Fermenting

Banana
Using the alcohol (anaerobic) fermentation
Background
 Background
Banana is a fruit that so many people in Indonesia love it.
Unfortunately, one of the bad habits of Indonesian people
when they eat banana is, they are rarely eat all of them.
They usually eat 6/10 of it, so the rest of the bananas are
become a waste, left expired.
So what we did in the past week was trying to recycle the
rest of bananas, we had an idea to ferment it, so we bought
Fermipan which contains Saccharomyces cerevisae that is
always used for baking dough.
 Background
Fermentation is a metabolic process that converts sugar to
acids, gases or alcohol. It occurs in yeast and bacteria, but
also in oxygen-starved muscle cells, as in the case of lactic
acid fermentation. The method that we use is Anaerobic
Fermentation or Ethanol Fermentation.
Materials and tools
 Materials and tools
Cutter/Scissor
A bunch of banana
Yeast
A roll of black duct tape
Small container
Process
 Process
The first thing is preparing the materials, then we mesh the
banana in the container, after that we spread the yeast on
the bananas, then we tightly seal the container. We left it in
a dark and humid room with temperature about 20-25
degrees Celsius. After three days, we open the seal and test
the result. It turns out that the fermentation has not
finished yet, because the best temperature for carrying out
the process is 37 Celsius(Richard Harwood,2009).
How the fermentation
works
 Process
Fermentation does not require oxygen. If oxygen is present, some species of yeast (will oxidize
pyruvate completely to carbon dioxide and water. This process is called cellular respiration.
But these species of yeast will produce ethanol only in an anaerobic environment (not cellular
respiration).
During batch fermentation, the rate of ethanol production per milligram of cell protein is
maximal for a brief period early in this process and declines progressively as ethanol
accumulates in the surrounding broth. Studies demonstrate that the removal of this
accumulated ethanol does not immediately restore fermentative activity, and they proof that
the decline in metabolic rate is due to physiological changes (including possible ethanol
damage) rather than to the presence of ethanol. Several potential causes for the decline in
fermentative activity have been investigated. The chance of success remained at or above 90%,
internal pH remained near neutrality, and the specific activities of the glycolytic and
alcohologenic enzymes (measured in vitro) remained high throughout batch fermentation.
 Process
Fermentation does not require oxygen. If oxygen is present, some species of yeast
(will oxidize pyruvate completely to carbon dioxide and water. This process is
called cellular respiration. But these species of yeast will produce ethanol only in
an anaerobic environment (not cellular respiration).
In this fermentations process some enzymes which are produced by mold are
involved. The stoppage of the fermentation process can be done by determining the
duration of process or we can heat the result of the fermentation.
Some enzymes which are complex are involved in this process, so that we expect it
can increase the taste and the smell of the banana juice. The smell from the banana
beside come from the ester ethanoic acid, it also comes from some carbonyls
components, and some substances like ethyl benzene and profil benzene.
Conclusion
 Conclusion
We succeed to obtain ethanol from this experiment, even
though only in small amount of it. We made some mistakes
in in doing this experiment:
We were lack of preparation
We didnt measure the amount of yeast and bananas that we
wanted to test