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