1 and the cumulative proportion of variance > 70%. Then, the results of correlation analysis showed that the relationship between the length of fermentation time and the thickness of BC was directly proportional to the strongest value on glucose medium by 95%, sucrose by 98%, and mannitol by 96% so that the kinetic model equation would be determined. The results of the kinetic model equation in glucose medium are ?"y=237.2448e" ?^("(" ?"-57.78552e" ?^"-0.00033303x"  ")" ), sucrose ?"y=284.2157e" ?^("(" ?"-5.586781e" ?^"-0.00037341x"  ")" ), and manitol ?"y=285.3239e" ?^("(" ?"-20.17494e" ?^"-0.00030921x"  ")" ), where the x and y values are the fermentation time and BC thickness. Calculations made based on the model resulted in the sucrose medium being estimated to have the shortest fermentation time, i.e. 7,422 minutes or 5.2 days."> 1 and the cumulative proportion of variance > 70%. Then, the results of correlation analysis showed that the relationship between the length of fermentation time and the thickness of BC was directly proportional to the strongest value on glucose medium by 95%, sucrose by 98%, and mannitol by 96% so that the kinetic model equation would be determined. The results of the kinetic model equation in glucose medium are ?"y=237.2448e" ?^("(" ?"-57.78552e" ?^"-0.00033303x"  ")" ), sucrose ?"y=284.2157e" ?^("(" ?"-5.586781e" ?^"-0.00037341x"  ")" ), and manitol ?"y=285.3239e" ?^("(" ?"-20.17494e" ?^"-0.00030921x"  ")" ), where the x and y values are the fermentation time and BC thickness. Calculations made based on the model resulted in the sucrose medium being estimated to have the shortest fermentation time, i.e. 7,422 minutes or 5.2 days.">
Laporkan Masalah

Pemodelan Kinetika Pembentukan Selulosa Bakteri Menggunakan Medium Air Kelapa dan Air Limbah Rendaman Kedelai dengan Pengamatan Citra Digital selama Fermentasi dengan Beberapa Jenis Sumber Karbon

Ahmad Fatih Marzuki, Dr. Darmawan Ari Nugroho, S.T.P., M.P.; Dr. Atris Suyantohadi, S.T.P., M.T.

2024 | Skripsi | TEKNOLOGI INDUSTRI PERTANIAN

    Selulosa Bakteri (SB) diproduksi oleh bakteri aerobik melalui fermentasi dan produk paling terkenalnya ialah nata de coco. Proses pembentukannya dipengaruhi oleh sumber karbon, nitrogen, lama waktu fermentasi, temperatur, pH, kekeruhan, serta ketebalan SB. Medium pembentukan SB dalam penelitian ini memiliki komposisi 70% air kelapa dan 30% air limbah rendaman kedelai dengan tiga jenis sumber karbon, yaitu glukosa, sukrosa, serta manitol. Fermentasi dalam wadah tertutup membatasi pengamatan dan pengontrolan yang dapat dilakukan. Untuk mengatasi limitasi tersebut, pengamatan dilakukan menggunakan metode pengolahan citra digital secara real-time. Penelitian ini bertujuan menganalisis korelasi antar variabel yang berpengaruh, menganalisis model kinetika pembentukan SB dengan tiga jenis sumber karbon, dan mengetahui medium yang memiliki estimasi lama waktu fermentasi tersingkat untuk mencapai standar ketebalan SB di industri, yakni 1 cm.

    Analisis statistik meliputi Principal Component Analysis (PCA), analisis korelasi, dan model kinetika menggunakan model Gompertz. Hasil PCA menunjukkan bahwa PC1 dan PC2 mampu mewakili keragaman data karena memiliki nilai Eigen > 1 dan proporsi kumulatif varians > 70%. Kemudian, hasil analisis korelasi menunjukkan bahwa hubungan antara lama waktu fermentasi dan ketebalan SB berbanding lurus paling kuat dengan nilai pada medium glukosa sebesar 95%, sukrosa sebesar 98%, dan manitol sebesar 96% sehingga akan ditentukan persamaan model kinetikanya. Hasil persamaan model kinetika pada medium glukosa ialah ?"y=237,2448e" ?^("(" ?"-57,78552e" ?^"-0,00033303x"  ")" ), sukrosa ?"y=284,2157e" ?^("(" ?"-5,586781e" ?^"-0,00037341x"  ")" ), dan manitol ?"y=285,3239e" ?^("(" ?"-20,17494e" ?^"-0,00030921x"  ")" ), dimana nilai x dan y ialah lama waktu fermentasi dan ketebalan SB. Perhitungan yang dilakukan berdasarkan model tersebut memberi hasil medium sukrosa diestimasikan memiliki lama waktu fermentasi tersingkat, yakni selama 7.422 menit atau 5,2 hari.

    Bacterial Cellulose (BC) is produced by aerobic bacteria through fermentation and its most famous product is nata de coco. The formation process is influenced by carbon and nitrogen sources, fermentation time, temperature, pH, turbidity, and BC thickness. The medium for BC formation in this study has a composition of 70% coconut water and 30% soybean-soaking wastewater with three types of carbon sources, i.e. glucose, sucrose, and mannitol. Fermentation in a closed container limits the observations and control that can be done. To overcome it, observations were made using real-time digital image processing methods. This study aims to analyse the correlation between influential variables, analyse the kinetics model of BC formation with three types of carbon sources, and determine the medium that has the shortest estimated fermentation time to achieve the standard thickness of BC in the industry, i.e. 1 cm.

    Statistical analyses included Principal Component Analysis (PCA), correlation analysis, and kinetic modelling using the Gompertz model. PCA results showed that PC1 and PC2 were able to represent the diversity of the data because they had Eigen values > 1 and the cumulative proportion of variance > 70%. Then, the results of correlation analysis showed that the relationship between the length of fermentation time and the thickness of BC was directly proportional to the strongest value on glucose medium by 95%, sucrose by 98%, and mannitol by 96% so that the kinetic model equation would be determined. The results of the kinetic model equation in glucose medium are ?"y=237.2448e" ?^("(" ?"-57.78552e" ?^"-0.00033303x"  ")" ), sucrose ?"y=284.2157e" ?^("(" ?"-5.586781e" ?^"-0.00037341x"  ")" ), and manitol ?"y=285.3239e" ?^("(" ?"-20.17494e" ?^"-0.00030921x"  ")" ), where the x and y values are the fermentation time and BC thickness. Calculations made based on the model resulted in the sucrose medium being estimated to have the shortest fermentation time, i.e. 7,422 minutes or 5.2 days.

Kata Kunci : selulosa bakteri, air limbah rendaman kedelai, sumber karbon, pengolahan citra digital secara real-time, pemodelan kinetika

  1. S1-2024-444122-abstract.pdf  
  2. S1-2024-444122-bibliography.pdf  
  3. S1-2024-444122-tableofcontent.pdf  
  4. S1-2024-444122-title.pdf