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Abstrak :
Asam kojat merupakan metabolit sekunder yang dihasilkan melalui fermentasi kapang genus Aspergillus dan Penicillium yang menggunakan karbohidrat sebagai substrat. Penelitian ini bertujuan untuk mendapatkan kondisi fermentasi yang optimal yang dapat menghasilkan asam kojat dengan nilai yield tertinggi dari kultur campuran Aspergillus oryzae dan Aspergillus tamarii. Optimasi sumber karbon dan nitrogen, nilai pH medium, rasio konsentrasi inokulum, dan kondisi aerasi dilakukan secara bertahap. Dari sembilan variasi medium fermentasi, diperoleh sumber karbon dan nitrogen yang optimal yaitu sukrosa dan yeast extract dengan jumlah asam kojat 2,6163 g/l. Optimasi nilai pH medium yang terdiri dari tiga variasi menghasilkan asam kojat terbanyak pada pH 3,5 sebesar 2,6163 g/l. Optimasi rasio konsentrasi inokulum dilakukan dengan tiga variasi rasio dimana rasio 2 : 3 inokulum A. oryzae dan A. tamarii menghasilkan asam kojat terbanyak sebesar 2,8889 g/l. Optimasi kondisi aerasi dilakukan dengan dua variasi volume medium dimana medium dengan volume 100 ml menghasilkan asam kojat dengan jumlah tertinggi yaitu 6,5594 g/l. Efisiensi dari proses fermentasi ditentukan dengan menghitung nilai yield asam kojat dimana didapatkan yield tertinggi 0,1396 gg-1.

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AbstractKojic acid is a secondary metabolite produced by fermentation of Aspergillus and Penicillium mold using carbohydrate as the substrate. This research aims to determine the optimal fermentation conditions with high yield value from a mixture of Aspergillus oryzae and Aspergillus tamarii cultures. Optimization of carbon and nitrogen sources, pH value of medium, inoculum concentration ratio, and aeration were done gradually. From nine fermentation medium, the most optimal carbon and nitrogen source was sucrose and yeast extract which obtained 2,6163 g l of kojic acid. Optimization of pH value consisting three various pH obtained 2,6163 g l of kojic acid in medium with pH 3,5. Ratio of inoculum concentration were optimized with three different ratio which the 2 3 of Aspergillus oryzae and Aspergillus tamarii became the most optimal ratio with 2,8889 g l of kojic acid. Aeration optimization was done with two various medium volume which medium with 100 ml volume obtained 6,5594 g l as the highest amount of kojic acid. The efficiency of fermentation was determined by calculating the yield value which was 0,1396 gg 1.

Abstrak :
Asam kojat (5-hidroksi-2-(hidroksimetil)-1,4-piron) adalah metabolit sekunder yang banyak diproduksi oleh spesies jamur dari genus Aspergillus, dan Penicillium melalui proses fermentasi aerob. Penelitian ini bertujuan untuk memperoleh karakterisasi kebutuhan asam amino yang optimum, serta meningkatkan produktivitas fermentasi asam kojat oleh galur mutan Aspergillus flavus NTGA7A4UVE10 melalui optimasi aerasi. Variasi medium fermentasi dibuat dengan kombinasi lima asam amino, kemudian medium dengan asam amino terpilih dibandingkan dengan medium fermentasi minimum dan medium dengan yeast extract. Untuk optimasi aerasi digunakan volume medium 100 ml dalam Erlenmeyer 250 ml, dan volume medium 300 ml, 400 ml serta 500 ml dalam Erlenmeyer 1000 ml. Hasil optimasi medium menunjukkan bahwa medium dengan asam amino L-Arginine HCl menghasilkan konsentrasi asam kojat tertinggi yaitu 7,9283 g/L. Namun konsentrasi ini masih lebih rendah dibandingkan penggunaan medium dengan yeast extract. Optimasi aerasi menunjukkan bahwa aerasi terbaik yaitu volume 100 ml dalam Erlenmeyer 250 ml dengan konsentrasi asam kojat 7,9283 g/L.

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Kojic acid (5-hidroxy-2-(hidroxymethyl)-1,4-pyrone) is secondary metabolite which produced in high amount by fungus species from genus Aspergillus and Penicillium through aerobic fermentation process. The aim of this study was to find characterization of optimum amino acid need and to increase productivity of kojic acid fermentation by mutant strain Aspergillus flavus NTGA7A4UVE10 by means of aeration optimization. In this study, fermentation medium variation was made with combination from five different amino acids, then the amino acid chosen was compared with minimum fermentation medium and fermentation medium that use yeast extract. Medium volume of 100 ml in 250 ml Erlenmeyer, medium volume of 300 ml, 400 ml and 500 ml in 1000 ml Erlenmeyer was used for the optimization of aeration. The highest production of kojic acid was showed in medium that use amino acid, L-arginine HCl, that was 7,9283 g/L. But this concentration lower than using medium with yeast extract. The optimization of aeration show that the best aeration is medium volume of 100 ml in 250 ml Erlenmyer, that produce 7,9283 g/L of kojic acid.