Produksi Protein Sel Tunggal dari Kultur Saccharomyces cerevisiae dengan Medium Limbah Kulit Nanas (Ananas comosus L. MERR)

Authors

  • Krisna Juniharta Napitupulu Universitas Muslim Nusantara Al-Washliyah
  • Yayuk Putri Rahayu Universitas Muslim Nusantara Al-Washliyah
  • Haris Munandar Nasution Universitas Muslim Nusantara Al-Washliyah
  • Minda Sari Lubis Universitas Muslim Nusantara Al-Washliyah

DOI:

https://doi.org/10.61132/obat.v2i2.346

Keywords:

pineapple waste, fermentation, Saccharomyces cerevisiae

Abstract

Single cell protein is the term used for peoteins derived from microbes such as fungi. Pineapple waste is one of the alternative media that has easiest source of carbohydrates to obtain, so it has the potential for the growth of Saccharomyces cerevisiae. The purpose of this study was to determine wether pineapple waste could produce single cell protein production by adding nutrients to the fermentation medium. The research used in this research is experimental research. To determine the relationship between the independent variable and the dependent variable. Where the independent variables are the addition of nutrients and fermentation time on days 0,2,4,6  to see the dependant variable, namely the analysis of protein content, dry weight analysis of cells, analysis of glucose levels, pH and temperature analysis. The results of this study showed that the highest protein content was obtained in H4 fermentation by MFKN2, namely 0,43%, cell dry weight 0,851 grams, glucose content 1,3402%, ph 4,5, temperature 27,1 ⁰C. Meanwile, MFKN1 showed the highest protein content in H6 fermentation, namely 0,38%, cell dry weight 0,817 grams, glucose content 1,3397%, pH 4, temperature 26,2 ⁰C. The yield of glucose and pH tended to decrease as the fermentation process progressed until the last day of fermentation. The results of the temperature analysis tend to be stable as the fermentation process progresses until the last day of fermentation. The conclusion of this study is that pineapple waste can produced single cell protein from Saccharomyces cerevisiae culture and has different protein production with the addition of nutrients in the fermentation medium.

Downloads

References

Adi, P. K., Siti, C., dan Mashudi. (2019). Pengaruh Lama Waktu Fermentasi Limbah Buah Nanas (Ananas comosus L. Merr) Terhadap Kualitas Fisik Dan Kandungan Nutrien Menggunakan Aspergillus niger

Ahmad, R. Zainuddin. 2005. Pemanfaatan Khamir Saccharomyces cerevisiae Untuk Ternak. Balai Penelitian Veteriner. Bogor 16114.

Aini, N., 2015. Media Alternatif untuk Pertumbuhan Jamur Menggunakan Sumber Karbohidrat yang Berbeda. Universitas Muhammadiyah Surakarta.

Amaria, Isnawati, Rini, & Tukiran. 2001. Biomassa Saccharomyces cerevisiae dari Limbah Buah dan Sayur Sebagai Sumber Vitamin B. Himpunan Makalah Seminar Nasional Teknologi Pangan. 150p.

Andarwulan, N., Kusnandar, F., dan Herawati. 2011. Analisis Pangan. Dian Rakyat: Jakarta

AOAC International. 1999. Official Method of Analysis.

Apriyantono, A., D. Fardiaz, N.L. Puspitasari, S. Yasni dan S. Budiyanto. 1989. Petunjuk Praktikum Analisis Pangan. IPB Press, Bogor.

Azizah, N., Al-Barrii, A. N., & Mulyani, S. (2012). Pengaruh lama fermentasi terhadap kadar alkohol, pH, dan produksi gas pada proses fermentasio bioetanol dari whey dengan substitusi kulit nanas. Jurnal Aplikasi Teknologi Pangan, 1(3), 72–78.

Barus, A. 2008. Agroteknologi Tanaman Buah-buahan. USU-Press. Medan. 162 hal.

Barnett, H.L. & Hunter, B.B. (2000). Illustrated Genera Of Imperfect Fungi (Third Edition). Minneapolis, Minnesota : Burges Publishing Company.

Cappucino, J. G., and Sherman, N., 2014. Manual Laboratorium Mikrobiologi. 8th ed. J. Manurung dan H. Vidhayanti, Ed.. Jakarta: EGC.

Cooney,C.L., 1981, ”Growth of Microorganism in Biotechnology”, Verlag, Chemie, Weinheim

Dwidjoseputro, D.2005. Pengantar Mikologi. Penerbit Alumni. Bogor

Fardiaz, S. 1992. Mikrobiologi Pangan. Jakarta: PT. Gramedia Pustaka Utama.

Fitri, K, S.A., Agung, M.U.K., dan Meika, J. 2015. Larutan McFarland standar digunakan sebagai referensi untuk menyesuaikan kekeruhan bakteri suspensi sehingga jumlah bakteri dalam kisaran yang diberikan untuk membakukan mikroba pengujian. Jurnal Akuatika,6(2) : 128-139

Forsith, W.G.C V.C, Quesnel. 1963. Mechanisme of Cacoa Cunning Advence in Enzimologst. New York: Mc Graw Hill Book Co.

Inuhan, B; Savante. A., & Muhammad. A.W. 2016. Optimasi Produksi Protein Sel Tunggal (PST) Dari Bakteri Yang Terdapat Pada Gastrointestinal (GI) Ikan Nila (Oreochromis niloticus) dan Ikan Kembung (Scomber canagorta). JKK. Vol 5(1): 24-28

Irfandi. 2005. Karakterisasi Morfologi Lima Populasi Nanas (Ananas Comosus (L.) Merr.) Skripsi. Fakultas Pertanian Institut Pertanian Bogor. Bogor.

Krisnan, R. (2005). The effect of application of tea waste (Camellia sinensis) fermented with Aspergillus niger on broiler. Jurnal Ilmu Ternak Dan Veteriner, 10(1), 1–5. https://doi.org/10.14334/JITV.V10I1.470

Kuswardani, I dan A. I. Wijajaseputra. 1998. Produksi Protein Sel Tunggal Phanerochaete chrysosporium pada media limbah cair tahu yang diperkaya: kajian optimasi waktu panen. Prosiding Seminar Nasional Teknologi Pangan dan Gizi. 604-613.

Kwoseh, C. K.., Asomani-Darko, M., and Adubofour, K., 2012. Cassava starch-agar blend as alternative gelling agent for mycological culture media. Bots. J. Agric. Appl. Sci, 8(1).

Lay, B. W. (1994). Analisis Mikroba Di Laboratorium. Jakarta: PT. Raja Grafindo Persada.

Downloads

Published

2024-03-30

How to Cite

Krisna Juniharta Napitupulu, Yayuk Putri Rahayu, Haris Munandar Nasution, & Minda Sari Lubis. (2024). Produksi Protein Sel Tunggal dari Kultur Saccharomyces cerevisiae dengan Medium Limbah Kulit Nanas (Ananas comosus L. MERR). OBAT: Jurnal Riset Ilmu Farmasi Dan Kesehatan, 2(2), 230–250. https://doi.org/10.61132/obat.v2i2.346

Similar Articles

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)