Effect of Fermentation Time Variation on Electrical Energy Generation in Batteries Using Electrolyte Solutions from Orange (Citrus), Pineapple (Ananas comosus (L.) Merr), Watermelon (Citrullus lanatus), and Mixed Fruit Peels

This study aims to determine the effect of fermentation time variation of orange, pineapple, watermelon, and mixed fruit peels on electrical energy production in a battery system. The research was conducted experimentally using fermentation durations of 96, 120, and 144 hours. Based on the results and discussion, it was found that differences in fermentation time significantly influenced the electrical performance of the bio-battery for all types of fruit peel electrolytes tested. The variation in fermentation duration affected the electrochemical characteristics of the voltaic cell, where longer fermentation increased acidity and enhanced ion formation, resulting in higher pH reduction, current, voltage, and yield values. The best performance was obtained from the orange peel electrolyte fermented for 144 hours, producing a pH of 2.31, current of 18.88 A, voltage of 7.86 V, and yield of 85.24%. These results indicate that fermentation duration plays an important role in optimizing the electrochemical properties of natural electrolytes derived from fruit peels for sustainable energy applications.