OLEIC PRODUCTION IN CRUDE PALM OIL (CPO) FERMENTATION WITH PALM OIL FRUIT (Elaeis guineensis) ENDOPHYTIC BACTERIA

• Main Author: Nora Situmorang, Cicilia
• Format: Theses
• Language: Indonesia
• Subjects: Ilmu hayati ; Biologi
• Online Access: https://digilib.itb.ac.id/gdl/view/37389
• Institution: Institut Teknologi Bandung

Oleic acid (C17H33COOH, C18:1) is a monounsaturated fatty acid (MUFA) and obtained from lipid hydrolysis process. MUFA effects on lowering blood cholesterol levels than linoleic acid, represents to the polyunsaturated fatty acid (PUFA), accordingly oleic acid can lower the risk of many degenerative diseases such as stroke and coronary heart disease. Crude Palm Oil (CPO) has two major component such as palmitic acid and oleic acid. The endophytic bacteria have an ability in enzymatic reactions to many macromolecular substrat such as lipids. Endophytic bacteria produce lipase enzyme that has the ability to hydrolyze lipid and convert the compounds into fatty acids and glycerol. So that we expect CPO fermentation with endophytic bacteria can increase the amount of oleic acid as a result of lipid hydrolysis by lipase enzyme produced by endophytic bacteria. The purpose of this research is to increase the amount of oleic monounsaturated fatty acid when CPO and endophytic bacteria is fermented. Selection of endophytic bacteria that had been isolated from palm oil fruit by using the method of lipid emulsification, lipid hydrolysis and surface tension analysis. One selected bacteria that most influence to that selection method, made a growth curve and molecular identification by 16s rRNA. The results of that molecular identification showed that the selected bacteria are Pantoea cypripedii strain DSM 3873. CPO fermented with selected endophytic bacteria for 7 days, with the bacteria addition at 10% volume of inoculum (107 bacteria cells/mL). Tests performed on days 1, 3, 5, 7 fermentation in many parameters such as colonies number of bacteria, fermentation pH, the amount of oleic production and CPO quality (water content, oil density, free fatty acid (FFA), peroxide value and microbial potential. GCMS showed the significant result in increasing of oleic acid into 39,50% on the 7th days fermentation, whereas CPO without fermentation containing 29,32% oleic acid. The research also showed that fermented CPO can’t improve the quality of oil because its hydrolysis process.