Ethanol Fermentation Potency of Wild Yeast Which Isolated From Soil Drive Nutrient (Sdn) Plantation System

Anton Muhibuddin, Indira Rizqita Ivanesthi, Sri Nurhatika, Tjuk Eko Hari Basuki


Yeast which has a fermentative type can ferment alcohol, which break down the sugars into alcohol, lactic acid and gas. This yeast’s type is needed in biofertilizer process production. The purpose of this study was to observed the potential in ethanol production of the soil wild yeast that isolated from Jember-East Java, and determine the concentration of sugar product as well as the best time of ethanol fermentation. Our previously observation have found 113 yeast species. Then we select them based on fermentative ability and found five best species. These five species then has determined it’s sugar product as well as the best time of ethanol fermentation and choose two best. We have counted the level of ethanol production using glucose medium of 10%, 15% and 20% of these two best species. The results showed that Candida sp. 1 (species number-1) and Candida sp. 3 (species number-3) has a better potential to produce ethanol. The highest ethanol content was produced by Candida sp. 1 (56%) while by Candida sp. 3 (70%). While the optimum time for the ethanol fermentation process Candida sp. 1 and Candida sp. 3 is 24 hours.


Ethanol; Fermentation; Soil Drive Nutrient System; Sugar; Wild Yeast

Full Text:



Ardhana, M.M. and G.H. Fleet. 1989. The Microbial Ecology of Tape Ketan Fermentation. International Journal of Food Microbiology 9: 157-165.

Arifa, T., A. Madiha, and F. Tasnim. 2010. Effect Of Cultural Conditions On Ethanol Production By Locally Isolated Saccharomyces Cerevisiae Bio-07. J. App Pharm 3(2): 72-78.

Cheng, N.H, H. Masitah, C.K. Andri, F.L. Chew, and T. Margaret. 2009. Production of Ethanol by Fed-Batch Fermentation. J. Sci. & Technol. 17 (2): 399 – 408.

Elevri, P.A and S.R. Putra. 2006. Produksi Etanol Menggunakan Saccharomyces cerevisiae yang Diamobilisasi dengan Agar Batang. Akta Kimindo, Vol. 1, No. 2, hal: 105-114.

Fardiaz, S. 1992. Mikrobiologi Pangan I. Gramedia Pustaka Utama. Jakarta.

Harley, J.P., and M. Prescott. 2002. Laboratory Exercises in Microbiology Fifth Edition. McGraw-Hill Companies. New York.

Judoamidjojo, M. 1990. Teknologi Fermentasi. Rajawali Press: Jakarta

Kurtzman, C.P. and W.F. Jack. 1989. The Yeast A Taxonomic Study. Elsivier. NewYork.

Lansane, B.K., G. Vijayalakshi, and M.M. Krishnaiah. 1997. Yeast and energy; The production of fuel-grade ethanol. In: Spencer, J.F.T. and D.M. Spencer. (ed.). Yeasts in Natural and Artificial Habitats”. Springer Verlag. Berlin.

Lisnawati Y. 2004. Aktivitas antioksidan Vitamin C dan teh hijau berdasarkan resistensi etanol pada sel khamir Candida sp. Skripsi. FMIPA IPB.Bogor.

Mahreni and Sri Suhenry. 2011. Kinetika Pertumbuhan Sel Saccharomyces cerevisiae Dalam Media Tepung Kulit Pisang. Seminar Rekayasa Kimia dan Proses, ISSN: 1411-4216.

Muhibuddin, A. dan Sastrahidayat, I.R. 2015. Soil Drive Nutrients Creation through Alternate Host System Propagation of VAM to Support Selective Exploration of Microbial Fermentation. Universitas Brawijaya. Malang.

Tanaka, T., M.T. Suzuki, N. Takashi, W. Daengsubha, M. Chaowsangket, P. Suyanandana, M. Watanabe, K. Ohno, T. Murayama, H. Iino, and M. Kozaki. 1990. Amylolytic Yeasts of Indonesian Koji-cake; Ragi. Tokyo: Report in graduation work at Showa Women’s University.

Van Dijken, J.P, Ruud A. W. and Jack T.P. 1993. Kinetics of Growth and Sugar Consumption in Yeast. Antonie van Leeuwenhoek 63: 343-352.

Van Dijken, J.P. and W. A. Scheffers, 1986. Redox Balances in the Metabolism of Sugars by Yeasts. FEMS microbiology letters 32(3-4) 199-224.

Wickerham. 1951. Phylogeni and Biochemistry of the Genus Hansenula. Research Laboratory 26: 382-397.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.