[abstrak] SEPARASI KOMPONEN FLAVOR YANG DIPRODUKSI OLEH Hansenula anomala DENGAN MENGGUNAKAN KOLOM KROMATOGRAFI (SEPARATION OF FLAVOR COMPOUNDS PRODUCED BY Hansenula anomala USING COLUMN CHROMATOGRAPHY)

By: Rahayu WP, Apriyantono A, Kusumaningrum J

Department of Food Science and Technology, Bogor Agricultural University

Column chromatography can be used to separate flavor compounds from mixture solution. With this method, food grade solvent can be used, so the result can be applied for foods. To separate flavor compounds present in fermentation solution produced by Hansenula anomala, silica gel was the adsorbent of choice for separation using column chromatography. The result showed that percentage of component which can be eluted from silica gel column was higher than active carbon or C18 column. Using silica gel column, compounds such ethyl acetate, isoamyl acetate, and isoamyl alcohol, can be eluted at amount of 87.0, 74.8 and 89.5%, respectively. Separation using silica gel column with 100 ml fermentation solution is more efficient than 10 ml fermentation solution. The result showed that percentage of component eluted from the first column with 100 ml sample is 21.1, 66.2 and 85.5% for ethyl acetate, isoamyl acetate and isoamyl alcohol, respectively.

Keywords: flavor, fermentation, Hansenula anomala, column chromatography

Dimuat di Jurnal Ilmu dan Teknologi Pangan, Volume 3 No. 1, 1998, ISSN 1410-0142

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