The Effectivity of Making Ethanol By Cassava Skin Waste Using Bread and Tapai Yeast as Activator

Abstract

Waste is an unused material by the previous owner, anyway the waste can reused by managing it properly. The Problem In big cities commonly waste that comes from settlements and traditional markets. Most of the waste produced by traditional markets (95%) is organic waste. The way to overcome the problem of waste by recycle or reuse it. One of waste that able to be ethanol by using manufacture methods. The process to beethanol accelerated by adding activators that material content of microorganisms (bacterial culture), mold and yeast.This study was a true Experimented design post-test that aims to determined the dosage and time of ethanol was produced from cassava skin waste using bread and tapai yeast as activators. This study used 300 grams of cassava skin waste plus 100 ml of distilled water and each added three different types of bread yeast doses and tapai yeast each 1.35 mg, 2.25 mg and 3.15 mg. Each activator performed a bivariate statistical test by using the Tindependent test with a significant level of 5% (0.05). This research was conducted at the Environmental Health Departemen Laboratory of the Polytechnic of Health in Palembang and at the Laboratory of the Pharmacy College of Bhakti Pertiwi Palembang on July-December 2019. The results showed that the most effective time to produce ethanol by usingtapai yeast activator. The most effective amount of ethanol produced by using tapai yeast activator. The conclusions of this research show that the tapai yeast activator is more effective way to produce ethanol than bread yeast activator. The recommended to make ethanoluse cassava skin waste andtapai yeast as activator.