CHAPTER I

PRELIMINARY

1.1 Background
Global warming (global warming) is one of the problems of the world has
yet to be resolved. The reason is the amount of carbon dioxide gas which is more and
more in the Earth's atmosphere. The increase in carbon dioxide in the atmosphere
caused by several things, including logging on a large scale, low level of human
consciousness to plant trees, waste incineration, and the use of fossil fuels increases.
The use of fossil fuels is still a priority for all human needs, such as for
industrial activities, power generation and motor vehicle fuel. Better economic level
causes the number of motor vehicles increased sharply, so that the combustion fumes
produced became one of the contributors of carbon dioxide gas which is great.
Such circumstances need to look for solutions to find environmentally
friendly fuels that can replace fossil fuel use in the fulfillment of human needs. One
source of energy that can be used to replace fossil fuels is ethanol. The use of ethanol
as a fuel is not a new thing because some industries have used it.
Ethanol is generally made chemically, but this method is less
environmentally

friendly.

Therefore,

ethanol

should

be

produced

using

microorganisms through a fermentation process. Ethanol fermented using

microorganisms known as bioethanol. Bioethanol can be produced by fermentation
(fermentation) to materials containing starch or sugar. Source can be corn starch,
cassava, potato, canna, Dioscorea esculenta, beet and others (Rama Prihandana et al.,
2007: 26).
Utilization of cassava starch, Dioscorea esculenta, arrowroot, sago, and
corn into ethanol have been carried out. One of the starchy material that has not been
used as materials for ethanol is the banana weevil. Banana weevil has a composition
of 76% starch, 20% water, the remaining protein and vitamins (Voni Yuanita and
Yulia Rahmawati 2008, accessed September 20, 2010). Banana weevil was obtained
1

from all kinds of bananas, including kepok banana, plantain, banana milk, and
banana whose fruit has been harvested. Aside from banana trees have been harvested
fruit, banana weevil can also be obtained from the banana tree that has been quite old.
Growth and development of banana plants quickly make very abundant availability of
banana weevil, so as to have good potential as a raw material for bioethanol
production.
Fermentation process using a microorganism capable of producing alcohol.
Microorganisms are often used is Sacharomyces cereviceae. One or starter inoculum
containing microorganisms S. cereviceae known as yeast tablets. Tablet yeast used to
make a wide variety of fermented foods such as sticky tape or cassava, soybean,
oncom, as well as liquid or solid brem. In general, the yeast used to make fermented
foods such as tape and tempeh contains more than one type of microorganism, which
yeasts, molds and bacteria. A mixture of several types of microorganisms on tape
giving an advantage in yeast ferment banana weevil into bioethanol. This is due to the
presence of an enzyme produced by other microorganisms that can help hydrolyze
starch to glucose.
The fermentation process is influenced by many factors, including the
concentration of yeast and fermentation time. According to research from Eko
Prasetyo fermentation time and concentration in the fermentation oftimum banana
weevil is 4 days of fermentation and yeast levels of 0.6% in this research will be
conducted on various types oftimasi banana weevil that produce bioethanol
concentration oftimum. The nutritional content of various different types of bananas
that will produce bioethanol different amount, therefore it needs to be done selecting
what type of banana weevil produce bioethanol oftimum. If the type of hump that
produce bioethanol oftimum found it will be easier and gives the best efficiency in
producing bioethanol.
1.2 Formulation Of The Problem
Based on the problem definition, the formulation of the problem in this study
are:
2

 Is there a type of banana weevil pengeruh against ethanol levels were

diperolih?
what kind of banana Clevis produce bioethanol oftimum?
1.3 Research Purposes
Based on the formulation of the problem, the goal of this research is:
Determine whether there is a type of banana weevil influence on levels of
ethanol?
Determine the type of banana weevil produce bioethanol content oftimum?
1.4 Benefits Research
This research is expected to be useful:
For researchers
Knowing the benefits of banana weevil as a raw material for bioethanol
production.
Knowing the type of banana weevil that produce bioethanol levels oftimum.
For the people
Provide references for bioethanol production from starch-containing material.
Provide information on the use of alternative fuels that are environmentally
friendly.

CHAPTER II
LITERATURE REVIEW

2.1 Banana plants

Banana is a fruit that has been developed in all parts of Indonesia. Bananas
can generally be grown in the lowlands to the mountains with an altitude of 2000 m.
Bananas can be grown in wet tropical climate, humid and hot with optimal rainfall
1520-3800 mm / year and 2 months dried (Rismunandar, 1990: 8).
Banana plant consists of leaves, stems, fruit, heart and tubers. Each section
has a variety of benefits. Bananas are useful as a source of various minerals and
vitamins. Minerals and vitamins contained in bananas, among others, potassium,
magnesium, phosphorus, iron, vitamin C and B complex. Banana leaves are used as
food wrappers. The use banana leaves as food wrappers provide flavor in the food.
Food wrapped in banana leaves, among others, tempeh, sticky tape, and rice cake
(Faisal Assegaf 2009: 6, accessed October 20, 2010).
Banana stems can be used as a base material of recycled paper, craft woven
material, and fodder. Banana can be used as food ingredients such as beef jerky
banana. Banana peel can be used as processed food products, such as nata and bread.
Part banana weevil is also useful as a raw material for medicine, which can treat
dysentery, intestinal bleeding, mouthwash as well as to improve the growth and black
hair (Rosdiana 2009, accessed October 20, 2010).
Banana weevil can be used to take the starch which resembles starch corn
starch and tapioca starch. Potential starch content of a large banana weevil can be
used as raw material for the manufacture of alternative roots, ie bioethanol. Starchy
materials are used as raw materials have properties that bioethanol suggested high
levels of starch, has a high yield potential, flexible in farming and harvesting (Rama
Prihandana, 2007: 26).

2.2 Starch
Starch is a polysaccharide found in all plants, notably in corn, potatoes,
grains, cassava root, rice, and wheat (Hardjono Sastrohamidjojo, 2005: 90). There is a
small starch granules of various sizes and shapes are typical for the species. Starch
grains can be shown by ordinary light microscopy and polarized light, as well as the
X-ray diffraction looks very irregular crystal structure (De Man, 1997: 190).
Starch consists of two kinds of polysaccharides which are polymers of glucose both.
The glucose polymer composed of units of -D-glucose linked by -1,4
glycosidic bonds and -1,6 glycosidic bonds in the chain branching. Both glucose
polymers amylose and amylopectin are (Anna Poedjiadi and Titin Supriyanti, 2006:
35-36).
Amylose has a straight-shaped molecule of glucose units and consists of
250-300 units of D-glucose are bound by ties - (1,4) glycosidic. Typical properties
of amylose is its ability to bind iodine, as it forms a dark blue complex. Amylose can
bind 20% weight of iodine. Amylose (Figure 1) is more susceptible to hydrolysis than
amylopectin.
2.3 Fermentation
The term is derived from the fermentation of "fevere" is a Latin term which
means to boil. This term is used to refer to the activity of fruit extracts and yeast in a
solution of malt and grain. The boiling events occur as a result of the formation of gas
bubbles of CO2 as a result of catabolism of sugar in the extract (Djoko Wiyono,
1995: 1). Tuite (1992: 157-188), said that the fermentation is defined as a process to
convert glucose into ethanol molecule or better known as ethanol (alcohol) using
yeast microorganisms. This in addition to producing ethanol fermentation also
produces other substances, namely water. Ethanol production by microbes during
fermentation on sugar or starchy substrate has existed since time immemorial, for
example, in the production of wine, beer and bread. Historical records show that the
process of making wine and bread was there in 2000 BC (Rahayu and Kapti Rahayu,
1988: 1).
5

2.4 Bioethanol
Bioethanol can be produced from biomass containing starch or cellulose
components, such as cassava, arrowroot tubers, yams, corn starch, and canna. In the
industrial world, ethanol is commonly used as an industrial raw material derived
alcohol, a mixture of liquor, as well as pharmaceutical raw materials and cosmetics
(Erliza Hambali, et al, 2007: 39).
Based on the alcohol content of ethanol can be divided into three grades as
follows:
Grade industry with 90-94% alcohol content.
Grade neutral with 96 to 99.5% alcohol content, is generally used for liquor or
pharmaceutical raw materials.
Grade fuel with alcohol levels above 99.5%.
As fuel prices creep higher, bioethanol is expected to be used as fuel for
motor gasoline fuel substituents. As substituents materials gasoline, bioethanol can be
applied in the form of oil mix with gasoline (EXX), for example 10% ethanol blended
with 90% gasoline (gasohol E10) or use 100% (E100) as fuel. The use of E100
requires a car engine modifications, as well as in Brazil. Brazil is one country that has
successfully developed the bioethanol as a fuel alternative to petrol substituent (Erliza
Hambali, et al, 2007: 39).
Bioethanol is obtained from the fermentation of sugar-containing materials.
Bioethanol is produced through the fermentation of sugar, either in the form of
glucose, sucrose, and fructose with the help of yeast (yeast) especially
Saccharomyces sp. or bacteria Zymomonas mobilis. In this process the sugars are
converted into ethanol and carbon dioxide gas (Erliza Hambali, et al, 2007: 40).
Bioethanol has better characteristics compared to petrochemical-based
gasoline (Erliza Hambali, et al, 2007: 50). Bioethanol characteristics include:
Containing 35% oxygen, so it can improve combustion efficiency and reducing
greenhouse gases.
It has a higher octane value, so it can replace the function of additives, such as
methyl tertiary butyl ether and tetra ethyl lead.
96-113 octane value, whereas only 85-96 octane rating of gasoline.
6

 Bioethanol is environmentally friendly, because of low exhaust gas to the

compounds as potential pollutants, such as carbon monoxide, nitrogen oxides,
and greenhouse gases.
Bioethanol is biodegradable and safe because it does not pollute the water.
As a source of renewable energy (renewable energy) and the production process
is relatively simple compared to the gasoline production process.
Generally, the use of bioethanol is still in the form of a mixture with gasoline
at a concentration of 10% (E10), which is 10% ethanol and 90% gasoline. The
mixture of bioethanol in gasoline known as gasohol. The addition of ethanol in
gasoline in addition to increasing the volume of fuel, can also increase the octane
rating of gasoline. The addition of 10% ethanol in gasoline can increase the octane
value until it reaches the point ON 92-95 (Erliza Hambali, et al, 2007: 51).
2.5 Yeast Tape
Understanding yeast in the Big Indonesian Dictionary (KBBI) are goods or
substances made from rice and so on to make tape, wine, bread dough, and so on. The
term is used for all preparations of yeast microbes that serve as inoculum in the
preparation or processing of food by fermentation, so there is a term yeast tape, yeast
bread (GIST), tempeh (usar or laru), and soy sauce yeast (koji). Understanding yeast,
better known by the public is more aimed at the yeast tape.
Yeast has long been known by the people of Indonesia, particularly in Java.
Yeast is a preparation of microbes in the carrier rice flour is used as an agent
saccharification and fermentation of alcohol on carbohydrate materials into a product
called tape. Yeast is not to be consumed, but it is used for breaking starch in the
manufacture of sticky tape, brem, tape cassava, and wine. In general, yeast used to
make fermented foods, such as tape and tempeh, contain more than one type of
microorganism, namely yeast, fungi, and bacteria.
Ragi tape merupakan bulatan kecil agak rata, kering, berwarna putih,
bergaris tengah kira-kira 2,5 cm dengan ketebalan kira-kira 0,5 cm, terbuat dari
campuran tepung beras dan bumbu-bumbu. Beberapa bumbu yang digunakan antara

lain bawang putih, merica, laos, cabe, kayu manis, dan cabe rawit. Seringkali
ditambah pula sepotong kecil tebu dan sedikit air jeruk nipis.
The composition of the spices in the manufacture of yeast and the
environment is very influential on the type of existing microflora, which eventually
evolved in yeast. Spices not only serve as a source of inoculum and contaminants, but
also act as inhibitors and protector. The addition of seasoning in the manufacture of
yeast will spur the growth of certain microorganisms or inhibit the growth of
unwanted microorganisms. This is due to the material dried herbs contain variations
of microorganisms. Essential oils contained in the spices have inhibitory properties or
power. Spices in combination with some other ingredients in food indicate a specific
effect. For example, the combination of cinnamon and cloves have bacteriostatic
activity.
Microorganisms in yeast have been identified. Microorganisms of yeast
identified two species of yeast, namely Candida and Pichia Malanga lactose. Other
studies have identified fungi Mucor indicus, five species of the genus Mucor and
Rhizopus species, as well as the yeast Pichia burtonii and Endomycopsis fibuliger of
yeast tape.
Chlamydomucor

oryzae

is

another

name

of

Amylomyces

rouxii.

Endomycopsis fibuliger is another name of Saccharomycopsis fibuligera, while

Pichia Malanga is another name of Saccharomycopsis Malanga. Recent research
reveals other species contained in the tape yeast, yeast Candida utilis inter alia, S.
cerevisiae, bacteria Pediococcus sp. and Bacillus sp. Based on these descriptions, it
can be concluded that the microorganisms found in yeast tape covering mold
Amylomyces rouxii, Mucor sp., And Rhizopus sp., Yeasts S. fibuligera, S. Malanga,
Pichia burtonii, S. cerevisiae, Candida utilis, and bacteria Pediococcus sp . and
Bacillus sp. (Nur, 2010: 28-32).
2.6 Quantitative and qualitative analysis
Qualitative Analysis
Oxidation reaction

Ethanol can be identified qualitatively specific smell. Alcohol oxidation

reaction with potassium bichromate and sulfuric acid will produce the green color of
Cr 3+ ions and the smell of acetaldehyde.
Quantitative Analysis
Quantitative analysis was performed by the method of Micro Conway
Diffusion, and followed with a spectrophotometer. This method is based on the
oxidation reaction of alcohol by K2Cr2O7 by diffusion. Ethanol produced in the
fermentation process freed by saturated K2CO3 in Conway sealed unit. Ethanol
subsequently undergo oxidation reaction with potassium bichromate in acidic
conditions.
The principle of the method of determining Conway on ethanol through
several stages, namely: the sample is treated with saturated K2CO3 at the edge of the
unit Conway, Conway unit while the center is filled K2Cr2O7 acid and sealed. Micro
Conway Difussion, then incubated at 40 C for 1 hour. Acid solution of potassium
bichromate in the middle of the unit Conway pipette until exhausted and diluted with
distilled water to 10 mL. This solution was determined at the wavelength of
maximum absorbance spectrophotometry. Through this way, the reaction between the
alcohol and the amount of potassium bichromate K2Cr2O7 cause reduced
accordingly the amount of alcohol that reacts. K2Cr2O7 reduction is characterized by
reduced absorbance spectrophotometry. Absorbance measured absorbance is
K2Cr2O7 remainder of the reaction of ethanol with K2Cr2O7 (Slamet Sudarmadji,
1989: 31). Measurement of standard solution of alcohol is determined in the same
way. Alcohol content in the samples was determined using a standard curve.

CHAPTER III
RESEARCH METHODS

3.1 Subjek and Research Object

Subject Research
The subjects were banana weevil.
Research Object
The object of this study is the level of ethanol fermented using yeast tape
banana weevil.
3.2 Variabel Research
In this study, there are two variables:
Variables Be Free
The independent variable in this study is a type of banana weevil.
Variable Bound
The dependent variable in this study is the ethanol content expressed in
percent volume per volume (% v / v).
3.3 Tools and Materials Research
Tools Research
The tools used in this study include: brand Spectronic 20 spectrophotometer,
laminar air flow, equipment sterilization (autoclaving), centrifuges, Erlemmeyer,
beaker, Micro Conway Diffusion, incubation equipment, micropipette, pipette,
analytical balance, stir bar, flask , and the test tube.
Materials Research
Materials used in this study include: banana weevil, yeast NKL brand tape,
absolute ethanol, distilled water, saturated K2CO3 solution, K2Cr2O7 solution of
acid
.
3.4 Research procedures
Making Substrates

10

Banana weevil (banana king, Stone and Kepok) of approximately 1 kg of

cleaned and polished, then cooked for 30 minutes. Pureed banana weevil
subsequently cooled to room temperature.
Making solution
Solution Standard
Standard solution prepared by diluting the mother liquor (absolute alcohol)
using distilled water in accordance with a predetermined concentration. Alcohol
concentration was required standard solution is 0.1; 0.2; 0.3; 0.4; 0.5; and 0.6% (v /
v). Standard solution preparation step in this research are as follows:
1) A total of 1 mL of 99.9% alcohol is poured into a 100 mL flask. Alcohol
diluted with distilled water up to the mark on the flask etching, and shaken until
homogeneous. The solution formed a concentration of 0.999%, equivalent to
1%
2) Preparation of standard solution with a concentration of 0.1; 0.2; 0.3; 0.4; 0.5;
and 0.6% (v / v) was prepared by diluting the mother liquor concentration of
1%.
3) Preparation of standard solution with a concentration of 0.4% were used to
determine the maximum wavelength.
4) Standard solution is used to define the curve.
Sample solution
A total of each 1 mL of liquid fermented at various concentrations of yeast
and fermentation time that has been incubated using Conway, then dilute it with
distilled water to 10 ml.
Blank solution
Solution in this study is distilled water. Blank solution is used when the
analysis using visible spectrophotometer to neutralize other compounds besides
k2cr2o7 compounds in the sample solution.
Entered reactant Into Conway
Reactant reacted with the desired substrate through several stages. A total of
1 mL of acidic potassium dichromate inserted into the middle of Conway, and 1 mL
11

of a saturated solution of potassium carbonate incorporated into the edge of Conway.

In addition, 1 mL of sample is introduced into the edge the other on the edge of
Conway. Conway unit immediately sealed with vaseline and rocked gently, so that
the two solutions at the edge of the well mixed.
Incubation
Micro Conway Diffusion incubated for 1 hour in an oven at 40 C. During
the incubation process occurs several reactions. At the edge of Conway, ethanol will
provide a byproduct in the form of CO2 and water. Besides ethanol contained by
Conway Conway will evaporate due to the temperature at 40 C, and toward the
middle of Conway units containing acid K2Cr2O7, so react.
Reaction process in Conway unit aims to stop the reaction of acetic acid
formation from ethanol that can interfere with the absorbance of the sample. After
incubation is complete, the unit Conway removed from the oven and conducted a
qualitative analysis of the presence of ethanol. Incubation process liquid potassium
bicarbonate color change from orange to blue-green.
a) Dilution Solution in the Middle Conway
Fluid contained in the middle of the unit Conway pipette and rinsed with
distilled water several times so that there is nothing left. The liquid was transferred to
10 mL volumetric flask and diluted to the mark with akades etching. After dilution,
the solution is ready to be measured absorbance. Measurements were performed to
determine the residual K2Cr2O7. This treatment applies to standard solutions and
samples. The measurement results are used to determine the standard curve solution
of ethanol and ethanol concentration of the sample solution.
b) Determination of Ethanol Solution Maximum Wavelength Standards
A total of 1 mL of solution in a standard 0.4% ethanol (v / v) included in
Conway unit in accordance with step c, then dinkubasi at 40 C for 1 hour. Solution
in Conway rinsed with akudes and diluted according to step e. The solution was then
measured absorbance at a wavelength of 400-500 nm with a spectrophotometer.
Wavelength of maximum absorbance value indicated by the greatest.

12

Absorption Determination of Standard Solution

A total of 1 mL of each standard solution with a concentration of 0.1; 0.2;
0.3; 0.4; 0.5; and 0.6% (v / v) was included in the unit D. Conway accordance with
step 3, then dinkubasi at 40 C for 1 hour. Solution in Conway rinsed with akudes
and diluted according to step e. The solution was then measured at a wavelength of
maximum absorbance. The same treatment applies to the sample solution.
Fermentation samples banana weevil
A total of 500 grams of banana weevil substrate cured plus yeast tape with a
concentration of 0.6% and then fermented for 4 days. Ethanol was analyzed using
Micro Conway Diffusion. This procedure is repeated three times. The same thing is
done on samples of plantain and banana weevil stone. Each experiment was repeated
three times

DAFTAR PUSTAKA

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Aisjah Girindra. (1990) Biokimia. Jakarta: Gramedia.

De Man, J. M. (1997). Kimia Makanan. Bandung: ITB pres.
Djoko Wiyono. (1995). Hand out teknologi fermentasi. Yogyakarta: Pascasarjana
UGM
Erliza Hambali, Siti Mudjalipah, Armansyah Haloman Tambunan, Abdul Waries
Pattiwiri, Roy Hendroko. (2007). Teknologi Bioenergi. Jakarta: Agromedia
Pustaka.
E. S. Rahayu dan Kapti Rahayu . (1988). Teknologi Minuman Beralkohol.
Yogyakarta: PAU Pangan dan Gizi UGM.
Eko Prasetyo (2012). Pengaruh Konsentrasi Ragi Tape dan Lama Fermentasi dalam
Pembuatan Bioetanol menggunakan Substrat Bonggol Pisang. Yogyakarta:
FMIPA Kimia UNY.
Faisal Assegaf. (2009). Prospek Produksi Bioetanol Bonggol Pisang (Musa
paradisiacal) Menggunakan Metode Hidrolisis Asam dan Enzimatis.
http://www.docstoc.com/docs/36608445/lomba-karya-tulis-prospekProduksi-bioetanol-bonggol-pisang-%28Musa
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