%0 Thesis
%9 Skripsi
%A DEWI CAHYA SUMIRAT, NIM. 10640022
%B FAKULTAS SAINS DAN TEKNOLOGI
%D 2015
%F digilib:15730
%I UIN SUNAN KALIJAGA YOGYAKARTA
%K Keywords : Agitation factor, Xanthan Gum , Bacterial isolates Xh.C, Tofu  dregs flour concentration , Inoculum concentration
%T OPTIMASI PRODUKSI GUM XANTHAN  OLEH ISOLAT BAKTERI Xh.C PADA MEDIA  FERMENTASI DENGAN SUMBER KARBON  TEPUNG AMPAS TAHU
%U https://digilib.uin-suka.ac.id/id/eprint/15730/
%X Xanthan gum is a extracellular polysaccharide produced from aerobic  fermentation by bacteria Xanthomonas campestris. Xanthan gum is a commercial  product widely used for industrial purposes and in Indonesian its availability is  still fulfilled through imports. One of the local microbes that have the potential to  produce xanthan gum is a bacterial isolate Xh.C isolated from cauliflower leaf  with black rot symptoms.The bacterial isolate Xh.C has a strong character which  is belong to the genus Xanthomonas. Xanthan gum production was influenced by  several factors, including the need of carbon source, inoculum concentration, and  agitation factor. The carbon source can be obtained from industrial waste, one of  them is tofu dregs flour. The research was aimed to determine the optimum  production of xanthan gum by bacterial isolate Xh.C in fermentation medium with  tofu dregs flouras carbon source. In this study we tested the effect of  concentration of tofu dregs flour (1, 2, 3, and 4%), inoculum concentrations (3, 5  and 7%) and agitation factor on xanthan gum production. The optimum  production of xanthan gum is characterized by the highest number of xanthan gum  produced. The optimum xanthan gum production that was reached by 5%  inoculum concentration is 19 g/L, using 1% tofu dregs flour and the agitation  factor is 150 rpm for fermentation.
%Z Pembimbing :  Arifah Khusnuryani, M.Si.