#TITLE_ALTERNATIVE#

• Main Author: GHANIYYU MAGDA (NIM : 10413011), CYNTHIA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/21541
• Institution: Institut Teknologi Bandung

Laccase is a lignocellulase enzyme used in food, paper, and textile industries. However, increasing demand of laccase is not provided by enough enzyme production in Indonesia. A substrate containing lignocellulose which has never been used in laccase production is sugar palm’s bunch. Sugar palm’s bunch is a waste produced in palm sugar processing. Palm sugar production in Indonesia is about 30,376 tons/year, which produces an abundant amount of waste. The aim of the research was to obtain the optimum aeration rate to produce laccase enzyme by Marasmius sp. using sugar palm’s bunch as a substrate. Solid substrate fermentation was used to produce laccase in a litre trickle-bed reactor. Fermentation lasted for 14 days using sugar palm’s bunch as a substrate and trickled down by Kirk’s medium with glucose 1 g/L as cosubstrate. Aeration rate used in the research were 1 vvm, 1,5 vvm and 2 vvm. Initial pH for fermentation was 4,5, medium flow rate was 1,5 mL/min, and fermentation temperature was 32oC. During enzyme production, activity of laccase, cellulase, manganese peroxidase, and lignin peroxidase were assayed. The change in reducer sugar concentration and acidity (pH) were also checked. All of the assays were analyzed every 12 hours. Result showed that change in laccase activity were fluctuating for all of the aeration rate used. The highest laccase activity with aeration rate 1 vvm, 1,5 vvm, and 2 vvm, were 37,740 U/mL on the 6th day of fermentation, 43,375 U/mL on the 5th day of fermentation, dan 34,726 U/mL on the th day of fermentation, respectively. The highest activity of cellulase, lignin peroxidase, and manganese peroxidase were 11,051 U/mL, 10,893 U/mL, and 2,028 U/mL, respectively. Acidity (pH) during fermentation process were fluctuating for all of the aeration rate used, which ranges from 4,50 to 8,46. Reducer sugar concentration decreased in the first few days of fermentation, and then it was fluctuating for the rest of fermentation for all of the aeration rate used, which ranges from 0,065mg/mL to 0,394 mg/mL. Based on the result, the best aeration rate is 1,5 vvm with highest laccase activity 43,375 U/mL on the 5th day of fermentation.