Extraction Of Vinegar From Waste Banana Peel (Musa Sapientum) By Using Bread Yeast (Saccharomyces Cerevisiae) And Unpasteurized Vinegar

Abstract

Banana Cultivated In Most Of The Countries In The World At Large And Specifically In Most Regions In Our Country Ethiopia. People Use Fruit Part Through Its Peel Everywhere Which Causes Environmental Pollution And Become A Traffic Problem As It Is Slippery. This Study Becomes A Remedy For This Problem By Converting Banana Peel Into Vinegar. The Methodology Applied Was Fermentation For Seven Days By Using Commercial Yeast Saccharomyces Cerevisiae To Extract Ethanol And Oxidation Of Ethanol To Vinegar (Acetic Acid) By Acetous Fermentation And Physicochemical Characterization Of Both Ethanol And Vinegar The Proximate Analysis Of The Peel Was Also Done To Determine The Organic Quality Of The Banana Peel Under Study. The Product Having 49.22%(V/V) Ethanol Strength, Density Of 0.9340 G/Ml, 0.9332 Of Specific Gravity, 4.72 Of Ph And 0.0058 Total Solid In % (M/M) For Extracted Ethanol Were Comparable With The Literature Report And The Density 1.0013g/M L,1.0028 Of Specific Gravity, 3.3400 Of Acid Concentration, 2.6200 Of Ph And 0.0650 Of Total Solid Were Also Comparable With The Commercial Vinegar Selam Vinegar From These Result It Is Possible To Conclude That Waste Banana Peel Can Be A Good Substrate For Production Of Ethanol And Vinegar.