PRODUKSI GULA DARI JAGUNG DENGAN PROSES ENZIMATIK SECARA FERMENTASI KULTUR PADAT

Abstract

Corn is an on important food as the third number of world production after rice and wheat. In Indonesia corn takes the second place after rice. Corn also can sugar. The using corn to produce sugar based on high content of carbohydrate, starch and sugar. Tre can used as fermentation substrate on sugar production. Amylase can be produced by most of microorganisms such bacteria, fungi and yeast. The objective of this research was to investigate sugar production by the growth of'fungi celJs Aspergillus niger in solid fermentation, 'hat used corn as medium. The optimizing was done by surface response method. The experiment was done by bulk technique in afermentor. by semi-solid cultivation technique. Fungi cells were spread evenly on medium surface in the tray. The temperature was maintained at 37c. The variation were aeration rate, particle size, inoculum volume and fermentation duration. The results show that the obtained enzyme activity and glucose content on corn starch substrate 40 mesh was higher than of 60 mesh. The obtained glucose content and enzyme activity from both of them were•9.9? % and 6.96 %, 9.7 unit/ml and 7.3 unit/ml, respectively. More amount of inoculum being added on the substrate would cause the highest enzyme activity for both of type substrate particle sizes, described that at inoculum volume of 60 ml, produced sugar was much than those of 20 mi. The best aeration rate on this research was 1.5 liter/min. the highest of enzyme activity and sugar produced were on 60-70 hours oj fermentation duration. The extract activity was measured by the number offree reducer groups; I % soluble starch solution on pH and temperature of 45.