• Nur Istianah Brawijaya University
  • Setyo Gunawan Institute Technology of Sepuluh Nopember



sorghum, lactic acid, fermentation, kinetics


Sorghum fermentation was introduced by three of microbes which are dry baker’s yeast, L.Plantarum and the combination of them. Fermentor was operated at 37°C for 72 hrs. Inoculation of microbes was held after incubation period of  3-4 hrs. Those fermentation produce the different lactic acid and pH(p<0.05). L.Plantarum produced the highest lactic acid which was followed by pH changes.  This fermentation gave the highest lactic acid yield of 85.01%(w/w) at cell yield of 0.14%(w/w). The production rate of fermentation by L.Plantarum was 0.306 g.h-1, maximum specific growth rate 1.5689 g.h-1, and Monod constat at 13.3262.

Author Biographies

Nur Istianah, Brawijaya University

Agricultural Products Technology Department

Setyo Gunawan, Institute Technology of Sepuluh Nopember

Chemical Engineering Department


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How to Cite

Istianah, N., & Gunawan, S. (2017). KINETIKA FERMENTASI ASAM LAKTAT DARI TEPUNG SORGUM MENGGUNAKAN YEAST DAN L.Plantarum. Jurnal Rekayasa Bahan Alam Dan Energi Berkelanjutan, 1(2), 49–55.