PENGARUH SUHU FERMENTASI TERHADAP KONSENTRASI ASAM ASETAT HASIL FERMENTASI KULIT PISANG AMBON (Musa paradisiaca) DENGAN MENGGUNAKAN FERMENTOR The Effect of Temperatures of The Fermentation for Acetic Acid Consentration as The Result from Fermentattion of Banana Skin with Fermentor.

Abstract

The public often assumes that banana peel is the remainder of the skin can no longer be used for food or processed, so people often throw banana peels in the trash. In fact, if recycled, it can be a banana skin as goods that have economic value and can be used as a new business opportunity for the community. Banana skin still contains approximately 18.5% carbohydrate that can be utilized as raw material for the manufacture of vinegar. By using the process of fermentation, banana peels initially useless, can now be converted into useful products processed in the food world. Vinegar made from banana skin, use twice the fermentation process in order to produce vinegar. The fermentation process is first to split the fermentation of sugar into alcohol with the help of yeast Sacharomyces cereviceae and both the fermentation process to convert the alcohol into vinegar (acetic acid) with the help of microbes Jennis Acetobacter aceti. From experiments with the same nutrient additions for each variable yalitu using NPK approximately 0.5 N and sugar as much as 5% and the addition of sodium bisulfite same ie 0.1 N are obtained as the longer time trial results, levels of acetic acid in the solution increased and the optimal temperature in the fermentation process that is at a temperature of 250C proved to produce acetic acid at the highest levels, reaching 1.2% after 12 hours of the experiment.