Yeast is a microorganism that plays an important role and is believed to be the most potential in the fermentation process and produce ethanol. Yeast can be isolated from sources of raw materials, one of which is sugar palm sap which grows quite a lot in several regions of West Sumatra. The purpose of this study was to analyze the proportional existence of yeast sugar palm sap in several regions of West Sumatra, determine the morphological character and fermentative potential of the obtained yeast isolates. In this study, the yeast from fresh sugar palm sap was isolated using a YEA medium by pour plate. The isolates that have been obtained are then morphologically characterized (macroscopic and microscopic). | Screening of potential yeast of sugar palm sap from several regions of west, Sumatra to find superior isolate for support bioethanol production
