Bacterial Cellulose Production in The Overripe Guava Juice by Acetobacter xylinum as A Solution to Reduce Organic Waste

Annisa Nur Lathifah,Isa Nuryana

doi:10.14203/inajac.v23i2.493

Abstract

The exploration for a new cost-effective carbon source with shorter fermentation process for high yield BC production is still needed. In this study, bacterial cellulose (BC) was synthesized by Acetobacter xylinum using overripe guava juice as a carbon source. The results showed that A. xylinum was able to grow on the overripe guava juice with different concentration and produced BC after two days incubation. In the later on, the BC is called as nata de guava. The overripe guava juice which containing reducing sugar content 23 g /L (substrate 100%) at pH 4 produced the thickest BC (1.267 cm). This study showed due to the high reducing sugar and protein contents in the overripe guava, without the addition of carbon and nitrogen from external sources, BC could be formed. Considering the huge disposal overripe guava fruit waste in Java, the present study provides an alternative methodology to synthesize BC. Besides, most importantly, this study provides a new insight to manage organic waste specifically from overripe guava fruit rather than the waste being thrown away and becoming organic waste generation. Keywords: bacterial cellulose, Acetobacter xylinum, overripe guava, organic waste

Highlights

Indonesia, as a tropical country, can produce a variety of fruits including guava (Psidium guajava L.)
Growth parameters of A. xylinum in the overripe guava substrates were observed in the decrease in reducing sugar (Fig. 1), the rate formation of bacterial cellulose (BC) (Fig. 2) and the decrease in pH (Fig. 5)
The results showed that A. xylinum was able to grow on the medium containing overripe guava juice in different concentrations and produced BC or nata

Summary

Introduction

As a tropical country, can produce a variety of fruits including guava (Psidium guajava L.). Due to its climacteric nature, Guava is one of the horticulture products that is damaged mechanically, chemically and microbiologically [1][2]. During the transportation and sale process, guava fruit will experience ripening, leading to the aging process (senescence). The fruit will become overripe so it can decrease the selling point [3] and potentially become organic waste. Based on data from the Central Bureau of Statistic [4], the amount of guava fruit production on the island of Java was quite high in the last two years, in the amount of 170,339 tons in 2019 and 287.570 tons in 2020. It is possible that the island of Java produced a high amount of guava fruit waste

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Conclusion