EFEK DURASI FERMENTASI TERHADAP KADAR ETANOL DARI KULIT PISANG RAJA (Musa Acuminata) DAN KULIT PISANG KEPOK (Musa Paradisiaca L)

Background: Banana peel waste is generally just thrown away, this will certainly cause environmental problems in a relatively long time. On the other hand, banana peel waste can be used as raw material for making ethanol, especially plantain and kepok banana peels. This research aims to determine the effect of fermentation duration on ethanol content and the difference in ethanol content produced by plantain peel and kepok banana peel. The method used in this research is acid hydrolysis and fermentation, then the fermentation results are analyzed for ethanol content using a pycnometer. The samples used in this research were plantain peel and kepok banana peel. The variable observed in this research was the ethanol content produced with the same yeast mass but with different fermentation durations, namely 72 hours, 120 hours and 168 hours. The results of the research showed that the ethanol content obtained at time 120 experienced a slight increase and at 168 the highest ethanol content was obtained, because at 168 hours the yeast experienced active growth to convert glucose into ethanol effectively. The results of the research were tested for normality and homogeneity using One Way Anova, followed by non-parametric testing using Mann Whitney and the results showed that there were no significant differences (p > 0.05) in ethanol levels between all groups