Produksi Asam Asetat oleh Sel Acetobacter pasteurianus INT-7 Amobil pada Variasi Konsentrasi Etanol

https://doi.org/10.22146/agritech.13489

Sri Luwihana(1*), Endang Sri Rahayu(2), Slamet Sudarmadji(3), Kapti Rahayu(4)

(1) Fakultas Teknologi Pertanian, Universitas Wangsa Manggala, Yogyakarta
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(4) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(*) Corresponding Author

Abstract


Acetic acid fermentation by Acetobacter pasteurianus 1NT-7 immobilized cells with alginate gel on various ethanol concentration was investigated. Immobilized acetic acid bacteria cells were prepared with alginate gel 3% concentration with ratio cell suspension and alginat gel 1:3 (v/v) and conditioning time 24 hours. Fermentation using 10% immobilized cells (beads), medium of fermentation is YEPE (yeast extract pepton ethanol) with three ethanol concentration 5%, 7,5% and 10% respectively. Fermentation is going on shaker incubator with condition 100 rpm, 30" C for 10 days. The acetic acid production, pH and cells number were monitored for evey day. The immobilized cell fermentation was compared with free cells fermentation. The yield of free cells fermentation on 5% ethanol concentration is higher (84,6%) than immobilized cells yield (64,25 %), but on 7,5% and 10% ethanol concentration the immobilised cells yield is higher (62,77% and 45,44% respectively) than free cells yield ( 61,23% and 2,54% respectively).So the acetic acid fermentation using immobilized cells is effective on 7,5% ethanol concentration, while fermentation using free cells is effective on 5% ethanol concentration

Keywords


Asam Asetat; Acetobacterâ - Amobil; Konsentrasi Etanol

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DOI: https://doi.org/10.22146/agritech.13489

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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