PENINGKATAN PRODUKSI KOENZIM Q10 PADA VARIASI WAKTU FERMENTASI YEAST EXTRACT BROTH OLEH AGROBACTERIUM TUMEFACIENS MENGGUNAKAN PREKURSOR SOLANESOL DARI DAUN TEMBAKAU (NICOTIANA TABACUM L.)

• Main Author: Nazihah, Maryam
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47338
• Institution: Institut Teknologi Bandung

Tobacco (Nicotiana tabacum L.) in Indonesia are mostly used only as the raw material for the cigarette industry. On the other side, cigarettes are considered to have a lot of negative impacts that encourage many countries including Indonesia to make policies that reduce cigarette production. However, this policy can affect the fate of tobacco farmers. Alternative diversification of processed tobacco products is needed so that the utilization of this commodity does not depend on the cigarette industry. Tobacco produces solanesol compounds which are widely used as precursor in the production of coenzyme Q10, compounds that can be used as raw materials for medicines, supplements, and cosmetics. One of the microbes that produces coenzyme Q10 well is Agrobacterium tumefaciens. This study aims to determine the effect of yeast extract broth fermentation time by A. tumefaciens with the addition of solanesol precursor of 2,5 g L-1extracted from tobacco leaves. Variations of time used were 12, 24, 48, 72, 96, and 120 hours. Extraction of solanesol from tobacco leaves was carried out using heat-reflux method with the use of n-hexane as the solvent and fermentation was carried out using submerged fermentation (SmF). Analysis of Coenzyme Q10 yield was carried out by High Performance Liquid Chromatography (HPLC). The results showed that the yield of crude solanesol was in the range 0,76–1,97% (w/w). Dry cell weight produced after fermentation for 12, 24, 48, 72, 96, and 120 hours are respectively 0,04; 0,22; 1,94; 2,91; 3,32; and 3,40 g L-1. The largest increase in dry cell weight was at 48 hours’ fermentation, reaching 773%. The largest yield of coenzyme Q10 produced after fermentation for 48 hours, which amounted to 13,96 mg L-1 with the productivity of 0,29 mg L-1h-1.