UTILIZATION OF BANANA RESIDUES FOR SUSTAINABLE BIOETHANOL PRODUCTION

Abstract

This study aimed to produce bioethanol from banana residues (Musa spp.), taking advantage of an abundant and low-cost agricultural byproduct. Different Brix levels (5%, 10%, 15%, and 20%) and fermentation times (24, 48, 72, and 96 h) were evaluated using Saccharomyces cerevisiae. Results showed that 96 h and 15% Brix achieved the highest ethanol yield, indicating optimal fermentation conditions. Higher sugar concentrations led to reduced performance due to osmotic stress and yeast competition. The process proved technically feasible and environmentally beneficial, highlighting the potential of banana residues as a sustainable feedstock for renewable biofuel production