PEMFAATAN KULIT PISANG MENJADI CUKA PISANG SECARA FERMENTASI MENGGUNAKAN BAKTERI ACETOBACTER ACETY

Abstract

Banana skin contain 18,5 % carbohydrate, but generally it is only thrown as a waste. This research is aimed to study the utilization of banana skin as flavour taste using double fermentation method. Controlled variables in this research are fermentations time and ratio of yeast to banana skin. While the respon variables are pH, density and rendemen. The result of research indicates that the fermentation time and ratio of yeast to banana skin influence rendemen, pH and density. The optimum fermentation time is 9 days and optimum ratio of yeast to banana skin is 0.0065. The rendemen obtained at this condition is 2,6 gram with pH 4 and density 0,99 g/ml.