Citrid Acid Production 554411

Citrid Acid Production from Toba Banana Peel (Musa acuminata Colla) Through Submerged Fermentation using Aspergillus niger

Group : PEN/1718/04B Meva Gustina E. Sidauruk Surya Ningsi Hutauruk

(31S14019) (31S14028)

Advisors Adelina Manurung, S.Si, M.Sc Dr. Merry Meryam Martgrita, S.Si, M.Si 30/07/2018

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OUTLINE BACKGROUND OBJECTIVE MATERIAL & METHODOLOGY RESULT AND DISCUSSION CONCLUSION SUGGESTION

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BACKGROUND Banana peel waste is derived from banana fruit processing. Local people utilize banana peel usually as livestock feed. Banana peel can make an environmental problem. Banana peel waste has a high content of carbohydrate that can be fermented to produce a more valuable product  citric acid. 30/07/2018

BPS4290 FINAL PROJECT II (RESEARCH)

Figure 1. Toba Banana (Musa acuminata Colla)

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BACKGROUND Pharmaceutical industry

10%

Citric Acid Consumption 75%

Detergen & textile industry

Beverage and food industry

(Author: Sasmitaloka, 2017)

• Citric acid is mainly used in food industry because of its pleasant acid taste and its relatively high solubility • Citric acid can be produced by microorganism such as Aspergillus niger, Aspergillus awamori, dan Candida oleophila 30/07/2018

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BACKGROUND Concentration % (w/w)

60 50 40

30 20 10 0 Crude Protein

Crude Fat

Carbohydrate Nutrition composition

Crude Fiber

Figure 2. Nutrition composition of banana peel (Authors: Anhwange et al, 2009) 30/07/2018

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BACKGROUND Concentration % (w/w)

80 70 60 50 40 30 20 10 0

Bromine

Rubidium

Iron

Calsium

Sodium

Mineral composition

Manganese

Potassium

Figure 3. Mineral composition of banana peel

(Authors: Anhwange et al, 2009) 30/07/2018

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OBJECTIVE The objective of this research : To determine the optimum conditions of submerged fermentation Toba Banana peel to produce citric acid using Aspergillus niger.

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MATERIAL & METHODOLOGY MATERIALS Equipments

Materials Toba banana peels

Glucose

HPLC instrument

Erlenmeyer flask

Aspergillus niger

Sucrose

Spectrofotometer

Measuring Cylinder

Potato Dextrose Agar

Magnesium Sulfate

Biosafety Cabinet

Blender

Yeast extract

Methanol

Incubator

Autoclave

Pepton

Phosphate buffer pH 2.5

Micropipette

pH meter

Ammonium nitrate

Citric acid standart

Tips

Falcon tubes

Potassium Phosphate

Acetonitril

Kuvet

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MATERIAL & METHODOLOGY METHODOLOGY Raw Material Preparation

Aspergillus niger Preparation

Fermentation Media Preparation - Banana peel concentrations 5, 10 and 15% w/v) - variation type of sugar source are 5% sucrose and 5% glucose (w/v)

Fermentation Processing

Citric acid Separation

Determining citric acid concentration by HPLC

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RESULT AND DISCUSSION (1) • Fermentation Medium Decreasing pH

Time (hour) Time (hour)

(hour) TimeTime (hour) Substrate 5%

Substrate 10%

Substrate 15%

Substrate 5%

Substrate 10%

Substrate 15%

Figure 4. pH of fermentation medium : (a) + 5% sucrose; (b) + 5% glucose 30/07/2018

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RESULT AND DISCUSSION (1) • pH is one of process conditions to produce citric acid by A. niger. • Decreasing pH is one of the factors that indicated the formation of organic acids. • pH of fermentation media is necessary for sporulation A. niger and production of citric acid.

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RESULT AND DISCUSSION (2) • Analysis of Citric Acid Concentration Table 3. Citric acid concentration

Substrate Concentration (Banana Peel) % (w/v) 5 10 15

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Citric acid Concentration % (v/v) 5% Sucrose (w/v)

5% Glucose (w/v)

0,379a (a) 0,523b (a) 0,651c (a)

0,257a (a) 0,383b (a) 0,474c (a)

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RESULT AND DISCUSSION (2)

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Figure 3. Aspergillus niger metabolism BPS4290 FINAL PROJECT II (RESEARCH)

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CONCLUSIONS The optimum conditions of submerged fermentation of Toba banana peel by A. niger is at 15% banana peel substrate concentration and the addition of 5% sucrose. In general, the citric acid concentration obtained in banana peel fermentation is significantly increased according to the increasing concentration of banana peel substrate and is not different significantly in the addition of sucrose compared to glucose.

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SUGGESTIONS Toba Banana peel is a good substrate for producing citric acid. To increase the production of citric acid, it needs more in-depth research as followed: Increase the fermentation time more than five days and increase the concentration of NH4NO3 between 0.1 N to 0.4 N, to reach pH ≤ 2 Use more than 15% concentration of banana peel.

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THANK YOU

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