PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN
Erythromycin is a macrolide group antibiotic that producted from many different microorganism such as Streptomyces sp, that can inhibit the protein synthesis in microorganism. In fermentation, media required materials such as sugars, proteins, vitamins and also spesific precursors so that fermentati...
| Main Authors: | , |
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1826047854703017984 |
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| author | , ADY KURNIAWAN , Dr. Pudjono, SU, Apt. |
| author_facet | , ADY KURNIAWAN , Dr. Pudjono, SU, Apt. |
| author_sort | , ADY KURNIAWAN |
| collection | UGM |
| description | Erythromycin is a macrolide group antibiotic that producted from many
different microorganism such as Streptomyces sp, that can inhibit the protein
synthesis in microorganism. In fermentation, media required materials such as
sugars, proteins, vitamins and also spesific precursors so that fermentation can be
done perfectly. The selection of proper and cheap media can make the cost of
production become lower.
The purpose of this research is to look for the addition ingredients from
the fermentation so that can produce erythromycin antibiotic more optimal but
with low price. The first step in this research was regeneration of
Saccharopolyspora erythraea BM1/A13, and after that was culture inoculation.
The second step was fermentation with standard media and the media which
combinated with molasses and tofu�s wastes. The last step was erythromycin
potential analysis from the product by inhibitory diameter testing, protein
consume and glucose consume compared with erythromycin control.
The results showed that using the media which combinated with 1%
molasses and 2,5% tofu�s wastes in Sac. erythraea BM1/A13 fermentation, can
increase the production of erythromycin that much more than the control in
standard media. |
| first_indexed | 2024-03-13T23:17:44Z |
| format | Thesis |
| id | oai:generic.eprints.org:127588 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:17:44Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1275882016-03-04T08:20:56Z https://repository.ugm.ac.id/127588/ PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN , ADY KURNIAWAN , Dr. Pudjono, SU, Apt. ETD Erythromycin is a macrolide group antibiotic that producted from many different microorganism such as Streptomyces sp, that can inhibit the protein synthesis in microorganism. In fermentation, media required materials such as sugars, proteins, vitamins and also spesific precursors so that fermentation can be done perfectly. The selection of proper and cheap media can make the cost of production become lower. The purpose of this research is to look for the addition ingredients from the fermentation so that can produce erythromycin antibiotic more optimal but with low price. The first step in this research was regeneration of Saccharopolyspora erythraea BM1/A13, and after that was culture inoculation. The second step was fermentation with standard media and the media which combinated with molasses and tofu�s wastes. The last step was erythromycin potential analysis from the product by inhibitory diameter testing, protein consume and glucose consume compared with erythromycin control. The results showed that using the media which combinated with 1% molasses and 2,5% tofu�s wastes in Sac. erythraea BM1/A13 fermentation, can increase the production of erythromycin that much more than the control in standard media. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , ADY KURNIAWAN and , Dr. Pudjono, SU, Apt. (2013) PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67849 |
| spellingShingle | ETD , ADY KURNIAWAN , Dr. Pudjono, SU, Apt. PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN |
| title | PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN |
| title_full | PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN |
| title_fullStr | PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN |
| title_full_unstemmed | PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN |
| title_short | PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN |
| title_sort | pengaruh penambahan molase dan ampas tahu dalam fermentasi saccharopolyspora erythraea bm1 a13 pada produksi eritromisin |
| topic | ETD |
| work_keys_str_mv | AT adykurniawan pengaruhpenambahanmolasedanampastahudalamfermentasisaccharopolysporaerythraeabm1a13padaproduksieritromisin AT drpudjonosuapt pengaruhpenambahanmolasedanampastahudalamfermentasisaccharopolysporaerythraeabm1a13padaproduksieritromisin |