ABSTRAK Xilitol adalah gula alkohol

ABSTRAK
Xilitol adalah gula alkohol (C5H12O5) berupa serbuk putih dan tidak berbau yang dapat digunakan sebagai pemanis untuk menggantikan gula sukrosa dan memiliki tingkat kemanisan sama dengan sukrosa. Xilitol dapat diproduksi dengan teknik fermentasi tunggal (satu tahap) atau fermentasi bertingkat (dua tahap) dengan menggunakan Candida tropicalis dan P.guilliermondii strain NRRL Y-12723. Hasil penelitian yang dilakukan oleh (Fairus,et al.,2011 ) tentang fermentasi xilitol dengan kondisi fermentasi tunggal ( satu tahap) menggunakan Candida tropicalis dengan perbedaan variabel waktu ( lama fermentasi) dan suhu fermentasi diperoleh hasil 0,558 g xilitol/g xilosa pada waktu 48 jam dngan suhu 30⁰C. Hasil penelitian (Timothy dan Bruce, 2000) dengan metode yang berbeda dengan kondisi fermentasi bertingkat (dua tahap) menggunakan P.guilliermondii strain NRRL Y-12723 dengan berdasarkan lama fermentasi menghasilkan xilitol sebesar 24% pada fermentasi hari ketiga dan 27%. Dari hasil fermentasi kedua metode yang digunakan hasil persentase xilitol terbaik diperoleh pada kondisi suhu 30⁰C 48 jam dan berdasarkan lama fermentasi hasil terbaik diperoleh pada hari ke dengan perolehan nilai sebesar 24% untuk fermentasi gula dan 27% untuk fermentasi hidrolisat serat jagung.
Kata kunci : xilitol, fermentasi, tongkol jagung

Hasil (Inggris) 1:

ABSTRACT Xilitol is a sugar alcohol (C5H12O5) floured white and doesn't smell which may be used as sweeteners to replace sugar is sucrose and has the same level of sweetness with sucrose. Xilitol can be produced with a single fermentation techniques (single-stage) or multilevel fermentation (two stage) with the use of Candida tropicalis and p. guilliermondii strain NRRL Y-12723. The results of research conducted by (Fairus, et al.,2011) about the fermentation of fermented conditions xilitol single (single-stage) using Candida tropicalis differences with variable time (long fermentation) and temperature of fermentation obtained results 0.558 g xilitol/g xilosa at the time of 48 hours with a temperature of 30 ⁰ c. research results (Timothy and Bruce, 2000) with different methods with multilevel fermentation conditions (two stage) using p. guilliermondii strain NRRL Y-12723 with based on the old fermentation produces xilitol amounted to 24% on the third day of fermentation and 27%. Results from the second fermentation method used the best percentage result xilitol obtained at temperature conditions 30 ⁰ C 48 hours and long fermentation based on the best results are obtained on the acquisition with a value of 24% to 27% and sugar fermentation for fermentative fiber hidrolisat corn.Keywords: xilitol, fermentation, corn cob

Hasil (Inggris) 2:

ABSTRACT
Xylitol is a sugar alcohol (C5H12O5) in the form of white and odorless powder that can be used as a sweetener to replace sucrose sugar and has the same level of sweetness as sucrose. Xylitol can be produced with a single fermentation technique (one stage) or multilevel fermentation (two-phase) using Candida tropicalis and P.guilliermondii strain NRRL Y-12723. Results of research conducted by (Fairuz, et al., 2011) about the fermentation of xylitol by fermentation conditions a single (one stage) using Candida tropicalis with different time variable (fermentation) and fermentation temperature results obtained 0.558 g xylitol / g xylose at 48 h * with temperature 30⁰C. The results of the study (Timothy and Bruce, 2000) with a different method to the fermentation conditions to the story (two stages) using P.guilliermondii strain NRRL Y-12723 on the basis of the length of fermentation produce xylitol fermentation by 24% on the third day and 27%. From the fermentation of both methods used the percentage of xylitol is best obtained at temperature conditions 30⁰C 48 hours and is based on fermentation time best result was obtained on day with the acquisition value of 24% for the fermentation of sugar and 27% for the fermentation of hydrolyzed corn fiber.
Keywords: xylitol , fermentation, corn cobs