Optimalisasi serat larut pada fermentasi kultur kocok menggunakan air kedele

Bacterial cellulose is produced by certain strains of Acetobacter namely Acetobacter xylinum on the surface of the liquid medium in a static culture. Its structural features and mechanical properties are unique and differ considerably from those of plant cellulose such as high purity, high biodegradability, fine texture and high water holding capacity. It is expected to be used widely in various industries especially food industries. One of the uses is for development of functional food for lowering cholesterol as dietary fiber.
Mostly, bacterial cellulose is produced through static culture system that produces a white gelatinous material (pellicle). Meanwhile, shaken or agitated fermentation produces bacterial cellulose with different characteristic i.e. in form of granul or fine pellet. The fine cellulose then can be developed to produce functional food for lowering cholesterol.
This characteristic of cellulose might be affected by speed of agitation or shaking (rpm).
This study was aimed to obtain optimum shaking condition for high cellulose production in a 5L shaken fermentor. The process optimization was carried out by using various speed of rotation: 83, 96 and 110 rpm. Fermentation worked under anacrobic condition (facultative) and 30 °C for five days. The result showed that the optimum rotation speed was obtained at 110 rpm with yield of crude bacterial cellulose was 28.23 g/l.
Fermentation with 83 and 96 rpm resulted in yield of 21.56 and 25.67 g/l respectively.
In addition, the bacterial cellulose produced by various rotation speed has dietary fiber content about 9.7 - 14.7%.