Journal of Food and Life Sciences
Vol 3, No 2 (2019)

Solid State Fermentation of Citric Acid Production from Raja Banana Peels using Aspergillus niger (Effect of KH2PO4 as Phosphate Sources)

Hidayat, MP., Nur (Unknown)
Khusumawati, Anggraeni Dwi (Unknown)
Perdani, Claudia Gadizza (Unknown)

Article Info

Publish Date
30 Dec 2019

Abstract

Citric acid is the organic acid widely used in food and pharmaceutical industries.The purpose of this study was to determine the effect of adding KH2PO4 as phosphate source of citric acid production from Raja banana peels using Aspergillus niger.The research is used Completely Randomized Design. Concentration of phosphate addition of  KH2PO4(0%; 0.5%; 1%; 1.5%; and 2%). The fermentation process is done for 7 days. Addition of concentration of KH2PO4 1,5% percentage highest citric acid content that is equal to 38,4% with pH 2,96 and total lowest reducing sugar 36,47 mg/g. This is reinforced by FTIR analysis indicating the presence of citric acid.

Copyrights © 2019




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Journal of Food and Life Sciences
Website

Abbrev

JFLS

Publisher

Universitas Brawijaya

Subject

Public Health

Description

Journal of Food and Life Sciences (JFLS), is a peer reviewed quarterly journal that mediate the dissemination of researchers in food (science and technology), and life sciences (biology, agriculture, fisheries, marine science, animal husbandry, medical science) which related to food. The journal ...