KINETIKA FERMENTASI ASAM LAKTAT DARI TEPUNG SORGUM MENGGUNAKAN YEAST DAN L.Plantarum

Istianah, Nur
Gunawan, Setyo

Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan
Vol. 1 No. 2 (2017)

Sorghum fermentation was introduced by three of microbes which are dry baker’s yeast, L.Plantarum and the combination of them. Fermentor was operated at 37°C for 72 hrs. Inoculation of microbes was held after incubation period of  3-4 hrs. Those fermentation produce the different lactic acid and pH(p<0.05). L.Plantarum produced the highest lactic acid which was followed by pH changes.  This fermentation gave the highest lactic acid yield of 85.01%(w/w) at cell yield of 0.14%(w/w). The production rate of fermentation by L.Plantarum was 0.306 g.h-1, maximum specific growth rate 1.5689 g.h-1, and Monod constat at 13.3262.