Abstract
Organic vegetable and fruit waste may be used for green energy. Electrolyte-rich fruits can be used to make pollution-free bio-batteries. This study measures fermentation temperature and environment, pH before and after fermentation, electrical voltage, current, power, resistance, and energy in starfruit (Averrhoa carambola), mango (Mangifera indica), and strawberry (Fragaria) waste for 8, 10, and 12 days. A fully randomized factorial design was used for the experiment. The investigation concluded that 8-day strawberry waste fermentation was the optimum treatment. Temperature after fermentation was 28°C, ambient temperature was 29°C, pH before fermentation was 4, after fermentation was 3.2, voltage was 2.97 volts, current was 3.65 mA, power was 10.84 mW, resistance was 1,297 Ohm, and electrical energy was 73.32 mWh.
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