Authors :
Hantoro Satriadi; Hargono Hargono; Adrianus Gabriel Pranata; Firda Salsabila
Volume/Issue :
Volume 8 - 2023, Issue 3 - March
Google Scholar :
https://bit.ly/43uxUln
Scribd :
https://bit.ly/41AgH93
DOI :
https://doi.org/10.5281/zenodo.7844432
Abstract :
Exopolysaccharides, formed from sugars by
microorganisms, are mostly produced in dairy-based
fermentation products, but can also be produced in fruit
or vegetable-based fermentation, such as banana peels.
This study aims to produce exopolysaccharides from
banana peel waste using L. acidophilus and L. plantarum
bacterial fermentation, with tests to observe the effects of
sucrose addition concentration, bacterial type, and
functional groups on the resulting exopolysaccharides.
The observed parameters were texture, color, weight and
sugar content, and identification of functional groups in
the produced polysaccharides. The research results
showed that the addition of sucrose to both L.
acidophilus and L. plantarum isolates resulted in
significant differences in texture for each variable.
However, the use of different isolates (L. acidophilus and
L. plantarum) did not show significant differences in
texture. There was a significant difference in color
between the two isolates, with L. plantarum being darker.
L. plantarum isolate was able to produce a higher
amount of glucose in EPS than L. acidophilus. The
exopolysaccharide produced showed the presence of
polysaccharides, which are generally composed of O-H
(hydroxyl), C=O (carbonyl), -C-H/C-H2, -C4-O4H, and
α(1,6) glycosidic bonds.
Keywords :
Exopolysaccharides, L. acidophilus, L. plantarum.
Exopolysaccharides, formed from sugars by
microorganisms, are mostly produced in dairy-based
fermentation products, but can also be produced in fruit
or vegetable-based fermentation, such as banana peels.
This study aims to produce exopolysaccharides from
banana peel waste using L. acidophilus and L. plantarum
bacterial fermentation, with tests to observe the effects of
sucrose addition concentration, bacterial type, and
functional groups on the resulting exopolysaccharides.
The observed parameters were texture, color, weight and
sugar content, and identification of functional groups in
the produced polysaccharides. The research results
showed that the addition of sucrose to both L.
acidophilus and L. plantarum isolates resulted in
significant differences in texture for each variable.
However, the use of different isolates (L. acidophilus and
L. plantarum) did not show significant differences in
texture. There was a significant difference in color
between the two isolates, with L. plantarum being darker.
L. plantarum isolate was able to produce a higher
amount of glucose in EPS than L. acidophilus. The
exopolysaccharide produced showed the presence of
polysaccharides, which are generally composed of O-H
(hydroxyl), C=O (carbonyl), -C-H/C-H2, -C4-O4H, and
α(1,6) glycosidic bonds.
Keywords :
Exopolysaccharides, L. acidophilus, L. plantarum.