PENGARUH KONSENTRASI HCL DAN WAKTU EVAPORASI TERHADAP KADAR XILOSA UNTUK PRODUKSI XILITOL DENGAN FERMENTASI KHAMIR CANDIDA TROPICALIS (Effect of HCl Concentration and Time of Evaporation Of Improvement Xylose Concentration for Xylitol Production by Candida Tropicalis Yeast )

Widiastuti, Arum (2018) PENGARUH KONSENTRASI HCL DAN WAKTU EVAPORASI TERHADAP KADAR XILOSA UNTUK PRODUKSI XILITOL DENGAN FERMENTASI KHAMIR CANDIDA TROPICALIS (Effect of HCl Concentration and Time of Evaporation Of Improvement Xylose Concentration for Xylitol Production by Candida Tropicalis Yeast ). Undergraduate thesis, undip.

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Abstract

Xilitol merupakan salah satu gula alternative. Xilitol menjadi pemanis yang sering digunakan dalam industri makanan maupun farmasi. Xilitol didapatkan dari hidrolisa xylan menjadi xilosa dan kemudian dikonversikan menjadi xylitol melalui fermentasi ragi Candida tropicalis. Konversi xilosa menjadi xylitol dipengaruhi beberapa hal antara lain, bahan baku yang digunakan, jenis mikroorganisme, perbandingan komposisi bahan baku, suhu, ph, dan waktu fermentasi. Pada penelitian ini terdiri dari beberapa tahap antara lain perlakuan pendahuluan pada bahan baku, hidrolisa menggunakan pelarut HCl dengan konsentrasi 0,5% dan 1%, perbandingan bahan baku dengan pelarut yaitu 1:10(b/v). Tahap berikutnya yaitu evaporasi dengan suhu 70 0 C selama 60 menit dan 75 menit. Tahap berikutnya yaitu fermentasi xilosa. Variabel fermentasi 12,24, 36, dan 48 jam Pada tahap evaporasi densitas dan viskositas tertinggi 1,0484 gr/ml dan 2,1806 cP. Xilosa yang didapat dari hidrolisa tertinggi yaitu 1,69 mg/ml. Pada penelitian ini paling optimum pada suhu 30 0 C dengan waktu 48 jam dengan rendemen 0,558g xylitol/ g xilosa. Kata kunci: jagung, xilosa, xylitol, hidrolisa, evaporasi, fermentasi ABSTRACT One of the substitute for sucrose is xylitol. Xylitol is a sweetener that has excellent properties for food development and pharmaceutical products. Xylitol can be obtained from the hydrolysis of xylan into xylose, and then converted into xylitol with fermentation by using Candida tropicalis yeast. Corn bran as agricultural waste is one important source of xylose. The success of the fermentation reaction is influenced by several operating parameters, such as raw material type, the type of yeast used, the ratio of raw materials for fermentation reactions, temperature, pH conditions, and time. Xylitol production in this research was conducted through several stages such as pretreatment of raw material. Then, hydrolysis by HCl with consentration 0,5% and 1% and 1:10 (w/v) solvent. After that, evaporate in 70 0 C 60 and 75 minutes. Then fermentation with variables of fermentation were time 12, 24, 36, and 48 hours.. Corn bran were used as raw material for source of xylan. The highest density and viscosity are 1,0484gr/ml and 2,1806cP. The highest xylose in hidrolisate is 1,69mg/ml. This research revealed that the optimum condition applied at 30 o C and 48 hours with yield 0.558 g xylitol/g xylose. It showed that the effective growth of Candida tropicalis occur at 30 o C and 48 hours. Keywords :corn bran, xylose, xylitol, hydrolisa, evaporation, fermentation

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:66778
Deposited By:Ms Siti Sundari Vokasi
Deposited On:21 Nov 2018 13:33
Last Modified:21 Nov 2018 13:33

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