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<p align="justify">This study aimed to see the role of A. awamori in degrading the starch content in turmeric rhizomes to enhance the yield of turmeric oil. Yeast extract 10% w/v was added for the growth needs of the fungi. The inoculum concentration of fungi was set at 5x107 spores/...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/25865 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | <p align="justify">This study aimed to see the role of A. awamori in degrading the starch content in turmeric rhizomes to enhance the yield of turmeric oil. Yeast extract 10% w/v was added for the growth needs of the fungi. The inoculum concentration of fungi was set at 5x107 spores/ml. Solid-state fermentation was conducted under controlled conditions particularly 25-28oC for temperature, 99% for relative humidity, ~0 lx for light intensity, and aerated at 3.5 L/min. Turmeric oil was extracted using a steam distillation method for 3 hours with a ratio of 1:5 for substrate:water. The biodegradation process was conducted for 11 days and the amount of starch content and turmeric oil yield were measured at day-7, 9, and 11. The result showed an impressive change in the starch content and turmeric oil yield of the fermented rhizomes. The optimum degradation was obtained after 9 days. A longer treatment did not show any significant change. The measured starch content after 9 days was 3.1% fresh weight with the amount of degraded starch was 62.5%. The degradation process is correlated with the amount of turmeric oil which increased up to 135.9% (2.50% dry weight). The major components of turmeric oil are β-turmerone (41.9%), α-turmerone (16.8%), and ar-turmerone (9.4%). The turmeric oil productivity was estimated to be 43.4 kg/ha.year. <p align="justify"> |
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