HIDROLISIS LIMBAH KULIT BUAH KAKAO SEBAGAI MEDIA FERMENTASI ASAM LAKTAT
RAMBAT, Dr. rer.nat Nurul Hidayat Aprilita, M. Si.; Prof. Dr. Bambang Rusdiarso, DEA
2015 | Tesis | S2 Ilmu KimiaTelah dilakukan penelitian tentang hidrolisis limbah kulit buah kakao sebagai media fermentasi asam laktat. Penelitian ini bertujuan untuk mempelajari kondisi optimum proses delignifikasi, hidrolisis asam dan enzimatis kulit buah kakao serta pemanfaatannya sebagai media fermentasi asam laktat. Parameter yang dipelajari antara lain: konsentrasi basa pada proses delignifikasi, konsentrasi asam, suhu dan waktu pada proses hidrolisis asam, rasio enzim terhadap substrat pada proses hidrolisis enzimatis dan media fermentasi asam laktat. Karakterisasi kulit buah kakao dilakukan dengan metode X-Ray Diffraction (XRD), Spektrometri Infra Red (IR) dan Scanning Electron Microscopy (SEM). Konsentrasi glukosa ditentukan secara kuantitatif dengan metode UV-Sulfat, sedangkan total asam laktat dengan metode titrasi asam basa. Hasil penelitian menunjukkan bahwa delignifikasi kulit buah kakao dengan larutan basa NaOH mencapai kondisi optimum pada konsentrasi NaOH 6% yang menyebabkan penurunan kadar lignin dari 30,46% menjadi 24,64%. Proses hidrolisis asam terhadap kulit buah kakao terdelignifikasi mencapai kondisi optimum pada konsentrasi H2SO4 2,0%, suhu 120����¯�¿�½������°C dan waktu 30 menit yang menghasilkan glukosa sebesar 41,15 g/L. Proses hidrolisis enzimatis terhadap kulit buah kakao terdelignifikasi mencapai kondisi optimum pada rasio enzim-substrat 8% yang menghasilkan glukosa sebesar 15,06 g/L. Glukosa hasil hidrolisis asam yang lebih besar daripada hasil hidrolisis enzimatis dipilih sebagai media fermentasi dan menghasilkan asam laktat sebesar 13,27 g/L.
A research on hydrolysis of cocoa pod husk waste as medium for lactic acid fermentation had been conducted. This research aims at determining the optimum conditions for delignification, acid and enzymatic hydrolysis process of cocoa pod husk and its use as a medium for lactic acid fermentation. The parameters were studied, i.e. the concentration of alkaline of delignification process, the concentration of acid, temperature and time of acid hydrolysis process, enzyme substrate ratio of enzymatic hydrolysis process and the media for lactic acid fermentation. The characterization of the cocoa pod husk was conducted using X-Ray Diffraction (XRD), Infra Red Spectrometry (IR) and Scanning Electron Microscopy (SEM). The concentration of glucose was determined quantitatively by UV-sulfate method, while the concentration of total lactic acid by acid-base titration method. The results showed that the cocoa pod husk delignification with NaOH alkaline solution reached optimum condition at 6% NaOH concentration that caused decrease of lignin from 30.46% to 24.64%. The process of acid hydrolysis of the cocoa pod husk delignified achieved optimum condition at 2.0% H2SO4 concentration, with temperature of 120����¯�¿�½������°C and within 30 minutes that produced 41.15 g/L glucose. Enzymatic hydrolysis process of the cocoa pod husk delignified achieved optimum condition at 8% enzyme-substrate ratio, which produced 15.06 g/L glucose. Since the glucose concentration resulted from acid hydrolysis was higher than that resulted from enzymatic hydrolysis, it was chosen as a medium for lactic acid fermentation that produced 13.27 g/L lactic acid.
Kata Kunci : kulit buah kakao, delignifikasi, hidrolisis, fermentasi/ cacao pod husk, delignification, hydrolysis, fermentation
