Fermentation of Waste Pineapple Peel as Electricity Source

Irani, Berlianita Putri; Purnamasari, Indah; Pratama, Niko; Istiqlawati, Savira Dyah

doi:10.2139/ssrn.3192587

Cited by 1 publication

(6 citation statements)

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“…This yeast has an enzyme functioning as a breaker of sucrose into glucose or fructose. 6 The fermentation process of this yeast occurred in anaerobic condition. Before doing the fermentation process, Durian rinds which contain of 5% lignin, are added by NaOH in boiled water to remove the lignin, called as delignification process.…”

Section: Resultsmentioning

confidence: 99%

“…Saccharomyces cerevisiae yeast were able to convert glucose into ethanol, meanwhile Azetobacter acetic are able to convert the ethanol into acetic acid. 6 Therefore, in this research the pH range in the basic range between 12-14.…”

confidence: 99%

“…5 The electrolyte influenced by pH, the more acidic the pH, the higher its voltage and its electric current. 6 This research was conducted by fermented the Durian rinds waste from Medan, North Sumatera, Indonesia using Saccharomyces cerevisiae yeast. This yeast has been known to have power conversion of sugar into ethanol.…”

Section: Introductionmentioning

confidence: 99%

“…This yeast has been known to have power conversion of sugar into ethanol. Previous research, Irani, et al (2018) fermented pineapple peel wastes using Saccharomyces cerevisiae yeast in combination with acetobacter acetic. The result showed that the longer the fermentation time the lower the pH in the acid range (between 3 -4 ).…”

Section: Introductionmentioning

confidence: 99%

“…The result showed that the longer the fermentation time the lower the pH in the acid range (between 3 -4 ). 6 In this research, Saccharomyces cerevisiae yeast used as fermenter.…”

Section: Introductionmentioning

confidence: 99%

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Electrical Analysis of Fermented Durian Rinds

Rahmah

Nur²,

Hutahuruk³

et al. 2023

IJCST

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In this study, Durian rind wastes were fermented using Saccharomyces cerevisiae yeast to break the starch to be smaller sugar molecule. Then, the pH was analyzed using digital pH-meter. The voltage and electric current were analyzed using multimeter. The result showed that the lower the pH value the greater its voltage and its electric current. The pH value influenced by fermentation time. The longer the fermentation time the lower the pH value. The type of microorganism and the composition of durian rind wastes were also affected the pH value. In this study, the fermentation process was set for 24, 48, 72 hours, and the pH value was resulted in the basic range. The highest voltage is 0.094 volt and the highest electric current is 0.058 mA measured in pH 12.3.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…The result showed that the longer the fermentation time the lower the pH in the acid range (between 3 -4 ). 6 In this research, Saccharomyces cerevisiae yeast used as fermenter.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations