Pembuatan Nata de Cheese dari Whey Keju Menggunakan Bakteri Acetobacter xylinum
Abstract
Cheese production produce waste namely whey cheese. This research studies the effect of concentration (7%, 10%, 20% v/v) and pH (4, 4.25, 4.5.) on the fermentation of whey cheese and to investigate Michaelis-Menten constant and maximum productivity. Whey cheeses were made from amount of 500 mL whey cheese waste, added 50 g of sugar, 6 g of ammonium sulfate and 20% w/w Acetobacter xylinum. The whey cheese wastes were fermentation processes for 0, 4, and 8 days. Every 0, 4, and 8 days wastes were measured for calculating glucose and ethanol level. The Michaelis-Menten constant and Vmax have been evaluated. Fermentation of cheese waste was carried out at room temperature for 8 days. The results showed the highest ethanol percentage at pH 4 and concentration of 10% v/v are 57.2521% and 30.8540% respectively. On the other hand the highest glucose percentage in the variation pH of 4 and concentration of 20% v/v are 16.99%. From the calculation of the kinetic reaction using Lineweaver-Burk plot in the variation of concentration get Vmax and KM obtained are 5.106 ppm.day-1 and KM 2,9266.107 ppm1 in that order. While in the variation of pH get Vmax and KM are 1.106 ppm.day-1 and KM 4,95.106 ppm-1 separately.
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