Areta, Inez and Prabawati, Elisabeth Kartika (2014) Sugarcane Bagasse Utilization as Solid-State Fermentation (SSF) Substrate for α-amylase Production. Bachelor thesis, Swiss German University.

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Abstract

This research investigated the ability of sugarcane bagasse as substrate in SSF to produce α-amylase. The sugarcane bagasse was inoculated with Aspergillus Oryzae, Saccharomyces cerevisiae, and the mixed of those pure cultures, in initial moisture content of 50% and 70%. After 72-hour fermentation, α-amylase was extracted and purified partially. Using the DNS method and protein content analysis, it was determined that α-amylase with the highest activity was that of Aspergillus oryzae with 70% of the initial moisture content. The research investigation was continued by combining sugar cane bagasse and rice bran with 5:0, 3:2, and 2:3 ratio to check the influence of substrate type of the enzyme production. The produced α-amylase was analyzed at 24-hour interval. Sugarcane bagasse and rice bran of 5:0 ratio showed the highest enzyme and specific activity with 1.25 mg (ml. Min) -1 and 0.47 mg (ml. Min) -1 respectively at 48-hour fermentation.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Sugarcane Bagasse, α-amylase, Solid State Fermentation, A. Oryzae, Activity
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP500 Fermentation industries. Beverages. Alcohol
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	28 Jun 2021 16:39
Last Modified:	28 Jun 2021 16:39
URI:	http://repository.sgu.ac.id/id/eprint/2036

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