LECTURER: NIA NURFITRIA, M.

Sc
FIRST GROUP
ABD. MALIK HAQQUL MUBIN 1513180009
ISABELA ESTHALICA MOULINA 1513180008
SITI AISAH 1513180005
SRI MULYANI 1513180010
SECOND SEMESTER
BIOLOGY DEPARTMENT 2018
60.000
ton/years
The research process looking for the best
conditions to produces bioethanol.

 Looking for most

optimally pH to
produces bioethanol
 Looking for Yeast
concentration that
most suitable for
produces bioethanol
 Looking for the
fermentation time
that is appropiate for
the produces of
bioethanol
Cut a kepok banana peel
and crushed using Enter yeast into a kepok
blender banana peel mush

The solution fermented for Connect with the rubber

1-5 days hose so as not exposed to
direct contact with air

filter solution from kepok

banana peel
purification by evaporator
to obtain bioethanol with a
temperature of 79 oC
weigh the pycnometer
containing the sample and
record the temperature
when performing the
weighing
Analysis the density of
ethanol in pycnometer.
dry pycnometer with the
oven untill temperature 100
oC for 15 minutes.
100 OC
 8
pH Bioethanol
7.5995
level (%) 7.5

Bioethanol Level (%)

2 6,2229 7
6.8173
3 6,8173 6.5 6.5086
6.2229 6.1872
4 7,5995 6

5 6,5086 5.5

6 6,1872 5
0 1 2 3 4 5 6 7
pH

In general pH to the fermentation of yeast needed acidity optimum

between 3,0 – 5,0.
Outside of that, then microorganisms growth will be disturbed.
 Yeast Bioethanol 8

B
Concentration Level (%) i
7.5

(% sample o
L 7 7.0774
e
weight) t
e
6.5205
v 6.5
h
e 6.1812
a
1 6.0741 n
l 6 6.0741

o
2 6.1812 l
5.5
5.1495
3 7.0774 5
0 1 2 3 4 5 6
Yeast Concentratiton (% sample weight)
4 6.5205
5 5.1495

The results of the analysis conclude if the yeast concentration

3% of the sample weight produce the maximum ethanol, because
the addition of yeast appropriate with the nutrients in the
sample.
Fermentation Bioethanol 6.4

Time (days) Level (%) 6.2

6.2646

1 6.0148 6 6.0148

Bioethanol Level (%)

5.8799
2 6.2646 5.8

5.6
3 5.8799
5.4 5.4241

4 5.4241 5.2
5.2722

0 1 2 3 4 5 6
5 5.2722 Fermentation Time (day)

Fermentation time affects the growth of

microorganisms in bioethanol, the most efficienct
of the fermentation at the second day.
 Good bioethanol produced on the yeast
concentration 3% of the weight of samples,
pH 4, and 2 days fermentation.