PENGARUH SIRUP GULA CAIR HASIL HIDROLISIS ENZIMATIS DARI SAGU (Metroxylon sp.) SEBAGAI MEDIA FERMENTASI TERHADAP KADAR SEFALOSPORIN C
Authors: Soraya Soraya , Yanti Sahri , Mikhratunnisa Mikhratunnisa 
Published: May 2019

ABSTRACT

Liquid sugar syrup which made by sago's starch material can be use as fermentation media for sefalosporin. The hydrolisis is a one way to obtain a liquid sugar syrup itself. The enzymatically hydrolisis divided into two process, they are Liquification and sacharification. The research purpose to understanding the way of hydrolisis sago's starch by enzymatically. Next, glucose quality result. Then the influence of the syrup by enzymatically hydrolisis as fermentation media toward quality of sefalosporin. The sample of this research was taken from PT. Selat Panjang, Riau. In Liquification process, the result showed that the maximum glucose quality was obtained about 3874 ppm from concentration of starch and enzym (60g/L: 300µL) meanwhile, the minimum glucose quality was obtained about 3501ppm from concentration of starch and enzym (40g/L: 200µL). Next, sacharification process (lasting 24-48 hours) maximum glucose quality was obtained about 12070 ppm with duration 48hours of hydrolisa. The addition liquid syrup of hydrolisis with five levels concentration, there are 1.5; 2.0; 2.5; 3.0, and 3.5% affected sefalosporin quality. The maximum quality of sefalosporin about 3709 ppm by concentration lyquid syrup GS 3.0% and minimum quality about 2044 ppm by concentration lyquid syrup Gs 1.5%. Meanwhile, by the positive control (glucose monohidrat) with similar treatment, the sefalosporin's quality was about 2170 ppm.

Key words: Sago, Sago Starch, Enzymatic Hydrolysis, Fermentation, Cephalosporins C.

ABSTRAK

Sirup gula cair dari pati sagu dapat digunakan sebagai media fermentasi sefalosporin. Sirup gula cair dapat dengan cara dihidrolisis. Hidrolisis pati sagu secara enzimatis meliputi proses likuifikasi dan sakarifikasi. Penelitian bertujuan mengetahui cara hidrolisis pati sagu secara enzimatis dan kadar glukosa yang dihasilkan, serta pengaruh sirup gula cair hasil hidrolisis enzimatis sebagai media fermentasi terhadap kadar Sefalosporin C. Sampel pati sagu diperoleh dari PT Selat Panjang, Riau. Hasil analisis menunjukkan bahwa pada tahap likuifikasi (2 jam) diperoleh kadar glukosa maksimum sebesar 3874 ppm dari konsentrasi pati sagu dan enzim (60g/L:300µL). Sedangkan kadar glukosa minimum diperoleh sebesar 3501 ppm dari konsentrasi pati sagu dan enzim (40g/L:200µL). Pada tahap sakarifikasi (24-48 jam) kadar glukosa maksimum diperoleh sebesar 12070 ppm dengan waktu hidrolisa 48 jam. Dalam penambahan sirup gula cair hasil hidrolisis dengan lima level konsentrasi sirupgula cair 1,5; 2,0; 2,5; 3,0 dan 3,5% mempengaruhi kadar Sefalosporin C. Kadar maksimum Sefalosporin C dihasilkan sebesar 3709 ppmdari konsentrasi sirup gula cair GS 3,0% dan kadar minimum diperoleh sebesar 2044 ppm dari konsentrasi sirup gula cair GS 1,5%. Sedangkan pada kontrol positif (glukosa monohidrat) dengan perlakuan yang sama diperoleh kadar Sefalosporin C sebesar 2170 ppm.

Kata kunci: Sagu, Pati Sagu, Hidrolisis enzimatis, Fermentasi,Sefalosporin C.