XANTHAN GUM DARI Xanthomonas campestris DENGAN KOMBINASI SUBSTRAT LIMBAH PADAT TAPIOKA DAN PEPTON BULU AYAM SEBAGAI BAHAN TAMBAHAN PANGAN

Xanthan gum is a polysaccharide that required polysaccharide material in the form of starch, namely tapioca solid waste through aerobic fermentation used Xanthomonas campestris bacteria. Xanthomonas campestris bacteria needed nutrients in the form of chicken feather peptone to break down polysaccharides. Chicken feather peptone is included in proteins that contain nitrogen elements. The purpose of this study was to determine the best combination of substrate amounts of cassava pulp flour and chicken feather peptone in xanthan gum production, obtain and compare xanthan gum characteristics data produced with FDA (Food and Drug Administrations) standards. This study used 2 treatment factors, namely cassava pulp flour (1g/mL, 3 g/mL, and 5 g/mL). The chicken feather peptone used was (0.4 g/mL, 0.5 g/mL and 0.6 g/mL) then repeated 2 times to take yield data and then analyze the characteristics of xanthan gum. The results showed that the treatment with the highest yield was A2B1 with a formulation of tapioca solid waste of 3g/100 mL and 0.4g/100 mL chicken feather peptone and tested for air content, ash, and viscosity. Xanthan gum was compared with commercial xanthan gum. Xanthan gum has met the standards set by the FDA (Food and Drug Administration) for moisture content, ash, and pH, showing color intensity that is not much different from commercial xanthan gum.