REKAYASA PROSES PRODUKSI ASAM LAKTAT DARI LIMBAH AMPAS PATI AREN SEBAGAI BAHAN BAKU POLI ASAM LAKTAT

Authors

  • Sari Purnavita Program Studi Teknik Kimia, Akademi Kimia Industri Santo Paulus Semarang, Jalan Sriwijaya no 104 Semarang, Telp. 024-8442979, Fax. 024-8442988
  • Herman Yoseph Sriyana Program Studi Teknik Kimia, Akademi Kimia Industri Santo Paulus Semarang, Jalan Sriwijaya no 104 Semarang, Telp. 024-8442979, Fax. 024-8442988
  • Sri Hartini Jurusan Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Jalan Diponegoro no 52-60 Salatiga, Telp.0298-321212, Fax 0298-321433

DOI:

https://doi.org/10.36499/jim.v10i1.957

Abstract

Proses  pembuatan  asam  laktat    dari  limbah  ampas  pati  aren diawali  dengan  perlakuan pendahuluan hingga diperoleh serbuk ampas pati aren.  Proses  selanjutnya adalah  hidrolisis selama 54  jam  dengan  penambahan  mikrobia  selulotik  dari  ekstrak rayap  sebanyak  40%. Hasil  hidrolisis  adalah  glukosa  dengan kadar  gula  reduksi  sebesar  31,99%.  Fermentasi glukosa  menjadi  asam  laktat  dilakukan  pada  suhu  30oC  dengan  penambahan  Lactobacillus casei sebanyak 10%, 20%, 30% dan waktu inkubasi 10 jam, 12 jam, 14 jam, 16 jam, 18 jam, 20  jam. Berdasarkan  uji  statistik  analisis  varian  disimpulkan  bahwa ada  beda  sangat  nyata antar  perlakuan  kombinasi  jumlah Lactobacillus  casei  dan  waktu  fermentasi.  Kadar  asam laktat tertinggi  diperoleh  pada  penambahan  Lactobacillus  casei sebanyak  30%  dan  waktu fermentasi 20 jam, yaitu sebesar 0,91 g/L.

Kata kunci : asam laktat; rayap; lactobacillus casei;  limbah ampas pati aren

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Issue

Vol. 10 No. 1 (2014)

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Articles

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