Citric Acid Production Optimation from Toba Banana Peel Through Submerged Fermentation by Aspergillus niger Using Central Composite Design

DOI

10.2991/978-94-6463-062-6_21How to use a DOI?

Keywords

Aspergillus niger; Central composite design; Citric acid; Submerged fermentation; Toba banana peel

Abstract

Toba Banana (Musa acuminata Colla) is a local banana in Toba region, North Sumatera, Indonesia. People only utilize its pulp fruit, then its peels can cause environmental problems. Carbohydrate in banana peel can be utilized as substrate to produce citric acid through fermentation. Citric acid is an organic compound that is widely used in several industries. This research aims to find the optimum condition of Toba banana peel as substrate to produce citric acid through submerged fermentation by Aspergillus niger. Parameters observed were substrate concentration 15–30% v/v, sucrose concentration 0–5% w/v, methanol concentration 0–4% v/v, and working volume 100–1000 mL. Sampling was conducted every 24 h during 5 days fermentation to measure its pH and citric acid concentration. The highest citric acid concentration was achieved on day 3 of the fermentation with concentration 15.31 g/L in pH condition 2.12, banana peel concentration of 222.3 g/L (22.23% w/v), sucrose concentration of 26.3 g/L (2.63% w/v), methanol concentration of 21.4 mL/L (2.14% v/v), and working volume 1000 mL. From this result, it can be concluded that Toba banana peel is a potential substrate for producing citric acid by Aspergillus niger through submerged fermentation in those optimum conditions.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Merry Meryam Martgrita
AU  - Adelina Manurung
AU  - Herti Novalia Hutapea
AU  - Fauziah Balqis Anggi Fitriani
PY  - 2022
DA  - 2022/12/22
TI  - Citric Acid Production Optimation from Toba Banana Peel Through Submerged Fermentation by  Aspergillus niger Using Central Composite Design
BT  - Proceedings of the 4th International Conference on Life Sciences and Biotechnology (ICOLIB 2021)
PB  - Atlantis Press
SP  - 216
EP  - 224
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-062-6_21
DO  - 10.2991/978-94-6463-062-6_21
ID  - Martgrita2022
ER  -