MICROBIAL LIPASE PRODUCTION FROM LOCAL MICROORGANISMS FOR FREE FATTY ACID HYDROLYSIS FROM VEGETABLE OIL

• Main Author: Sita Maharsi, Alfira
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/73790
• Institution: Institut Teknologi Bandung

<p align="justify">The enzymatic hydrolysis of triglyceride into fatty acid is an alternative to the Colgate- Emery process that occurs in high temperature and pressure. The lipase enzyme can be produced through a microbial pathway using fungal microorganisms such as Rhizopus oryzae. This research is aimed to explore factors affecting lipase production such as agitation, harvest time, addition of substrate, and reuse of microorganisms. Rice bran is used as the substrate and the cultivation will be conducted in a solid-state fermentation and carried out at a temperature of 37oC. The evaluation will be carried out by comparing the acid number of each lipase produced each day for 6 days from the cultivation conducted with or without agitation. Based on the evaluation of lipase activity produced, the maximum lipase activity is obtained through a 5-day cultivation without agitation with an activity of 150 U/mL. Addition of substrate is unproportional to the enzyme activity produced, it reduced the lipase activity produced up to 5 times lower than the initial examination. Reuse of microorganisms is not possible to be done because the solvent used, dimethyl sulfoxide, has toxic properties that might destruct the Rhizopus oryzae hyphae. It can be concluded that a good Rhizopus oryzae cultivation to produce lipase ought to be done by fermentation without agitation, harvest the lipase by the fifth day of fermentation, have a fair solid surface area with good aeration, and use a safe solvent that does not destruct the fungal hyphae so the microorganism can be reused.