Results

Table 1.1. Percentage ethanol yield from different treatments of banana and
papaya.
Sample banana waste and
papaya waste
Sterilized
Unsterilized
Pasteurized

%ethanol Yield from papaya and banana

waste
2.5
4.57
3

Table 1.2. Percent ethanol yield upon addition of different amounts of glucose.
Mass of glucose
added(grams)
0.0
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0

%ethanol yield from

papaya and banana
4.57
4.9
4.9
5.175
5.43
5.84
5.95
6.11
6.365
6.50

Table 1.3. Specific gravity of papaya and banana wastes before and after the
fermentation process.

Specific gravity
of banana and
papaya+0.5%
by volume
Specific gravity
of banana and
papaya+1% by
volume

Before
fermentation

After one
week

After two
weeks

After four
weeks

0.8850

After
three
weeks
0.880

0.9375

0.890

0.9375

0.885

0.8750

0.8750

0.8750

0.8749

Figure 1.2. Specific gravity of the slurry at certain amount of time.

0.96

0.94

0.92

specific gravity of the slurry

0.5% v/v yeast

0.9

1% v/v y.oeast
0.88

0.86

0.84
0

time (weeks)

4
%ethanol yield
3

0
0

Figure 1.1. Percent ethanol yield of combined banana and papaya waste upon addition of glucose.

Discussion:
Concentration of Sacchromyces cerevisiae affects the amount biothenol
production in papaya and banana. Based from the results, untreated or unsterilized
sample of both species produced higher amount of ethanol. This was due to the
higher amount of microorganism in it. Moreover, increasing the amount of glucose
in the inoculum provides more food for the Saccharomyces cerevisiae ,increasing
the percentage ethanol yield. It was also observed that upon fermentation of fruits,
specific gravity of fruits gradually decrease which is an indication of the activity of
the yeast. Increasing the concentration of Saccharomyces cerevisiae hasten the
fermentation process.