#TITLE_ALTERNATIVE#

• Main Author: Ifani Rahmawati - Nim: 11214038 , Asri
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/25865
• Institution: Institut Teknologi Bandung

<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 &#946;-turmerone (41.9%), &#945;-turmerone (16.8%), and ar-turmerone (9.4%). The turmeric oil productivity was estimated to be 43.4 kg/ha.year. <p align="justify">