PROFIL PRODUKSI SHORT CHAIN FATTY ACIDS DAN ASAM LAKTAT DARI FERMENTASI YAKON (Smallanthus Sonchifollius) DENGAN BAKTERI KULTUR STARTER Lactobacillus plantarum B1765

Ifan Akbar Suryono; Prima Retno Wikandari

doi:10.26740/ujc.v8n3.p%p

Ifan Akbar Suryono Department of Chemistry, Faculty of Mathematics and Natural Sciences State University of Surabaya
Prima Retno Wikandari Department of Chemistry, Faculty of Mathematics and Natural Sciences State University of Surabaya

DOI: https://doi.org/10.26740/ujc.v8n3.p%25p

Abstract

Abstrak. Yakon dapat difermentasi dengan bakteri kultur starter Lactobacillus plantarum B1765 menghasilkan SCFA. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh waktu fermentasi yakon terhadap total BAL, pH, dan profil produksi SCFA dan asam laktat, dan waktu fermentasi optimum dalam menghasilkan SCFA dan asam laktat. Dalam penelitian ini, dilakukan pengujian Total BAL menggunakan metode Total Plate Count, pengujian pH menggunakan pH meter, pengujian SCFA menggunakan metode HPLC, dan penentuan titik optimum fermentasi. Perlakuan fermentasi yaitu 3 jam, 12 jam, 24 jam, 36 jam, 48 jam, 60 jam, dan 72 jam. Rata-rata Total BAL berturut-turut adalah 24,09.10⁷ CFU / mL, 12,70.10⁸ CFU / mL, 21,56.10⁸ CFU / mL, 26,77,10⁸ CFU / mL, 36,35.10⁸ CFU / mL, 39,54.10⁸ CFU / mL, dan 47,81.10⁸ CFU / mL. pH yang didapatkan berturut-turut adalah 4.33, 3.66, 3.54, 3.45, 3.35, 3.12, dan 2,48. Hasil fermentasi selama 3 jam, 24 jam, 48 jam,dan 72 jam menghasilkan asam asetat 335,71 ppm, 81,029 ppm, 102,466 ppm, 90,67 ppm, asam propionat 30,165 ppm, 60,047 ppm, 83,368 ppm, dan 85,354 ppm, asam butirat 1004,72 ppm, 0 ppm, 2235,38 ppm, dan 85,354 ppm, asam laktat 200,082 ppm, 536,762 ppm, 662,792 ppm, dan 550,653 ppm.

Kata kunci : yacon, Lactobacillus plantarum B1765, scfa, asam asetat, asam propionat, asam butirat, dan asam laktat.

Abstract. Yacon can be fermented with culture starter of bacteria Lactobacillus plantarum B1765 to produce SCFA. The purpose of this study was to determine the effect of yacon fermentation time on total BAL, pH, and production profile of SCFA and lactic acid, and optimum fermentation time in producing SCFA and lactic acid. In this research, total BAL testing was conducted using the Total Plate Count method, pH testing using a pH meter, SCFA testing using the HPLC method, and determining the optimum point of fermentation. The fermentation treatments are 3 hours, 12 hours, 24 hours, 36 hours, 48 hours, 60 hours and 72 hours. The average total BAL in a row is 24.09.107 CFU / mL, 12.70.108 CFU / mL, 21.56.108 CFU / mL, 26.77.108 CFU / mL, 36.35.108 CFU / mL, 39.54.108 CFU / mL , and 47,81,108 CFU / mL. The pH obtained were 4.33, 3.66, 3.54, 3.45, 3.35, 3.12, and 2.48. Fermentation results for 3 hours, 24 hours, 48 hours, and 72 hours produced 335.71 ppm acetic acid, 81.029 ppm, 102.466 ppm, 90.67 ppm, propionic acid 30.165 ppm, 60.047 ppm, 83.386 ppm, and 85.335 ppm, acid butyrate 1004.72 ppm, 0 ppm, 2235.38 ppm and 85.335 ppm, lactic acid 200.082 ppm, 536.762 ppm, 662.792 ppm and 550.665 ppm

Keywords : yacon, Lactobacillus plantarum B1765, scfa, acetic acid, propionic acid, butyric acid, lactic acid.