Bioethanol Made from Potato and Sweet
Potato Peels Starch and the Ethanol Made from Corn Starch

Question Bioethanol from Potato and Sweet Ethanol from Corn Starch
Potato Peels Starch

4. Difference insoluble at first (which can be porous granules and

between the compared to mixing oil with water) pyramid-shaped residuals
solubility but as time passed, it eventually are still visible in the
mixed mixture

As shown in the table, the solubility of bioethanol from potato and sweet potato peels starch and the
ethanol made from corn starch vary. Based on the experiment, the bioethanol made from potato and
sweet potato peels starch was not able to mix well at first, and its consistency could be compared
with an oil and water mixture, but eventually, it was mixed and had a clear solution. As for the
ethanol made from corn starch, although mixed well, porous granules and pyramid-shaped residuals
can still be visible in the mixture.

Problem No. 5: Is There a Significant Difference Between the Freezing Point of the Bioethanol
Made from Potato and Sweet Potato Peels Starch and the Ethanol Made from Corn Starch?

The analysis of the significant difference between the freezing point of the bioethanol made from
potato and sweet potato peels starch and the ethanol made from corn starch was done through a
circulating refrigerant which is used to reduce the temperature of air or liquid passed over a

25
substance, or cryogenic, which uses the direct application of liquid nitrogen or carbon dioxide onto
a substance. Typical alcohol that contains 5% ethanol will freeze at a temperature of about -2°C.
Pure ethanol freezes at about -114°C; when adding more and more water to ethanol, the freezing
point begins to approach 0°C. Adding too much water reduces its percentage. By using an ethanol-
filled thermometer, it can measure a minimum of at least -70°C. The physical limitation of the ability
of a thermometer to measure low temperatures is the freezing point of the liquid used. Ethanol
freezes at -114 °C. Dissolving any liquid in water is one way of lowering its freezing point.

Table 5
Significant Difference Between the Freezing Point of the Bioethanol Made from Potato and
Sweet Potato Peels Starch and the Ethanol Made from Corn Starch

Question Bioethanol from Potato and Ethanol from Corn Starch

Sweet Potato Peels Starch

5. Difference between the 31.82 °F (1 °C) -173.20 °F (-114.14 °C)

Freezing Point

As shown in the table, the difference between the freezing point of the ethanol from corn starch and
bioethanol from potato and sweet potato peels starch vary significantly. After 1 hour of freezing,
ethanol from potato and sweet potato peels starch has a freezing point of 31.82°F equivalent to 1°C,
compared to ethanol from corn starch which has a freezing point of -173.20°F equivalent to
114.14°C.

Problem No. 6: Is There a Significant Difference Between the Boiling Point of the Bioethanol
Made from Potato and Sweet Potato Peels Starch and the Ethanol Made from Corn Starch

The analysis of the significant difference between the boiling point of the bioethanol made from
potato and sweet potato peels starch and the ethanol made from corn starch was done through the
boiling method. To determine the boiling point of the ethanol safely, you need to do it in an open-
air space or a kitchen with good ventilation, so the evaporated gases won’t suffocate you. If you are
using a gas stove, make sure that the pot you’re using does not have ethanol leaks to avoid setting
it to flames. Using an electric stove is safer as it only conducts electricity to the pot. Now, to check
26
the temperature, you can use a cooking thermometer. Theoretically, you can compare it to the
boiling point of water by checking its time to boil. For example, because it takes 1 minute to boil
water at 109°C, ethanol takes less time to boil than water for 40-50 seconds which means it is more
likely to boil at 75-90°C.

Table 6
Significant Difference Between the Boiling Point of the Bioethanol Made from Potato and
Sweet Potato Peels Starch and the Ethanol Made from Corn Starch

Question Bioethanol from Potato and Sweet Ethanol from Corn

Potato Peels Starch Starch

6. Difference between the 177.8 °F (81 °C) 173 °F (78.37 °C)

Boiling Point

As shown in the table, the difference between the boiling point of the ethanol from corn starch and
bioethanol from potato and sweet potato peels starch vary significantly. Based on the experiment,
the bioethanol made from potato and sweet potato peels has a boiling point of 177.8°F equivalent
to 81°C in contrast with ethanol from corn starch which boils at 173°F equivalent to 78.37°C.

Problem No. 7: Is There a Significant Difference Between the Production of the Bioethanol
Made from Potato and Sweet Potato Peels Starch and the Ethanol Made from Corn Starch?

The analysis of the Significant Difference Between the Production of the Bioethanol Made from
Potato and Sweet Potato Peels Starch Than the Ethanol Made from Corn Starch were presented
through production comparison. As both Production of Bioethanol made from potato and sweet
potato peels starch and commercial ethanol was compared based on how they were produced.

27
 Table 7
Significant Difference Between the Production of the Bioethanol Made from Potato and
Sweet Potato Peels Starch and the Ethanol Made from Corn Starch

Question Bioethanol from Potato and Sweet Ethanol from Corn

Potato Peels Starch Starch

7. Difference between the from starch-based crops (potato and from starch-based
Production sweet potato peels) crops

fermentation process dry or wet-mill

processing

Shown in the table is the difference between the production of bioethanol from potato and sweet
potato peels starch to ethanol from corn starch. Based on the experiment, bioethanol from potato
and sweet potato peels and ethanol from corn starch are both starch-based crops. As for the process,
bioethanol from sweet potato and potato peels uses the fermentation process while ethanol from
corn starch uses the dry or wet-mill processing. To sum it up, the production of bioethanol from
potato and sweet potato peels is the same as the production of ethanol from corn starch but varies
in the type of process used.

28
 CHAPTER V
SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATIONS

Summary of Findings
As for the overall findings of this study, the experimented product has a slightly yellowish
color due to its fermenting and filtrating. Therefore, the difference between the color of commercial
ethanol is way too different, due to the different methods that have been used. The bioethanol that
the researchers experimented with is yellowish because it is made from yeast while the
commercialized ethanol is made from pure sugar, and the way they were fermented makes it more
concentrated. Furthermore, for the odor dependent variable, the odor of the bioethanol and
commercial ethanol was almost identical, but the bioethanol that was experimented with had a
slightly sour scent like vinegar because it was produced naturally from fermentation by yeast and
other microorganisms.

While for the acidity of the bioethanol, based on the experiment, it has a pH level of 5 and the acidity
of commercial ethanol (95%) is 7 or 7.33. It varies as the methods used have different processes and
equipment. Apart from this, both bioethanol and commercial ethanol was tested for their solubility.
At first, mixing the water and ethanol makes it look like an oil and water mixture, however, after a
few seconds, it mixed well, and the difference cannot be identified. In addition, it has the same result
as commercial ethanol.

Moreover, for the freezing and boiling point of the bioethanol and commercial ethanol, after one
hour of freezing, the freezing point of the experimented bioethanol was 31.82 °F (1 °C), which is
way too different from commercial ethanol, meaning that the bioethanol freezes easier. As for the
boiling point, the bioethanol boiled at 177.8 °F (81 °C) with 10 minutes of high heat and took 20
minutes to cool down which means that the bioethanol takes longer to boil than commercial ethanol.
Lastly, the production of the two ethanol varies due to the professional equipment the manufacturers
use and the knowledge they have to make ethanol. Therefore, the experimented bioethanol cannot
be a permanent substitute for making ethanol when using the methods used by the researchers.
Although, the potatoes and sweet potatoes can be a sure substitute once the researchers have the
right methods, equipment, and quantity to make a mass of ethanol to be used in the public.

29
Conclusion
In conclusion, the bioethanol made from potato and sweet potato peels starch is significantly
different in its color, odor, acidity, freezing point, boiling point, and production, from the ethanol
made from corn starch. Meanwhile, there is no significant difference in the solubility of the
experimented bioethanol and commercial ethanol. Overall, the presented data shows that bioethanol
made from potato and sweet potato peels is a good alternative to ethanol made from corn starch.
Although, like stated in the summary of findings, this could serve as a temporary substitute if the
methods used in this research will be followed.

Recommendations
The following recommendations were given based on the findings and conclusion of the study:

1. The researchers recommend that the fermentation process should be done for quite a
period of at least 50-70 hours to produce the maximum ethanol concentration since
fermentation was one of the methods used in identifying the acidity of the ethanol.
2. During the 50-70 hour-fermentation period, the researchers recommend that it should be in
a room with a stable temperature to achieve the best results.
3. The researchers recommend increasing the amount of pure sugar, as well as the duration
time, to make it appealing to the consumers since the color and odor of the commercial
ethanol were quite different from the bioethanol produced by the researchers.
4. The researchers recommend that the ethanol from the potato peels may be further used for
cleaning purposes due to its vinegar-like smell and as it was also fermented in a way that
achieved its acidity since the commercial ethanol is more enhanced compared to the
bioethanol produced by researchers.
5. It is recommended for future researchers to ask for the help of the local government, as
well as private companies, in assisting in the production of the said byproduct since lack of
equipment and materials was one of the difficulties in making it available to the public.
The researchers of this study can also say that it can be cost-efficient due to recyclable
materials used (potato and sweet potato peels) which is cheaper compared to commercial
ethanol.

30
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 APPENDIX

DOCUMENTATION

During Experimentation

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During Science Investigatory Project Meetings

36