DAFTAR ISI

HALAMAN JUDUL ........................................................................................ i

HALAMAN PERNYATAAN ORISINALITAS ........................................... ii
DAFTAR ISI ..................................................................................................... ii
BAB 1. PENDAHULUAN ............................................................................... 1
1.1 Latar Belakang ................................................................................. 1
1.2 Rumusan Masalah ............................................................................ 2
1.3 Tujuan Penelitian ............................................................................. 3
1.4 Manfaat Penelitian ........................................................................... 3
BAB 2. TINJAUAN PUSTAKA ...................................................................... 4
2.1 Buah Kedondong (Spondias Dulcis Parkinson) ................................ 4
2.1.1 Daerah Asal dan Penyebaran ................................................... 4
2.1.2 Morfologi Tumbuhan ............................................................... 5
2.1.3 Klasifikasi Tumbuhan Kedondong .......................................... 6
2.1.4 Nama Lain Tumbuhan ............................................................. 6
2.1.5 Khasiat Buah Kedondong ........................................................ 6
2.2 AsamAsetat ........................................................................................ 7
2.3 Fermentasi ......................................................................................... 8
2.3.1 Faktor- factor yang Mempengaruhi Produksi Fermentasi
Asam Asetat .............................................................................. 10
2.3.2 Proses Fermentasi Produksi Asam Asetat dari Bahan
yang Mengandung Glukosa terjadi melalui 2 Tahap
Fermentasi ............................................................................... 11
2.3.2.1 Alkoholisasi dalam Fermentasi Anaerob 11
2.3.2.2 Asetifikasi dalam Fermentasi Aerob 12
2.4 Mikroorganisme Yang Berperan Dalam Fermentasi Asam Asetat ... 13
2.4.1 Saccharomyces cerevisiae ........................................................ 13
2.4.2 Acetobacter xylinum ................................................................. 14
2.4.3 Isolat BEN4 .............................................................................. 16
2.5 Metode Analisa Produk ..................................................................... 17
2.5.1 pH Meter ................................................................................... 17
2.5.2 Hydrometer Alkohol ................................................................. 18

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 2.5.2 Titrasi Alkalimetri .................................................................... 18

BAB 3. METODE PENELITIAN .................................................................. 20

3.1 Tempat dan Waktu Penelitian ........................................................... 20
3.1.1 Tempat Penelitian ..................................................................... 20
3.1.2 Waktu Penelitian....................................................................... 20
3.2 Bahan Uji ........................................................................................... 20
3.3 Prinsip Penelitian ............................................................................... 20
3.4 Alat dan Bahan Penelitian ................................................................. 21
3.4.1 Alat yang digunakan ................................................................. 21
3.4.2 Bahan Penelitian ....................................................................... 22
3.5 Tahap Penelitian ................................................................................ 22
3.5.1 Determinasi Tanaman Uji ......................................................... 22
3.5.2 Sterilisasi Alat .......................................................................... 22
3.5.3 Pembuatan Media Nutrient Agar (NA) .................................... 23
3.5.4 Pembuatan Media Potato Dextrose Agar (PDA) ..................... 23
3.5.5 Pembuatan Media Potato Dextrose Broth (PDB)..................... 23
3.5.6 Pembuatan Media Buffer Pepton Water (BPW) ....................... 23
3.5.7 Pembuatan Media MRSA ......................................................... 23
3.5.8 Peremajaan Saccharomyces cerevisiae .................................... 24
3.5.9 Pembuatan Inokulum Saccharomyces cerevisiae ..................... 24
3.5.10 Identifikasi Pertumbuhan Isolat BEN1 – BEN5 ..................... 24
3.5.11 Persiapan Buah Kedondong untuk Fermentasi Alkohol......... 25
3.5.12 Peremajaan Isolat BEN4 ......................................................... 25
3.5.13 Pembuatan Inokulum Isolat BEN4 ......................................... 25
3.5.14 Proses Fermentasi Asam Asetat ............................................. 26
3.6 Metode Analisis .................................................................................. 26
3.6.1 Penentuan pH Larutan Fermentasi ........................................... 26
3.6.2 Penentuan Kadar Alkohol ......................................................... 26
3.6.3 Penentuan Kadar Asam Asetat ................................................. 26
3.7 Skema Alur Penelitian ........................................................................ 28
BAB 4. HASIL DAN PEMBAHASAN ........................................................... 29

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 4.1 Hasil Determinasi Tanaman .............................................................. 29
4.2 Uji pH Fermentasi.............................................................................. 29
4.3 Fermentasi Alkohol ........................................................................... 30
4.4 Uji Kadar Alkohol ............................................................................. 32
4.5 Uji keberadaan Saccharomyces cerevisiae ........................................ 33
4.6 Fermentasi Asam Asetat .................................................................... 34
4.7 Uji Organoleptis Fermentasi Asam Asetat ........................................ 36
4.8 Uji Kadar Asam Asetat ...................................................................... 37
BAB 5 KESIMPULAN DAN SARAN ............................................................ 39
5.1 Kesimpulan ......................................................................................... 39
5.2 Saran ................................................................................................... 39
DAFTAR REFERENSI ................................................................................... 40

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