ANALISIS CAMPURAN LIMBAH BUAH PISANG DAN NANGKA TERHADAP KUALITAS PRODUKSI BIOETANOL

This study aims to analyze the effect of different combinations of banana and jackfruit waste on the quality of the bioethanol produced, with testing parameters including alcohol content, calorific value, and flash point. Banana and jackfruit waste were selected as raw materials due to their high carbohydrate content, availability as organic waste, and potential to be developed as sustainable energy sources. The research used an experimental approach with three different mixture compositions: 70% plantain banana waste and 30% jackfruit waste, 50%:50%, and 30%:70%.
The raw materials were first crushed and then fermented for seven days using 15 grams of Saccharomyces cerevisiae yeast to produce bioethanol. After fermentation, the liquid underwent a two-stage distillation process to purify the ethanol. A dehydration process using silica sand was then carried out to reduce the water content. The resulting bioethanol was tested for quality, including alcohol content, calorific value using a bomb calorimeter, and flash point testing to determine the thermal stability of the fuel. The results showed that variations in the composition of raw materials significantly affected the quality of the produced bioethanol. The best composition was obtained from a mixture of 70% banana waste and 30% jackfruit waste, which produced the highest calorific value of 33,471 J/g, a flash point of 1°C, and an alcohol content of 87% after the dehydration process. These findings indicate that increasing the proportion of banana waste in the mixture improves ethanol production, combustion energy, and the thermal stability of the resulting bioethanol.
Keywords: bioethanol, plantain banana, jackfruit, calorific value, flash point.