This research aims to study the ant repellent effects of the crude ethanolic extracts from 7 herbs; Piper nigrum Linn. Alpinia galanga (L.) Willd Ocimum basilicum L. Cymbopogon citratus Stapf Citrus aurantiifolia (Christm.) Swingle Citrus hystrix DC and Stemona collinsae Craib. Whatman filter paper was dipped with each concentration of the crude ethanolic extracts (0.625 1.25 2.5 and 5 % w/v) and placing the bait on a treated filter paper. The experiments were conducted in the natural. The numbers of weaver ants were recorded at 0 - 30 minutes. From the results the crude ethanolic extracts at 5% w/v of A. galanga was the most effective for repellent the ant (repellent rate; %R = 94.72 ± 2.39) followed with C. citratus (%R = 89.45 ± 3.85) S. collinsae (%R = 82.92 ± 4.47) and P.nigrum (%R = 81.20 ± 5.92). The repellent rates of those crude ethanolic extracts were significantly difference from distilled water which use for the negative control (P < 0.05). The crude ethanolic extract of A. galanga at concentration 5% w/v was prepared as spray cream chalk and powder. At 30 minutes of the observation the ethanolic extracts of A. galanga spray was the best ant repellent effect (%R = 100). The result from questionnaires reveals that a spray preparation was the more satisfaction for the using ant repellent products.

Ethanol is a form of renewable energy. That can be used as fuel. Can replace gasoline or diesel. Fuel is an important factor driving the countrys economy. Ethanol can be produced from agricultural products garbage and various waste. his research uses watermelon rind. Which is waste from the community as a raw material for the production of ethanol by the fermentation process the microorganisms used in the fermentation process are ball flour. After fermentation for 6 hours it was found that the watermelon rind weighing 10 grams measured the concentration of alcohol. The concentration was 9.3 % VOL 18 Brix %. 20 grams of watermelon rind measuring the concentration of alcohol The concentration of 8.1 % VOL 16 Brix % of watermelon rind at 30 grams measured the concentration of alcohol. Get the concentration 8 % VOL 16 Brix % watermelon rind at 40 grams measure the concentration of alcohol get the concentration of 7.9 % VOL 15.1 Brix % and watermelon rind at 50 grams measure the concentration of alcohol the concentration of 7 % VOL 15 Brix %. Therefore it can be said that the watermelon rind which is waste from the community. Is a raw material with high potential for ethanol production to be used as a renewable energy source Instead of using raw materials from food plants and other energy crops.

Most of ethanol production processes are limited by low ethanol production rate and recyclable problem of ethanologenic organisms. In the present study Saccharomyces cerevisiae TISTR 5339 entrapped in an aqueous mixture of alginate and pretreated-bagasse was used for ethanol production of immobilization parameter of yeast cells consisting of amount of bagasse and alginate concentration on ethanol production were investigated. The results showed that increase in alginate concentration and the amount of bagasse can increase structural strength and reduce deterioration of bead. The optimal condition of immobilization was 1.0% (w/v) bagasse and 2.5% alginate. Ethanol yield (Yp/s) ethanol production rate (Qp) and efficiency of fermentation (Ey) obtained from the bagasse-alginate immobilized yeast cell was 3.39±0.72 g/l0.14±0.03 g/l/h and 70.98±14.08% respectively. The ultrastructure obtained from SEM illustrated that S. cerevisiae TISTR 5339 was well incorporated within the bagasse-alginate matrix. Moreover the bagasse-alginate immobilized yeast cells were reusable at least 5 times with Ey higher than 50% of 1st round of fermentation. Therefore the pretreated bagasse-alginate immobilized yeast cells is an alternatively interesting techniques with effiiciency for ethanol production in the future.

The purpose of this study was to optimize the bioethanol production from cassava pulp and cassava wastewater. The study was divided into two phase: 1.) Pretreatment and enzymatic hydrolysis 2.) Bioethanol fermentation. The effect of substrate and ratio of loading 1 3 5 and 7% (w/v) with the mixed enzyme α-amylase and glucoamylase ratio of 1:1 (v/v).The results showed that at 7% substrate loading the highest reducing sugar concentration was 89.55±1.13 g/L. Regarding the best ratio of α-amylase and glucoamylase at 1:1 (v/v) with fermentation time of 4 h gave the highest yield of 0.58±0.02 (g product/g substrate). In addition the highest glucose yield of 0.36±0.04 (g product/g substrate) was observed in 2 h fermentation time after hydrolysis with α-amylase and glucoamylase using cellulase and xylanase ratio of 1:1 (v/v). The results indicated that usage of mixed enzyme proved to spend shorter hydrolysis time and enhance the fermentable sugar production from cassava waste. The enzymatic hydrolysate was used as substrate for bioethanol fermentation using S.cerevisiaeTISTR5339. The results showed that the ethanol yield at fermentation time at 6 h with S.cerevisiae5 10 20 and 30% (v/v) were 0.27±0.027 0.23±0.002 0.19±0.022 and 0.16±0.011 (g ethanol/g substrate) respectively. The result indicated that ethanol yield decreased with increasing cell concentration of S.cerevisiaeTISTR5339 from 5% (v/v) to 30% (v/v).

The development of ethanol fermentation of jackfruit wastes by a medium size distillation machine aimed to study and develop an ethanol fermentation method that gives optimal production of ethanol. In this research the ethanol production capability of 4 different groups of microorganisms including natural microbes microorganisms in stock rice fermented Saccharomyces cerevisiae EDV 492 and S. cerevisiae EC 118 is compared. The following procedure was implemented to allow the prescribed comparison: 1) microbes culturing (350 ml) for a total period of 20 days. Based on the study results all four groups of microorganism were capable of growing in the given culture medium which is sugar substrate. 2) Small sized fermentation (1 liter) for a total period of 4 days. From this second procedure it can be discovered that microorganism in stock rice fermented and S. cerevisiae EC 118 were highly efficient in producing sugar and ethanol 14% and 13% (v/v) respectively. 3) Develop small sized fermentation to a medium sized fermentation (20 liters) by fermenting natural microbes for a total period of 4 weeks until sugar is obtained. According to the study glucose must be added to increase the sugar level up to 25% Brix in order to provide sufficient substrate to allow ethanol production of the studied microorganisms. During ethanol fermentation process it can be found that microorganisms in stock rice fermented and S. cerevisiae EC 118 produced the highest amount of ethanol at 16% (v/v) within the period of 10 days and 8 days respectively. Hence according to this development of ethanol fermentation S. cerevisiae EC 118 is the most efficient microorganism in terms of ethanol fermentation of jackfruit wastes. In addition after the distillation of 99% ethanol it can also be found that both microorganisms in stock rice fermented and S. cerevisiae EC 118 produced 720 ml and 740 ml of ethanol respectively.