Ethanol Fuel Production from Waste Banana Peelings
Abstract This study entitled “Ethanol Production from Waste Banana Peelings” aims to produce an alternative way in producing energy. Banana chips, banana con hielo, banana cue and other Filipino delicacies made up of banana are some of our favorite foods. But after the consumption of the flesh, we are just throwing out the peelings as garbage. Our country today is facing two major problems, energy crisis and proper waste disposal. This study used waste banana peelings to produce amount of ethanol. Ethanol or ethyl alcohol, drinking alcohol, grain alcohol is popularly used as an alternative for engines. Ethanol is mainly produced by fermenting grain or farm waste and will be distilled afterwards. This study can be a great help to solve the stated problems. The researchers used waste banana peelings as source of ethanol. The banana peelings were collected after the consumption of its flesh. The peelings were then finely chopped and macerated. The peelings were left to ferment for about 5-7 days. There were two treatments used in this study. T1 is made up of extracted juice from the macerated peelings and T2 is made up of juice with pulps. After seven days, the percent yield was determined for both treatments. The distillate was lit to show that there really is alcohol in the product. As the results show, T2 has the greater yield than T1. Banana waste peelings can be an alternative source of ethanol which can be utilized as alternative source of fuel.
METHODOLOGY
1. Add fruit to a barrel.
• Obtain throwaway fruit from your local grocer or another source. Fruit that is rotten may be used in lieu of edible food.
• Add fruit until the barrel is approximately 1/3 full. It is important to not exceed this amount, as the barrel may overflow during fermentation.
2. Mash the fruit with a pole or other blunt object.
3. Add water and yeast to the barrel.
• Although standard yeast can be used, it is
METHODOLOGY
1. Add fruit to a barrel.
• Obtain throwaway fruit from your local grocer or another source. Fruit that is rotten may be used in lieu of edible food.
• Add fruit until the barrel is approximately 1/3 full. It is important to not exceed this amount, as the barrel may overflow during fermentation.
2. Mash the fruit with a pole or other blunt object.
3. Add water and yeast to the barrel.
• Although standard yeast can be used, it is