Pengaruh Pretreatment Kemo-Enzimatik dengan Asam Sulfat, Lakase, dan Selulase terhadap Fermentasi Cuka Ampas Jus Buah Bidara (Ziziphus mauritiana)

Fadhilah, Silfa Aulia (2025) Pengaruh Pretreatment Kemo-Enzimatik dengan Asam Sulfat, Lakase, dan Selulase terhadap Fermentasi Cuka Ampas Jus Buah Bidara (Ziziphus mauritiana). Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Jus buah bidara (Ziziphus mauritiana) menghasilkan residu berupa ampas buah yang dapat menimbulkan masalah lingkungan. Ampas buah dapat dimanfaatkan kembali untuk produksi cuka sebagai proses mikrobiologis yang terjadi melalui dua tahapan: Fermentasi alkohol oleh ragi menghasilkan etanol kemudian digunakan untuk fermentasi asam asetat oleh bakteri asam asetat. Fermentasi asam asetat yang optimal memerlukan etanol yang cukup, sehingga bergantung pada kadar gula pereduksi untuk fermentasi alkohol. Untuk meningkatkan kadar gula pereduksi, pada penelitian ini dilakukan pretreatment kemo-enzimatik menggunakan kombinasi asam sulfat (H₂SO₄), lakase, dan selulase untuk mendegradasi komponen lignoselulosa dalam ampas buah menjadi gula pereduksi. Lakase dan selulase diproduksi dari jamur pelapuk kayu penghasil enzim lignoselulolitik, yaitu Trametes versicolor dan Trichoderma sp. Tujuan penelitian ini adalah mengetahui pengaruh pretreatment kemo-enzimatik asam sulfat (H2SO4), lakase, dan selulase terhadap fermentasi cuka dari ampas jus buah bidara. Pengaruh pretreatment terhadap fermentasi cuka dievaluasi melalui pengukuran kadar gula pereduksi (metode DNS), total fenol (metode Folin–Ciocalteu), konsentrasi etanol (metode spektrofotometri), dan konsentrasi asam asetat (metode titrasi). Data penelitian dianalisis secara deskriptif kuantitatif untuk mengetahui tren dari tiap kelompok percobaan terhadap kenaikan atau penurunan respons kadar gula pereduksi, total fenol, etanol, dan asam asetat. Hasil kombinasi pretreatment kemo-enzimatik pada ampas jus buah bidara dengan asam sulfat (H2SO4), lakase, dan selulase memberikan hasil terbaik, yaitu peningkatan kadar gula pereduksi, etanol, dan asam asetat. Selain itu, pretreatment dengan penambahan selulase akan meningkatkan kadar total fenol, sedangkan penambahan lakase akan menurunkan kadar total fenol. Temuan ini menunjukkan bahwa pretreatment kemo-enzimatik dapat meningkatkan fermentasi cuka dari ampas jus buah bidara.
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Indian jujube (Ziziphus mauritiana) juice processing generates residue in the form of fruit pomace, which can pose environmental problems. The pomace can be repurposed for vinegar production through a microbiological process involving two stages: alcoholic fermentation by yeast, followed by acetic acid fermentation by acetic acid bacteria. Optimal acetic acid fermentation requires an adequate ethanol concentration, which is dependent on the level of reducing sugars available for alcoholic fermentation. To enhance the reducing sugars content, this study applied a chemo-enzymatic pretreatment using a combination of sulfuric acid (H₂SO₄), laccase, and cellulase to degrade the lignocellulosic components in the fruit pomace resulting in reducing sugars. The laccase and cellulase were produced from lignocellulolytic wood-decaying fungi, namely Trametes versicolor and Trichoderma sp. The objective of this research was to investigate the effects of chemo-enzymatic pretreatment using sulfuric acid (H₂SO₄), laccase, and cellulase on vinegar fermentation from Indian jujube juice pomace. The influence of the pretreatment on vinegar fermentation was assessed by measuring reducing sugar content (DNS method), total phenolic content (Folin–Ciocalteu method), ethanol concentration (spectrophotometric method), and acetic acid concentration (titration method). Data analysis was carried out using quantitative descriptive methods to observe trends in each pretreatment related to the increase or decrease in reducing sugar, total phenolic content, ethanol, and acetic acid levels. The combination of chemo-enzymatic pretreatment using sulfuric acid (H₂SO₄), laccase, and cellulase produced the best results, namely an increase in reducing sugars, ethanol, and acetic acid levels. Pretreatment with the addition of cellulase increased total phenolic content, whereas the addition of laccase reduced total phenolic content. These findings indicate that chemo-enzymatic pretreatment can enhance the vinegar fermentation process from Indian jujube juice pomace.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Asam Sulfat, Bidara (Ziziphus mauritiana), Fermentasi Cuka, Lakase, Selulase, Cellulase, Indian Jujube (Ziziphus mauritiana), Laccase, Sulfuric Acid, Vinegar Fermentation
Subjects:	Q Science > QH Biology > QH301 Biology
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Silfa Aulia Fadhilah
Date Deposited:	04 Aug 2025 04:38
Last Modified:	04 Aug 2025 04:38
URI:	http://repository.its.ac.id/id/eprint/126519

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