This study evaluated the potential of cassava peelings and its optimum bioethanol production using Saccharomyces cerevisiae as microbial fermenter the different parameters a) pH b) temperature. The cassava peelings used in the study were collected from Tuao, Cagayan were authenticated by the Department of agriculture as variety of Lakan 2. The bioethanol production includes two processes; first involving acid pretreatment to further degrade the complex sugar present in the cassava peelings (Manihot esculenta) for 7 days. 10mL of 2M Hydrochloric acid was added to each sample. The filtrate was neutralized using 1% of sodium hydroxide. The second process involves the anaerobic fermentation using Dry yeast (Saccharomyces cereviciae) as microbial fermenter. The pH used were 3.5, 4.5 and 5.5 due to the reason that dry yeast (Saccharomyces cerevisiae) has an optimum pH ranging from 4.0-6.0 (CAERT, 2006). The temperatures controlled were 24°C and 32°C to determine which environment causes lesser fermentation time.There were six (6) treatments with 3 replicates each. Treatments 1-3 were subjected to 24°C while treatments 4-6 were subjected to 32°C. Treatments 1 and 4 has a controlled pH of 3.5, treatments 2 and 5 has a pH of 4.5 and treatments 3 and 6 has a pH of 5.5. Treatment 6 with pH 5.5 under 32°C exhibited the lowest sugar after fermentation resulting to the higher ethanol conversion and yield and fastest fermentation time. The optimum percentage mean of ethanol yield 0.79 was obtained at Treatment 6 with pH 5.5 and temperature of 32°C due to the reason that yeasts grow best at slightly acidic environment and grow better at higher temperature.

Keywords: Bioethanol, Cassava peelings, Anaerobic fermentation, Optimum Ph