Penyeleksian Parameter Proses Fermentasi dalam Pembuatan Nata de Pina
DOI:
https://doi.org/10.30595/jrst.v5i2.14971Keywords:
Nata de Pina, Placket-Burman Screening Design, Parameter Proses, Fermentasi, Acetobacter xylinumAbstract
Nata adalah lapisan polisakarida ekstraseluler (selulosa) yang dibentuk oleh mikroba pembentuk kapsul. Nata termasuk produk fermentasi yang mengandung bakteri Acetobacter xylinum, jika ditumbuhkan di media cair yang mengandung gula misalnya ekstrak kulit nanas, bakteri ini menghasilkan lapisan putih nata yang terapung-apung di permukaan media tersebut. Tujuan dari penelitian ini adalah untuk menyeleksi variabel yang paling berpengaruh pada proses pembuatan nata de pina menggunakan Placket-Burman Screening Design Method, variabel yang akan dikaji adalah rasio perbandingan air dan kulit nanas, sumber karbon (gula), sumber nitrogen (urea), sumber phospat (K2HPO4), sumber vitamin (vitamin B syrup), pH, lama fermentasi, dan jumlah starter. Dari hasil Placket-Burman Screening Design diperoleh bahwa jumlah sumber karbon (C), jumlah sumber phospat (P), dan jumlah starter (JS) merupakan variabel yang sangat berpengaruh terhadap hasil yield fermentasi.
References
Budhiono, A., B. Rosidi, H. Taher, M. Iguchi (1999). "Kinetics Aspects of Bacterial Cellulose Formation in nata-de-pina Culture System." Carbohydrate Polymers 40(1999): 137-143.
Lotfy, W. A., K. M. Ghanem, Ehab R. El-Helow (2007). "Citric Acid Production by a Novel Aspergillusniger Isolate: II. Optimization of Process Parameters Through Statistical Experimental Designs." Bioresource Technology 98 (2007) : 3470-3477.
Madigan MT, Martinko JM, Parker J, 1997. Brock Biology of Microorganism. Edisi ke‐8, New Jersey: Prentince Hall.
Moat, A.G. 1979.“Microbial Physiology”.Jhon Willey & Sons, New York, 600p
Rulianah, S. 2002. “Studi Pemanfaatan Kulit Buah Nanas Sebagai Nata De Pina”. Jurnal Bisnis dan Teknologi 10 (1): 20-25 Jakarta: PT Agro Media Pustaka.
Skinner, P. O. N. and R. E. Cannon (2000).“HOW-TO-DO-IT” THE AMERICAN BIOLOGY TEACHER, VOLUME 62, NO. 6.
Susilawati L, Mubarik NR. 2002. Pembuatan Nata de Coco dan Nata de Radia. Laboratorium mikrobiologi, Jurusan Biologi FMIPA IPB, Bogor.
Taufik, Yasid. 2014. Statistik Produksi Hortikultura Tahun 2014. Jakarta: Sekertariat Direktorat Jendral Hortikultura.
Wijana,S Kumalaningsih, A. Setyowati, U. Efendidan N. Hidayat. (1991). Optimalisasi Penambahan Tepung Kulit Nanas dan Proses Fermentasi pada Pakan Ternak terhadap Peningkatan Kualitas Nutrisi. Malang: ARMP (Deptan). Universitas Brawijaya.
Yoshinage F, Tonouchi N, Watanabe K. 1997. Research Progres in Production of Bacterial Cellulose by Aeration and Agitation Culture and Its Application as a New Industrial Material. Biosci. Biotech. Biochem.,61:219-224.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Tri Nur Chasanah, Endar Puspawiningtyas, Alwani Hamad
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access)
JRST (Jurnal Riset Sains dan Teknologi) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
