National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Yeast is a microorganism that plays an important role and is believed to be the most potential in the fermentation process and produce ethanol. Yeast can be isolated from sources of raw materials, one of which is sugar palm sap which grows quite a lot in several regions of West Sumatra. The purpose of this study was to analyze the proportional existence of yeast sugar palm sap in several regions of West Sumatra, determine the morphological character and fermentative potential of the obtained yeast isolates. In this study, the yeast from fresh sugar palm sap was isolated using a YEA medium by pour plate. The isolates that have been obtained are then morphologically characterized (macroscopic and microscopic). Then the fermentation test was carried out using a Durham tube to determine the fermentative potential of the obtained yeast isolates. The results showed that 11 different yeast isolates were obtained based on morphological characters both macroscopically and microscopically. In the character of fermentative potential, BTS9 isolate is the yeast that has the highest fermentation activity. This indicates that BTS9 isolates have more potential in producing ethanol.
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