CHAPTER I

INTRODUCTION

1.1 Background
Everyone of course knows bananas, because this fruit can find anywhere.
Bananas are herbaceous plant which comes from Southeast Asia (including Indonesia).
Then, bananas was spread to Africa (Madagascar), South and Central America. Bananas
is one of plants which easy to growth. Banana plant is also can found some area in
Indonesia. Bananas have many benefits for human health. Bananas have good
nutritional value, such as high energy compared than other fruits.
Banana contains carotenoid which is pro-vitamin A than can used for prevent
deficiency of vitamin A. Not only the flesh but also banana peels contain water,
carbohydrates, fats, proteins, calcium, phosphorus, iron, vitamin B, and vitamin C
(Munajim, 1984). Beside that, banana peels also contain bioactive compounds such as
flavonoids, catecholamine, and dopamine, which act as antioxidants (Kanazawa, K. and
H. Sakakibara, 2000). The benefit of banana than directly consumed as fruit, can also as
banana chips, and other foods such as fried bananas, banana cake and others. Both of
uses are directly or indirectly produce waste in the form of a banana peels thrown away.
Although banana peel can be processed into other form such as vinegar.
Vinegar is a liquid substance consisting mainly of acetic acid acetic (CH3COOH) and
water, the acetic acid being produced through the fermentation of ethanol by acetic acid
bacteria. It is today mainly used in the kitchen as a general cooking ingredient, but
historically, as the most easily available mild acid, it had a great variety of industrial,
medical, and domestic uses, some of which (such as a general household cleanser) are
still promoted today. Commercial vinegar is produced either by fast or slow
fermentation processes.
In general, slow methods are used with traditional vinegars, and fermentation
proceeds slowly over the course of weeks or months. The longer fermentation period
allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast
methods add mother of vinegar (bacterial culture) to the source liquid before adding air
using a venture pump system or a turbine to promote oxygenation to obtain the fastest

1
fermentation. In fast production processes, vinegar may be produced in a period ranging
from 20 hours to three days.
Based on the previous paragraph, we can know that in general, vinegar is made
from the fermentation of ethanol by acetic acid bacteria. However, in this study the
authors wanted to make vinegar from fermented banana peel with alcohol and vinegar.
Therefore, in this research the authors wanted to know how the process of making
vinegar from banana peels. So, in this research the authors choose the title is “Making
Vinegar from Banana Peels”.

1.2 Problem Formulation

Problem formulation of this research is as follows:
1. How to make vinegar from banana peels?
2. Are there the differences between vinegar from banana peels and common vinegar?

1.3 Purpose of Research

Purpose of this research is as follows:
1. To know the process making vinegar from banana peels
2. To know the differences between vinegar from banana peels and common vinegar

1.4 Benefit of Research

Benefit of this research is as follows:
1. For students in SMA Plus Negeri 17 Palembang is students of SMA Plus Negeri 17
Palembang can knows how to make vinegar from banana peels and can minimize
the rubbish of banana peels. So, it will make students can keep the environment.
2. For teachers is teachers can also know the process making vinegar from banana
peels and can teach their students.
3. For school is SMA Plus Negeri 17 Palembang will get knowledge from this research
so it can be the based for the next research. Besides that, school citizen can also
using the rubbish around them so it can give knowledge and technology education.

2
 CHAPTER II
LITERATURE REVIEW

2.1 Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid acetic
(CH3COOH) and water, the acetic acid being produced through the fermentation of
ethanol by acetic acid bacteria. It is today mainly used in the kitchen as a general
cooking ingredient, but historically, as the most easily available mild acid, it had a great
variety of industrial, medical, and domestic uses, some of which (such as a general
household cleanser) are still promoted today. Commercial vinegar is produced either by
fast or slow fermentation processes.
In general, slow methods are used with traditional vinegars, and fermentation
proceeds slowly over the course of weeks or months. The longer fermentation period
allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast
methods add mother of vinegar (bacterial culture) to the source liquid before adding air
using a venture pump system or a turbine to promote oxygenation to obtain the fastest
fermentation. In fast production processes, vinegar may be produced in a period ranging
from 20 hours to three days.
Vinegar has been known to humans since ancient times. In the year 3000 BC
and 2000 BC in Mesopotamia is estimated that 40% of the total wheat crop used for
brewing and the manufacture of vinegar. In Egypt it is known that the fermentation
process that produces alcohol if further processed by different microorganisms will
produce vinegar. The Babylonians produce several different types of vinegar, including
those made from the sapof palm, wheat and dates which used in the manufacture of
vinegar now. The benefits of vinegar are very much. Such as addition for the food taste
and aroma, vinegar can also be used as a preservative, antiseptic, disinfectant and
medicine. Vinegar can also be used for household equipment cleaners. These following
are some benefits of vinegar for healthy, such as:
1. To increase the absorption of calcium
2. To controlling blood sugar levels
3. To destroy the dangerous substances in food
4. To reduce weight

3
5. To cured skin from the sun’s heat
6. To decrease cholesterol

2.2 The Variety of Vinegar

Vinegar have many variety. There following are some of the variety of vinegar
that often find in daily life:
1. Red Wine Vinegar
It has been used for centuries for culinary and medication purposes. It is used all
over the world, especially in the Mediterranean countries, in variety of recipes, as well
as pickling agent for fruits and vegetables. The variety of color can from light rose to
dark red and the content of acid can from 5 to 7%.

2. White Wine Vinegar

This vinegar has mild flavored and used for cooking. The variety of color can from
white to pale gold and has the same acid content as red wine vinegar.

3. White Vinegar
This vinegar is not like white wine vinegar, which is made from grapes but white
vinegar distilled from alcohol. White vinegar has 5% acidity. So this vinegar is caustic
and has a tangy flavor. This vinegar is cheaper than other vinegar and can be found in
grocery stores. White vinegar is vinegar most produced every year according to the
needs that each year increased in line with rising industry.

2.2.1 The Variety Of Vinegar Based On Fermentation Method

1. Slow fermentation
It is the manufacture of vinegar by traditional method. In this method, the
fermentation is usually on the barrels and fermented in a long time at least 3 months,
even many years. The material which made will be destroyed first and then fermentation
in barrels. The flavor of vinegar with slow fermentation is richer and tastier.

4
2. Fast fermentation
It’s commonly known as the modern fermentation. In process used pure cultures.
Fermentation time is also faster, it just a few days. The flavor is more specific to acetic
acid because the microbes are used only occasionally.

2.2.2 The Variety Of Vinegar Based On Raw Materials

1. Malt Vinegar
Malt vinegar, also called Alegar, is made by malting barley, causing the starch in
the grain to turn to maltose. Then ale is brewed from the maltose and allowed to turn
into vinegar. It is typically light-brown in color. In the United Kingdom, salt and malt
vinegar is a traditional seasoning for fish and chips and is a popular flavor combination
for crisps.

2. White Wine Vinegar

White wine vinegar can also called spirit vinegar. Raw material is oxidized
alcohol. The resulting translucent white color. It’s usually made from grain (corn) and
water.

3. Wine Vinegar
Wine vinegar is made from red or white wine. Better quality wine vinegars are
matured in barrels for up to two years, and exhibit a complex, mellow flavor. Wine
vinegar has a lower acidity than white or cider vinegars.

4. Balsamic Vinegar
Balsamic vinegar is comes from Modena Italy and the traditional vinegar. This
vinegar is made from white wine varieties Trebbiano. The dark juice was made from
this grape and then fermented in wooden barrels for 3-12 years. The color of this
vinegar is dark brown and the taste is sweet and complex.

5. Apple Cider Vinegar

This vinegar was made from cider, or it could be the dregs of apple juice. The
color of vinegar is yellowish brown. Contains natural starter of vinegar.

5
6. Fruit Vinegar
This vinegar was made from kind of fruits that contain high sugar, usually
without any additional flavoring. Common flavors of fruit vinegar include apple,
blackcurrant, raspberry, quince, and tomato. Commonly, the flavors of the original fruits
remain in the final product.

7. Cuka Kesemek,
This vinegar was made from Korea. As the name this vinegar was made from
kesemek fruit. Usually used as a food additive for the food’s king. Long fermentation
for 3 months, if you want a more palatable flavor fermentation conducted over 6 months
of curing and fermentation done.

8. Rice Vinegar
Most of this vinegar was come from East Asia and Southeast Asia. Derived from
rice. Yellow, red and black.

9. Palm Vinegar
Palm vinegar, made from the fermented sap from flower clusters of the nipa
palm is used most often in the Philippines, where it is produced, and where it is called
sukang paombong. Its pH is between five and six.

10. Coconut Vinegar

Coconut vinegar, made from fermented coconut water, is used extensively in
Southeast Asian cuisine (particularly in the Philippines and Sri Lanka, major producers,
where it is called suka ng niyog or vinakiri), as well as in some cuisines of India,
especially Goan cuisine. A cloudy white liquid, it has a particularly sharp, acidic taste
with a slightly yeasty note.

11. Honey Vinegar

Honey Vinegar was come from Italy. This vinegar made from honey but still
rarely made.

6
12. Cane Vinegar
This vinegar was made from sugar cane juice and very popular in the area
ilocoos, northern Philippines. The color is dark yellow to golden brown.

13. Beer Vinegar

Vinegar made from beer is produced in the United Kingdom, Germany, Austria,
and the Netherlands. Although its flavor depends on the particular type of beer from
which it is made.
14. Chinese Black Vinegar
This vinegar was come from China. It made from rice, wheat, Mollet, sorghumor
the combination of them. It has a black color as the ink and the tastes like wheat.

2.3 Banana
Banana was come from Southeast Asia (including Indonesia). Then this plants
spread to Africa (Madagascar), South and Central America. In West Java, banana called
cau, while in Central Java and East Java it called gedhang. Banana is the common name
for an edible fruit produced by several kinds of large herbaceous flowering plants of the
genus Musa. Almost all bananas have yellow peels when ripe, though some were color
orange, red, green, purple, or almost black. Bananas as food is a source of energy
(carbohydrates) and minerals, especially potassium.
These following are botanical classification of banana:
Divisi : Spermatophyta
Sub divisi : Angiospermae
Class : Monocotyledonae
Family : Musaceae
Genus : Musa
Species : Musa sp.
Almost all part of the banana plant can be utilized, banana can be eaten directly
or cooked before eaten. Banana leaves can be used as a wrapper for traditional
Indonesian food. Banana peels can be used to make vinegar from fermented alcohol and
vinegar acid. Banana peel vinegar can be used as a flavoring ingredient in pickles, meat
balls, sauce and so on. It often used as a fat absorber and the smell of rotten fish and
meat processing broilers. The characteristics of banana vinegar is: color grayish, slightly

7
webbed appearance; Aroma: sour smell and taste are typical; Flavor: distinctive sour
taste and acidity of total: 3.8 - 4.7%.Traditionally, water banana stem tubers used as
medicine for dysentery and bleeding of the colon, while water banana stem used as
medicine for pain urinating and detoxification.

8
 CHAPTER III
METHODOLOGY

3.1 Research Methods

The method that writer use in this writing of this paper is experiment
method. The writer uses this method to find out and explain how the process of making
vinegar from banana peels.

3.2 Place and Time of Observation

The author does this experiment in writer’s house. The author do the
experiment since 13th April until 11th May 2013.

3.3 Data Collection Techniques

Collecting data in this paper is using an experiment based on the result of
experiment. Besides that, the data collected from some books and internet. The
conclusion will be according to the result of vinegar from banana peels experiment.
Collecting data in this paper use the qualitative method. That’s using the sense of vision
and the sense of smell. The sense of vision used to see the color on banana peel vinegar,
while the sense of smell used to smell banana peel vinegar.

3.4 Procedures of Research

3.4.1 Tools
1. Stainless steel knife
2. Cutting
3. Jar
4. Filter
5. Funnel
6. Bottles
7. Plastic bottles
8. Stove

9
3.4.2 Materials
1. Banana peels
2. Water
3. Sugar
4. Ammonium sulfate
5. Yeast
6. Mother of vinegar

3.4.3 Steps
These are some steps how to making vinegar from banana peels :
1. First of all minced banana peel as much as 1 kg.
2. Results enumeration banana peel and then boiled with water as much as 1.5 liters.
3. Banana peel which has been boiled with water and then filtered using filter, so it
will produce liquid banana peel and then added 1.2 grams of ammonium sulfate and
200 grams of sugar.
4. Stage cooling. The liquid banana peel that has been filtered and cooled, then added
yeast breads as much as 5 grams. Let the fermentation lasts for 1 week.
5. The second filtering stage. Fermented banana peel vinegar is filtered again and the
solution added to 250 ml liters of alcoholic mother vinegar solution, then allowed to
fermentation lasted for 3 weeks.
6. Phase boiling. Fermented alcoholic solution boiled
7. The packaging or bottling. After boiled and still in heat, vinegar banana inserted
into the plastic bottle. Furthermore immediately closed and keep in room
temperature.

10
 CHAPTER IV
RESEARCH FINDINGS AND INTERPRETATIONS

In this research, the authors would like to make vinegar from banana peel. We
need some ingredients such as ammonium sulfate, acid vinegar, and yeast. The function
of ammonium sulfate is to complete the shortage of sugar and nitrogen on a banana
peel. Yeast is use to fermentation process. Mother of vinegar is use to improve the sour
taste of vinegar banana peels. And all of the ingredients through some process until it is
ready to serve.

4.1 Research Findings

From the research the writer get result that banana peel can be processed into
vinegar. Below is the process of making vinegar from banana peels:

Figure 1. Minced Banana Peel

In the first step, First of all the writer was collecting 1 kg banana peel. After that
banana peel washed. The function of washing banana peel is to clean up the peel. Then
minced banana peel that already washed. The function of minced banana peel is to make
easier when on the filtering process.

11
 Figure 2. Boiled Banana Peel

In figure 2 banana peel was boiled. After minced process, put banana peel into
pan and then boiled banana peel with water as much as 1,5 liters. The function of
boiling process is to make soften the texture of banana peel, so it make easier to filtering
process.

Figure 3. Filtering Process

In figure 3 show that banana peel was filtered. After boiling process, banana
peel filtered by filter. Jar is use to catch the water from banana peel filtered. The dregs
of banana peel can be used as compost for plants so there’s no will be waste.

12
 Figure 4. Added by Ammonium Figure 5. Added by sugar
Sulfate

After filtering process, in hot condition add 1.2 grams of ammonium sulfate and
200 grams of sugar into the banana peel liquid. First add ammonium sulfate and then
add sugar. In figure 4 banana peel liquid added by ammonium sulfate. The function of
ammonium sulfate is to complete the shortage of sugar and nitrogen on a banana peel.
In figure 5 banana peel liquid added by sugar. The function of sugar is to make the taste
of the vinegar.

Figure 6. Added by yeast

13
 After added by ammonium sulfate and sugar, banana peel added by yeast you
can know by look at figure 6. For fermentation sugar become alcohol so it added by
yeast because yeast is fermentative (it means that do fermentation, which break down
glucose into carbon dioxide and alcohol). The function of yeast is to help for
fermentation process. Banana peel liquid that already added by yeast and then do the
fermentation process for 1 week.

Figure 7. The Result of Figure 8. Banana Peel Liquid

Fermentation Process By Yeast was Filtered

In figure 7 shows that the result of fermentation process by yeast. After

fermentation for one week then the banana peel liquid filtered by using a filter, you can
look at figure 8. The function of filter is to separate between water and sediment.

Figure 9. Added by Mother of Vinegar

14
 Banana peel liquid that has been filtered and then add mother of vinegar 250
liters. You can look at figure 9. Mother of vinegar is use to improve the sour taste of
vinegar banana peels. After that, banana peel liquid fermented for 3 weeks. This process
is useful to make the quality of the vinegar is pH acidic at level 3-4. The longer
fermentation process, the better quality we have.

Figure 10. Boiled Banana Peel Liquid

After 3 weeks, the liquid was boiled. Before boiling process, pour the liquid into
pan and then boiled banana peel liquid. You can look at figure 10. This process also
called pasteurization, pasteurization useful for kill acid-forming microbes.

a. From Toward b. From Top

Figure 11. Capture Result Vinegar

Once heated pour into the jar and then banana peel vinegar already finish.
Banana peel vinegar is ready to use. Banana peel vinegar has some differences with

15
common vinegar. If it see from vision, the color of banana peel vinegar is brown while
the color of common vinegar is not colored or clear. If it from the sense of smell,
banana peel vinegar has a distinctive aroma and a slightly acidic sting while on the
common vinegar acid smell is not too overpowering. But the function of a banana peel
vinegar and common vinegar is same. Banana peel vinegar can be used as a flavoring
ingredient in pickles, meatballs, sauce and so on. Besides that, banana peel vinegar also
used as a fat absorber material on the processing and the smell of rotten fish and chicken
meat.

16
 CHAPTER V
CONCLUSION AND SUGGESTION

5.1 Conclusion
From the experiment above, the writer can conclude two conclusions, such as:
1. We can make banana peel vinegar by ourselves at home. To support the process of
making vinegar banana peels needed materials such as banana peels, sugar,
ammonium sulfate, yeast, mother of vinegar. All of the compositions are very
important in the process of making banana peel vinegar if one of the composition is
not complete, it will not be perfect. And in this experiment the author successful to
making banana peels vinegar.
2. There are the differences between banana peel vinegar and common vinegar. We
can see these differences from the sense of vision and the sense of smell. If it sees
from vision, the color of banana peel vinegar is brown while the color of common
vinegar is not colored or clear. If it from the sense of smell, banana peel vinegar has
a distinctive aroma and a slightly acidic sting while on the common vinegar acid
smell is not too overpowering.

5.2 Suggestion
From the experiment above, the writer can give two suggestions, such as:
1. The author suggests to school is teaching all the students about how to recycle the
rubbish not only from banana peels but also for the other too. Those thing be done
to put the feeling care of the students with the environment around them, so they
can create the clean and comfortable environment.
2. The author suggests to students is to apply what has been taught by teachers how to
recycle the rubbish. Students are expected to apply in their daily lives so that
students have a concern in preserving the environment and have high creativity.

17
 REFERENCES

Anonymous. 2011. Asam Asetat, (online), (http://id.wikipedia.org/wiki/Vinegar,

accessed on 3th March 2013).

Anonymous. 2011. Banana, (online), (http://id.wikipedia.org/wiki/Vinegar, accessed on

3th March 2013).

Anonymous. 2011. Vinegar, (online), (http://id.wikipedia.org/wiki/Vinegar, accessed on

3th March 2013).

Dhony. 2010. Usaha Pembuatan Cuka, (online), (http://kemahasiswaan.um.ac.id/wp-

content/uploads/2010/04/PKM-AI-10-UM-Dhony-Usaha-Pembuatan-Cuka-.pdf,
accessed on 10th February 2013).

Miaratiska Nurul. 2012. Cuka Kulit Pisang, (online),

(http://nurulmiaratiska.blogspot.com/2012/01/cuka-kulit-pisang.html, accessed
on 25th March 2013)

Yulianto. A. 2012. Budidaya Buah-Buahan. Jogjakarta: Javaliter.

18