PEMBUATAN BIOETANOL BERBAHAN BAKU AMPAS TEBU DAN KULIT PISANG DENGAN VARIASI MASSA RAGI

Abstract

This study aims to determine the best bioethanol levels from a combination of bagasse and banana peel mixtures with variations in yeast mass of 4 grams, 6 grams and 8 grams with a fermentation time of 60 hours, to determine the optimum yeast mass and to determine ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of bagasse and banana peel to break down molecules into two parts with distilled water, then the fermentation process was carried out using Saccharomyces Cerevisae (yeast) according to the specified variation and the distillation process was carried out using a destilator to get ethanol from fermentation then tested with a Refractometer Pen to find out if there is ethanol formed from the distillation process. The best sample selected then tested the ethanol content using the Gas Chromatography tool. So the best ethanol yield that can be categorized as achievement in SNI is a combination of 75% bagasse - 25% banana peel with the addition of 8 grams of yeast and ethanol produced at 96.64%.