Electrical Analysis of Fermented Durian Rinds

Siti Rahmah (Department of Chemistry, Faculty of Mathematics and Natural Sciences, Medan State University, Medan)
A Masrukhan Nur (Department of Chemistry, Faculty of Mathematics and Natural Sciences, Semarang State University, Semarang)
Andreta B Hutahuruk (Department of Chemistry, Faculty of Mathematics and Natural Sciences, Medan State University, Medan)
Kurnia Rizki Siregar (Department of Chemistry, Faculty of Mathematics and Natural Sciences, Medan State University, Medan)
Nelsy Theresia Siggalingging (Department of Chemistry, Faculty of Mathematics and Natural Sciences, Medan State University, Medan)
Rini Selly (Department of Chemistry, Faculty of Mathematics and Natural Sciences, Medan State University, Medan)

Indonesian Journal of Chemical Science and Technology
Vol 6, No 1 (2023): JANUARY 2023

In this study, Durian rind wastes were fermented using Saccharomyces cerevisiae yeast to break the starch to be smaller sugar molecule. Then, the pH was analyzed using digital pH-meter. The voltage and electric current were analyzed using multimeter. The result showed that the lower the pH value the greater its voltage and its electric current. The pH value influenced by fermentation time. The longer the fermentation time the lower the pH value. The type of microorganism and the composition of durian rind wastes were also affected the pH value. In this study, the fermentation process was set for 24, 48, 72 hours, and the pH value was resulted in the basic range. The highest voltage is 0.094 volt and the highest electric current is 0.058 mA measured in pH 12.3.