KARINA AGUSTIN, SITI (2023) FERMENTASI HIDROLISAT PADA PRODUKSI BIOFLAVOR DENGAN BERBAGAI JENIS ISOLAT YEAST DAN JENIS SUBSTRAT. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Production of bioflavor can be done by fermentation, in this study, a completely randomized design was used with the types of yeast isolates namely IDI-Y027, IDI-Y023, IDI-Y053, IDI-Y053, Yeast P-28, IDE-Y056, and IDI-Y045 and the type of substrate, namely cassava peel and cocoa pod husk. This research aims to the effect of the type of yeast isolate on hydrolyzate fermentation in the production of bioflavor, effect of the type of substrate on the fermentation of hydrolyzate in the production of bioflavor and interaction between the type of yeast isolate and the type of substrate on hydrolyzate fermentation in the production of bioflavor. Based on the analysise type of yeast isolate affects the optical density (OD) observation parameters, reducing sugar levels, and nitrogen levels. The type of substrate has an effect on the observed parameters of OD and reducing sugar content, type of substrate has no effect on nitrogen content. There was an interaction between the type of yeast isolate and the type of substrate on the observing parameters of reducing sugar levels and nitrogen levels, parameters OD had no significant effect. Based on GC-MS analysis using the types of yeast isolates IDI-Y027, IDI-Y023, IDI-Y053, Yeast P-28, IDE-Y056, and IDI-Y045 with the type of cassava peel substrate obtained bioflavor compounds in the form of pentanoic acid and with sample code IDI- Y045 produces xylose compounds. For the analysis of benzeneacetalaldehyde compounds from IDI-Y053 and the type of cassava peel substrate and IDI-Y027 with the type of cocoa pod husk substrate.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor ERIS, FITRIA RIANY 197908252003122002 Thesis advisor PUTRI, NIA ARIANI 199310212019032019 Thesis advisor PERWITASARI, URIP 198312282015022001
Additional Information:	Produksi bioflavor dapat dilakukan dengan cara fermentasi, pada penelitian ini digunakan Rancangan Acak Lengkap (RAL) dengan jenis isolat khamir yaitu IDI-Y027, IDI-Y023, IDI-Y053, IDI-Y053, Ragi P-28, IDE-Y056, dan IDI-Y045 serta jenis substrat yaitu kulit singkong dan kulit buah kakao. Penelitian ini bertujuan untuk mengetahui pengaruh jenis isolat khamir terhadap fermentasi hidrolisat pada produksi bioflavor, pengaruh jenis substrat terhadap fermentasi hidrolisat pada produksi bioflavor, dan interaksi antara jenis isolat khamir dan jenis substrat terhadap fermentasi hidrolisat pada produksi bioflavor. Berdasarkan hasil analisis jenis isolat khamir berpengaruh terhadap parameter pengamatan optical density (OD), kadar gula reduksi, dan kadar nitrogen. Jenis substrat berpengaruh terhadap parameter pengamatan OD dan kadar gula reduksi, jenis substrat tidak berpengaruh terhadap kadar nitrogen. Terdapat interaksi antara jenis isolat khamir dan jenis substrat terhadap parameter pengamatan kadar gula reduksi dan kadar nitrogen, parameter OD tidak berpengaruh nyata. Berdasarkan analisis GC-MS menggunakan jenis isolat khamir IDI-Y027, IDI-Y023, IDI-Y053, Ragi P-28, IDE-Y056, dan IDI-Y045 dengan jenis substrat kulit singkong diperoleh senyawa bioflavor berupa asam pentanoat dan dengan kode sampel IDI-Y045 menghasilkan senyawa xilosa. Untuk analisis senyawa benzeneacetalaldehyde dari IDI-Y053 dengan jenis substrat kulit singkong dan IDI-Y027 dengan jenis substrat kulit buah kakao.
Uncontrolled Keywords:	bioflavor, cassava peel, cocoa pod husk, substrate, yeast
Subjects:	Q Science > Q Science (General) Q Science > QR Microbiology S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian
Depositing User:	Siti Karina Agustin
Date Deposited:	01 Nov 2023 16:27
Last Modified:	01 Nov 2023 16:27
URI:	http://eprints.untirta.ac.id/id/eprint/29283

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