STUDI AWAL KANDUNGAN GULA PEREDUKSI PATI UMBI DAHLIA SEBAGAI BAHAN BAKU PEMBUATAN ASAM LAKTAT

Reginda Jessika, Fachdilla Nissa Irlanda, Elmi Sundari, Munas Martynis

Abstract


 


                                                    ABSTRACT

Lactic acid is an acid that is widely used in the food industry, pharmaceuticals and cosmetics (Prescott, SC, 1959). In general, the lactic acid is made by fermentation of glucose. Dahlia tuber starch hydrolysis using enzymes amylase and glucoamylase obtained reducing sugars at 16.265%. Reducing sugars obtained can be converted into lactic acid by fermentation using a lactic acid-producing bacteria, namely Lactobacillus bulgaricus. During the fermentation process takes place, with control of pH 3.5 is obtained of reducing sugar lows on the 9th day of 0.01% with the acquisition of 16.25% of lactic acid. The lactic acid obtained physical test and obtained laktat1,20 acid density - 1.29 g / ml, pH 3.4 to 5.2, and the sour smell the aroma of yellow turbid, it proves that the dahlia tuber starch can be used as raw material in the manufacture of lactic acid.

Keywords: Lactic acid, dahlia tuber starch, hydrolysis, amylase, glucoamylase, fermentation, Lactobacillus bulgaricus.


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