INTRODUCTION

Background of the Study

Biogas is a type of biofuel that is naturally produced from the decomposition of organic

waste. When organic matter, such as food scraps and animal waste, break down in an

anaerobic environment (an environment absent of oxygen) they release a blend of gases,

primarily methane and carbon dioxide. This decomposition happens in an anaerobic

environment, the process of producing biogas is also known as anaerobic digestion. Anaerobic

digestion is a natural form of waste-to-energy that uses the process of fermentation to

breakdown organic matter. Animal manure, food scraps, wastewater, and sewage are all

examples of organic matter that can produce biogas by anaerobic digestion. Due to the high

content of biogas (typically 50-75%) biogas is combustible, and therefore produces a deep blue

flame, and can be used as an energy source (Homebiogas, 2017).

Biogas is fast becoming a valuable energy source which is contributing to the electric

capacity which is being generated throughout the world. A recent UNEP report stated that the

total amount of renewable energy which was generated in 2012 exceeded 1 470 GW which was

a dramatic increase from the amount generated in 2011. Biofuels are generally produced by

fermentation of agricultural wastes, fruit wastes, municipal and industrial wastes. Over time, the

scarcity of resources and the soaring pollution level have necessitated the need for alternative

treatment options. Recently, there are many treatment options for solid waste such as

composting, incineration, land filling and production of different biofuels (Biogas-The way of the

future, 2016)

Per ton of bananas harvested about 0.1 t of rejected flesh and about 4 t of waste were

produced (Abdullah et al., 2013). Furthermore, processing of banana to figs and flour also

results in waste generation, comprising leaves, stalks and peels (Kalia et al., 2000). Improper

1
disposal of banana waste can cause severe environmental nuisance through the release of

noxious gases (Ilori et al., 2007). Biogas technology can address these issues by reducing the

waste stream into landfills while generating energy (Koumanova and Saev, 2008).

Pakarinen et al. (2008) noted a 37 to 52% loss in methane yield from energy crops

stored under suboptimal conditions and suggested that it is important to minimize energy losses

during storage for feed material that may involve storage before use. Gudo and Singarvelu

(2014) reviewed the biogas potential from food waste, and found that the amount of waste

generated during postharvest, distribution and processing of fruit and vegetables exceeds by far

the amount of residues generated in the consumption stage.

Banana peels are lignocellulosic agricultural waste that has the potential to produce

bioethanol as a renewable form of energy. Pretreatment and hydrolysis of lignocellulosic

biomass are crucial steps in bioethanol production. The efficient conversion of lignocellulosic

biomass to fermentable sugars is the rate limiting step for efficient ethanol production. It is an

efficient, cost-effective, and a food security-wise alternative. Such biomass includes residues

from agriculture or forest, industrial and municipal wastes, and dedicated energy crops. Sugar

concentration plays an important role in ethanol fermentation by yeast. For economic reasons,

the residual sugar for maximum ethanol formation should be negligible at the end of

fermentation.

Hence, we have used banana waste as a substrate for biogas production due to its

availability and accessibility. The chemical composition of banana crop residues has shown

material high in moisture content and low in water-soluble carbohydrate is not suitable to be

ensiled without treatment prior to ensiling. Wilting to more than 30% DM and the addition of

molasses gave a satisfactorily ensiled product. An environmentally friendly solution and

alternative economic use for this agricultural residue is needed.

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Objectives of the Study

Generally, this study aims to:

 utilize the agricultural waste produce by the local market of Tagum City

 reduce waste volume; and

 produce biogas from agricultural waste specifically from Banana Peel

Significance of the Study

Anaerobic digestion of the banana peel waste for biogas production provides solution to

the waste volume produced in the local market. Also, biogas production is another sustainable

fuel source alternative for depleting fossil fuel which is more environmental friendly.

Furthermore, this study provides information on the great potential of the banana peel

waste as biomass for biogas production.

Scope and limitation of the Study

The conducted laboratory experiment dealt on the utilization of agricultural waste

products for biogas production. The experiment was limited to the use of banana peel and swine

manure as biomass or substrate. The effect of pH variations (4, 5 and 6) and substrate

treatment conditions (ensiled, ensiled with molasses and control) to biogas production was

being observed. This laboratory was conducted for two weeks inclusive of designing and

constructing of the digester, preparing the substrate to treatment conditions and observation

and/or performance evaluation of the biogas digester.

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DEFINITION OF TERMS

Biogas

- is a type of biofuel that is naturally produced from the decomposition of organic waste.

Anaerobic Digestion

- is a series of biological processes in which microorganisms break down biodegradable

material in the absence of oxygen.

Digester

- a container in which substances are treated with heat, enzymes, or a solvent in order to
promote decomposition or extract essential components.

Ensile

-put (grass or another crop) into a silo in order to preserve it as silage.

Fermentation

-chemical process by which molecules such as glucose are broken down anaerobically.

Hose

-is a flexible hollow tube designed to carry fluids from one location to another. Hoses are
also sometimes called pipes or more generally tubing.

Lignin

-is the generic term for a large group of aromatic polymers resulting from the oxidative
combinatorial coupling of 4-hydroxyphenylpropanoids

Lignocellulose

-refers to plant dry matter (biomass), so called lignocellulosic biomass.

Mesophillic Bacteria

-is an organism that grows best in moderate temperature, neither too hot nor too cold,
typically between 20 and 45 °C (68 and 113 °F). The optimal temperature is 37 °C.

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Methane

-is the primary component of natural gas – a common fuel source.

Molasses

-is the dark, sweet, syrupy byproduct made during the extraction of sugars from sugarcane
and sugar beets.

Banana Peel

-also called banana skin in British English, is the outer covering of the banana fruit.

Substrate

-is a solid substance or medium to which another substance is applied and to which that
second substance adheres.

Manure

- is organic matter, mostly derived from animal feces except in the case of
green manure, which can be used as organic fertilizer in agriculture.

Thermophillic Bacteria

- are microorganisms with optimal growth temperatures between 60 and 108 degrees
Celsius, isolated from a number of marine and terrestrial geothermally-heated habitats including
shallow terrestrial hot springs, hydrothermal vent systems, sediment from volcanic islands, and
deep sea hydrothermal vents.

Waste

- is any substance which is discarded after primary use, or it is worthless, defective and
of no use.

pH (Potential of Hydrogen)

-is a numeric scale used to specify the acidity or basicity of an aqueous solution.

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 REVIEW OF RELATED LITERATURE

Banana (Musa acuminata × balbisiana) peel as Substrate

In recent times, Banana peel has been utilized for various industrial applications

including bio-fuel production, bio-sorbents, pulp and paper, cosmetics, energy related activities,

organic fertilizer, environmental cleanup and biotechnology related processes (Morton, 1987;

Gunaseelan, 2004; Bori et al., 2007).

Okorie et al., (2015) Banana peel contained considerable amounts of Ca, Mg, K, Na, P,

Zn, Cu, and protein while the amount of Pb was quite low to cause any deleterious effects.

The study entitled “Production of Hydrogen and Methane from Banana Peel by Two

Phase Anaerobic Fermentation” conducted by Nathoa et al. on 2014 has concluded that the

current study successfully illustrated more efficient performance in two stage than one stage

fermentation of banana peel regarding the energy recovery. The total energy recovery from

sequential hydrogen and methane fermentation was improved by 81% compared to the one

stage fermentation. Two stage processes is feasible to simultaneously treat and extract

hydrogen and methane from agricultural waste containing high complex organic molecules and

there were no further recommendations.

A study on “Feasibility of Biomethane Production from Banana Peel” by Nipon

Pisutpaisal et al. (2014) showed that fermentation process can be used to produce methane

from fresh banana peel and reduce the organic waste in the peel at the same time. The

optimum condition of the process was achieved. However, methane yield obtained in this study

(77 L kg-1 dry weight) was lower than that from the previous studies (190 to 266 L kg-1 dry

weight). Results suggested that size of banana peel affected the bacteria utilization of the

substrate for produce methane. Size reduction of raw material and fungal pretreatment might

improve the methane yield from banana peel fermentation in the future work.

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Acetic Acid

Acetic acid is the major characterizing component of vinegar. Its concentration

determines the strength of the vinegar, a value termed ‘grain strength,’ which is equal to 10

times the acetic acid concentration. Vinegar containing, for example, 6% acetic acid has a grain

strength of 60 and is called 60-grain. Distillation can be used to concentrate vinegar to the

desired strength.

Fermentation conducted under controlled conditions is the commercial method for

vinegar production. Bacterial strains of the genera Acetobacter and Acetomonas produce acetic

acid from alcohol which has been obtained from a previous fermentation involving a variety of

substrates such as grain and apples. Vinegar functions in pH reduction, control of microbial

growth, and enhancement of flavor. It has found use in a variety of products, including

condiments such as ketchup, mustard, mayonnaise, and relish, salad dressings, marinades for

meat, poultry, and fish, bakery products, soups, and cheeses. Pure (100%) acetic acid is called

glacial acetic acid because it freezes to an ice-like solid at 16.6 °C. Though not widely used in

food, glacial acetic acid provides acidification and flavoring in sliced, canned fruits and

vegetables, sausage, and salad dressings.

Synthetic Vinegar

A number of countries allow nonfermented vinegar to be used for alimentary purposes

which may be produced using synthetic acetic acid that is diluted, aromatized, and colored. The

synthetic vinegar thus obtained needs to be colored artificially, and for this purpose caramel is

commonly used. It is then aromatized with the addition of sugars, chemical seasoning, and salt

or with the addition of natural vinegar. The end product must contain at least 4% w/v of acetic

acid, as in the case of fermented vinegars. However, the name ‘vinegar’ is not always accepted

for this product; in the UK for example, it must be labeled ‘nonbrewed condiment.

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 Response of bananas to postharvest acid treatments

When the effects of pressure infiltrated (1.03 X 105 Pa, for 2 min) dilute acetic acid on

the shelf-life of banana (Musa AAB ‘Embul’) were examined, a 0.2% acetic acid (pH 3)

treatment showed a significantly low disease score. Of other acids at pH 3 (0.05% citric acid or

0.1% ascorbic acid), tested separately, citric acid significantly reduced disease incidence. A

0.12% benomyl (as ‘Benlate’) dip was the most effective. A three-factor combination of citric

acid, acetic acid and `Benlate’, all at half strength showed the lowest disease score. The results

indicate that ‘Benlate’ application could be reduced by half when applied concurrently with both

citric acid and acetic acid. Firmness was higher in bananas treated with any one of the three

acids and the effect was significant using citric acid and acetic acid. Ethylene ripening did not

negate this firmness increase. Peel pH was only slightly lower in the acid treated bananas.

Anthracnose lesions caused by Colletotrichummusae inoculated into fruits 24.h after treatment,

were fewer when given the three-factor combination described above, indicating that

postharvest acid treatment may increase fruit resistance to anthracnose, and the direct effect of

acids on the pathogen is not the main cause of reducing disease. The acetic acid treatment

slightly but consistantly delayed peel colour development in all experiments.

Molasses

Sugarcane molasses is a viscous, dark and sugar-rich by-product of sugar extraction

from the sugarcane (Saccharumofficinarum L.). It is a major feed ingredient, used as an energy

source and as a binder in compound feeds.

Sugarcane molasses is also used for alcohol production (rhum or fuel ethanol) and the

distillery process yields vinasses that can also be used in animal feeding.Approximately 3 to 7

tons of molasses can be produced from 100 tons of fresh sugar cane (Pérez, 1997). Molasses

composition highly varies and depends on cane varieties, climate and processes.

Approximately 60 countries produce sucrose from sugarcane (Pérez, 1995).

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 As stated by Ehiowemwenguan et al., (2014) treating the nucleic acid components

involves the following: 1) the evidences for the presence of organic phosphates provided; 2) the

presence of guanine, hypoxanthine, xanthine, and 5-methylcytosine pointed out; 3) the

presence of uridine, thymidine, uracil, hypoxanthine, adenine, and guanine in beet molasses. In

the table 1 show the Analysis of Okinawa Cane Molasses and the Table 2 shows the Amino

Acid Composition of Okinawa Cane Molasses.

From the other study by (C.A Brownie, June 25, 1919) the table below is the composition

and calorific value of sirups and molasses derived from sugar cane.

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 Biochemical utilization of molasses sugar

Biochemical processes of using molasses are technically and economically highly

important. Table 56 presents a condensed summary of products obtained technically from

molasses. The significance of molasses as raw materials for these instances will be discussed

individually.

Chemical conversion of the molasses sugar

Among the processes purely for chemical conversion of the sugar in molasses, the

production of lactic acid has technical significance. Sugar of molasses is converted into lactic

acid in the presence of excess lime by subjecting the material to a high temperature for a

sufficient time, preferably under pressure. The yields are distinctly lower than in the fermentation

process; the highest yield is 43.3% lactic acid on sugar. The quantity of lime is used in the ratio

of 3 molsCaO to 1 molsaccharose; the reaction is done in autoclaves at 210-230°C over a

period of 2 hours.

Silage additive

Molasses is a valuable additive for silage making when ensiling conditions are difficult,

or when the forage is a poor quality grass (warm-season grass) or a legume. Molasses

provides readily fermentescible energy that promotes lactic acid bacteria development,

subsequently reduces pH and improves silage quality. However, molasses may not be helpful

when silage is made with maize, sorghum or cool-season grasses since they already contain

high amounts of energy, and adding molasses might result in detrimental yeast development

(Adesogan et al., 2010; Sansoucy, 1991). Molasses can be added to grass silage at about 5%

(Fuller, 2004).

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Fermentation of Molasses

(i) Production of alcohol from molasses

The end syrup from the manufacture of sugar was introduced 150 years ago by

ACHARD in the distilling industry. BALLING61 gives the beginning of the industrial

utilization of beet molasses for alcohol production around 1830. Up to about 1880 the

only industrial use of molasses was in the manufacture of alcohol, a process carried

out in molasses distilleries. Alcohol is also produced from molasses combined with

the manufacture of yeast (yeast aeration spirits).

When molasses is to be fermented to alcohol, the sugar content should be high.

Raffinose, which amounts to 0.5 to 2% in beet molasses, is broken down into

fructose and melibiose by yeasts which contain the enzyme saccharase. Melibiose in

turn is broken down by some yeasts (e.g. bottom yeasts) into glucose and galactose.

Raffinose is broken down completely by the bottom yeasts; top yeasts ferment only

one-third of the raffinose. The alcohol and yeast industry, using beet and cane

molasses, is concerned with the suitability for alcohol fermentation or for the

production of yeast.

(ii) Production of glycerin from molasses

In normal alcoholic fermentation, about 3% of the weight of the sugar is

converted into glycerin, which thus represents theoretically a by-product. In weak

alkaline solution the fermentation can be guided in such a manner that glycerin and

acetaldehyde are the predominant products, together with alcohol and carbon

dioxide. This relation, discovered in 1916 by NEUBERG, CONNSTEIN and

LUDECKE, has been developed into a technical process which in Germany became

known, principally during World War I, as the ‘Protol’ process and in Austria as the

‘Fermentol’ process. At that time, it added monthly about 1000 tons of crude glycerin

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 to the defence economy116. Alcoholic fermentation normally splits sugar into

approximately equal parts of carbon dioxide and alcohol, with slight amounts of

succinic acid and glycerin, when the fermentation proceeds in weakly acid to neutral

surroundings. Fermentation by yeast in alkaline medium shows the following

deviations:

A. the yeast does not multiply at all or to an insignificant extent;

B. the formation of carbon dioxide is decreased to 40% or lower to the benefit of

other products of the fermentation;

C. the formation of alcohol decreases and increasing amounts of acetaldehyde

and glycerin are produced, roughly in proportion to the quantity of sodium

sulfite added.

Harmful factors of Yeast to the Molasses

The quality of the yeast may never be affected unfavorably by the molasses used in its

manufacture. Any molasses which requires a special pre-treatment beyond the ordinary routine,

i e. any stop which may be called expensive, is regarded as having little economic justification in

the yeast factory. The deleterious factory in molasses include: excessive content of sulfurous

acid, nitrates, volatile acids, abnormally dark color, colloidal and suspended matter and serious

infection. (α) Sulfurous acid in molasses. The danger that the sulfite content of molasses,

resulting from the use of SO2 in the sugar manufacturing process, will cause difficulties in the

yeast factory is due to the fact that the optimal decolorizing effect in the thin juice (referred to

100 brix) requires, according to HILDEBRANDT67, a SO2 content of 0.03-0.05%. To obtain a

molasses satisfactory with regard to its sulfur dioxide content, not more than 0.003-0.004% SO2

may be present in the corresponding thin juice or syrup. With average SO2 contents of 0.0205

or 0.0282% in molasses the highest sulfur dioxide values of German beet molasses of 1934/35

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were below 0.125% SO2, given by CLAASSEN as the highest tolerable amount of SO2 for

yeast manufacture.

Effect of Molasses in Methane Production

On a worldwide basis, enteric methane from ruminants is estimated to represent 17–

30% of total anthropogenic methane (Beauchemin et al 2009). The methane resulting from

methanogenesis represents a loss of dietary energy to the animal (from 2 to 12% of the gross

energy intake according to Johnson and Johnson (1995) and it is a significant greenhouse gas

(Steinfeld et al 2006). According to Hindrichsen et al (2005), 85-90% of methane is produced by

enteric fermentation. Murray et al (1976) indicated that 89% of the methane was excreted in the

animal’s breath and 11% from the anus. These factors have led to a global search for nutritional

strategies to mitigate methane emission from ruminants.

A result to the study of the “Effects of molasses and rice bran on quality of banana stem

and leaf silage” by Li ZhiChun et al. (2014) states that the silage fermentation quality was

markedly improved after four treatments in comparison with the control group (without additive).

Its view quality scored above 51 and all reached the standard of good or best silage. After

adding rice bran (rice bran group and mixed group), water content of silage was reduced,

and crude protein content of silage was improved. After adding molasses (molasses group and

mixed group), sense quality and crude protein content of silage were obviously improved,

and pH, ammonia-nitrogen and tannin of silage were reduced. After adding molasses and rice

bran (mixed group), not only the dry matter and crude protein content were improved, but also

ammonia-nitrogen, coarse fiber and tannin content were reduced.

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pH

Variations of the Substrates

Fig. 2 shows the means variation in hydrogen ion concentration of the different

substratestreatments before and after digestion. The mean pH ranged between 6.9 (Vegetable

waste) and 7.4 (Banana peel) for the raw substrates before digestion and between 6.1 (Pig

dung) within 30 days of digestion and 7.2 (Vegetable waste and Banana peel) within 5 days of

digestion. The result showed a marked decrease in the hydrogen iron concentration during the

anaerobic digestion of the substrates.

The study to investigate microorganism associated with biogas production using

Vegetable. (Telefairaia occidentalis) waste, Banana peel and Pig dung as substrates was

carried out. Significant (p<0.05) variations in temperature was observed between the different

substrate treatments before during the anaerobic digestion process.

During the anaerobic digestion process, the mean temperatures within the digester

ranged between 28°C and 39°C compared to the ambient (temperature before digestion)

temperature carried out on a research on biogas production using anaerobic biodigester from

14
cassava starch effluent. The digestion temperatures within the range are favourable to the

hemophilic bacteria populations and well tolerated by anaerobic bacteria for maximum biogas

production. pH is an important factor that affects anaerobic digestion process of biogas

production. The pH of the slurries (substrates) was observed to have decreased in all the

digesters, as a pH range between 6.0 at the end of digestion and 7.4 at the beginning of the

digestion was recorded. The observation on anaerobic digestion of cow dung for biogas

production, also reported a decrease in the process pH in the first few days of digestion. Also

study on comparative study of mesophilic biogas production potentials of selected agro-wastes

reported a decrease in pH value of the investigated agro-wastes after digestion.

The drop of pH observed in this study could have been as a result of the production of

metabolites such as acetate, hydrogen gas, carbon dioxide and few other volatile fatty acids

such as propionic acting on the substrates in the digesters. Also, the decrease in pH may also

be due to the action of acetogenic methanogens which breaks down sulphur containing organic

and inorganic compounds as well as the formation of fatty acids dung anaerobic fermentation.

Moreover methanogenic bacteria grow and proliferate at a pH range of 6.0-8.2. Also research

by reported that there was a perfect link of the acidogenic and methanogenic phases when the

pH remained at the range of 6.0-7.4 during anaerobic digestion of substrates.

The effect of pH influents to biogas production

In the anaerobic digester, pH condition is important parameter because affects bacteria

activity to destroy organic matter to biogas. pH optimum has range 6.5 – 8.2 (Speece, 1996).At

pH 7, biogas formed was more bigger than pH 6 and pH 8. That was caused biogas production

increased drastically in the first four days. From Fig. 2 (a) and (b), known that biogas was very

significant at beginning of fermentation up to fourth day. However, on sixth day to twelve day,

biogas production was decreasing. Biogas production was completely discharged at eighteenth

day. pH of substrate decreased generally at the beginning fermentation until ending

fermentation (Fig. 2.c). At pH 6, the biogas production rate was lowest. So, the biogas

15
cumulative production was also lowest. Whereas at pH 8, biogas production was still increased

until 8th day and was decreased until day twenty-two, then discharged at day twenty-four. From

Fig. 2 (a), at pH 8 known that biogas production daily after sixth day had more than at pH 6 and

pH 7. However, in the first four day, biogas production daily at pH 7 condition had more than at

pH 6 and pH 8.

From Fig. 2 (c), known that profiles pH from beginning fermentation until ending

fermentation at pH initial 6, 7 and 8 have the same pH profile. So, the most influential at the first

time where bacteria adapted to pH condition substrate (in the first two days). This can be

concluded that pH condition 7 causes bacteria evolve well in the digester. Some authors

explained that the influence change in pH was very sensitive to bacteria activity in anaerobe

fermentation. pH neutral with range 6.9 – 7.3 (Metcalf and Eddy, 2003); 6.4-7.6 (Anderson and

Yang, 1992); 6.5-8.5 (Speece, 1996) could produce biogas highly. From these reports, among

pH initial of all variables can be concluded that the pH initial 7 included in these range. The drop

of pH was caused acidogenesis bacteria produced acetate, hydrogen gas, carbon dioxide, and

few other VFA such as propionic and butyric acid. A low pH value inhibited the activity of

16
microorganisms involved in the biogas production especially methanogenic bacteria (Vicenta et

al., 1984; Speece, 1996). Elbeshbishy and Nakhla (2012) explained that hydrogen ions caused

pH low. A low pH related to the accumulation of VFAs that was toxicity for methanogenic

bacteria in the digesters.

The decrease in the pH could be due to the rapid VFAs production at substrate vinasse

destroyed. In the alcohol production, molasses were hydrolyzed and fermented by

Saccharomyces cerevisiae. Furthermore, alcohols formed were separated by distillation and

bottom product of distillation was vinasse. So, vinasses contain the short chain molecular

compounds. If vinasses were destroyed to biogas, biogas would be produced without through

hydrolyze phase but directly to acidogenesis phase. In the acidogenesis phase, the short chain

molecular compounds were changed to VFAs. Accumulation of VFAs made pH substrate

decreased (Fig. 2 (c)).

The influence of controlled pH to biogas production

In the anaerobic digestions, the pH is a very important parameter. The influence change

in pH was very sensitive to fermentation processing by bacteria activity. So, pH control is

important for application in biogas production (Lutoslawski et al., 2011; Speece, 1996).

From Fig. 3 (a) and (b) can be known that pH controlincreased the biogas production.

Biogas productions at pH control for control variable and COD:N=700:7 variable were 11.0754

ml/g COD and 11.4067 ml/g COD respectively. While at no pH control biogas productions were

2.2781 ml/g COD and 3.4733 ml/g COD respectively. At no pH control, pH substrate decreased

so drastically that biogas production decreased. Decrease in pH substrate caused by

accumulation of VFAs for the production of biogas (Fig. 3 (c)).

Lutoslawski et al. (2011) reported that biodegradation at pH control caused the final

number of microbial cell total in the digester was more than process with no controlled pH. The

controlled pH contributed largely to rate of degradation by microorganisms. In this experiment,

pH control 7 caused methanogenic bacteria involve well in the bio-digesters. COD of substrate

17
was destroyed by methanogenic bacteria to biogas. Biogas production at pH control formed until

on ninety day and may still formed until the COD discharged (Fig. 3 (a) and (b)). Lutoslawski et

al., (2011) reported that COD removal substrate at pH control was more than COD removal at

no pH control.

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Mesophilic And Thermophilic Bacteria In Methane Generation

In anaerobic digestion process, temperature is not only important for microbial metabolic

activities but also for the overall digestion rate, specifically the rates of hydrolysis and methane

formation. In general, anaerobic digestion process can occur within a wide range of

temperatures. This temperature range has been broadly divided into two groups: Mesophilic

(35-37 °C) and Thermophilic (55-60 °C). In practice, most of the digesters are designed to

operate at mesophilic range, between 30-38°C , and some of them are designed for

thermophilic temperature range of 50-70°C (Winter and Temper, 1987). In general, thermophilic

digestion processes potentially allow higher loadings with reduced hydraulic retention times,

higher conversion efficiencies and pathogen disinfection while mesophilic digestion is more

stable, less at risk from ammonia nitrogen toxicity and requires less process heat.

Disadvantages of thermophilic anaerobic fermentation are the reduced process stability

and reduced dewatering properties of the fermented sludge and the requirement for large

amounts of energy for heating, whereas the thermal destruction of pathogenic bacteria at

elevated temperatures is considered a big advantage (Winter and Temper, 1987). The slightly

higher rates of hydrolysis and fermentation under thermophilic conditions have not led to a

higher methane yield reported no significant change in the total methane yield from organic

matter for fermentation temperatures ranging from 30 °C to 60 °C (Hashimoto, et. al., 1981).

Compared to mesophilic fermentation conditions, at higher temperatures the pH increased

through a reduced solubility of carbon dioxide, leading to a higher proportion of free ammonia.

Ammonia is generated during anaerobic degradation of urea or proteins. In the organic fraction

of household waste the organic nitrogen that was released as ammonia during anaerobic

fermentation amounted to 2.15 g N/l (Amon et. al., 2007).

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 Analysis of bacterial and archaeal communities in mesophilic or thermophilic reactors

displayed clear differences as regards methane yields, microbial richness, Shannon diversity,

archaeal percentage, differential abundance of families, and interaction networks. The lower

microbial richness and diversity under thermophilic conditions have been explained by the

disinfection of pathogenic microbes and efficient biodegradation of animal manure (Sahlstorm,

2003). In contrast, under mesophilic conditions, the differentially abundant bacteria were broadly

located in hydrolysis, acidogenesis, and acetogenesis and only methanogens had significantly

higher relative abundance in methanogenesis. This can be explained by the high digestion

efficiency of organic matter at higher temperatures and not necessarily an increase in the

bacterial community responsible for hydrolysis or acidogenesis. (Yang, et. al. 2015)

Thermophilic conditions completed the anaerobic digestion degradation of organic

matter more successfully. In fact, under thermophilic conditions, a higher CH4 yield and

percentage of B0 and lower residual CH4 emission were retrieved (Moset, et al, 2015).

Ensiling of Substrate (As Treatment)

The fermentative production of biogas via anaerobic digestion of biomass and the use of

its major compound methane as a source for renewable electricity, heat or biofuel has largely

evolved during the last two decades. Besides digestion of organic wastes, agricultural by-

products and animal slurries, the co-digestion of energy crops with manure or other liquid

feedstocks is common practice in several European countries such as Germany, Austria,

Sweden, France and Finland (Murphy et al., 2011).

Ensiling is a common method of preserving energy crops for anaerobic digestion, and

many scientific studies report that ensiling increases the methane yield. Biogas production using

energy crops as the main feedstock is attracting increasing attention. Germany is leading the

field, with almost 3, 900 biogas plants in operation in 2009, the majority using ensiled crops. The

20
amounts of total solids (TS) or dry matter (DM) and volatile solids (VS) are often used to

characterize the ensiled material added to the biogas process, and to calculate the methane

yield from the material. Bardiya et al., (1996) operated 2 L anaerobic digesters seeded with

sludge from a cattle dung digester at a hydraulic residence time (HRT) of 40 days and achieved

a methane yield of 190L CH4 kg-1 dry banana peel, which improved to 201 L CH4 kg-1 when

the banana peel was dried and powdered. The study shows ensiling with additives reduced DM

loss rate and enhanced the methane yield in AD.

Among others, McDonald et al. have pointed out that, even when using corrected DM,

the change in DM during ensiling does not provide a measure of the change in the energy

content of the silage, since the two are not correlated. The fermentation of sugar to acetic acid

or lactic acid will not influence the potential for methane production. Fermentation to ethanol

results in the concentration of the energy in the dry matter, and part of the dry matter is lost as

carbon dioxide, while most of the energy is retained in the product.

21
 METHODOLOGY

Conceptual Framework

This study highlights the viability of food scraps and the inoculum to produce methane
gas by undergoing anaerobic digestion.

The production of biogas was carried out in a FOUR step procedure: (1) preparation of
the food scraps (Banana Peels) and the inoculum that were collected, (2) loading of the
prepared scraps inoculum and the in the bio digester, (3) allowing the samples undergo
anaerobic digestion in the reactors for two weeks, (4) determination of the presence of methane
through flame test.

A digester has another container that holds the gas that has been produced after the
organic matter is broken down. The digester has connecting systems in the form of pipes that
feed the digester with slurry and connect the container holding slurry to the container that is
holding the gas. There is also a transport system to take the biogas to where it will be used. The
digester also has a mechanism for ejecting the residue.

The expected yield of this research is to produce methane from generally two inputs,
community food scraps (Banana Peel) and pig manure. Anaerobic digestion, which occurs in an
oxygen-free or low oxygen environment, is the process deemed suitable for the production.
Anaerobic digestion is a process driven by microorganisms such as methanogens, which
produces methane as a metabolic byproduct. Anaerobic methane recovery occurs in bio-
digesters, where organic matter is digested, and produces fuel called biogas.

Degradation of substrate started almost immediately and proceeded smoothly in the

reactors maintained at 35, 45 and 55˚C. It is apparent that the start-up time and time of
anaerobic digestion at higher temperatures was shorter than at other temperatures. Generally,
the higher temperature, the quicker biogas production rate was. Conditions under mesophilic
temperatures (30-37 ˚C) had shown direct relationship between the temperature and
biochemical velocity. Therefore, the optimum temperature adapting to methanogenic bacteria
was around 35 ˚C, while biogas production and biochemical velocity taking on direct
correlativity.

In addition, to maintain the temperature at 35 ˚C since anaerobic digestion was sensitive

to temperature, which gave rise to the instability of digestion system and broke the balance of

22
concerted action of several groups of microorganism, and even resulted in stopping the
anaerobic gradation resulted in decreasing biogas production. Input of pig manure as an
inoculum targets to decrease the hydraulic residence time, which normally varies between 20
and 50 days, depending on the substrate and manure used.

INDEPENDENT DEPENDENT OUTCOMES

VARIABLES VARIABLES - ESTABLISHMENT OF
-RATIO OF WATER TO - AMOUNT OF FOOD THE BEST
FOOD SCRAP SCRAPS FED COMBINATION OF
-CONCENTRATION OF - METHANE GAS THE AMOUNT OF
INOCULUM PRODUCTION INOCULUM,
RESIDENCE TIME AND
- RESIDENCE TIME OF - TEMPERATURE WATER TO FOOD
THE SAMPLES IN THE SCRAP RATIO
REACTORS
-ENHANCEMENT OF
METHANE GAS
PRODUCTION

Figure 4 The relationship of the independent variables, dependent variables, and outcomes of
the study.

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 INPUT
• Raw Materials: Food Scraps, Water

• Inoculum: Pig manure

• Apparatus: Digital Balance, Biodigester,

apparatus

PROCESS
Designing of Bio-digester
Preparation of food scraps (Banana Peel)
 Collection of food scraps
 Separation of coarse food scraps
 Weighing
Collection of Pig manure
Input of raw materials and solvent to Bio-
digester
Anaerobic Digestion
Quantitative analysis of Methane produced
Qualitative analysis of Methane produced
Testing of biogas
 Flame test

OUTPUT
Figure 2 Paradigm of the Study
Biogas produced from food scraps as an
adjunct to cooking gas

Figure 5. Procedural Flow of Biogas Production

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Process Chain of Anaerobic Biogas Digester

The process chain of an anaerobic biogas digester in an integrated two-level reactor:

Step 1: Slurry is fed into the hydrolysis reactor from the collection container. Here hydrolysis
and acidification take place.

Step 2: At regularly timed intervals the reaction product created in step 1 is sent to the methane
reactor in the digester.

Step 3: The mid retention period in step 2 lasts about 10-20 days. After this period the organic
materials have been reduced almost completely to methane and CO2.

Step 4: The accumulated substrate is discharged from time to time in small amounts and
conveyed to the slurry disposal zone.

Step 5: The biogas resulting from fermentation is discharged from the digester via the gas
dome for further recycling.

Substrate (Mixture of Banana Calibrated Empty

Water
Peel and Pig Manure) Bottle

Figure 6. Design Layout of Biogas Digester

25
 RESULTS AND DISCUSSION

Table 1. Gas Yield at Different Treatments Including Control at pH4, pH5, and pH6

DAY CONTROL (ml) ENSILED without ENSILED w/ Molasses

Molasses (ml)
(ml)

pH4 pH5 pH6 pH4 pH5 pH6 pH4 pH5 pH6

1 Nov. 7 0 0 0 0 0 0 0 0 0

2 Nov. 8 600 450 550 500 110 0 0 0 0

3 Nov. 9 600 1250 550 500 300 200 30 200 300

4 Nov. 10 610 2110 550 510 320 250 50 310 300

5 Nov. 11 SATURDAY

6 Nov. 12 SUNDAY

7 Nov. 13 610 2400 590 420 380 300 50 400 2200

8 Nov. 14 610 2500 600 420 410 350 100 520 2500

9 Nov. 15 610 2550 600 420 410 350 100 700 2800

10 Nov. 16 610 2550 600 420 450 350 100 1000 3500

11 Nov. 17 610 2600 600 450 500 350 100 1300 4400

12 Nov. 18 SATURDAY

13 Nov. 19 SUNDAY

14 Nov. 20 610 2700 600 450 500 400 150 2000 5100

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Ensiled Without Molasses
From the table above, the data shows that in the second day the treatment at ph of 4

has produced great amount of gas among the other treatments but it is 16% less compared to

the control. On the 4th day it increased 2% and another 2% on the 7th day. It did not increase on

the following days until the 11th day it adds another 5.7%. At the end of two weeks it has 550ml

of gas that is almost 10% lesser than the gas produced by the control in this ph..

The treatment at ph of 5 has doubled its produce on the 3rd day and increased 6.7% on

the 4th day and added 18.75% on the 7th day and another 7.9% on the 9th day and at the end of

the week it has 500ml 0f gas which is 10% lesser than the produce at ph of 4 and is 81% lesser

than the gas produced by the control in this pH.

On the other hand, the treatment at ph of 6 has its first produce on the third day and

increased 25% on 4th day and added another 25% of the first produce on the 7th day up to the

8th day. It stop producing on the 9th day until at the end of 2 weeks it adds another 25% and it

has only 400ml harvested gas which is 27% lesser than the treatment at ph of 4 and 33% lesser

than the control at pH of 4.

ENSILED WITH MOLASSES

In this treatment, the three pHs (4, 5, 6) has only produces gas on its third day. The pH

of 4 has only 30ml as its first produce and increases to 50ml on the 7th day and it doubled on the

8th day where it stops or the produce is just not visible in the calibration we used until the end of

2 weeks where it has 150ml of gas which is almost 73% lesser than the gas produced in the

treatment without molasses and 75%lesser compared to the control in this pH.

Moreover, the treatment at pH 5 has 200ml of gas as its first produce. It gained 55% on

the 4th day and added 29% of the second produce on the 7th day. On the 8th day it already has

520ml and added 34% of the current value on the 9th day then 42.9% on the 10th day and

27
another 30% on the 11th day. At the end of 2 weeks it garnered 2000ml of gas which is 75%

greater than the gas produced at treatment without molasses and is almost 26% lesser than the

control at this pH.

The treatment at pH of 6 has 300ml as its first produce and increased to 2200 at its first

week. It added 300ml per day on the following days until the 10th day where it added 700ml on

the 11th day and another 900ml on the 12th day. Finally, at the end of 2 weeks it has 5100ml of

gas which is the largest produce at all treatments. It is 92% greater than the produce in

treatment without molasses and is 88.2% greater than the gas produce of the control in this pH.

6000

5000

4000

3000 Ph4 with molasses

Ph4 without molasses
2000 Ph4 control

1000

Figure 7. Variation of gas production in ph4 in two different treatments and the control

28
 3000

2500

2000

1500 Ph5 with molasses

Ph5 without molasses
1000 Ph5 control

500

Figure 8. Variation of gas produced at ph5

6000

5000

4000

3000 Ph6 with molasses

Ph6 without molasses
2000 Ph6 control

1000

Figure 9. Variation of gas produced at ph6

*Considering the no class schedule on Saturdays and Sundays, data on said dates

depicted on the above graphs were data gathered on Fridays.

29
 CONCLUSION AND RECOMMENDATION

The result of this study clearly shows the great potential of banana peel as substrate for

biogas production. Moreover, with molasses and at ph6 conditions the biofuel yield is apparently

high. During the experiment, as observed it can be concluded that mixing the substrate and the

manure affects the yield. Molasses, ph condition, precise sealing, storage temperature,

substrate chemical composition, are some of the observed factors that affect biogas production

in this study. Truly, utilizing the daily produce waste found in the local market such as banana

peel into biogas is a productive way of decreasing waste volume and increasing energy

production.

Furthermore, it can be recommended that to attest the yield production of biogas,

performing fire testing should be done using a minute tube for gas passageway; enabling easier

gas yield. Also, the bio-digester should be stored in a higher temperature condition to gain

optimum production.

30
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