DAFTAR GAMBAR

2.1 Bakteri Enterobacter Aerogenes ......................................................................... 13

2.2 Biokonveksi Gliserol menjadi 1,3 Propandiol .................................................... 14
2.3 Perombakan Gliserol menjadi 1,3 Propandiol .................................................... 15
3.1 Flowchart Purifikasi Gliserol .............................................................................. 29
3.2 Flowchart Penentuan Kadar Gliserol .................................................................. 30
3.3 Flowchart Penentuan Kadar FFA ........................................................................ 31
3.4 Flowchart Penentuan Densitas Gliserol .............................................................. 32
3.5 Flowchart Penentuan Kadar Air Gliserol ............................................................ 33
3.6 Flowchart Penentuan Kadar Abu Gliserol .......................................................... 34
3.7 Flowchart Pembuatan Media Pertumbuhan ........................................................ 35
3.8 Flowchart Pembuatan Kultur Stok ...................................................................... 36
3.9 Flowchart Perhitungan Jumlah Bakteri ............................................................... 36
3.10 Flowchart Fermentasi Gliserol .......................................................................... 37
4.1 Proses Pengasaman Crude Gliserol dengan Asam Phospat ................................ 38
4.2 Garam yang Terbentuk Setelah Pemanasan ........................................................ 39
4.3 Gliserol Hasil Pemurnian .................................................................................... 40
4.4 Kultur Stok Sebelum Pembiakan dan Sesudah Pembiakan ............................... 41
4.5 Perhitungan Jumlah Enterobacter aerogenes dengan Counter Coloni ............... 42
4.6 Kadar Gliserol Terhadap Variasi Waktu dan Volume Bakteri
Pada Fermentasi Suhu 25 Maupun 37

............................................................. 43

4.7 Kadar Residu Gliserol Penelitian Ito, dkk ......................................................... 43

4.8 Hubungan Waktu Fermentasi terhadap Kadar 1,3-Propanadiol ......................... 44
4.9 Hasil GC dari Fermentasi Gliserol 2 hari, 37 0C, 10 % ...................................... 45
4.10 Hubungan Volume Bakteri terhadap Kadar 1,3-Propanadiol ........................... 46
4.11 Hasil GC dari Fermentasi Gliserol 3 hari, 37 0C, 7 % ...................................... 47
4.12 Hubungan Suhu Fermentassi terhadap Kadar 1,3-Propanadiol ........................ 48
4.13 Hasil GC dari Fermentasi Gliserol 3 hari, 37 0C, 10 % .................................... 49