Pengaruh Waktu Inkubasi terhadap Biotransformasi Minyak Jarak (Ricinus communis L.) oleh Aspergillus oryzae

Dian Mulyani, Elvina Dhiaul Iftitah, Arie Srihardyastutie

Abstract


Biotransformasi mikrobial menggunakan jamur Aspergillus oryzae dilakukan dengan menggunakan orbital shaker pada temperatur  26oC, 130 rpm dan variasi waktu inkubasi 3, 5, 7 dan 9 hari. Produk yang dihasilkan dianalisis menggunakan GC-MS. Analisis difokuskan pada produk-produk senyawa intermediet, yang mengarah ke pembentukan senyawa lakton. Produk utama yang terbentuk melalui biotransformasi minyak jarak oleh Aspergillus oryzae  (26oC, 130 rpm) adalah etil heksadekanoat (8,24%, 3 hari), etil pentadekanoat (1,22%, 5 hari), etil pentadekanoat (56,28%, 7 hari) dan etil pentadekanoat (0,34%, 9 hari). Semakin lama waktu inkubasi diperoleh semakin banyak produk etil pentadekanoat yang terbentuk, dari 1,22% (5 hari) menjadi 56,28% (7 hari). Namun, mengalami penurunan menjadi 0,34% (9 hari). Senyawa etil pentadekanoat terbentuk maksimum pada hari ke-7.

 


Keywords


Biotransformasi, Aspergillus oryzae, Minyak Jarak

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