CD Skripsi
Produksi Enzim Lakase Oleh Jamur Trichoderma Asperelloides Lbkurcc2 Menggunakan Substrat Jerami Padi Secara Fermentasi Kultur Padat Dengan Variasi Waktu Fermentasi Dan Laju Aerasi 1,5 L/M
Abstract
Laccase (benzenediol:oxygen oxidoreductase, EC 1.10.3.2) is classified as blue
copper oxidase enzyme. Laccase generally found in plant, insect, bacteria and
filamentous fungus. One of filamentous fungus that able to degradates lignin is
Trichoderma. Lignin is available in biomass such as rice straw, that contains
around 18% lignin. The technique of producing laccase enzymes in this study is
solid state fermentation. Solid state fermentation allows microorganisms to grow
in conditions close to or similar to their natural habitat, with relatively better
product than submerged state fermentation. In this study, the effect of giving force
aeration on variations in fermentation time was studied in order to obtain
optimum conditions for the production of laccase enzyme by solid state
fermentation using the fungus Trichoderma asperelloides LBKURCC2 with rice
straw substrate on a tray bioreactor. The fermentation is carried out with
variation of the fermentation time 6, 8, and 10 days with incubation temperature
of 30 ± 2 ºC, acetate buffer solution pH 5.5 (0.05 M), substrate size 1 cm, addition
of 0.5 g / l CuSO4.7H2O inducer, bed height 3 cm, and the rate of aeration 1.5 l /
m. The highest laccase enzyme activity was obtained during the production time
of 8 days, with an average 7.78 x 10-6 U / L. The 8th day is considered to be the
best growth time where the enzyme activity has reached its peak and is in a
stagnant condition after the increase that occurred on the 6th and 7th days.
Meanwhile, on the 9th and 10th days there was a significant decrease in the
activity of the laccase enzyme due to the greater repression of catabolites.
Keywords: Laccase, Solid State Fermentation, Tray Bioreactor, Force Aeration,
Fermentation Time
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