ANALISA VARIASI WAKTU FERMENTASI PEMBUATAN BIOETANOL DENGAN BAHAN AMPAS TEBU DAN KULIT PISANG

Abstract

This study aims to determine the best levels of bioetanol from a combination of bagasse and banana peel mixtures with 6 gram yeast mass and 72 hours, 96 hours and 120 hours fermentation time, to determine the optimum fermentation time and to know ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of bagasse and banana peel to break down the molecules into two parts, then the fermentation process was carried out using Saccharomyces Cerevisae (yeast) and the distillation process was carried out using a destilator to obtain ethanol from fermentation which was then tested by means of Pen Refractometer to find out whether there is an ethanol level formed from the distillation process. The best sample selected was then tested for ethanol content using the Gas Chromatography tool. So that the best ethanol yield that can be categorized as achieving in SNI is a combination of 100% bagasse – 0% banana peel with 6 gram yeast and 96 hour fermentation time of ethanol produced at 95.53%.