SUBSTITUTION OF RICE FLOUR COMPONENTS WITH SAGO FLOUR IN YEAST CAREER MEDIA ON THE GROWTH OFSACHAROMYCES CEREVISIAE FNCC3049

Sago flour is a type of carbohydrate in the form of starch that can beconvertedinto sugar using the amylase enzyme produced by amylolytic microorganisms.Saccharomyces cerevisiae is a unicellular fungus with amylolytic capabilities, and has been widely used in the food and beverage industry with a fermentation process from materials containing carbohydrates such as cassava tape, glutinous rice tape, bread, beer, wine and even as a bioethanol making agent. S. cerevisiae has been traded in the form of discs with the name of tape yeast. The disc-shaped carrier media is made from materials containing rice flour with the addition of spices. On this occasion, the effect of rice flour substitution in yeast carrier media on the growth of S. cerevisiae will be studied. The ability of fungi to grow on media containing sago flour, the ability to develop media dough, the number of yeast cells per gram of sago flour-based tape yeast and the texture of the substituted carrier media are parameters that will be determined. The results of the study exhibited that S. cerevisiae fungi can grow on yeast media containing sago flour. Growth in yeast medium made from rice flour exhibited better growth compared to yeast medium made from sago flour, this is because the carbohydrate composition of sago flour is more complex than rice flour so it takes more time and cell mass to use it as a carbon source. However, in medium B with a substitution of 50 grams of sago flour with 150 grams of rice flour, it still exhibited dense yeast colony growth similar to the growth of yeast colonies in medium A, as well as with the use of media there was a reduction in media weight which indicated the process of growth and multiplication of yeast colonies.