Application of Statistical Experimental Methods to Optimize Medium for Organic Acid Fermentation from Bilimbi (Averrhoa bilimbi L.) Fruit by Zygosaccharomyces rouxii TISTR 5044 for Natural Rubber Coagulant
Abstract
The study investigated on medium optimization for production of organic acid from Bilimbi (Averrhoa bilimbi L.) fruit by Zygosaccharomyces rouxii TISTR 5044 through fermentation, using the two–level factorial design and response surface method. The two–level factorial experiment was designed by setting four parameters at the lowest and highest of concentrations. The organic acid produced by fermentation of Bilimbi fruit was used as natural rubber coagulant. The results of the two–level factorial design revealed that the organic acid production with the ratio of Bilimbi fruit : water : molasse : Zygosaccharomyces rouxii TISTR 5044 fermented in 25L plastic bucket for 10 days at room temperature yielded 23.40 percent of organic acid, which was 1.4 times higher than that obtained in the original medium. The yield of organic acid in medium containing Bilimbi fruit : water:molasse : Zygosaccharomyces rouxii TISTR 5044 at the ratio of 25:13:13: 7 which predicted by response surface methodology was 22.78 percent. The organic acids from this fermentation analyzed by High Performance Liquid Chromatography consisted of L–malic acid, succinic acid, lactic acid and acetic acid at 507.140, 2,827.442, 2,064.356 and 1,325.335 ppm respectively. The suitable amount of organic acid from Bilimbi fruit and commercial organic acid for 300 ml of natural rubber latex are 30 ml. The cure time of natural rubber coagulant was 4 min. whereas the formic acid was 24 min. The color of natural rubber cured by organic acid from Bilimbi fruit was darker than that of commercially available organic acid and formic acid.
Keywords : experimental design, Bilimbi (Averrhoa bilimbi L.) , organic acid, natural rubber coagulant,
Zygosaccharomyces rouxii TISTR 5044
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