EXTRACTION OF ETHANOL FROM CHICO (Manilkira zapota) BY YEAST FERMENTATION AND DISTILLATION

This study aimed to produce ethanol from Chico fruits which are often neglected in the market. The study was focused on the extraction of ethanol from Chico (Manilkara zapota) by yeast fermentation and distillation. The study consisted of three treatments which varies in the length of fermentation, namely three (3), four (4), and five (5) weeks. Each treatment is composed of three replications. Each replication has a mixture of 700 mL of distilled water, 300 mL of blended Chico, and 25 g of yeast. Data on mass, volume, density, specific gravity, percent ethanol, ethanol volume, and flammability after the distillation process were gathered. It was revealed that the five weeks' mixture produced the highest percent ethanol and ethanol volume. Although there is no significant difference in the length of fermentation, all the distillates produced contain high percent of ethanol. The flammability test showed that all the distillates produced a blue flame, which indicated the high percent of ethanol.