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@article{Komari_Rozanna_Mahmud_2012, title={AKUMULASI LEMAK PADA RHIZOPUS SP MELALUI PROSES FERMENTASI PADAT}, url={https://pgm.persagi.org/index.php/pgm/article/view/275}, DOI={10.22435/pgm.v0i0.2303.}, abstractNote={Proses bioteknologi dalam memproduksi asam lemak esensial menggunakan kapang telah berkembang, terutama menggunakan kultur cair. Dengan kultur cair, Rhizopus sp yang telah digunakan dalam proses fermentasi tempe, ternyata mampu memproduksi asam lemak esensial (Gamma linoleic acid). Dalam proses pembuatan tempe gembus menunjukkan adanya penurunan kandungan lemak dalam substratnya. Oleh karena itu, penelitian ini memformulasikan media ampas tahu dengan sumber nitrogen dan mineral sehingga diperoleh komposisi media yang dapat menghasilkan lemak melalui fermentasi padat. Variabel yang diteliti adalah jenis mikroorganisme Rhizopus oligasporus dan Rhizopus arrhizus, rasio karbon terhadap nitrogen (C/N ratio) sebesar 2.4, 1.5 dan 1.1 dengan sumber zat gizi lain yang ditambahkan sama serta temperatur fermentasi 27<sup>0 </sup>C, 37<sup>0 </sup>C dan 47<sup>0 </sup>C dan lama fermentasi selama 3 hari. Pengamatan menunjukkan bahwa pertumbuhan Rhizopus sp hanya terjadi pada fermentasi ampas tahu pada suhu 27<sup>0 </sup>C dan 37<sup>0 </sup>C saja. Analisis kandungan lemak dari hasil fermentasi ampas tahu tersebut menunjukkan bahwa kandungan lemak yang diperoleh berkisar antara 0.25g/100 g dan 1.79g/100g. Semua substart yang difermentasi dengan Rhizopus arrhizus tidak meningkatkan kandungan lemaknya. Akumulasi lemak terjadi pada fermentasi ampas dengan Rhizopus oligosporus, dengan rasio karbon/nitrogen 2.4 dan suhu fermentasi 37<sup>0 </sup>C.}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Komari, Komari and Rozanna, Rossi and Mahmud, Mien Karmini}, year={2012}, month={Nov.} }