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All Journal Didaktik : Jurnal Ilmiah PGSD STKIP Subang
Nadya Meriza
Pendidikan Biologi FKIP Universitas Lampung
Education

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ANALISIS PERBEDAAN HASIL FERMENTASI ALKOHOL DENGAN MEDIA WICKERHAM DAN MEDIA ALAMI SARI BUAH Aura Apma Patria; Niluh Putu Sekar Ayu; Nila Oktavia; Bayu Saputra Tri Kusuma; Sumardi; Berti Yolida; Nadya Meriza
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15433

Abstract

This study aimed to analyze the differences in alcohol fermentation results between Wickerham synthetic medium and natural fruit juice medium using Saccharomyces cerevisiae isolates. The research was conducted on April 29, 2026, at the Microbiology Laboratory, University of Lampung, with a one-week anaerobic fermentation period. Ethanol concentration was measured using the oxidation-titration method with K₂Cr₂O₇ solution followed by back-titration using 0.05 N Na-thiosulfate. Results showed that Wickerham medium produced a higher ethanol concentration of 3.04 mg/mL compared to orange juice medium at 2.80 mg/mL. The higher yield in Wickerham medium is attributed to its standardized and complete nutrient composition, particularly the organic nitrogen sources (yeast extract and peptone) that optimally support glycolytic enzyme synthesis required for sugar-to-ethanol conversion. In contrast, the natural fruit juice medium contained unstandardized nutrients, had lower buffering capacity, and potentially contained compounds such as tannins and flavonoids that may inhibit yeast activity. Both media successfully supported anaerobic fermentation as evidenced by the color change of K₂Cr₂O₇ from orange to blue-green. These findings confirm that fermentation medium composition is a critical variable determining ethanol production efficiency by S. cerevisiae.
ANALISIS KARAKTERISTIK ORGANOLEPTIK YOGURT HASIL FERMENTASI PADA PRAKTIKUM BIOTEKNOLOGI PANGAN Reni Widiyawati; Made Anisa Indrayeni; Dwi Kartika Putri; Sumardi; Berti Yolida; Nadya Meriza
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 3 (2026): Volume 12 No. 3, September 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i3.16540

Abstract

Yogurt is a fermented dairy product widely consumed for its nutritional value and health benefits. This study aims to analyze the organoleptic characteristics of fermented yogurt produced during a food biotechnology laboratory session at the University of Lampung. Two yogurt samples were produced using different starter cultures: Sample A used two bacterial strains (Lactobacillus bulgaricus and Streptococcus thermophilus), while Sample B used four bacterial strains, adding Lactobacillus acidophilus and Bifidobacterium. Organoleptic evaluation was conducted on four parameters: color, aroma, taste, and texture. Results showed that both samples produced white-colored yogurt, a sour and fresh aroma, and a sour-savory-milky taste. However, Sample B exhibited a more pronounced sour aroma and taste, along with a slightly thinner yet still viscous texture compared to Sample A. These differences are attributed to the increased metabolic activity of the four-bacteria combination, which produced greater amounts of lactic acid and volatile compounds. This study demonstrates that starter culture composition significantly influences the organoleptic profile of yogurt produced in an educational laboratory setting.
Co-Authors Aura Apma Patria Bayu Saputra Tri Kusuma Berti Yolida Dwi Kartika Putri Made Anisa Indrayeni Nila Oktavia Niluh Putu Sekar Ayu Reni Widiyawati Sumardi