ISOLASI & IDENTIFIKASI YEAST DARI BUAH DURIAN (Durio zhibetinus) SERTA APLIKASINYA PADA FERMENTASI ETANOL
Daftar Isi:
- Research has been done on the isolation and identification of yeast from durian fruit which has been tested for fermentation in producing ethanol using a cellulose substrate that has been hydrolyzed. Yeast isolates obtained by the spread plate method were 18 isolates. A total of 6 isolates namely D7, D8, D9, D10, D11, and D12 were identified by molecular methods, but gave unsatisfactory results so that it was carried out by another method, namely assimilation method. The results of the identification with the assimilation method obtained six isolates were Candida humicola, Kodamaea ohmeri, Rhodotorula glutinis, Candida sphaerica 2, Candida parapsilosis, and Candida famata. The isolates that have been identified are then tested for fermentation to produce ethanol using a cellulose substrate which is hydrolyzed with 10% H2SO4. Based on the results of gas chromatography, the highest ethanol content was obtained from cellulose substrate in the fermentation test using Candida humicola isolate on the third day at 0.0029%.