Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

Utilization of Banana Peel for Bioethanol Production Using Baker’s Yeast Starter

Authors
Dedy Eko Rahmanto1, Deny Arizal1, Nurhayati Nurhayati2, *
1Department of Renewable Energy Engineering, Politeknik Negeri Jember, Jember 68101
2Department of Agricultural Products Technology, Universitas Jember, Jember 68121
*Corresponding author. Email: nurhayati.ftp@unej.ac.id
Corresponding Author
Nurhayati Nurhayati
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.012How to use a DOI?
Keywords
Ambon banana peel; Baker’s yeast; Bioethanol; Fermentation
Abstract

Research on the second generation of bioethanol production continues to be developed in the world. Second generation bioethanol has been produced from non starch substrates like cellulose, hemicellulose and bounded lignin as raw material. This research produced bioethanol using Ambon banana peels that contain high cellulose. The delignification process on Ambon banana peel was carried out by immersing the raw material in a 10% NaOH solution with a solution mass ratio of 1:10 (w/v) for 12 hours. The delignified raw materials were then tested for lignocellulosic content using the Chesson Datta method. After delignification process, the substrate was continued at the hydrolysis stage using 2 M H2SO4 concentration, then continued with the fermentation process for 2-5 days. The result showed that the delignification process can reduce the lignin of Ambon banana peel up to 12.93%. The highest concentration of bioethanol content was obtained on 0.8% baker’s yeast starter during 3 days fermentation resulting in 17.98% of bioethanol. These treatments resulted in the highest score (4.00) for effectiveness test value that had 16.13% distillation volume, 2.91% pure ethanol volume and 15.75 ml/hour distillation rate per 200 ml substrate. It can be recommended that Ambon banana peel has great potential as a raw material for second-generation ethanol production.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
978-94-6239-506-0
ISSN
2468-5747
DOI
10.2991/absr.k.220101.012How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Dedy Eko Rahmanto
AU  - Deny Arizal
AU  - Nurhayati Nurhayati
PY  - 2022
DA  - 2022/01/05
TI  - Utilization of Banana Peel for Bioethanol Production Using Baker’s Yeast Starter
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 82
EP  - 88
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.012
DO  - 10.2991/absr.k.220101.012
ID  - Rahmanto2022
ER  -