Izzah Nurheibah, Salsabilla (2021) Isolasi dan Karakterisasi Khamir Termotoleran untuk Produksi Bioetanol dari Buah Lokal Indonesia. Sarjana thesis, Universitas Brawijaya.
Abstract
Bioetanol merupakan salah satu jenis bahan bakar alternatif yang diproduksi dari biomassa terbarukan melalui proses fermentasi dengan bantuan khamir. Terdapat beberapa tantangan dalam proses pengembangan produksi bioetanol di Indonesia, salah satunya biaya produksi yang tinggi. Salah satu solusi yang dapat dilakukan adalah menjalankan fermentasi suhu tinggi sehingga mengurangi biaya pendinginan di tahapan likuifikasi dan sakarifikasi dan mengurangi kemungkinan kontaminasi. Namun, untuk melakukan itu, diperlukan isolat khamir yang bersifat termotoleran. Buah lokal Indonesia memberikan potensi tinggi sebagai sumber isolat khamir termotoleran karena tinggi akan glukosa tumbuh pada lingkungan tropis yang menyediakan proses seleksi alami untuk mendapatkan khamir termotoleran. Oleh karena itu, penelitian ini memiliki tujuan melakukan isolasi dan karakterisasi khamir termotoleran dari buah-buahan lokal Indonesia yaitu nanas, matoa, jambu, juwet, buah naga, dan semangka. Tahapan dari penelitian ini mencangkup: (1) Analisis kadar gula buah lokal Indonesia; (2) Isolasi dan seleksi awal khamir termotoleran dari buah lokal Indonesia; (3) Karakterisasi makroskopis dan mikroskopis isolat; (4) Uji ketahanan isolat khamir terhadap suhu dan etanol konsentrasi tinggi; (5) Uji potensi isolat khamir dalam menghasilkan etanol. Berdasarkan hasil penelitian, ditemukan sebanyak 6 isolat khamir termotoleran dari buah lokal Indonesia yaitu isolat NNS, MTA, JMB, JWT, BNG, SMK. Hasil karakterisasi makroskopis dan mikroskopis menunjukkan seluruh isolat memilki morfologi serupa dengan warna cream, tekstur smooth, permukaan flat, bentuk koloni circular, tepi koloni entire, bentuk sel oval dengan pola pertunasan multilateral. Hasil uji lanjut menunjukkan seluruh isolat memiliki ketahanan suhu 45˚C dan etanol konsentrasi 5%. Uji potensi dilakukan dengan kondisi fermentasi sebagai berikut; konsentrasi awal gula reduksi 2%, inkubasi 48 jam, suhu 40˚C. Hasil fermentasi menunjukkan dua isolat dengan kemampuan produksi etanol tertinggi yaitu isolat JMB dan isolat SMK dengan konsentrasi akhir etanol masing-masing sebesar 0,13% (v/v) dan 0,10%.
English Abstract
Bioetanol are an example of alternative fuels that can be produced from renewed sources through fermentation with the help of yeasts. There are several challenges in developing bioetanol production in Indonesia, one of which is high production cost. One solution that can be done is implementing high temperature fermentation which could reduce the cooling cost in liquefaction and saccharification while also reducing the chances of contamination. However, thermotolerant yeast is required in order to perform it.Indonesian local fruits offered a high potential as the source of thermotolerant yeasts because they contain high concentrain of glucose which are used as the main substrate in ethanol fermentation and the tropical climate in Indonesia where these fruits grow offered a natural selection system to obtain thermotolerant yeasts. Based on these explanations, this paper intends to isolate and select thermotolerant yeasts from Indonesian local fruits such as pineapple, matoa, guava, juwet, dragon fruit, and watermelon. This research was carried out through: (1) Analysis of glucose content in Indonesian local fruits; (2) Isolation and screening of thermotolerant yeasts from Indonesian local fruits; (3) Macroscopic and microscopic characterization of isolates; (4) Analysis of isolates resistance towards high temperature and ethanol concentration; (5) Analysis of isolates potential in producing ethanol Based on the result, six isolated was obtained from Indonesian local fruits, namely NNS from pineapple, MTA from matoa, JMB from guava, JWT from juwet, BNG from dragon fruits, and SMK from watermelon. Macroscopic and microscopic identification results showed that all isolates have similar features such as having cream colour, smooth texture, flat surfaces, circular colony formation, entire colony edge, ovoid cell shape with multilateral budding pattern. Analysis of isolates resistance showed that all isolates are able to withstand temperature up to 45˚C and 5% ethanol concentration. Fermentation was performed under the following condition; 2% initial glucose concentration, 48 hours incubation, 40˚C. Analysis of potentials in producing ethanol showed two isolated with the best ability, which is SMK from watermelon and JMB from uguava with final ethanol concentration of 0.13% (v/v) and 0.10%, respectively.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 338.16 |
| Uncontrolled Keywords: | Isolasi, khamir termotoleran, buah lokal Indonesia, bioetanol, fermentasi suhu tinggi, Isolation, thermotolerant yeasts, Indonesian local fruits, bioetanol, high temperature fermentation. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email gaby |
| Date Deposited: | 25 Oct 2021 07:43 |
| Last Modified: | 25 Feb 2022 01:47 |
| URI: | http://repository.ub.ac.id/id/eprint/185977 |
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Text (DALAM MASA EMBARGO)
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