Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/156463
Title: | Isolasi dan Penapisan Khamir Penghasil Asam Sitrat dari Tape dan Konsorsium Ragi Tape |
Other Titles: | |
Authors: | Suwanto, Antonius Putra, Ivan Permana Sulistyoningrum, Putri Indah |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Fermentasi tape menghasilkan rasa manis yang khas, beralkohol, dan sedikit rasa
asam yang mungkin dihasilkan oleh ragi tape yang merupakan konsorsium
mikroorganisme, termasuk khamir. Penelitian ini bertujuan untuk mendapatkan isolat
khamir yang mampu menghasilkan asam sitrat dari empat sampel tape dan dua sampel
ragi tape menggunakan metode spread plate pada media Prescott agar. Koloni diamati
dengan mikroskop stereo dan mikroskop cahaya. Isolat khamir dipilih berdasarkan
nilai satuan asam, diikuti oleh analisis total asam kuantitatif menggunakan titrasi asam.
Sebanyak 30 isolat yang mampu menghasilkan asam organik yang mungkin termasuk
asam sitrat berhasil diisolasi. Isolat-isolat ini terdiri dari beberapa genus termasuk
Saccharomyces sp., Candida sp., Pichia sp., Wickerhamomyces sp. Spesies khamir
yang diduga menghasilkan asam sitrat berasal dari genus Saccharomyces, yaitu isolat
KhR1.4 yang menunjukkan produksi asam tertinggi sebanyak 3,1 g/L setelah 84 jam
kultivasi cair. Penurunan parameter pH menunjukkan adanya asam yang dihasilkan
oleh khamir. Oleh karena itu, khamir yang diisolasi dari tape dan konsorsium ragi tape
berpotensi untuk dieksplorasi lebih lanjut dalam produksi asam sitrat. Fermentation of tape produces a distinctive sweet, alcoholic, and a hint of sour taste that could be generated by a consortium of microorganisms, including yeasts. We conducted yeast isolation that could produce citric acid from four samples of tape and two samples of tape starters using the spread plate method on Prescott agar. Colonies were observed under a stereo microscope and light microscope. Yeast isolates were then selected based on their Acid Unit values, followed by quantitative total acid analysis employing acid titration. A total of 30 isolates capable of producing organic acids which might include citric acid were obtained. These isolates consisted of several genera including Saccharomyces sp., Candida sp., Pichia sp., Wickerhamomyces sp. Yeast species suspected to produce citric acid belong to the genus Saccharomyces, i.e. isolate KhR1.4 which showed the highest acid production as much as 3.1 g/L of acid after 84 hours of liquid cultivation. The decreased in pH parameter indicating the presence of acid produced by the yeast. Therefore, yeasts isolated from tape or tape starters have the potential to be explored further for citric acid production. |
URI: | http://repository.ipb.ac.id/handle/123456789/156463 |
Appears in Collections: | UT - Biology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
cover_G3401201034_8f00faea8b9b49b386d1d75a3e39e3ef.pdf | Cover | 242.71 kB | Adobe PDF | View/Open |
fulltext_G3401201034_f9f91248e07a48bc896529c910528d72.pdf Restricted Access | Fulltext | 1.1 MB | Adobe PDF | View/Open |
lampiran_G3401201034_5af4e43f633f44a799fef990c00b1a74.pdf Restricted Access | Lampiran | 247.9 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.