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.