PRODUKSI ISOMALTULOSA DENGAN BAKTERI ERWINIA CACTICIDA MENGGUNAKAN SISTEM FERMENTASI CURAH UMPAN

• Main Author: Rizqy Abdillah, Farhan
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/52902
• Institution: Institut Teknologi Bandung

Sugar is an additional ingredient in various foods and has become a basic necessity for Indonesians. The types of sugar commonly consumed by Indonesians are sucrose, glucose and fructose which relatively have a high glycemic index. Excessive consumption of this type of sugar can cause various diseases, one of which is diabetes. Diabetes is a metabolite disorder which characterized by high blood sugar levels due to reduced insulin produced by the pancreas or when the body is unable to effectively use insulin. Diabetes cannot be cured but can be prevented by maintaining normal blood sugar levels. Using alternative sugars with a low glycemic index is one way to keep blood sugar levels low. One of the sugars with a low glycemic index is isomaltulose. The purpose of this research was to analyze the effect of variations in the concentration of sucrose and fermentation time of Erwinia cacticida bacteria in a fed-batch fermentation system to produce isomaltulose. In addition, the kinetics of the formation of isomaltulose products were also determined. The research was conducted for 24 hours, with sampling every 3 hours. After entering the stationary phase (12 hours), the medium was added with variations in the sucrose concentration of 34 gr/L, 54 gr/L and 74 g L. The samples taken were tested for their turbidity to determine the number of cells, their sucrose content and total reducing sugar using the DNS test. From these results, the variation that produced the highest absorbance of the DNS test was then in HPLC to determine the concentration of isomaltulose. The results showed that the addition of 74gr/L produced the highest absorbance of DNS, but the amount of isomaltulose produced was not proportional to the increase in absorbance of the total reducing sugar test with a concentration of isomaltulose of 8.2 gr / L. This is presumably because the available sucrose is converted into another type of reducing sugar. From the research, it is known that the optimum fermentation time is 12 hours with the rate of formation of isomaltulose products before and after the addition of 0.13 gr. L-1. (Log cfu / mL) -1. Hour-1 and -0.04 gr. L-1. (Log cfu / mL) -1. At 1 o'clock.