Produksi Asam Poliglutamat Melalui Fermentasi Menggunakan Bacillus substilis Dengan Variasi Konsentrasi Asam Sitrat
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ABSTRAK
Pada penelitian ini dilakukan produksi asam poliglutamat dari asam L-glutamat dengan fermentasi menggunakan mikroorganisme Bacillus subtilis. Tujuan dari penelitian ini yaitu untuk menentukan variasi konsentrasi asam sitrat optimum dalam media fermentasi yang dapat menghasilkan asam poliglutamat dengan jumlah paling banyak. Konsentrasi asam sitrat dalam media fermentasi divariasikan pada rentang 20–50 g/L. Analisis hasil fermentasi meliputi perhitungan berat kering sel, berat asam poliglutamat, dan nilai yield. Isolasi asam poliglutamat dilakukan melalui tahapan sentrifugasi, pengendapan dengan metanol, dialisis dan liofilisasi. Hasil penelitian menunjukkan bahwa variasi terbaik dalam memproduksi asam poliglutamat dari asam L-glutamat yaitu pada konsentrasi asam sitrat 20 g/L dengan hasil asam poliglutamat sebesar 12 mg dan yield 0,6%.
ABSTRACT
In this study, the production of polyglutamic acid from L-glutamic acid was carried out by fermentation using the microorganism Bacillus subtilis. The purpose of this study was to find variations in the concentration of citric acid in the fermentation media that can produce high amount of polyglutamic acid. The concentration of citric acid in the fermentation medium was varied in the range of 20–50 g/L. The fermentation broth was analyzed for the calculation of cell dry weight, polyglutamic acid weight, and yield. Isolation of polyglutamic acid was carried out through centrifugation, precipitation with methanol, dialysis and lyophilization. The results showed that the best variation of citric acid in producing polyglutamic acid was 20 g/L citric acid by producing polyglutamic acid from L-glutamic acid of 0.012 g and yield of 0.6%.
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