This study was aimed to develop renewable energy from jackfruit’s stone. The jackfruit’s stone was sliced and dried for 2 d to
4 d afterward the stoness were analyzed for fungi and microbes through microscope. The stone was retrieved from 9 mo and 1 yr
shelf life through 2 d to 4 d drying process. The process was made in acid method resulted to high glucose on the solution level
25 %, pH 3.5, and temperature 135 o
C in 3 min. The enzyme method was more simple and resulted 19.24 % higher glucose than
acid method that is 17.36 %. Fermentation was using 0.03 g of Saccharomyces cerevisiae, 0.10 g of urea and 0.05 g of N-P-K on
concentration solution of jackfruit’ flour by adding 0.3 mL to 0.7 mL of alpha–amylase, 0.2 mL to 0.6 mL of Gluco-amylase for
and fermentation process 3 d to 6 d result of ethanol level is 11 % to 13 %