Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Influence Of Kluyveromyces Lactis Concentrations And Whey Types On Bioethanol Production

Whey as a byproduct of cheese-making process should be used so as not cause environmental problems. Whey can be used by Kluyveromyces lactis as a raw material of ethanol production. The research was aimed to determine appropriate Kluyveromyces lactis concentration and whey types needed to get the best bioethanol production. Research was done experimentally by using Completely Randomized Design 3 x 3 with factorial patterns. Treatments consisted of two factors, namely the addition of different Kluyveromyces lactis concentrations (5%, 10% and 15% v/v) and combination of whey types (neufchatel whey, feta whey and mixed neufchatel and feta whey 1:1), with three replications. The result showed that 5% concentration of Kluyveromyces lactis on neufchatel whey produce 1.79% bioethanol content as best ethanol content with total yeast population was 26.56 105cfu/ml.