PRODUCTION OF BIOETHANOL FROM CAP TIKUS BY REDISTILLATION

Abstract

Cap Tikus is a traditional drink made from ethanol, which is derived through the distillation of palm sap. In North Sulawesi, it is crafted from the sap of the aren (or seho) tree (Arenga pinnata). Initially, Cap Tikus was consumed primarily by farmers to warm their bodies. However, over time, it has become one of the popular alcoholic beverages in North Sulawesi, particularly among the Minahasa people. It has spread to other regions such as Papua, Kalimantan, and Java. The sap used to make Cap Tikus is harvested from the enau tree. The people of North Sulawesi, especially the Minahasa tribe, have long recognized this sap as the main ingredient for producing Cap Tikus. The process begins with tapping the enau tree to collect the sap. After collection, the sap undergoes fermentation, resulting in a sour liquid known locally as saguer or, more generally, tuck. After approximately ten hours of fermentation, the saguer is distilled to produce Cap Tikus. During distillation, ethanol is obtained from the Cap Tikus. This ethanol is formed through a hydration reaction involving hydrocarbons, where water molecules are added in the presence of an acid catalyst (H+). This process leads to a new secondary metabolite compound derived from naphthalene 1,2'-oxirane, accompanied by a reduction in double bonds or additional reactions.