OPTIMASI FERMENTASI ASAM LAKTAT OLEH Lactobacillus casei PADA MEDIA FERMENTASI YANG DISUBTITUSI TEPUNG KULIT PISANG
Abstract
Abstrak
Tujuan dari penelitian ini adalah untuk menentukan kondisi optimum fermentasi asam laktat pada beberapa perbandingan konsentrasi substrat dan inokulum yang berasal dari pemanfaatan limbah kulit pisang sebagai subtrat dan Lactobacillus casei sebagai inokulum. Optimasi dilakukan dengan rancangan percobaan menggunakan Central Composite Design (CCD) dengan penentuan titik optimum variabel menggunakan Respon Surface Methodolgy (RSM). Tiga belas satuan percobaan, yaitu konsentrasi substrat (X1: 2,5; 5; 7,5% b/v) dan inokulum (X2: 2, 4, 6% v/v), digunakan untuk menentukan titik optimum proses fermentasi. Fermentasi dilakukan dengan sistem tumpak dengan volume media 100 mL dalam fermentor berupa labu Erlenmeyer 250 mL. Kultur diinkubasi pada goyangan 150 rpm dan suhu 37 °C, selama 72 jam. Selanjutnya, asam laktat hasil analisis digunakan sebagai respon penentuan titik optimum variabel proses fermentasi. Hasil penelitian menunjukkan bahwa rendemen proses penepungan kulit pisang yang dihasilkan adalah 23,02% dengan karakteristik kimia memiliki kadar pati, gulatotal, asam total, dan serat kasar secara berturut-turut adalah 5,35; 1,36; 0,61; dan 1,54 % (b/b). Titik optimum konsentrasi substrat dan inokulum, yaitu 4,71% dan 6,61%, menghasilkan konsentrasi biomassa yang optimum sebesar 5,99 g/L, sedangkan titik optimum variabel X1 dan X2 dengan konsentrasi substrat dan inokulum sebesar 4,31% dan 4,64% menghasilkan nilai optimum konsentrasi asam laktat sebesar 7,06 g/L, yang merupakan hasil produksi asam laktat terbaik pada penelitian ini.
Abstract
The objective of this study is to determine the optimum condition of lactic acid fermentation with various concentrations of substrate and inoculum, which derived from the utilization of banana peel waste as substrate and Lactobacillus casei as inoculum. Response surface methodology (RSM) was used in this study. Variable optimization was conducted by Central Composite Design (CDC) with RSM to determine the optimum point of lactic acid fermentation variable. Those step used 13 groups with independent variable in the form of substrate concentrations (X1:2.5; 5; 7.5% w/v) and inoculum concentrations (X2: 2, 4, 6% v/v) to decide the optimum point of variable in the fermentation process. Fermentation was performed in a batch system with 100 mL media in a fermenter of 250 mL Erlenmeyer flask. The culture was incubated at 150 rpm and 37 °C for 72 hours.The result of lactic acid was used to determine the optimum point of variable in fermentation. The results showed that the yield from the fluor making process of banana peel was 23.02% with chemical characteristics of starch content, total sugar, total acid, and crude fiber were 5.35; 1.36; 0.61; and 1.54% w/w, respectively. The optimum concentration of substrate and inoculum concentration, 4.71% and 6.61%, resulted in optimum biomass concentration of 5.99 g/L, while the optimum point of X1 and X2 variables with substrate and inoculum concentration of 4.31% and 4.64% yielded optimum lactate acid concentration of 7.06 g/L, which is the best production of lactic acid in this study.
Permalink/DOI: http://dx.doi.org/10.15408/kauniyah.v11i1. 6166
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