sacharomyces dalam pembuatan wine

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MAKALAH MICROBIOLOGI INDUSTRI “PERAN BAKTER SARCHAROMYSES CEREVISIAE DALAM PEMBUATAN WINE” DISUSUN OLEH : RINALDI (2314100136) MARIA CHRIST !ESSINIA P (23141001" 1) !URUSAN TEKNIK KIMIA #TI $ ITS 2016 1

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Page 1: Sacharomyces dalam pembuatan wine

8/20/2019 Sacharomyces dalam pembuatan wine

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MAKALAH

MICROBIOLOGI INDUSTRI

“PERAN BAKTER SARCHAROMYSES CEREVISIAE

DALAM PEMBUATAN WINE”

DISUSUN OLEH :

RINALDI (2314100136)

MARIA CHRIST !ESSINIA P (23141001"1)

!URUSAN TEKNIK KIMIA

#TI $ ITS

2016

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ABSTRACT

W%&' % & *+,-,*%+ .'/'' ' , ''&5' ' 78%+'9 W%&' '

, ,5-' 8%5 ' *; &' ++,%&*;9 T-' +-'%+* +,,%5%,& , 

%&' % .,85 <=9=> 5'? 11> *+,-,*? 1> +%? & 092> 5&&%&9 T-'' '

5;' , %&'@ ' %&'? -%5' %&'? ,' %&'? *%& %&'? ''5 %&'? &

,5%%' %&'9 T-'' ' /%,8 ,+'%& 5' %& %& & ,8+%& %&'@

5-'' ' '+%.' -,5*; .'*,9 #%5*;? 5-' ' ' **,' 5, %'& %& 5-'

/%&'; 8&5%* 5-'; 55%& 8%5.*' 8 +,&5'&5? -%+- % .,85 1<> , ,'?

& 5-' %-5 *'/'* , +%%5;9 T-' '+,& 5' %& 5-' %& , %&' % 5-'

''&55%,& , 5-' ' %5- /%,8 ;'5 & *+5%+ +% .+5'%9

K'; , : %&'? ''&55%,&? %+,.%,*,;? '

2

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DA#TAR ISI

ABSTRACT %

DA#TAR ISI %%

BAB I PENDAHULUAN

191 L5 B'*& 1

 192 T%&78& P85 3  19291 W%&' 3

  19292 M&5 W%&' 4

19293 !'&%7'&% W%&' 6

  19294 M%+,,&%' ;& .''& =

  1929"9 #5, ;& ''&8-% ''&5% %&'

BAB II METODOLOGI

291 P,' '.85& %&' 12

BAB III PEMBAHASAN

  391 P'.-& 14

BAB I KESIMPULAN 1<

DA#TAR PUSTAKA 1

BAB I

PENDAHULUAN

191 L5 B'*&

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W%&' *- %&8& -%* ''&5% % .8- &8 

'%' Vitis Vinifera? ;& ,' -%&; & '&-%*&

 .'.% + 7'&% %&' ''5% Red Wine? White Wine? Rose

Wine? Sparkling Wine? Fruit Wine? Sweet Wine & Fortified Wine9W%&' *- %&8& ;& '7-&; .% %5% % '%5 

5-8& 6000 SM9 B'* % '- M',,5%? %&' '8%&

'&;'. ' .'.% &' %.%& 8&%9 P&+% *- 58&;? *-

&' ;& &5 '5 -8.8&&&; '&& %&'9 S'*%& '.% &'

;& ',8*'& %&'? P&+% 8& 5''&* '.% &' ;&

',8% %&' 5'.' %8&%9 D'&& 78*- ,8% '.' "0 $ 

60 785 -'+5,*%5' 58 '%5 = $ < %*% .,5,* %&' ' 5-8&&;9 S'*%&P&+%? S&;,* & I5*% 78 '8& &' ;& 5''&* '&&

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%& 78- % 5%% %&' 5'&;5 '8&;% 5 ;& +88

'&'785&9 D* '.8- %'5 5'8& .- %&' % A% .%

58.8- '%5 10 $ 20 ''& ' 5-8&9 K& 5''.85 %%*% ,*'-

C-%&? H,& K,&? T%&? S%&8? & K,' '.% '%%&&;9

 N%*% ,&8% % A% (5% 5'8 !'&) '8&;% ,5'&%

'&%&5 -%& 8 *% *%5? '&+% US1= %*% 2012 &

'*,&7 '&7% US 2= %*% 201=9P,' ''&5% %&' '&%%? '&& .&58& %,,&%'

;& '%& %'.85 '&& %9 B% *&& ? %5%*- % 8-

'%& %'&9 R% %8&& 8&58 '.85& ,5%? %&8& '?

 .'.' 7'&% && 5%%,&* ''5% 5'? 5-8? 5''9 R% 78

%8&& * ,8% '5-&,* .% * * %&85% .' 88&'+%*9 P'&8&& % %&5&; ++,;+' '.% '.85 ,5%

& *,-,* (%&')9A*,-,*? %'.85 78 '5&,*? '5%* *,-,*? *,-,* 8&%?

58 *,-,* .,*85? *- '7'&% +%& ;& 8- '&8? 8-

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%8&& * '-%8& '-%-%9 S'&; %&% '8& ,.5

 %,5% & 5 %5'8& %&8& .'*,-,* & 5','5' 

,'&9 *,-,* *- *- 58 ,.5 ''% ;& *%& 589

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#''&5% 8* '&7% *,-,* '8& *- 58 '%

,&% *%& * ;& '&- %*8& &8%9 E' % ,&8%

*,-,* ;& '.8& 78 5'*- %'5-8% '7 8*89

S++-,;+' *- '&8 * '7& 78 ;&

'&+8 .&; 7'&% %9 S++-,;+' *- % .'* %

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%& &5 '&5%& * ,8% &&9 S*- 58 +,&5,-

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 .,8*%%? %8&& * ,.5,.5&9 K,*,&% % S++-,;+'58.8- '5 & 758- 5', * 3 -%9 M'' 5? 8*8? .-?

*%5'&%& 58 8;8? & +' 8&58 +' 5&&%- * &9

K'5%8& 8&58 '&5& &%55 & '8& 8&58 

 .'.% '''&5% .,-%5 *- 5'%5% - %

S++-,;+'9!8 S++-,;+' +''/%%'? 58 % I&,&'% *'.%- %'&*

'&& & 78 %? 5'*- '%*%% '7- ;& *8 .% % %&85%

''&5%9 K'& '8&&; * '&-%*& *,-,* %&%*-? S9

+''/%%' %'.85 '.% %,,&%' & (G'&'**; R''

S') ;& *%& ,'%* 5 %&%9 D'&& '&-%*& .'.%

%&8& .'*,-,*? %,,&%' 5'58 ;& %'.&.%& ,*'-

&8% %&% '8&%&& 5'7%&; ,' .%,5'&,*,% ;& '5

% 8&%9

192 T%&78& P85

19291 W%&'

W%&' *- %&8& .'*,-,* ;& %.85 '&& 78

''&5% % .8- &8 7'&% Vitis vinifera  ;& .%&; -&;

58.8- % ' 30 -%& "0 '75 *%&5& 85 & '*5&9 S'.'&&;

%&' 5 %.85 '&& .8- 8& '*%& &89 B8- ;& 5

%.85 %&' *- '* ? +&.'; ? *8 & '8 .8- ;& '%*%%

*8, ;& 5%&%9 W%&' ;& %.85 % % .8- ;& *%&

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%'.85 '.% %&' .8- ( fruit wine)9 N8& 88&; %&' %.85

'&& .8- &89 B'.%+ 5'&5& '.'&? '.'& &5 %&'

& .% *- .% %.85 % ''&5% &8 '&& %&' %.85

% ''&5% 78 &89

G. 19 R' WI&'

W%&' *- %&8& ;& '7-&; .% % 5% % '%5 

6000 SM 9B'* % '- Messopotamia, %&' '8%& '&;'. 

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%&' % -%*& '&& 5% '&7 ? % +'%5& 858 -%

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'.8- 5,& .' ?*-%* .8- &8 ;& .' *%& .-

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'&'&& % .%& .- 5,& 5''.859!8 .8- &8 %&% '8%&

 .'+8 '&& % *% ;& 5'5 % .%& *8 8*%5 .8-

&8 & '&*% ,' ''&5% *%? '5'*- .'.' -%

'8%& 7%*- '.8- %&8& .8 ;& .&; ,& .%*&

*- %&' '5% '5 *% * '7- &8%9B85% ',*,% '&8&78& .- ,8% * &8? ;& %.85

,*'- ''&5% &8? 5'7% % %58%58 % G',% & I&? %

* 6000 SM9 *,% %&% 5 %5'8- -&; * ' *% 5&&

&8 E, %5% /%&%'9

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19292 M&5 W%&'S'8 &5 ''-5& ;& .'-8.8&& '&& %&8 &8 ;&

5'+&58 % .- %&% -&; .'*8 '5% %&8 5% .'*'.%-&19 M'&8&% %%, ''%

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 78&* BMC M'%+%&' .- %&8 &8 5 '&8&%

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&%5 .'8% ""<0 5-8& '* 5878- 5-8&9 P ''5 -8

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%&+%& 5'&5& ,&8% *,-,* '' '5 ''-5& '&5*

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'* &8 ' %&8 8& 8&%& %%&,% '&&

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'&7 8*% - ;& .% 8&58 ,59 '8 &8 85%-

5

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& '- '&&8& '/'5,*? 5% &8 '- '%*%%

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5'8 %&+%& '.%& & & %&8 ''9 M''

'&'8& .- 85%&? ?'%&8 &8 ,'5 '%*%%

5%&5 - ;& *'.%- 5%&% % ,'3 *'? ;&

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A&8 %.85 '**8% #''&5% 8* ;& % * .8-

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B'.' 7'&% &8 '- ;& 5''&* % *&& '%&8

%&' % I&,&'% *- '*,5? +.'&'5 8/%&,&? ;-J-%?

& %&,5 &,%9

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7

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o Sweet Wine *- %&' ;& %- .&; '&&8& 8* %

-%* ''&5% (residual sugar ) '-%& '.85 &; '&7%

&%9

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%.&%&& '&& %&' .% (&5 1"> -%& 209">)9 K 

*,-,* ;& 5%&% %&% *- -%* % '&.-& spirit  

 ,' '.85&&;9

19294 M%, O&%' ;& B''&

M%,,&%' ;& '%& .''& * ''&5% &8  .8- *- % ,*,&& -% % '&8 S++-,;+'? C&%?

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 .% & .&; %8&& 8&58 ''&5% .8-

&8 *- Sacharomyces cerevisae % /%'5  ellipsoideus.

Saccharomyces cerevisiae. 

G. 29 Saccharomyces cerevisiae. 

%'5 '**%,%'8 .% %8&& 8&58 ''&5% .8- &8 '&

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'''&5% .'.' + 8* %&5&; 8,? *8,?

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85,? *5,? &,? *5, & *5,5%, (#%? 1<)9

#''&5% '5&,* ,*'- S++-,;+' +''/%%' 5 %*8& H

4 $ " '&& 5''58 2= $ 3" 0C? ,' %&% 5 .'*&8& 3" $ 60

 79 T,&,% S++-,;+' +''/%%' *- '.% .'%85

D%/%% : E8;+,-;5

K'* : A+,;+'5'

O, : S+-,;+'5*'

#%*% : S+-,;+'5+''

G'&8 : S+-,;+'

S'+%' : Sacharomyces cerevisiae

S'* ;& 5'8 7'&% Sacharomyces cerevisiae  .'.'&58 .8*5? ,/*?

58 '&7&9 D* %&85; *+,-,* 58 '.85& &8 

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K-% '8& 58.8- '+ '&',.,* & '*'& .,&

%,% '&& +'5 '&%.5& '* 5'8& '8&9

C,&5,-&; *- Sacharomyces cerevisiae var. ellipsoideus  '8&

*8 ;& 5 ',8% *,-,* * 78*- 5%&%? '-%&

%8&& * %&85; '.85& *+,-,* 58 &8  

1929" Faktor-faktor yang Mempengaruhi Fermentasi Wine

  #''&5% *,-,*J%&' (&8) %'&8-% ,*'- .'.' 5,?

%&5&;:

9 S'%' '* -% 

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P'%*%-& %,,&%' .%&; %& 7'&% .,-%5

;& %8&& '.% '%8? '.% +,&5,- 8&58 ',8%

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S'&& '&885 D8*; & R-& (12)? 88&; '*

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9 S8-8

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 '.'&58& '*&;? ,5%8 8&58 -% *- 2" $ 30 ,C '5

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8&58 .%,%&5' *' 5 7'&8- & *%%9 !8*- ,%'& ;& *'.%-

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BAB II

METODOLOGI

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%9 P'&-&+8& '&& '%& '&%&5& 8*%5 & '5-&&

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BAB IIIP'.-&

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5 '&;'..& 5%.8*&; ''8-& %&'9 G'*5%& ;& %8&&

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M5%&? E*%9”W%&' E&+;+*,'%?” N' D'*-%: G*,.* '%? 200

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