PRODUKSI ISOMALTULOSA MENGGUNAKAN BAKTERI ERWINIA SP. DENGAN SISTEM FERMENTASI SEL TERIMOBILISASI SECARA CURAH

• Main Author: Pratama Tjandra, Denny
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/52314
• Institution: Institut Teknologi Bandung

Sucrose is most used food sweetener in the world. However, using sucrose as the main sweetener source will increase the risk of having diabetes. Isomaltulose is an isomer of sucrose but has lower glycemic index and can be used as sugar substitute for sucrose. Isomaltulose can be produced using bacteria that can produce enzyme Sucrose Isomerase (SIase) through a fermentation process. The fermentation process that can be used to produce isomaltulose is immobilized cells because they are more stable, can be recycled back into the system and resistant to high substrate concentrations. This study aims to investigate the potential of 3 species bacteria in Erwinia genus, namely E. cacticida, E. nimipressuralis, and E. cypripedii in converting sucrose into isomaltulose. Bacterial cells then immobilized to determine the effect of initial sucrose concentration and kinetics parameter of sucrose to isomaltulose conversion reaction. The results of this study prove that bacteria from Erwinia genus have the potential to produce isomaltulose, with Erwinia cacticida having the best ability compared to Erwinia nimipressuralis and Erwinia cypripedii. Immobilized Erwinia cacticida cells can convert substrates with high concentrations up to 30% (w/v). The growth of Erwinia cacticida has ?max 0.107/hour and isomaltulose yield with 30% (w/v) initial substrate concentration is 0.0116 mg isomaltulose/mg sucrose.