Kinetika Fermentasi Asam Asetat (Vinegar) oleh Bakteri Acetobacter aceti B 127 dari Etanol Hasil Fermentasi Limbah Cair Pulp Kakao

Abstract

Acetic acid concentration is one of vinegar's quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria. This research studied the kinetics of anaerobic fermentation of liquid waste of cacao pulp by Saccharomyces cerevisiae Rso to produce ethanol and the kinetics of acetic acid fermentation from ethanol by Acetobacter aceti 8127. The kinetics of acetic acid fermentdion from ethanol by Acefobacter aceti 8121 can be used as a basic of bioprocess design for aerobic fermentdion in general and acetic acid fermentation from ethanol by Acetobacter aceti Btzr in parficular. Fermentation medium used was liquid waste of cocoa pulp with sugar content of 12.85%, and the addition of sucrosa and urea. The parameter obsenled was growth of Saccharomyces cerevisiae Rso and Acetobacter aceti 8127, and chemical analysis including concentration of ethanol, total sugar and acetic acid, content. The research result showed that the p value was 0.048 hour1, Y p was 0.676, Qp value was 0.033 hour, and K Lv~alu e was 0.344, Q02. CX value was 0.125 (mg0zL-?jam-11Y, x wa