APPROVAL SHEET

The complete report of Biochemistry Experiment entitle “Fermentation” was

made by:
name : Dina Amelia Ahmad
id : 1813441003
group : II
class : ICP of Chemistry Education
after checked and consulted by Assistant and Assistant coordinator. So this report was
accepted.

Makassar, November 2020

Assistant Coordinator Assitant

Nur Islamy Nawangsih, S.Pd Nur Islamy Nawangsih, S.Pd

Known by
Responsibility Lecturer,

Prof. Dr. Sudding, M.Si

NIP. 196012311986011007
A. TITLE OF EXPERIMENT
Fermentation

B. AIM OF EXPERIMENT
The aim of experiment is to learn the ability to ferment starch, glucose,
fructose, mannose, galactose by several types of inoculum of pure yeast bread
(Saccharomyces cerevisiae), yeast of tape and pure inoculums Rhizopus
oligosporus.

C. LITERATURE REVIEW
The word fermentation comes from the Latin Verb fevere, which means
to boil. It orginated from the fact that early at the strat of wine fermentation gas
bibbles are released continuously to the surface giving the impressions of boiling.
It has three different meanings which a might be confusing. The first meaning
relates to microbiology as the type of metabolism of a carbon source in which
energy is generated by substrate level phosphorylation and in which organic
molecules function as the final electron acceptor (or as acceptors of the reducing
equivalent) generated during the break down of carbon containing compounds or
the catabolism (Okafur, 2007: 9-10).
Fermentation is a general term for the anaerobic degradation of glucose
or other organic nutrients to obtain energy, conserved as ATP. Because living
organisms first arose in an atmosphere without oxygen, anaerobic breakdown of
glucose is probably the most ancient biological mechanism for obtaining energy
from organic fuel molecules. In the course of evolution, the chemistry of this
reaction sequence has been completely conserved; the glycolytic enzymes of
vertebrates are closely similar, in amino acid sequence and three-dimensional
structure, to their homologs in yeast and spinach. Glycolysis differs among
species only in the details of its regulation and in the subsequent metabolic fate
of the pyruvate formed. The thermodynamic principles and the types of
regulatory mechanisms that govern glycolysis are common to all pathways of cell
metabolism (Nelson, 2008: 522).
Fermentation is the process of biochemical changes caused by the limited
activity of microorganisms or enzymes produced by these microorganisms. At
first called fermentation is breaking down sugar into alcohol and CO2. but over
time many process called fermentation substrate does not always use the sugar
and alcohol and CO2, as in fermented milk remodel lactose into lactic acid by
certain bacteria (Aritonang,2010:16).
Louis Pasteur, during 1857, did a great deal of work on fermentations and
pointed out categorically the central importance of enzymes in this process. The
break through in enzyme research and hence, biochemistry was made in 1897 by
Edward Buckner when he extracted enzyme from yeast cells in crude form which
could ferment a sugar molecule into alcohol. Neuberg introduced the term
biochemistry in 1903 (Gajera, 2008: 21).
Fermentation is a derived from the latin verb fevere, meaning to boil. This
phenomenon was later associated with the spontaneous conversion of substrates
to alcoholic beverage in which the anaerobic catabolism of sugar by years
produced carbon dioxide bubbles. The classical chemical compound deffinition
of fermentation denotes the anaerobic breakdown of an organic substrate by an
enzyme system in which the final hydrogen acceptor is an organic compound. In
the broad sense , fermentation defined as a metabolic process in which chemical
change are brought about in an organic substate through theactivities of enzyme
secreted by microorganism (Sanches, 2008 : 1).
From the statements can concluded that fermentation is the process of
energy production in cells in an anaerobic (without oxygen). In general, the
fermentation is one form of respiration in an anaerobic environment with no
external electron acceptors. Microbial fermentation processes are often used to
produce foodstuffs and alcoholic beverages, or to preserve food.
Carbohydrates and its derivatives is the primary substrate for carbon
metabolism in fungi. Carbohydrate metabolism has two important roles, namely
(i) carbohydrate can be oxidized into chemical energy available in the cell in the
form of ATP and nucleotides phosphate pyridine reduced; and (ii) carbohydrates
provide almost all the carbon necessary for the assimilation of fungal cell
constituents that contain carbohydrates, lipids, proteins, and nucleic acids. On
carbohydrate metabolism in fungi begins with the stage of transport, except for
di- or trisakarida to be hydrolyzed beforehand outside the cell. Many fungi that
can take advantage of a monosaccharide, but few are able to take advantage of
di-, oligo- or polysaccharides, because it does not have the ability to hydrolyze
the large molecules (Gandjar, 2006: 25).
Starch will form a blue colored complex with iodine; this color disappears
on heating and reappears when cooled. This is a sensitive test for starch. Starch is
non reducing because the free sugar groups are negligible in number. When
starch is hydrolysed by mild acid, smaller and smaller fragments are produced.
Thus hydrolysis for a short time produces amylodextrin which gives violet color
with iodine and is nonreducing. Further hydrolysis produces erythrodextrin
which gives red color with iodine and mild reduction of Benedict's solution.
Later achrodextrins (no color with iodine, but reducing) and further on, maltose
(no color with iodine, but powerfully reducing) are formed on continued
hydrolysis (Vasudevan, 2011: 69).
Starch contains two types of glucose polymer, amylose and amylopectin.
The former consists of long, unbranched chains of D-glucose residues connected
by (1n4) linkages. Such chains vary in molecular weight from a few thousand to
more than a million. Amylopectin also has a high molecular weight (up to 100
million) but unlike amylose is highly branched. The glycosides linkages joining
successive glucose residues in amylopectin chains are (1n4); the branch points
(occurring every 24 to 30 residues) are (1n6) linkages (Nelson, 2005: 248).
Degradation of glucose to pyruvate is the only way for most organisms to
synthesize ATP in the absence of oxygen. The NADH+H+ that is also formed in
this process has to be constantly reoxidized to NAD + in order to maintain
glycolysis and thus ATP synthesis. In the animal organism, this is achieved by
the reduction of pyruvate to lactate. In microorganisms, there are many other
forms of NAD+ regeneration. Processes of this type are referred to as
fermentations. Microbial fermentation processes are often used to produce
foodstuffs and alcoholic beverages, or to preserve food. Features common to all
fermentation processes are that they start with pyruvate and only occur under
anaerobic conditions (Koolman, 2005: 148).
Starch occurs as granules in plant cells. It breaks down to become a large
number of -D-glucose molecules. Starch has -glycosidic bonds to link glucose
molecules. The preferred conformation of amylose, the simplest form of starch,
is a helix. The energy that holds together the helical shape and the glycosidic
linkages comes free when it is broken down in plants or in the digestive tract of
animals and humans. Its role is to be a major energy source in the living world.
Enzymes in plant, animal and human organisms can easily break down the -
glycosidic linkages of the starch helix to yield glucose, and glucose can be
broken down further to yield energy. The -linkage between the glucose
molecules in starch also determines its function as an energy storage compound
(Tellingen, 2001: 26).
Glucose, syrups, in commercial practice called glucose, are obtained by
hydrolysing starch (mainly from wheat, maize (com) and potato , by a process
which cleaves the bonds linking dextrose unitsof the starch chain. The method
and the extent of hydrolysis (conversion) affects the final carbohydrate
composition, and by that, many functional properties. The degree of hydrolysis is
commonly defined as the dextrose equivalent (DE), expressing the reducing
power as a percentage of pure dextrose, calculated to dry weight basis.
Originally, acid conversation was used to poduce glucose syrups, today because
of their specifity, enzymes arefrequently used to predetermine exactly how the
hydrolysys will take place (Nelson, 2005: 250). From the statements can
concluded that Starch occurs as granules in plant cells. It breaks down to become
a large number of -D-glucose molecules. Starch has -glycosidic bonds to link
glucose molecules.
Alcoholic fermentation is a process of feedback inhibition. Cells is
limited by the yeast cell tolerance to ethanol, temperature and osmotic pressure in
the fermentation medium. When it accumulates enough ethanol in the medium
also causes the cell membrane structure changed. Ethanol toxicity to affect cells
through changes in membrane phospholipids and weaken the structure of the
membrane. This causes the cell contents to leak out and the ability of the
fermentation the cells become damaged (Gandjar, 2006: 27).
Alcoholic beverages are produced by the fermentation of plant products
that have a high carbohydrate content. Pyruvate, which is formed from glucose,
is initially decarboxylated by pyruvate decarboxylase, which does not occur in
animal metabolism, to produce acetaldehyde (ethanal). When this is reduced by
alcohol dehydrogenase, with NADH being consumed, ethanol is formed. Yeasts,
unicellular fungi that belong to the eukaryotes, rather than bacteria, are
responsible for this type of fermentation. Yeasts are also often used in baking.
They produce CO2 and ethanol, which raise the dough. Brewers’ and bakers’
yeasts (Saccharomyces cerevisiae) are usually haploid and reproduce asexually
by budding. They can live both aerobically and anaerobically. Wine is produced
by other types of yeast, some of which already live on the grapes. To promote the
formation of ethanol, efforts are made to generally exclude oxygen during
alcoholic fermentation (Koolman, 2005: 148).
Fermentation of sugars by yeast, the oldest synthetic chemical process
used by man, is still of enormous importance for the preparation of ethyl alcohol
and certain other alcohols. The sugars come from a variety of sources, mostly
molasses from sugar cane, or starch obtained from various grains; the name
"grain alcohol" has been given to ethyl alcohol for this reason. When starch is the
starting material, there is obtained, in addition to ethyl alcohol, a smaller amount
of fusel oil (German: Fusel, inferior liquor), a mixture of primary alcohols:
mostly isopentyl alcohol with smaller amounts of w-propyl alcohol, isobutyl
alcohol, and 2-methyl-l-butanol, known as active amyl alcohol (amyl
pentyl) (Morrison, 2002: 498).
The breakdown of the six-carbon glucose into two molecules of the three-
carbon pyruvate occurs in ten steps, the first five of which constitute the
preparatory phase. In these reactions, glucose is first phosphorylated at the
hydroxyl group on C-6. The D-glucose 6-phosphate thus formed is converted to
Dfructose 6-phosphate, which is again phosphorylated, this time at C-1, to yield
D-fructose 1,6- bisphosphate. For both phosphorylations, ATP is the phosphoryl
group donor. As all sugar derivatives in glycolysis are the D isomers, we will
usually omit the D designation except when emphasizing stereochemistry.
Fructose 1,6-bisphosphate is split to yield two three-carbon molecules,
dihydroxyacetone phosphate and glyceraldehyde 3-phosphate (step 4 ); this is the
“lysis” step that gives the pathway its name. The dihydroxyacetone phosphate is
isomerized to a second molecule of glyceraldehyde 3-phosphate (step 5 ), ending
the first phase of glycolysis. From a chemical perspective, the isomerization in
step 2 is critical for setting up the phosphorylation and COC bond cleavage
reaction in steps 3 and 4 , as detailed later. In some plant tissues and in certain
invertebrates, protists, and microorganisms such as brewer’s yeast, pyruvate is
converted under hypoxic or anaerobic conditions into ethanol and CO2, a process
called ethanol (alcohol) fermentation (Nelson, 2008: 523).
Except the fermentor and fermentor term, yeast term very related with
fermentation methods, especially in microorganism industry fermentation. Yeast
are the organism that ferment sugars into alcohol and carbondioxide. They give
 us alcoholic beverages and bread. And although yeast are single cell fungi not
visible to the human eyes without a microscope, their actions the bubbling action
in fermentation liquids and the rising action of fermenting dough have been
visibly observed throughout the evolution of language (Pollan, 2012: 188). From
the statements can concluded, alcoholic fermentation is a reaction of converting
excess glucose into ethanol (ethyl alcohol) and carbon dioksida.Fermentasi
alcohol is basically a way of production of alcohol (ethanol) using the aid
activities of microorganisms. The resulting alcohol is often called bioethanol.

D. APPARATUS AND CHEMICALS

1. Apparatus
a. Plate 1 piece
b. Drop pipette 7 pieces
c. Test tube 12 pieces
d. Wood clamp 2 pieces
e. Rack test tube 3 pieces
f. Beaker 100 mL 1 piece
g. Beaker 500 mL 1 piece
h. Spray bottle 1 piece
i. Stir bar 1 piece
j. Dropper 5 piece
k. Stopwatch 1 piece
l. Autoclave 1 piece
m. Rough cloth 1 piece
n. Smooth cloth 1 piece
o. Bunsen Burner 3 pieces
p. Graduated cylinder 1 piece
q. Measuring glass 1 piece
2. Chemicals
 a. Bread yeast (Saccharomyces cerevisiae)
b. Tape yeast (Aspergillus)
c. Tempe yeast ( Rhizopus oligosporus)
d. Starch 1% solution ( C6H12O5 )
e. Glucose ( C6H12O6 )
f. Fructose 5% ( C6H12O6 )
g. Galactose 5% ( C6H12O6 )
h. Iodine 0.1% ( I2 )
i. Reagent Benedict/ Fehling
j. Reagent tollens
k. Aquadest ( H2O)
l. Tissue
m. Aluminium foil
n. Lable
E. WORD PROCEDURE
1. Starch Hydrolysis Test
2. Alcohol Fermentation
F. OBSERVATION RESULT
1. Hydrolysis of strach
No Activity Result

1 1/10 bread yeast + 25 ml H2O ( colorless) Turbid solution

3 drops amylum + 3 drops of bread yeast White turbid

suspension

a. Plate 2 ( 3 minutes )

turbid solution + drops of iod 0,1% (yellow) Colorless solution

b.Plate 3 ( 4 minutes)

turbid solution + drops of iod 0,1% (yellow) Colorless solution

c. Plate 4 ( 6 minutes)

turbid solution + drops of iod 0,1% (yellow) colorless solution

2 1/10 tapai bread yeast + 25 mL aquadest Colorless

 a. Plate ( 3 minute)

turbid solution + drops of iod 0,1% (yellow)

b. Plate 5 ( 6 minute) Purple solution

turbid solution + drops of iod 0,1% (yellow)

c. Plate 6 ( 9 minute) Purple solution

turbid solution + drops of iod 0,1% (yellow)

Purple solution

3 1/10 tempe bread yeast + 25 mL aquadest Turbid solution

a. Plate 7 (3 minute)

turbid solution + drops of iod 0,1% (yellow) Purple solution

b. Plate 8 (6 minute)

turbid solution + drops of iod 0,1% (yellow) Purple solution

c. Plate 9 (9 minute)

turbid solution + drops of iod 0,1% (yellow) Purple solution

4 Blue solution
Plate 1;3 drops of amylum + 3 drops of H2O
+ 2 drops of iod 0,1 %

2. Alcohol Fermentation
No Activity Result

1 5 mL of starch 1% was put into tube 1, 2, 3 Turbid solution

 5 mL of glucose 5% wa put into tube 4, 5, 6 Colorless

5 mL of fructose 5% was put intotube 7, 8 9 Yellowish

5 mL of Galactose 5% was put into tube 10, Colorless

11, 12

2 All the tube was closed by cotton and Hot the solution for the
sterilization in autoclave until 10 minutes ( T= all tube
110o C)

3 All tube was cobled in room temperature There are bubble

4 a. In tube 1 ( starch . glucose, fructose, and No previous color

galactose) was added 2 ml of bread yeast change

b. In tube 2 ( starch . glucose, fructose, and No previous color

galactose) was added 2 ml of bread yeast change

c. In tube 3 ( starch . glucose, fructose, and No previous color

galactose) was added 2 ml of bread yeast change

5 After incubation at room temperature until 24

hours

a. Starch

Tube 1 ( bread) There are CO2 gas and

smell alcohol

Tube 2 ( tapai) There are CO2 gas and

smell alcohol

There are not CO2 gas

Tube 3 ( tempe)
and smell alcohol
b. Glucose

Tube 1 (bread )

There are CO2 gas and

smell alcohol
Tube 2 (tapai)
There are CO2 gas and
smell alcohol
Tube 3 (tempe)
There are CO2 gas and
smell alcohol
c.Fructose

Tube 1 (bread )

There are not CO2 gas

Tube 2 (tapai) and there is smell

There are not CO2 gas

and there is smell
Tube 3 (tempe)
There are not CO2 gas
and there is smell
A. Galactose
Tube 1 (bread )

There are not CO2 gas

and there is smell
Tube 2 (tapai)
There are not CO2 gas
and there is smell
Tube 3 (tempe)
There are not CO2 gas
and there is smell
 6 For tube that contain starch benedict test

Yellow to orange
Tube 1 (bread)
solution
Orange Solution
Tube 2 ( tapai)

Orange solution
Tube 3 (tempe)

For tube that contain starch tollens test it

There is silver mirror
Tube 1 (bread)
solution
There is silver mirror
Tube 2 (tapai)
solution
There is silver mirror
Tube 3 (tempe)
solution

G. DISCUSSION
Fermentasi adalah proses kimia yang berlangsung oleh adanya
mikroorganisme yang mengkatalis reaksi, jenis mikroorganisme yang dapat
digunakan antara lain berupa ragi, bakteri, atau jamur untuk menghasilkan senyawa-
senyawa seperti etanol, butanol, gliserol, asam asetat, atau asam sitrat. Reaksi
fermentasi yang umum adalah pengubahan gula menjadi alcohol yang dikatalis oleh
enzim zimese (Mulyono, 2009: 128). Karbohidrat dapat difermentasi menjadi
alkohol. Glukosa dapat difermentasi oleh sel-sel khamir (ragi) menjadi alcohol
sampai membebaskan gas CO2, tetapi bahan pati/amilum dan karbohidrat
monosakarida selain glukosa tidak dapat difermentasi oleh sel-sel ragi. Ragi banyak
digunakan untuk fermentasi singkong dan beras ketan, sebenarnya bukan ragi murni,
melainkan terdiri dari beberapa jenis mikroba antara lain khamir (Saccharomyces
cerevisiae) dan kapang (Rhizopusatau apergillus) (Tim dosen kimia, 2020: 1).
Tujuan dari percobaan ini yaitu untuk mempelajari kemampuan
memfermentasi amilum, glukosa, fruktosa, dan galaktosa oleh beberapa jenis
inoculum murni ragi roti (Saccharomyces cerevisiae), ragi tape dan inoculum murni
Rhizopusoligosporus.
1. Tes hidrolisis pati
Percobaan ini dilakukan untuk menguji amilum atau pati yang dihidrolisis
menjadi glukosa dengan penambahan mikroba yaitu ragi roti, rage tape, dan ragi
tempe dalam suspensinya. Mikroba pada beberapa jenis ragi ini disuspensikan dengan
air agar mudah direaksikan pada fasa cair. Percobaan ini menggunakan plat tetes
sebagai media yang telah diisi amilum 1% pada nomor plat tetes 1-10. Fungsi amilum
yaitu sebagai bahan yang akan dihidrolisis menjadi glukosa.
Lubang plat tetes nomor 2,3,4 diisi dengan suspensi ragi roti, lubang plat tetes
nomor 5,6,7 diisi dengan suspensi ragi tape. Adapun lubang plat tetes nomor 8,9,10
diisi dengan suspensi ragi tempe. Lubang plat tetes nomor 1 diisi dengan aquades
sebagai kontrol. Penambahan suspensi ragi berfungsi untuk membandingkan ragi
mana yang dapat menghidrolisis pati menjadi monomer-monomernya, yaitu
monosakarida / oligosakarida.

Pada lubang yang diisi suspensi ragi roti menghasilkan larutan keruh. Hal ini sesuai
denga teori, dimana ragi roti mengandung kapang dan khamir, dimana kapang dapat
menghidrolisis pati (Katrika, 2014: 6). Pada lubang yang diisi suspensi ragi tempe
juga menghasilkan larutan keruh, dikarenakan amilum telah terhidrolisis menjadi
amilopektin. Hal ini sesuai dengan teori dimana ragi tempe terdiri atas kapang
(Rhizopus oligosporus) dapat mengkonversi pati menjadi glukosa (Tim Dosen
Biokimia, 2016: 1). Menurut reaksi:

Lubang yang diisi suspensi ragi tape menghasilkan larutan keruh. Hal ini
sesuai dengan teori, dimana ragi tape terdapat mikroba Rhizopus aspergillus yang
dapat menghidrolisis amilum menjadi glukosa (Bsuka, 2014: 1).
Interval waktu tertentu, setiap plat ditambah dengan larutan iod 0,1 N yang
berfungsi untuk mengetahui pembentukan kompleks dengan perubahan warna
menjadi biru tua dan saat pati terhidrolisis maka warna biru akan semakin memudar
atau hilang seiring lamanya proses hidrolisis (Fessenden, 1982: 354). Setiap plat tetes
yang tambahkan dengan iod berubah menjadi warna biru dengan intensitas warna
yang berbeda. Plat nomor 2 menghasilkan warna bitu muda, plat nomor 1,3,5,6,8,9
berwarna biru, dan plat nomor 4,7,10 berwarna biru tua yang diperoleh sesuai dengan
teori, dimana semakin lama waktu yang digunakan maka amilum semakin
terhidrolisis dan intensitas warna biru akan semakin memudar (Fessenden, 1982:
354). Adapun reaksi antara sakarida dan larutan iod, yaitu:
(C6H10O5)n + H2O + I2 (C6H10O5)nI + H2
(sakarida) (kompleks iodin amilum)
2. Fermentasi alkohol
Pada percobaan ini bertujuan untuk mempelajari kemampuan memfermentasi
amilum, glukosa, fruktosa dan sukrosa oleh beberapa jenis inokulum murni ragi roti,
ragi tape dan ragi tempe sehingga menghasilkan alkohol dan membebaskan gas
karbondioksida.
Menyiapkan 12 tabung reaksi, setiap 3 tabung masing-masing diisi dengan
amilum, glukosa, fruktosa, dan sukrosa, kemudian ditutup rapat dengan menggunakan
kapas.

Tabung kemudian lalu disterilisasi pada suhu 110oC. Tabung disterilisasi pada
suhu 1100C untuk mematikan mikoorganisme yang dapat mengganggu proses
fermentasi. Tabung reaksi ditutup dengan kapas berfungsi agar tidak ada oksigen
yang masuk karena fermentasi yang dilakukan adalah reaksi anaerob yang tidak
memerlukan adanya oksigen. Dan pada tabung yang berisi amilum ditambahkan
suspense ragi roti, ragi tape, dan ragi tempe. Dan dilakukan hal yang sama pada
tabung yang berisi glukosa, fruktosa dan galaktosa. Tabung reaksi ini diinkubasi
dalam autoclaft agar reaksi dapat berlangsung maksimal. Setelah diuji dengan
menggoyangkan tabung, dideteksi adanya bau alcohol pada tabung reaksi 7 yang
berisi fruktosa dan ragi roti, serta adanya CO 2 pada semua tabung reaksi. Hal ini
sesuai dengan teori karena adanya mikroba Saccharomyces cereviceae yang dapat
memperfermantasi karbohidrat menjadi alcohol sambil membebaskan gas CO 2 (Tim
Dosen Biokimia, 2016: 1). Reaksi fermentasi yaitu:
C6H12O6 → 2C2H5OH + 2CO2 + 2 ATP
(glukosa) (etanol)(karbon dioksida)
Pengujian tabung yang berisi amilum dan ketiga jenis ragi, menghasilkan
endapan merah ketika ditambahkan pereaksi benedict. Tujuan dilakukannya
pengujian benedict yaitu mengetahui adanya gula-gula pereduksi pada amilum dan
untuk pengujian fehling bertujuan untuk menguji adanya gugus aldehid. Hasil yang
didapatkan yakni kuning keorangean untuk tabung pertama, larutan orange untuk
tabung kedua, dan larutan orange untuk tabung keitga. Hal ini sesuai denga teori,
namun ragi roti dan ragi tempe juga dapat mengkonversi amilum menjadi glukosa,
dan kemudian dapat mereduksi pereaksi benedict akibat ion Cu2+ yang tereduksi
menjadi Cu2O yang berupa endapan merah bata oleh glukosa tersebut (Sumardjo,
1990: 237). Reaksinya yaitu:
 Pengujian dengan pereaksi tollens membentuk cermin perak. Hal ini sesuai
dengan teori, dimana amilum dapat mengkonversi menjadi glukosa oleh ragi roti, ragi
tape, ragi tempe yang kemudian dapat mereduksi tollens dengan terbentuknya cermin
perak (Ag), yang melekat pada dinding tabung (Sumardjo, 2009: 238). Reaksinya
yaitu:

H. CONCLUSION AND SUGGESTION

1. Conclussion
From the experimental results it can be concluded that the yeast tape and
tempeh can hydrolyze starch into glucose and yeast bread to ferment glucose,
fructose, and galactose and produce ethanol and carbon dioxide.
2. Suggestion
Practitioner more be carefully and remember work procedure so the
experiment can be fast and get a good result.
 BIBLIOGRAPHY

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 ANSWERS OF QUESTIONS

1. The positive reaction

a. Saccharomyces cerevisiae: can ferment glucose, fructose and galactose
produced ethanol and CO2.
b. Tape yeast : can ferment amilum produce glucose , alcohol and CO2.
c. Tempe yeast : can ferment amilum produce glucose , alcohol and CO2.
2. Fermentation reaction that occur are :
Glucose + saccharomyces cerevisiae C2H5OH + CO2

Glucose + tape yeast C2H5OH + CO2

Glucose + Rhizopus Oligosporus C2H5OH + CO2