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APPROVAL SHEET

The complete report of practicum plant physiology with title “Farmentation”, 

created by: 

Name : Nur Fahmi Utami

ID : 101 404 155

Class : Biology Bilingual

Group : V

it has been checked and consulted to Assistant/ Assistant Coordinator shall be

accepted.

Makassar, Mei 9th 2012

Assistant Coordinator, Assistant,

Risna Irawati, S.Pd  Ayu Sekarsari

NIM. 109404162

Known by,

Lecturer of Responsibility

Drs.Ismail, M.S

NIP. 196112311986031015

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CHAPTER I

INTRODUCTION

A.  BackgroundIn most living organisms, various sources of energy are converted to

glucose, and glucose itself is used as the direct source for production of ATP.

This process, glycolysis, breaks a molecule of glucose into two molecules of 

pyruvate, produces two molecules of ATP, and reduces two molecules of 

coenzyme NAD+ to NADH (1).

Fermentation is the process many living organisms use in absence of 

oxygen, in order to replenish NAD+ expended during glycolysis. In one type of 

fermentation, this is accomplished through conversion of pyruvic acid into CO2

and ethanol. We have examined the process by allowing yeast to ferment

glucose, and analyzing the products. Using Benedict’s reagent and Ba(OH)2 test

for CO2, we show that the levels of glucose fall during fermentation, and that

carbon dioxide is released. We also show that a flammable substance, consistent

with ethanol, is present in the final solution.

In aerobic organisms, this is performed in the process of oxidative

phosphorylation, and the process is used to actually produce additional ATPs. In

anaerobic circumstances, however, NAD+ is regenerated through another process,

fermentation. Fermentation usually follows one of two main pathways. In one,

pyruvate is converted to lactic acid, and the process is used to oxidize NADH. In

the other, pyruvate is decarboxylated (with release of gaseous CO2) to

acetaldehyde, which is then converted into ethanol.

The earliest uses of fermentation were most likely to create alcoholic

beverages such as mead, wine, and beer. These beverages may have been created

as far back as 7,000 BCE in parts of the Middle East. The fermentation of foods

such as milk and various vegetables probably happened sometime a few thousand

years later, in both the Middle East and China. While the general principle of 

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fermentation is the same across all of these drinks and foods, the precise methods

of achieving it, and the end results, differ. Beer is made by taking a grain, such as

barley, wheat, or rye, germinating and drying it, and pulping it into a mash. This

mash is then mixed with hot water, and some fermentation begins. After being

further treated, the liquid is transferred to a fermentation vessel, where yeast is

added to the mixture. This yeast “eats” the sugar present in the mash and

converts it into carbon dioxide and alcohol. After a few weeks of fermentation

and a further period of conditioning, the beer is ready to be filtered and

consumed.

One example of anaerobic respiration is fermentation. Fermentation was

carried out by-the yeast cells to glucose which then produces CO2 and energy,

and to prove that the fermentation process by yeast cells to glucose will produce

carbon dioxide and energy, we conducted this experiment

B.  The PurposeThe purpose of this lab is to prove that the fermentation is carried out by

the yeast cells to glucose will produce carbon dioxide and energy.

C.  The Benefit

The benefits of this lab is to prove that students learn in fermentation by

yeast cells to glucose will produce carbon dioxide and energy. In addition, the

results of this lab can be used as a reference in research concerning the process of 

fermentation.

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CHAPTER II

PREVIEW OF LITERATURE

Fermentation in food processing typically is the conversion of carbohydrates

to alcohols and carbon dioxide or organic acids using yeasts,  bacteria, or a

combination thereof, under anaerobic conditions. Fermentation in simple terms is the

chemical conversion of  sugars into ethanol. The science of fermentation is also

known as zymology, or zymurgy. Fermentation usually implies that the action of 

microorganisms is desirable, and the process is used to produce alcoholic beverages

such as wine,  beer, and cider. Fermentation is also employed in the leavening of 

bread (CO2 produced by yeast activity), and for preservation techniques to produce

lactic acid in sour foods such as sauerkraut,  dry sausages,  kimchi and yogurt, or

vinegar (acetic acid) for use in pickling foods (Anonymousa, 2012).

Fermentation is one of the events in the catabolism. The material is

essentially a carbohydrate that is converted into carbon dioxide and energy. One

example of fermentation is fermentation. In this event the yeast cells will play an

important role in the process of changing alcohol into carbon dioxide and energy(Ismail, 2012).

Fermentation is one of the events in the catabolism of the material is

essentially a carbohydrate that is converted into carbon and energy monosida

fermentation is the anaerobic breakdown of carbohydrates which are export last its

organon molecules does not involve electron transport system because there is a

previous electron transport system during glycolysis does not produce additional

ATP. Partial breakdown of glucose to give a little more energy, a net 2 ATP per mole

of glucose via substrate level phosphorylation, glycolysis and involves only found in

anaerobic bacteria and facultative anaerobes. During aerobic respiration, glycolysis

breaks glucose molecule into two molecules of pyruvate, 2NADH + 2H +, and 2ATP

(net) as a result of respiration rate of the substrate. Glucose + + + 2NAD 2ADP P1 + -

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------ 2 Pyruvate + 2 NADH + 2H + 2ATP because there is no transport system

electron, proton and electron are connected by intermediate molecules before during

glycolysis, does not produce additional ATP. Instead, they combine with the

coenzyme NAD +, organic molecules that act as electron and the final protein

asseptor reducing it to NADH + H +. Two molecules of pyruvic acid is converted via

one of two paths in the fermentation process (Ismail, 2009).

Generally, a significant increase in the soluble fraction of a food is observed during

fermentation. The quantity as well as quality of the food proteins as expressed by

biological value, and often the content of watersoluble vitamins is generally

increased, while the antinutritional factors show a decline during fermentation.

Fermentation results in a lower proportion of dry matter in the food and the

concentrations of vitamins, minerals and protein appear to increase when measured

on a dry weight basis. Single as well as mixed culture fermentation of pearl millet

flour with yeast and lactobacillin increased the total amount of soluble sugars,

reducing and non-reducing sugar content, with a simultaneous decrease in its starch

content. Combination of cooking and fermentation improved the nutrient quality of 

all tested sorghum seeds and reduced the content of antinutritional factors to a safe

level in comparison with other methods of processing. One of the reasons for the

increasing interest in fermented foods is its ability to promote the functions of the

human digestive system in a number of positive ways. This particular contribution is

called probiotic effect. Already early in 1900, Metchnikoff pointed out the use of 

fermented milks in the diet for prevention of certain diseases of the gastrointestinal

tract and promotion of healthy day to day life. Since then a number of studies have

now shown that the fermented food products do have a positive effect on health status

in many ways. The human intestinal microbial flora is estimated to weigh about 1000

grams and may contain 10 colony forming units representing more than 500 strains.

For physiological purposes, it can be considered to be a specialised organ of the body

with a wide variety of functions in nutrition, immunology and metabolism.

Fermentation induced a significant decrease in lipid and lignin contents of okara,

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which is an insoluble residue obtained as a by-product in the manufacture of soybean

milk. The fermented okara on the other hand neither increased PER nor the weight

gain in rats (Guermani et al., 1992) compared to non-fermented samples. The

digestibility of starch in bengal gram, cowpea and green gram was increased by

fermentation. Cooking of these fermented legumes further increased the starch

digestibility ( Kathleen, 1996).

Under anaerobic conditions, the absence of oxygen, pyruvic acid can be

routed by the organism into one of three pathways: lactic acid fermentation, alcohol

fermentation, or cellular (anaerobic) respiration. Humans cannot ferment alcohol in

their own bodies, we lack the genetic information to do so. These biochemical

pathways, with their myriad reactions catalyzed by reaction-specific enzymes all

under genetic control, are extremely complex. We will only skim the surface at this

time and in this course. Alcohol fermentation is the formation of alcohol from sugar.

Yeast, when under anaerobic conditions, convert glucose to pyruvic acid via the

glycolysis pathways, then go one step farther, converting pyruvic acid into ethanol, a

C-2 compound. Many organisms will also ferment pyruvic acid into, other

chemicals, such as lactic acid. Humans ferment lactic acid in muscles where oxygen

becomes depleted, resulting in localized anaerobic conditions. This lactic acid causes

the muscle stiffness couch-potatoes feel after beginning exercise programs. The

stiffness goes away after a few days since the cessation of strenuous activity allows

aerobic conditions to return to the muscle, and the lactic acid can be converted into

ATP via the normal aerobic respiration pathways (Anonymousb, 2012).

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CHAPTER III

PRACTICUM METHOD

A.  Date and Place 

Day/Date : Thursday, April 11th

2012

Time : At 10.50 – 13.00 pm

Place : Biology Laboratory of right side in 3rd floor at FMIPA UNM

B.  Tools and Materials 

1. Tool

  The reaction tube 6 pieces

  Test tube rack 

  10 ml measuring cup

  Tripod

  Asbestos

  Bunsen

  Rubbing alcohol

  Thermometer stems

  Mixer

  Alligator clamp

2. Materials

  Glucose solution

  Yeast

  Limewater

  Distilled water

C.  Work Procedure :

1.  Provides 6 test tubes and label or code on each tube, namely: A1, B1, C1 and

A2, B2, C2. 

2.  Created a yeast solution of 20% and 20% glucose solution  

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3.  A1 filled tube with 3 ml 20% solution of yeast 

4.  B1 filled tube with 3 ml 20% glucose solution 

5.  C1 filled tube with 1,5 ml 20% yeast solution and 1,5 ml 20% glucose

solution and then slowly whisk. On the tube A1, B1, C1 rubber balloon fitted

to the mouth of each tube. 

6.  Bunsen to heat water at 37oC. Then inserted the tube into three water baths

with a temperature of 37 ° C and then waited up to 3 minutes. Observed the

changes. 

7.  Put water into the chalk another three test tubes.  

8.  Removed the rubber balloon from the tube mouth, and then blow away the

gas that is in the balloon / tube into the limewater.  

9.  Observed the changes. 

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CHAPTER IV

OBSERVATION RESULT AND DISCUSSION

A.  Observation Result

  When in water 37oC

A1 B1 C1 

  When blown into the solution of lime

A2 B2 C2 

No. When In Water 37o

C When Blown Into The Solution Of Lime 

1

A1: there is sediment, water vapor,

and slightly turbid A2 : there is sediment and clear

2 B1: there buble, water vaper, andclear B2: there are little buble,sediment, and clear

3C1: there is sediment, little buble,

and clearC2: there are buble and slightly

turbid 

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B.  Discussion 

At this observation, we use three ingredients that are yeast, glucose and

lime solution, and by using the 6 test tubes. In the test tube filled with a solution

of yeast (A1) 20% that is 3 ml. B1 in a tube filled with as many as 20% glucose

solution that is 3 ml and C1 tube filled is mixture between yeast and glucose

solution each 1,5 ml.After that, the three tubes were heated in a water bath to 37°

C. Before heating, the reaction tube fitted with a rubber balloon after it is heated.

Then, three other tubes are A2, B2, and C2 in filled with lime water.

A2 there is sediment and solution is clear, B2 there are little buble, sediment and

soluition is clear, and C2 there are more buble and solution is slightly turbid.Inflate a balloon is used because of the yeast solution in a closed tube with a

balloon on the mouth of the tube expands, causing the balloon go. This indicates

no air is produced. Balloon containing gas is bubbled into a solution of lime in a

test tube. Presence of gas bubbles indicates the fermentation.

Based on observations, significant changes occur only in a test tube C1 

and C2. On the tube C1 there is sediment, little buble, and solution is clear.

Whereas the C2 tube of lime water is more buble and solution is turbid. This

proves that the fermentation process resulting CO2 gas that causes lime water

turbid. According to Sasmitamihardja (1996), the observations can be seen that

there has been a reaction in accordance with the theory, where the reaction is;

C2H5OH + 2CO2 C6H12O6 + ---------- + ATP 2NADH2

Fermentation is the process of energy production in cells in an anaerobic

(without oxygen). In general, fermentation is a form of anaerobic respiration,

however, there is a clearer definition which defines fermentation as respiration in

an anaerobic environment with no external electron acceptor. Sugar is a common

ingredient in the fermentation. Some examples of fermentation are ethanol, lactic

acid, and hydrogen. However, some other components may also be produced

from the fermentation such as butyric acid and acetone. Yeast is known as a

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material commonly used in fermentation to produce ethanol in beer, wine and

other alcoholic beverages.

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CHAPTER V

CONCLUSION AND SUGGESTION

A.  ConclusionThe fermentation of yeast with glucose produces alcohol, CO2 and

energy. It can be summed up by the presence of CO2 that causes a solution of 

lime in a test tube where the reaction occurs between the cloudy gas from the

balloon with lime water in a test tube.

B.  Suggestion

1.  Suggestion for student

Students are expected to be more careful and meticulous in performing lab

work as needed to measure the chlorophyll content of high-precision money.

2.  Suggestions for assistant.

Assistants are expected to always control the student for this lab in desperate

need of a high degree of accuracy.

3.  Suggestions for Laborant staff 

Laboratory should always check laboratory equipment in order for lab work 

if needed, will always be available

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BIBLIOGRAPHY

Anonymousa. 2012. Fermentation, (Online), http://en.wikipedia.org

 /wiki/Fermentation_%28food%29, access April 2nd 2012.

Anonymousb. 2012. Farmentation, (Online), http://www.emc.maricopa.edu

 /faculty/farabee/biobk/biobookglyc.html, access April 17nd 2012.

Ismail. 2009. Fisiologi Tumbuhan. Makassar: Jurusan Biologi FMIPA UNM.

Ismail & Abd. Muis. 2012. Penuntun Praktikum Fisiologi Tumbuhan. Makassar:

Laboratorium Biologi FMIPA UNM.

Talaro, Kathleen. 1996. Microbiology. USA: Wm. C. Brown Publisher.