Lemon Peel Biodelignification (Citrus Limon (L.) Osbeck) using Aspergillus awamori for Essential Oil Yield Optimation

• Main Author: Juliati, Jenny
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/39443
• Institution: Institut Teknologi Bandung

awamori affects lignin level, yield, chemical composition, and productivity of lemon oil. Inoculum concentration of Aspergillus awamori for this study was set at 10% weight/volume (3x106 spores/mL). Solid-state fermentation was carried out at 25-28ºC, 99% relative humidity, and ~0 W/cm2 of light intensity. Lemon oil was extracted using a steam distillation method. The fermentation time in this study was varied: 0, 3, 6, and 9 days. The results show that the lignin content decreased as fermentation proceeded. The amount of lignin content measured (on dry weight basis) before fermentation started and on 3rd, 6th, and 9th day of fermentation was 8,01% ± 1,10% and 7,08% ± 0,04%, 5,83% ± 0,45%, and 4,84% ± 0,53%, respectively. This study also shows an impressive increment on lemon oil yield as fermentation proceeded. Without fermentation process, lemon oil yield was obtained at 0,27% ± 0,02% dry weight. The yield of lemon oil (on dry weight basis) increased as fermentation time increased, particularly 0,30% ± 0,11% (3rd day), 0,46% ± 0,16% (6th day), and 0,79% ± 0,22% (9th day). The primary component of lemon oil obtained in this study was limonene. The composition of limonene in lemon oil for lemon peels that were not subjected to fermentation was 72,54%. The limonene content increased as fermentation time increased to 73,10% (3rd day of fermentation), 81,97% (6th day of fermentation), and 100% (9th day of fermentation).