The Effect Of Dewaka Banana Ripeness Color Index And Fermentation Time On Fermentation Liquid And Solid Waste In Bioethanol Production

  • Wiyan Afriyanto Pamungkas Musamus University

Abstract

Dewaka banana is a plant that grows abundantly in Merauke Regency. However, it has not widely used because there is a slightly sour taste when they are ripe. Even though, Dewaka banana has a sugar content that is potential used in bioethanol production. Bananas will convert starch content into sugars (glucose) during the ripening stage. One indicator of determining fruit maturity is by looking at the color index of the fruit skin. In bioethanol production, the fermentation process will produce liquid before purified into ethanol through a distillation process and solid waste. This study aimed to determine the effect of the ripeness color index of Dewaka bananas and the fermentation time on the fermented liquid and solid waste obtained from the fermentation of Dewaka banana fruit substrates with maturity color indexes 3, 5, and 7 at the fermentation time of 24, 30, and 36 hours. The results obtained showed that the best combination was obtained from the maturity color index 7 at a 24-hour fermentation time with the fermented liquid as much as 1.45 liters and solid waste as much as 0.35 kg

References

Ahmad, U. (2013). Teknologi Penanganan Pascapanen Buahan dan Sayuran (Cetakan 1). Yogyakarta, Indonesia: Graha Ilmu.
Ambarita, M. D. Y., Bayu, E. S., & Setiado, H. (2016). Identifikasi Karakter Morfologis Pisang (Musa Spp.) Di Kabupaten Deli Serdang. Jurnal Agroekoteknologi Universitas Sumatera Utara, 4(1), 1911–1924. https://doi.org/10.32734/jaet.v4i1.12404
Azizah, N., Al-Baarri, A. N., & Mulyani, S. (2012). Pengaruh Lama Fermentasi Terhadap Kadar Alkohol, pH, dan Produksi Gas pada Proses Fermentasi Bioetanol dari Whey dengan Substitusi Kulit Nanas. Jurnal Aplikasi Teknologi Pangan, 1(2), 72–77.
Badger, P. (2002). Ethanol from cellulose: A general review. Trends in new crops and new uses, 17–21.
BPS. (2015). Merauke Dalam Angka. Merauke: Badan Pusat Statistik Kabupaten Merauke.
Harbelubun, C. C., Suryaningsih, N. L. S., & Pasaribu, Y. P. (2015). Pengaruh Perlakuan Blansing dan Tingkat Kematangan Buah Terhadap Mutu Tepung Pisang Dewaka. Prosiding Seminar Nasional PERTETA 2015, 417–430.
Prabawati, S., Suyanti, & Setyabudi, D. A. (2008). Teknologi Pascapanen dan Teknik Pengolahan. In Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian.
Rosdiana Moeksin, S. F. (2010). Pembuatan etanol dari bengkuang dengan variasi berat ragi, waktu, dan jenis ragi. Jurnal Teknik Kimia, 17(2), 25–30.
Rubio-Texeira, M. (2005). A comparative analysis of the GAL genetic switch between not-so-distant cousins: Saccharomyces cerevisiae versus Kluyveromyces lactis. FEMS Yeast Research, 5(12), 1115–1128. https://doi.org/10.1016/j.femsyr.2005.05.003
Seftian, D., Antonius, F., & Faizal, M. (2012). Pembuatan Etanol Dari Kulit Pisang Menggunakan Metode Hidrolisis Enzimatik dan Fermentasi. Jurnal Teknik Kimia, 18(1), 10–16.
Setiawati, D. R., Sinaga, A. R., & Dewi, T. K. (2013). Proses Pembuatan Bioetanol Dari Kulit Pisang Kepok. Jurnal Teknik Kimia, 19(1), 9–15.
Suryaningsih, N. L. S., & Pasaribu, Y. P. (2015). Dewaka Banana as an Alternative Energy Source. Procedia Food Science, 3, 211–215. https://doi.org/10.1016/j.profoo.2015.01.023
Widodo, W. D., Suketi, K., & Rahardjo, R. (2019). Evaluasi Kematangan Pascapanen Pisang Barangan untuk Menentukan Waktu Panen Terbaik Berdasarkan Akumulasi Satuan Panas. Bul. Agrohorti, 7(2), 162–171.
Wulandari, R. T., Widyastuti, N., & Ardiaria, M. (2018). Perbedaan Pemberian Pisang Raja dan Pisang Ambon Terhadap VO2max Pada Remaja di Sekolah Sepak Bola. Journal of Nutrition College, 7(1), 8. https://doi.org/10.14710/jnc.v7i1.20773
Published
08-07-2021
How to Cite
Pamungkas, W. (2021). The Effect Of Dewaka Banana Ripeness Color Index And Fermentation Time On Fermentation Liquid And Solid Waste In Bioethanol Production. Musamus AE Featuring Journal, 2(2), 74-81. https://doi.org/10.35724/maef-j.v2i2.3725