ANALISIS PERBEDAAN HASIL FERMENTASI ALKOHOL DENGAN MEDIA WICKERHAM DAN MEDIA ALAMI SARI BUAH
Abstract
This study aimed to analyze the differences in alcohol fermentation results between Wickerham synthetic medium and natural fruit juice medium using Saccharomyces cerevisiae isolates. The research was conducted on April 29, 2026, at the Microbiology Laboratory, University of Lampung, with a one-week anaerobic fermentation period. Ethanol concentration was measured using the oxidation-titration method with K₂Cr₂O₇ solution followed by back-titration using 0.05 N Na-thiosulfate. Results showed that Wickerham medium produced a higher ethanol concentration of 3.04 mg/mL compared to orange juice medium at 2.80 mg/mL. The higher yield in Wickerham medium is attributed to its standardized and complete nutrient composition, particularly the organic nitrogen sources (yeast extract and peptone) that optimally support glycolytic enzyme synthesis required for sugar-to-ethanol conversion. In contrast, the natural fruit juice medium contained unstandardized nutrients, had lower buffering capacity, and potentially contained compounds such as tannins and flavonoids that may inhibit yeast activity. Both media successfully supported anaerobic fermentation as evidenced by the color change of K₂Cr₂O₇ from orange to blue-green. These findings confirm that fermentation medium composition is a critical variable determining ethanol production efficiency by S. cerevisiae.
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