Lactic Acid Fermentation from Durian Seeds (Durio zibethinus Murr.) Using Lactobacillus plantarum

Abstract

Abstract Durian is one of the abundant seasonal fruits at harvest time. Generally, the part consumed in durian is its salute fruit or its meat. Durian seeds contain 70-80% carbohydrates, but not yet utilized. Carbohydrates can be fermented into lactic acid using Lactobacillus plantarum bacteria. Lactic acid is a raw material for biodegradable plastic/poly lactic acid (PLA). The purposes of this study were to determine the effect of substrate concentration (7.5%, 10%, 12.5%, 15% and 17.5%), inoculum concentration (2%, 5%, 7%, 10% and 12%), and yeast extract concentration ( 0 g/L, 2.5 g/L, 5 g/L, 7.5 g/L and 10 g/L) on the yield and the concentration of lactic acid produced. The research was initialized by making durian seed flour, testing the proximate value of the materials, bacterial inoculation, fermentation of durian seed flour at 37°C, agitation speed of 100 rpm for 72 hours, then the fermentation results were analyzed for lactic acid concentration using UPLC (Ultra Performance Liquid Chromatography). The highest yield and lactic acid concentration at substrate concentration of 15% were 12.51% and 13.75g/L, at inoculum concentration of 2% were 19.44% and 21.3 8g/L, while the highest yield and lactic acid concentration at 10 g/L yeast extract concentration were 21.76% % and 23.92 g/L.