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"ABSTRAKAspergillus tamarii merupakan mikroorganisme jenis kapang dari marga Aspergillus. Kapang dikenal sebagai mikroorganisme yang dapat mensekresi protein dan metabolit tingkat tinggi dalam media kultur, yang menjadikannya berguna secara industri. Aspergillus tamarii tergolong dalam jenis kapang yang aman untuk dimanfaatkan oleh manusia. Dalam review ini akan dirangkum pemanfaatan Aspergillus tamarii dan kondisi optimum yang dibutuhkannya. Pemanfaatan Aspergillus tamarii dilakukan melalui proses fermentasi, baik dengan metode Solid State Fermentation (SSF) ataupun Submerged Fermentation (SmF). Hasil dari pemanfaatan tersebut berupa produk-produk bioteknologi yang dapat digunakan pada berbagai bidang industri seperti industri pangan, tekstil, farmasi, dan kertas. Produk bioteknologi yang dapat dihasilkan antara lain yaitu enzim seperti amilase, protease, xilanase, β fruktofuranosidase, pektinase, dan tannase, serta metabolit sekunder seperti asam kojat. Kondisi optimum fermentasi diperoleh melalui optimasi terhadap substrat yang digunakan, suhu dan pH kultur fermentasi, tingkat aerasi dan agitasi, serta waktu yang diperlukan untuk proses fermentasi. Kondisi optimum yang diperlukan untuk memproduksi enzim seperti amilase, yakni substrat yang mengandung polisakarida, pH 4-10, dan suhu 30oC.

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ABSTRACT

Aspergillus tamarii is a type of mold microorganism from the genus of Aspergillus. Molds are known as the microorganisms that can secrete high levels of proteins and metabolites in their culture medium, which makes them industrially useful. Aspergillus tamarii is classified as a type of mold that is safe for human use. This review will summarize the application of Aspergillus tamarii and the optimal conditions they need. Application of Aspergillus tamarii is carried out through a fermentation process, either by the Solid State Fermentation (SSF) or Submerged Fermentation (SmF) methods. The results of these applications are produce of biotechnology products that can be used in various industrial fields such as the food, textile, pharmaceutical and paper industries. Biotechnology products that can be produced include enzymes such as amylase, protease, xylanase, β fructofuranosidase, pectinase, and tannase, as well as secondary metabolites such as kojat acid. The optimum fermentation conditions are obtained through optimization of the substrate used, temperature and pH of the fermentation culture, aeration and agitation, and time required for the fermentation process. For example, the optimum conditions needed to produce enzymes such as amylase, which is a substrate that contains polysaccharides, pH 4-10, and temperature 30oC.

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"Asam kojat merupakan metabolit sekunder yang dihasilkan melalui fermentasi kapang genus Aspergillus dan Penicillium yang menggunakan karbohidrat sebagai substrat. Penelitian ini bertujuan untuk mendapatkan kondisi fermentasi yang optimal yang dapat menghasilkan asam kojat dengan nilai yield tertinggi dari kultur campuran Aspergillus oryzae dan Aspergillus tamarii. Optimasi sumber karbon dan nitrogen, nilai pH medium, rasio konsentrasi inokulum, dan kondisi aerasi dilakukan secara bertahap. Dari sembilan variasi medium fermentasi, diperoleh sumber karbon dan nitrogen yang optimal yaitu sukrosa dan yeast extract dengan jumlah asam kojat 2,6163 g/l.

Optimasi nilai pH medium yang terdiri dari tiga variasi menghasilkan asam kojat terbanyak pada pH 3,5 sebesar 2,6163 g/l. Optimasi rasio konsentrasi inokulum dilakukan dengan tiga variasi rasio dimana rasio 2 : 3 inokulum A. oryzae dan A. tamarii menghasilkan asam kojat terbanyak sebesar 2,8889 g/l. Optimasi kondisi aerasi dilakukan dengan dua variasi volume medium dimana medium dengan volume 100 ml menghasilkan asam kojat dengan jumlah tertinggi yaitu 6,5594 g/l. Efisiensi dari proses fermentasi ditentukan dengan menghitung nilai yield asam kojat dimana didapatkan yield tertinggi 0,1396 gg-1.

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AbstractKojic acid is a secondary metabolite produced by fermentation of Aspergillus and Penicillium mold using carbohydrate as the substrate. This research aims to determine the optimal fermentation conditions with high yield value from a mixture of Aspergillus oryzae and Aspergillus tamarii cultures. Optimization of carbon and nitrogen sources, pH value of medium, inoculum concentration ratio, and aeration were done gradually. From nine fermentation medium, the most optimal carbon and nitrogen source was sucrose and yeast extract which obtained 2,6163 g l of kojic acid.

Optimization of pH value consisting three various pH obtained 2,6163 g l of kojic acid in medium with pH 3,5. Ratio of inoculum concentration were optimized with three different ratio which the 2 3 of Aspergillus oryzae and Aspergillus tamarii became the most optimal ratio with 2,8889 g l of kojic acid. Aeration optimization was done with two various medium volume which medium with 100 ml volume obtained 6,5594 g l as the highest amount of kojic acid. The efficiency of fermentation was determined by calculating the yield value which was 0,1396 gg 1."

"Asam kojat merupakan metabolit sekunder yang dihasilkan oleh kapang genus Aspergillus dan Penicillium. Penelitian ini bertujuan untuk mengetahui pengaruh fase pencampuran dan konsentrasi inokulum kultur Aspergillus oryzae dan Aspergillus tamarii terhadap produksi asam kojat. Perhitungan konsentrasi asam kojat dilakukan menggunakan metode Spektrofotometri UV-Vis pada panjang gelombang 268 nm. Variasi fase pencampuran dan konsentrasi inokulum kultur kapang dilakukan secara bertahap. Fase pencampuran yang diteliti yaitu pada awal prakultur, awal fase log, dan akhir fase log. Sedangkan variasi konsentrasi inokulum kultur kapang yang diteliti yaitu 1:1, 2:3, dan 3:2 (A. oryzae : A. tamarii). Hasil penelitian menunjukkan bahwa hasil konsentrasi asam kojat tertinggi dalam stirred-bioreactor diperoleh pada kultur fermentasi dengan fase pencampuran awal prakultur dan konsentrasi inokulum kultur kapang 1:1 dengan nilai 0,3436 g/L. Efisiensi dari proses fermentasi ditentukan dengan menghitung nilai yield asam kojat dibandingkan jumlah sukrosa didalam medium fermentasi, dimana didapatkan nilai yield tertinggi 0,0127 g/g.

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Kojic acid is a secondary metabolite produced by the mold of genus Aspergillus and Penicillium. This research aimed to analyze the effect of mixing phase and inoculum concentration of Aspergillus oryzae and Aspergillus tamarii cultures on kojic acid production. The levels of kojic acid were determined by UV-Vis Spectrophotometry method at 268 nm wavelength. The variation of mixing phase and inoculum concentration of mold cultures was carried out gradually. The mixing phase studied was at the beginning of preculture, the beginning of the log phase and the end of the log phase. Meanwhile, the variation of inoculum concentration were 1:1, 2:3 and 3:2 (A. oryzae : A. tamarii).

The results showed that the highest concentration of kojic acid in stirred-bioreactor was obtained in fermentation cultures with the beginning of preculture of mixing phase using 1:1 ratio inoculum, which produced 0.3436 g/L of kojic acid. The efficiency of fermentation process is determined by calculating the yield of kojic acid compared to the amount of sucrose in fermentation medium, and the highest result of yield value is 0.0127 g/g."