ABSTRAK

Fermentasi merupakan semua proses yang melibatkan mikroorganisme untuk

menghasilkan suatu produk yang disebut metabolit primer dan metabolit
sekunder. Proses fermentasi terdiri dari tahap persiapan medium, tahap sterilisasi,
tahap penyiapan inokulum, tahap fermentasi dan tahap pengambilan sampel untuk
analisa konsentrasi glukosa, kadar etanol dan analisa berat kering sel. Pada
percobaan ini substrat yang digunakan adalah glukosa murni dan ragi yang
digunakan saccharomycess cereviciceae. Konsentrasi glukosa untuk sampel
sebelum difermentasikan sebesar 125 gr/L. Data yang diperoleh secara berurutan
dari waktu 2 jam, 4 jam, 6 jam, 8 jam, 10 jam, dan 12 jam untuk kadar glukosa
adalah 12,013 gr/L, 11,379 gr/L, 10,715 gr/L, 9,564 gr/L, 9,122 gr/L, dan 8,692
gr/L lalu berat kering sel sebesar 0,03 gram, 0,09 gram, 0,15 gram, 0,23 gram,
0,24 gram dan 0,24 gram, kemudian untuk laju pertumbuhan sel ragi ( μ ¿senilai
0,203; 0,376; 0,336; 0,305; 0,248 dan 0,207, namun dalam percobaan belum ada
etanol yang dihasilkan. Konsentrasi glukosa menurun semakin lama waktu
fermentasi sedangkan kadar etanol terbentuk dengan bertambahnya waktu
fermentasi.

Kata kunci : Etanol, Fermentasi, Glukosa, Mikroorganisme, Ragi

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Halaman
ABSTRAK.......................................................................................................... i
DAFTAR ISI....................................................................................................... ii
DAFTAR GAMBAR.......................................................................................... iv
DAFTAR TABEL.............................................................................................. v
BAB I TINJAUAN PUSTAKA
1.1 Tujuan Percobaan..................................................................................... 1
1.2 Landasan Teori......................................................................................... 1
1.2.1 Fermentasi.............................................................................................. 1
1.2.2 Fermipan (Saccharomyces Ceriviseae)................................................. 3
1.2.3 Bioetanol................................................................................................ 3
1.2.4 Pertumbuhan Mikroba........................................................................... 4
1.2.5 Peranan Mikroorganisme dalam Proses Fermentasi.............................. 6
BAB II METODOLOGI PRAKTIKUM
2.1 Persiapan Inokulum................................................................................. 9
2.1.1 Tujuan.................................................................................................... 9
2.1.2 Bahan..................................................................................................... 9
2.1.3 Alat........................................................................................................ 9
2.1.4 Prosedur Praktikum............................................................................... 9
2.2 Persiapan Medium/Substrat..................................................................... 10
2.2.1 Tujuan.................................................................................................... 10
2.2.2 Bahan..................................................................................................... 10
2.2.3 Alat........................................................................................................ 10
2.2.4 Prosedur Praktikum............................................................................... 10
2.3 Proses Fermentasi.................................................................................... 11
2.3.1 Tujuan.................................................................................................... 11
2.3.2 Bahan..................................................................................................... 11
2.3.3 Alat........................................................................................................ 11
2.3.4 Prosedur Praktikum............................................................................... 11

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2.4 Analisa Produk......................................................................................... 12
2.4.1 Berat Sel Kering.................................................................................... 12
2.4.1.1 Tujuan.................................................................................................. 12
2.4.1.2 Bahan................................................................................................... 12
2.4.1.3 Alat...................................................................................................... 12
2.4.1.4 Prosedur Praktikum............................................................................. 12
2.4.2 Kadar Glukosa....................................................................................... 12
2.4.2.1 Tujuan.................................................................................................. 12
2.4.2.2 Bahan................................................................................................... 12
2.4.2.3 Alat...................................................................................................... 13
2.4.2.4 Prosedur Praktikum............................................................................. 13
2.4.3 Kadar Etanol.......................................................................................... 13
2.4.3.1 Tujuan.................................................................................................. 13
2.4.3.2 Bahan................................................................................................... 14
2.4.3.3 Alat...................................................................................................... 14
2.4.3.4 Prosedur Praktikum............................................................................. 14
BAB III HASIL DAN PEMBAHASAN
3.1 Analisa Berat Sel Kering......................................................................... 15
3.2 Kurva Kalibrasi Alat Spektrofotometri.................................................... 16
3.3 Analisa Kadar Glukosa............................................................................ 18
3.4 Analisa Kadar Alkohol............................................................................ 19
BAB IV KESIMPULAN
4.1 Kesimpulan.............................................................................................. 20
DAFTAR PUSTAKA......................................................................................... 21
Lampiran A Data Perhitungan......................................................................... 22

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Halaman
Gambar 1.1 Kurva Pertumbuhan Mikroba dalam Suatu Kultur..................... 4
Gambar 3.1 Hubungan Antara Berat Kering Sel dengan Waktu.................... 16
Gambar 3.2 Hubungan Antara Konsentrasi Glukosa dengan Absorbansi...... 17
Gambar 3.3 Hubungan Antara Konsentrasi Glukosa dengan Waktu............. 19

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Halaman
Tabel 3.1 Data Berat Kering Sel................................................................. 15
Tabel 3.2 Laju Pertumbuhan Sel................................................................. 16
Tabel 3.3 Nilai Absorbansi dari Kalibrasi Spektrofotometri UV-VIS........ 17
Tabel 3.4 Data Analisa Konsentrasi Glukosa............................................. 18