This study aims to determine the levels of bioethanol from (cassava, black sticky rice, and white sticky rice) with the addition of 10 grams of yeast mass, with a variation of fermentation time of 48 hours, 72 hours and 96 hours and knowing the ethanol levels in accordance with National Standards Indonesia (SNI). This research was carried out by hydrolysis or boiling of ingredients (cassava, black sticky rice, and white sticky rice) using 800 ml of distilled water with 30 minutes, then fermentation using yeast or (saccharomyces cereviseae) and distillation using a tool. Complete destilator to obtain ethanol from fermentation results which is then tested with a pen refractometer to determine whether or not ethanol is formed from the distillation process. The samples were then tested for ethanol content using the Gas Chromatography tool. The results of this study are known by conducting a test using the Gas Chromatography tool to determine the ethanol content contained in the distilled sample. The results of cassava ethanol content with 72 hours fermentation time with ethanol were 98.41%, black sticky rice with 96 hours fermentation time the ethanol content was 94.96%, and white sticky rice with 96 hours fermentation time the ethanol content was 96.67%. PENDAHULUANBahan bakar fosil (minyak bumi, gas dan batu bara) sebagai sumber energi yang tidak terbarukan memiliki banyak masalah, terutama kenaikan harga (price escalation) secara global setiap terjadi krisis energi akibat dari faktor-faktor seperti cadangan yang berkurang sesuai dengan umur eksploitasinya. Permintaan yang meningkat, jaminan pasokan (supply security) yang terbatas dan pembatasan produksi pada penilaian dampak lingkungan yang ketat terhadap pemanasan global (global warming), harus dikurangi ketergantungannya. Solusi dalam permaslahan ini adalah menggunakan sumbersumber energi lainnya sebagai bahan bakar alternatif.Bioetanol merupakan salah satu sumber bahan bakar alternatif yang diolah dari tumbuhan, dimana memiliki keunggulan mampu menurunkan emisi CO 2 hingga 18 %. Menurut Balai Besar Teknologi Pati (B2TP) ada 3 kelompok tanaman sumber bioetanol yaitu: tanaman yang mengandung pati (seperti singkong, kelapa sawit, tengkawang, kelapa, kapuk, jarak pagar, rambutan, sirsak, malapari, dan nyamplung), bergula (seperti tetes tebu atau molase, nira aren, nira tebu, dan nira surgum manis) dan serat selulosa (seperti batang sorgum, batang pisang, jerami, dan kayu).Dalam pembuatan bioetanol karbohidrat merupakan bahan baku yang menunjang dalam proses fermentasi, dimana prinsip dasar fermentasi adalah degradasi komponen pati oleh enzim (Rustriningsih, 2007). Fermentasi
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