FERMENTASI AMPAS UBI JALAR MENJADI ASAM SITRAT MENGGUNAKAN METODE ”SURFACE CULTURE”

Abstract

Citrate represent one of very organic sour compound a lot of utilizing in food and beverage industry. Reseach target make citrste by ferment from parsnp jalar dregs at solid semi media with addition variable lock up and the nutrient enchand as wel as to know influne from the ferment. Result of this reseach is expected can give information about parnship jalar exploiting so that can improve added value and asses to utilize parsnip jalar by mikrobioorganisme used is Aspergillus Niger which have been developed in starter with other: dissimilar supporter substance that is: potato dextrose, aquades, bekatul, MgSO4, ammonium nitrate, sour phosphate, this indicator PP. This citrate research used cover temperature operation(30OC), heavy of sample(30gr), ferment time(7 day). The first variable used form of chaff(25%,30%, 35%, 40%, 45%) obstetrically are nutrient(NH4NO3 = 0,25 %, K3PO4 = 0,2 %, MgSO4 = 0,025 %, bekatul= 5%) and this second variable in the form of nutrient(0,5% NH4NO3, 0,2% K3PO4, 0,025% MgSO4, 5% bekatul, 35% chaff ),(0,25% NH4NO3, 0,4% K3PO4, 0,025% MgSO4,5% bekatul, 35% chaff), (0,25% NH4NO3, 0,2% K3PO4, 0,2% MgSO4, 5% bekatul, 35% chaff), (0,25% NH4NO3, 0,2% K3PO4, 0,025% MgSO4, 8% bekatul, 35% chaff), (0,25% NH4NO3, 0,2% K3PO4, 0,025% MgSO4, 5% bekatul, 35% chaff) Pursuant to data analyse, result of chaff addition variable conclude more and more addition lock up hence result of citrate yielded more and more matter this means growth Aspergillus Niger wiil be good progressively ig oxygen in ferment media many progressively. In citrate process ferment making must be done correctly and sterile because having an effect on to growth mikroorganisme. Hence from that, lawful influential in fermentation processmust we check to produce the citrate acid optimal.