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Abstract
Selulosa bakteri merupakan satu produk yang telah banyak diaplikasikan pada bidang medis, pangan, dan bahkan dapat menjadi bahan baku alternatif untuk mengganti beberapa jenis produk berbahan baku selulosa tumbuhan. Banyak faktor yang berpengaruh terhadap kualitas selulosa bakteri yang dihasilkan seperti bahan baku dan sumber nitrogen untuk media fermentasi. Penelitian ini bertujuan untuk mengetahui karakteristik selulosa bakteri dari hasil fermentasi menggunakan dua media dari sari buah pedada dan kundur dengan berbagai sumber nitrogen berbeda. Sari buah kundur dan sari buah pedada memiliki karakteristik berbeda sehingga mempengaruhi formulasi bahan yang digunakan. Kedua media yang digunakan dimodifkasi dengan penambahan berbagai sumber nitrogen untuk melihat bagaimana karakteristik selulosa bakteri yang dihasilkan. Penelitian dilakukan melalui tahapan eksperimen untuk mendapatkan formulasi yang tepat agar diperoleh ketebalan selulosa maksimal. Berdasarkan hasil karakterisasi selulosa bakteri, berat kering selulosa yang dihasilkan menggunakan media sari buah pedada dengan penambahan urea, yeast, ekstrak kecambah kacang hijau berturut turut 0,37 g/L, 0,52 g/L, dan 2,23 g/L, sedangkan selulosa yang dihasilkan menggunakan media sari buah kundur dengan penambahan urea, yeast, ekstrak kecambah kacang hijau berturut turut 1,3 g/L, 0,32 g/L, dan 5,43 g/L.
Abstract
Bacterial cellulose is a product that has been widely applied in the medical, food, and even alternative raw materials for replacing several types of products made from plant cellulose. Many factors influence the quality of bacterial cellulose produced such as raw materials and nitrogen sources for fermentation media. This study aims to determine the characteristics of bacterial cellulose from fermentation using two different media of pedada juice and gourd with various nitrogen sources. Kundur fruit juice and pedada fruit juice have different characteristics so that affect the formulation of the ingredients used. The two media used were modifed by adding various nitrogen sources to see how the characteristics of bacterial cellulose produced. The research was carried out through experimental stages to obtain the right formulation to produce maximum cellulose thickness. Based on the characterization result of bacterial cellulose, the dry weight obtained from the use of pedada fruit juice media using urea, yeast, green bean was in the amount of 0.37 g/L, 0.52 g/L, and 2.23 g/L, respectively. On the other hand bacterial cellulose produced from the use of kundur fruit juice media with the same nitrogen source was obtained with the dry weight of 1.38 g/L, 0.32 g/L, and 5.43 g/L, respectively.
Keywords: bacterial cellulose, pedada, kundur, yeast, green bean
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