Utilization of Rotten Fruits As Manufacture Liquid Yeast

Preface

Problem

Garbage is a problem that is very disturbing to society today, garbage have negative impact which enough influence to human health and environment, like place of nest at the same time media of disease spread, ecosystem damage, and decreasing quality of environment, water and air. The existence of these negative impacts becomes the background of the importance of waste management. Moreover, the production of garbage increases with the increase of population due to urbanization or the process of urbanization of a region.

One of the existing waste in the community today is organic and inorganic waste, waste management must be done well, carefully, and seriously. Handling waste in a city or region is the responsibility of all residents of the city or region, both the government and the community. This is indicated by the increasing incidence of waste management in some communities, both household and commercial. In addition, many community members are beginning to recognize and view waste as a resource that has economic value that can be utilized, for example as a raw material for handicrafts, processing of compost fertilizer, and processing that produce energy, or make it become more useful again as is done in research this is to change the waste from rotten fruit waste into a more useful material that is yeast

Yeast is a single-celled plant belonging to the fungus family. Fermentation is a general term that encompasses air bubbles and non-bubbles (aerobic and anaerobic) caused by microorganisms. In baking, most yeast comes from the Saccharomyces Cerevisiae microbial species. Yeast is a dough-growing ingredient with the production of carbon dioxide gas, the yeast consists of a small amount of enzymes, including proteases, lipases, invertases, maltases and zymases. The important enzymes in yeast are invertase, maltase and zymase. Enzyme invertase in yeast is responsible for the start of fermentation activity. This enzyme converts the sugars (sucrose) dissolved in water into simple sugars composed of glucose and fructose. Simple sugars are then broken down into carbon dioxide and alcohol.

Currently, many foods that use yeast in the process of making it, among others, bread, tape, tempeh and many more. With the manufacture of liquid yeast from this rotten fruit waste, in addition can reduce the impact due to the environment is also useful as a material that can be used everyday

RESEARCH PURPOSES
1. To know the process of making liquid yeast from rotten fruit waste
2. To find out the best liquid yeast results from various kinds of rotten fruit
3. Test the liquid yeast that has been made

1. The process of making liquid yeast from rotten fruit waste
In the manufacture of liquid yeast is used four different types of fruit, namely Pear (A), apple (B), banana (C), and guava (D). The rotten piece of fruit is cleaned with a knife to remove the rotten part and picked up the still good part then washed.

Rotten fruit in used

As many as 200 g of fruit pear 200 g of banana and 200 g of guava monkey, 200 g of apple is included in glass of jar and added water 500 ml

Fruit washing procces

After being put in a jar or container then the mixture is stored for 5 days and observed daily for the growth of the liquid yeast. On the second day the white bubbles begin in the container (except the Monkey guajava container) and after three days the white bubbles in the upper water of the fruit are more numerous, after five days the liquid or filtrate portion is a ready-to-use liquid yeast.

Yeast made in 3 days

From the experimental results that label D (Guava monkeys) did not show any changes, so yeast in cashew guava was not formed and was not used in this study.

Yeast made in 5 days

From the results of the observation showed that the fruit that produces the most yeast is a banana (C) which is marked by the increasing number of white and bubble color contained in container C.

Yeast filtering

After 5 days the solution is taken and separated from the fruit by filtering it. The yeast results are then stored and used to be tested by making tape and bread.

The result of yeast

2. Testing Yeast of manufacture
To test the result of yeast that have been made then tested fermentation to carbohydrate or making tape from cassava by using yeast that have been made, as much as 10 gram of cassava into the plastic bottle and added as much as 100 ml yeast liquid keudian until evenly, plastics are perforated and connected to water for CO 2 exit as evidence of fermentation has been successful

Cassava to be made tape

From the results of fermentation showed that on the second day there bubgung gas in the water at the end of the hose and white bubbles on the bottle. On the third day of the gas bubbles in the water and the white bubbles in the bottle multiply, it shows that the fermentation process is successful because it has formed CO2 in the process of making this tape

Process of cassava fermentation

3. Use of yeast for bread making
The liquid yeast which has been made is applied to make the bread, as much as 2 eggs put into the container, then inserted three spoon of cornstarch and the egg is stirred until it is fused then added sugar as much as 3 tablespoons.

Making bread Procees

Then 200 ml of liquid yeast was added. The dough is stirred until it is mixed in a mold and dyeed as desired. In making this bread liquid yeast serves as a substitute for yeast and fernipan on bread.

Bread and liquid yeast

In making this bread, the yeast from pear fruit (A) is used for green bread, yeast from apple (B) for black bread and yeast from banana (C) to make brown bread. From the experimental results show that the results made by using liquid yeast is no different from using yeast and fernipan used to make bread in general

The result of bread

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