PRODUKSI PENISILIN OLEH Penicillium chrysogenum L112 DENGAN VARIASI KECEPATAN AGITASI PADA FERMENTOR 1 L
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ABSTRAK
Penisilin merupakan golongan antibiotika β-laktam yang memiliki nilai komersial tinggi karena
digunakan secara luas untuk memproduksi antibiotik semisintetik lain (amoksilin, ampisilin) serta
mempunyai kemampuan mengatasi infeksi yang disebabkan oleh bakteri. Proses produksi penisilin
pada skala industri dilakukan dalam skala besar memerlukan kondisi agitasi optimum. Penelitian ini
dilakukan untuk mengetahui pengaruh agitasi terhadap pembentukan penisilin dari Penicillium
chrysogenum L112, yang mempunyai aktivitas antibiotika tertinggi terhadap beberapa bakteri uji. P.
chrysogenum L112 yang telah diregenerasi pada suhu 30°C selama 7 hari disuspensikan dengan air
suling steril. Suspensi ini diinokulasikan ke dalam media vegetasi sebanyak 2% (v/v). Selanjutnya
diaktivasi pada 120 rpm dan 28°C selama 60 jam. Hasil aktivasi diinokulasi ke dalam media
fermentasi sebanyak 10% (v/v), fermentasi menggunakan fermentor skala 1 L dengan kondisi pH 7,
aerasi 1 vvm, suhu 28°C selama 240 jam. Kecepatan agitasi divariasikan pada 100, 150 dan 200 rpm.
Setiap 24 jam dilakukan pengambilan contoh untuk keperluan analisa yang meliputi pengukuran pH,
berat kering sel, uji aktivitas antibiotika dan konsentrasi glukosa. Hasil penelitian menunjukkan
bahwa agitasi dan waktu inkubasi berpengaruh terhadap kemampuan Penicillium chrysogenum L112
dalam menghasilkan penisilin. Setiap bakteri uji memberikan respon yang berbeda terhadap aktivitas
antibiotika penisilin yang dihasilkan. Aktivitas antibiotika penisilin terbaik ditunjukkan pada agitasi
150 rpm pada waktu inkubasi 192 jam dengan aktivitas penghambatan tertinggi terhadap Escherichia
coli dengan zona bening 37 mm.
Kata Kunci: penisilin, antibiotika, Penicillium chrysogenum, fermentasi
ABSTRACT
Penicillin refers to a group of β-lactam antibiotics with high commercial value because it is precursor
for semi synthetic antibiotics such as amoxicillin and ampicillin. It also has high antibacterial
activity. Penicillin production in industrial scale uses large fermentation reactor which require
optimum agitation. The present study was conducted to investigate the effect of agitation speed on
penicillin production using Penicillium chrysogenum L112, which have high antibiotics activity
against some bacteria. P. chrysogenum L112 which regenerated at 30°C for 7 days was suspended
with distilled water. The suspension was inoculated to vegetation media to reach 2% (v/v) final
concentration. It was then followed by activation at 28°C for 60 hours with 120 rpm agitation speed.
The activated culture was inoculated to fermentation media to give 10% (v/v) final concentration in a
1 L fermenter at pH 7 and 28°C, aeration of 1 vvm, for 240 hours. Agitation speed was varied at 100,
150 and 200 rpm. Sample was collected every 24 hours and checked for its pH, dry cell weight, and
antibiotics activity. The results of the present study indicate that agitation speed and time of
incubation affected the P. chrysogenum ability to produce penicillin. The crude extract showed
different effect when tested against different bacteria, which indicate different amount of penicillin
produced. The best antibiotics activity was found at 150 rpm agitation speed, incubation time of 192
hours. The highest inhibition was found for Escherichia coli which showed 37 mm clear zone.
Keywords: penicillin, antibiotics, Penicillium chrysogenum, fermentation
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