EXPLORATION OF INDIGENOUS YEASTS AS INOCULUM IN FERMENTATION OF SUGAR FACTORY WASTE (BAGASSE) INTO XYLITOL LOW-CALORIE SUGAR

Abstract

Xylitol is a pentose sugar that has many benefits. The production of xylitol in biotechnology is more promising because in its production it only utilizes xylose fermentative yeast. This study aims to obtain yeast isolates and determine their ability to ferment xylose to xylitol. The samples used came from palm sap, coconut sap, soil and sugar press-mud. Yeast isolation was carried out by growing on YMA media which had added 0.1% chloramphenicol. Subsequently, the colony and cell morphology were observed. A total of 12 isolates of palm sap, 12 isolates of coconut sap, 8 isolates from soil and 6 isolates from sugar press-mud were screened on YPX Agar and Xylose Broth media with 3% xylose concentration to see their ability to grow on xylose media. Isolates P1, S3, KP3, KP4, T4 and B4 were selected for the fermentation test because they had the best growth in xylose broth as indicated by the highest OD value. Fermentation was carried out for 72 hours by measuring the pH value, total yeast at intervals of 24 hours. The xylitol levels formed were measured using HPLC/UPLC. Based on the measurement of the xylitol levels formed, the results were obtained in isolates P1 which was 1.28 g/100mL, S3 was 2.05 g/100mL, KP3 was 2.23 g/100mL, KP4 was 2.19 g/100mL, T4 2 was g /100mL and B4 2.47 g/100 mL with xylitol yields P1 which is 0.59 g/g, S3 is 0.67 g/g, KP3 is 0.63 g/g, KP4 is 0.62 g/g, T4 is 0.66 g/g and B4 were 0.64 g/g so that the six isolates isolated from palm sap, coconut sap, soil and sugar press-mud had the ability to produce xylitol.