Ethanol Fermentation Optimization of "Teratai Salju" using Palm Sugar dan Sucrose Variation
Abstract
Abstract "Teratai Salju" is a symbiotic community of bacteria and yeast. One of the fermentation results of "snow lotus" was alcohol that is useful as a solvent such as cosmetics, disinfectants, and fuels. This research aims to determine the genus of microorganisms and the maximum ethanol content produced by "teratai salju" using palm sugar and sucrose variations 15, 45 and 85 grams in 250 ml water with 5 repetitions. Stages of research including growth and maintenance of "snow lotus", observation of colonies morphology, yeast staining, negative staining, Gram staining, dry weight measurement, total acid number, pH measurement, and ethanol content measurement. Data analysis was performed by Analysis of variance (ANOVA) followed by a duncan multiple range test with a 95% confidence level with SPSS 15.0. This research was conducted with a Completely Randomized Design (CRD). The results obtained show that ethanol content of "teratai salju" optimized at the addition of 85 gram sucrose at 0,22-0,86%.
Key Words : Ethanol, Fermentation, Sucrose Variation, “Teratai salju”.
References
Anggraeni, Z. D., & Rosida, D. F. 2023. Kajian Lama Fermentasi dan Konsentrasi Ekstrak Daun Maja (Crescentia cujete Linn.) terhadap Karakteristik Kefir Susu Kambing. Jurnal Sains Peternakan. 11 (1), pp. 31–44. doi: https://doi.org/10.21067/jsp.v11i1.8035
Assah, Y. F., & Makalalag, A. K. 2021. Karakteristik Kadar Sukrosa, Glukosa dan Fruktosa pada Beberapa Produk Gula Aren. Indonesian Journal of Industrial Research. 13 (1), pp. 37–42 . doi: 10.33749/jpti.v13i1.7444
Azizi, N. F., Kumar, M.R., Yeap, S. K., Abdullah, J. O., Khalid, M., Umar, A. R., Osman, M. A., Mortadza, S. A. S., Alitheen, N. B. 2021. Kefir and its biological activities. Foods. 10 (6), pp. 1210. doi: https://doi.org/10.3390/ foods10061210
Bengoa, A. A., Iraporda, C., Garrote, G. L., Abraham, A. G. 2019. Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk. Journal of Applied Microbiology. 126 (3): 686–700. doi: https://doi.org/10.1111/jam.14107
Duran, F.E., Özdemir, N., Güneşer, O., Kök-Taş, T. 2022. Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri. European Food Research and Technology. 248 (4), pp. 975-989. doi: https://doi.org/10.1007/s00217-021-03936-2
Farnworth, E. R. 2008. Handbook Of Fermented Functiononal Food Second Edition. Boca Ranton: CRC Press.
Gunawan, G. A., Atmodjo, P. K., Sidharta, B. R. 2015. Variasi kismis dan sukrosa terhadap pertumbuhan, asam laktat, dan alkohol kristal alga. Jurnal Teknobiologi. http://e-journal.uajy.ac.id/id/eprint/7674.pdf.
Heryani, H. 2016. Keutamaan Gula Aren dan Strategi Pengembangan Produk. Banjarmasin: Lambung Mangkurat University Press.
Husna, A., Putri, D. N., Manshur, H. A. 2023. Performance Analysis of Sugar Production in Ngadirejo Sugar Factory. Jurnal Agroindustri Halal. 9 (3), pp. 278-288. doi: https://doi.org/ 10.30997/jah.v9i3.6513
Istianah, N., Wardani, A. K., and Heppy, F. S. 2018. Teknologi Bioproses. Malang: UB Press.
Lv, Y. L., Zhang, F. S., Chen, J., Cui, J. L., Xing, Y. M., Li, X. D., Guo, S. X. 2010. Diversity and antimicrobial activity of endophytic fungi associated with the alpine plant Saussurea involucrata. Biological and Pharmaceutical Bulletin, 33(8), pp. 1300-1306.
Madigan, M. T., Martinko, J. M., Buckley, D. H. and Stahl, D. A. 2015. Brock Biology of Microorganisms Fourteenth Edition. England: Pearson Education limited.
Moradi, S., Zeraatpisheh, F., Yazdi, F.T. 2023. Investigation of lactic acid production in optimized dairy wastewater culture medium. Biomass Conversion Biorefinery. 13 (16), pp. 14837-14848. doi: https://doi.org/ 10.1007/s13399-022-03230-5
Narendranath, N. V., Thomas, K. C., Ingledew, W. M. 2001. Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium. Journal of Industrial Microbiology and Biotechnology. 26 (3), pp. 171-177.
Pertiwi, A. F., Taufik, E., Arief, I. I. 2023. Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea). Jurnal Ilmu Pertanian Indonesia. 28 (1), pp. 34-45. doi: 10.18343/jipi.28.1.34
Pontoh, J. 2019. Penentuan kandungan sukrosa pada gula aren dengan metode enzimatik. Chemistry Progress. 6 (1), pp. 26-33. doi: https://doi.org/10.35799/cp.6.1. 2013.2068
Prastujati, A. U., Khirzin, M. H., Lusiana, D., Rosidi, A. 2020. Pengaruh Konsentrasi VCO terhadap Profil Asam Lemak, Aktivitas Antibakteri, dan Antioksidan Kefir. Jurnal Ilmu dan Teknologi Peternakan Tropis. 7 (3), pp. 166-173. doi: http://dx.doi.org/10.33772/ jitro.v7i2.8642
Putri, Y. S., Kushyaryati, D. F., Pramono, H. 2020. Kualitas Yoghurt Dengan Penambahan Bifidobacterium Sp. Bb2e. Bioeksakta: Jurnal Ilmiah Biologi Unsoed. 2 (1), pp. 49-55. doi: https://doi.org/10.20884/1.bioe.2020.2.1.1802
Richard, B. 2016. A Whole New Generation of Milk Kefir Grains Formed From Freeze-dried Starter Cultures A Fascinating Insight Into a Hidden World. https://hal.archives-ouvertes.fr/HAL-01253250/ [Diakses 1 Juni 2018].
Rizqiati, H., Nurwantoro, N., Febrisiantosa, A., Shauma, C. A., Khasanah, R. 2020. Pengaruh isolat protein kedelai terhadap karakteristik fisik dan kimia kefir bubuk. Jurnal Pangan dan Agroindustri. 8 (3), pp. 111-121.
Sarwoko, J. P., Sumardi., Tugiyono., Susanto, G. N., Irawan, B. 2024. Pola Distribusi Mikroba Dan Pengaruhnya Terhadap Pembenihan Larva Udang Vanamei Di Hatchery Pantai Ketang Lampung. Jurnal Ekologi, Masyarakat Dan Sains. 5 (1), pp. 39-45. doi: https://doi.org/10.55448/f9ymg556.
Setiawan, Y. 2020. Analisis fisikokimia gula aren cair. Agroscience. 10 (1), pp. 69-78. https://pdfs.semanticscholar.org/269d/a5b5a9bbea9c25ff2f4973770e33f044b517.pdf
Setiawati, A. E., Yunianta, Y. 2018. Kajian Analisis Suhu Dan Lama Penyimpanan Terhadap Karakteristik Kadar Alkohol Kefir Susu Sapi. Jurnal Pangan dan Agroindustri. 6 (4), pp.77-86.
Sulistiani, W. S., Zen, S. 2015. Analisis nilai gizi hasil fermentasi larutan gula aren menggunakan teratai salju (Saussurea involucrata). Jurnal Pendidikan Matematika dan IPA. 6 (2), pp. 49-56. doi: http://dx.doi.org/10.26418/jpmipa.v6i2.17339
Sulmiyati., Said, N. S., Fahrodi, D. U., Malaka, R., Fatma. 2018. Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi. Jurnal Veteriner. 19 (2), pp. 263-268. doi: 10.19087/jveteriner.2018.19.2.263
Vogel, H. C. and Todaro, C. M. 1996. Fermentation and Biochemical Engineering Handbook 2nd Edition. Waltham: William Andrew Publishing.
Yuliana, N. 2018. Teknologi Fermentasi Asam Laktat Hasil-Hasil Pertanian. Yogyakarta: Graha Ilmu.
Assah, Y. F., & Makalalag, A. K. 2021. Karakteristik Kadar Sukrosa, Glukosa dan Fruktosa pada Beberapa Produk Gula Aren. Indonesian Journal of Industrial Research. 13 (1), pp. 37–42 . doi: 10.33749/jpti.v13i1.7444
Azizi, N. F., Kumar, M.R., Yeap, S. K., Abdullah, J. O., Khalid, M., Umar, A. R., Osman, M. A., Mortadza, S. A. S., Alitheen, N. B. 2021. Kefir and its biological activities. Foods. 10 (6), pp. 1210. doi: https://doi.org/10.3390/ foods10061210
Bengoa, A. A., Iraporda, C., Garrote, G. L., Abraham, A. G. 2019. Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk. Journal of Applied Microbiology. 126 (3): 686–700. doi: https://doi.org/10.1111/jam.14107
Duran, F.E., Özdemir, N., Güneşer, O., Kök-Taş, T. 2022. Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri. European Food Research and Technology. 248 (4), pp. 975-989. doi: https://doi.org/10.1007/s00217-021-03936-2
Farnworth, E. R. 2008. Handbook Of Fermented Functiononal Food Second Edition. Boca Ranton: CRC Press.
Gunawan, G. A., Atmodjo, P. K., Sidharta, B. R. 2015. Variasi kismis dan sukrosa terhadap pertumbuhan, asam laktat, dan alkohol kristal alga. Jurnal Teknobiologi. http://e-journal.uajy.ac.id/id/eprint/7674.pdf.
Heryani, H. 2016. Keutamaan Gula Aren dan Strategi Pengembangan Produk. Banjarmasin: Lambung Mangkurat University Press.
Husna, A., Putri, D. N., Manshur, H. A. 2023. Performance Analysis of Sugar Production in Ngadirejo Sugar Factory. Jurnal Agroindustri Halal. 9 (3), pp. 278-288. doi: https://doi.org/ 10.30997/jah.v9i3.6513
Istianah, N., Wardani, A. K., and Heppy, F. S. 2018. Teknologi Bioproses. Malang: UB Press.
Lv, Y. L., Zhang, F. S., Chen, J., Cui, J. L., Xing, Y. M., Li, X. D., Guo, S. X. 2010. Diversity and antimicrobial activity of endophytic fungi associated with the alpine plant Saussurea involucrata. Biological and Pharmaceutical Bulletin, 33(8), pp. 1300-1306.
Madigan, M. T., Martinko, J. M., Buckley, D. H. and Stahl, D. A. 2015. Brock Biology of Microorganisms Fourteenth Edition. England: Pearson Education limited.
Moradi, S., Zeraatpisheh, F., Yazdi, F.T. 2023. Investigation of lactic acid production in optimized dairy wastewater culture medium. Biomass Conversion Biorefinery. 13 (16), pp. 14837-14848. doi: https://doi.org/ 10.1007/s13399-022-03230-5
Narendranath, N. V., Thomas, K. C., Ingledew, W. M. 2001. Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium. Journal of Industrial Microbiology and Biotechnology. 26 (3), pp. 171-177.
Pertiwi, A. F., Taufik, E., Arief, I. I. 2023. Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea). Jurnal Ilmu Pertanian Indonesia. 28 (1), pp. 34-45. doi: 10.18343/jipi.28.1.34
Pontoh, J. 2019. Penentuan kandungan sukrosa pada gula aren dengan metode enzimatik. Chemistry Progress. 6 (1), pp. 26-33. doi: https://doi.org/10.35799/cp.6.1. 2013.2068
Prastujati, A. U., Khirzin, M. H., Lusiana, D., Rosidi, A. 2020. Pengaruh Konsentrasi VCO terhadap Profil Asam Lemak, Aktivitas Antibakteri, dan Antioksidan Kefir. Jurnal Ilmu dan Teknologi Peternakan Tropis. 7 (3), pp. 166-173. doi: http://dx.doi.org/10.33772/ jitro.v7i2.8642
Putri, Y. S., Kushyaryati, D. F., Pramono, H. 2020. Kualitas Yoghurt Dengan Penambahan Bifidobacterium Sp. Bb2e. Bioeksakta: Jurnal Ilmiah Biologi Unsoed. 2 (1), pp. 49-55. doi: https://doi.org/10.20884/1.bioe.2020.2.1.1802
Richard, B. 2016. A Whole New Generation of Milk Kefir Grains Formed From Freeze-dried Starter Cultures A Fascinating Insight Into a Hidden World. https://hal.archives-ouvertes.fr/HAL-01253250/ [Diakses 1 Juni 2018].
Rizqiati, H., Nurwantoro, N., Febrisiantosa, A., Shauma, C. A., Khasanah, R. 2020. Pengaruh isolat protein kedelai terhadap karakteristik fisik dan kimia kefir bubuk. Jurnal Pangan dan Agroindustri. 8 (3), pp. 111-121.
Sarwoko, J. P., Sumardi., Tugiyono., Susanto, G. N., Irawan, B. 2024. Pola Distribusi Mikroba Dan Pengaruhnya Terhadap Pembenihan Larva Udang Vanamei Di Hatchery Pantai Ketang Lampung. Jurnal Ekologi, Masyarakat Dan Sains. 5 (1), pp. 39-45. doi: https://doi.org/10.55448/f9ymg556.
Setiawan, Y. 2020. Analisis fisikokimia gula aren cair. Agroscience. 10 (1), pp. 69-78. https://pdfs.semanticscholar.org/269d/a5b5a9bbea9c25ff2f4973770e33f044b517.pdf
Setiawati, A. E., Yunianta, Y. 2018. Kajian Analisis Suhu Dan Lama Penyimpanan Terhadap Karakteristik Kadar Alkohol Kefir Susu Sapi. Jurnal Pangan dan Agroindustri. 6 (4), pp.77-86.
Sulistiani, W. S., Zen, S. 2015. Analisis nilai gizi hasil fermentasi larutan gula aren menggunakan teratai salju (Saussurea involucrata). Jurnal Pendidikan Matematika dan IPA. 6 (2), pp. 49-56. doi: http://dx.doi.org/10.26418/jpmipa.v6i2.17339
Sulmiyati., Said, N. S., Fahrodi, D. U., Malaka, R., Fatma. 2018. Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi. Jurnal Veteriner. 19 (2), pp. 263-268. doi: 10.19087/jveteriner.2018.19.2.263
Vogel, H. C. and Todaro, C. M. 1996. Fermentation and Biochemical Engineering Handbook 2nd Edition. Waltham: William Andrew Publishing.
Yuliana, N. 2018. Teknologi Fermentasi Asam Laktat Hasil-Hasil Pertanian. Yogyakarta: Graha Ilmu.
Published
2025-03-12
How to Cite
SARWOKO, Jonathan Puji; SIDHARTA, Boy Rahardjo; MURSYANTI, Exsyupransia.
Ethanol Fermentation Optimization of "Teratai Salju" using Palm Sugar dan Sucrose Variation.
BioEksakta : Jurnal Ilmiah Biologi Unsoed, [S.l.], v. 7, n. 1, p. 39-44, mar. 2025.
ISSN 2714-8564.
Available at: <https://jos.unsoed.ac.id/index.php/bioe/article/view/12092>. Date accessed: 03 apr. 2025.
doi: https://doi.org/10.20884/1.bioe.2025.7.1.12092.
Section
Articles
