ALCOHOLIC FERMENTATION

I. II. Purpose : to prove that fermentation does not need O2 and produce CO2, alcohol, energy. Materials and Tools 1. Erlenmeyer tube 2. Plastic pipe (long and short) 3. Termometer 4. Plastisin (malam) 5. Counterweight (timbangan) 6. Sucrose 7. Ca(OH)2 solution 8. Water 9. PP solution 10. Yeast/gist (ragi) 11. Stirer 12. Pippette Working procedure 1. Dissolve 10 grams of sucrosa into 50 ml of water in tube A and put the yeast (ragi) 2 grams into that solution, and shake it. 2. Fill the tube B with PP and 50 ml of Ca(OH)2 solution until the color is pink. 3. Make the experiment set as follow: 4. Observe the change happened in tube A and B about temperature, smell, bubbles, Ca(OH)2 SOLUTION + PP during 30 minutes. 5. Note the observation result in table observation. Observation Result Before process After process Experiment Tube A Tube B Tube A Tube B 0 0 0 Temperature 27 C 27 C 29 C 290C Smell Dough No smell Alcoholic smell Like tapai Color White milk pink White milk Loose pink(there is sedimentation of Ca) Bubbles + Explanation From the table above we can see that there are some difference in tube A and Tube B before process and after process. Temperature of tube A and B after process are higher than before process. Why? Because yeast in tube A has grew. This yeast is a kind of Ascomychote fungi which is reproduce by binner spiltting. Thats why after process there are many bubbles and tehere is alcohol smell also the temperature increases. That fungi catalize the reaction in sucrose become etanol. Base on this reaction: fermen C6H12O6 CO2 + C2H5OH + ATP
SUCROSE

III.

IV.

V.

yeast

karbon dioksida+ etanol + energi