Enzim Laccase dari Edible Mushroom untuk Pemutihan Pati Sagu Ramah Lingkungan

Budhi Santoso Reksohadiwinoto, Syofi Rosmalawati, Purwa Tri Cahyana, Bambang Hariyanto

Abstract


Sagu pada umumnya berwarna kecoklatan dan bau kurang sedap. Kelemahan ini dapat diperbaiki dengan penambahan enzim Laccase dalam produksi pati sagu. Tujuan penelitian ini adalah menghasilkan enzm Laccase dari edible mushroom.  Bahan yang digunakan adalah jamur Plurotus ostreatus, Agaricus bisporus dan Rhyzopus  oligosporus yang diperoleh dari pasar dan bahan kimia media. Metoda yang digunakan adalah melalui fermentasi cair menggunakan skala flask.  Hasil yang diperoleh bahwa  Pleurotus ostreatus pada uji agar cawan petri membentuk zona ring merah kecoklatan yang tebal menunjukan kemampuan oxidase senyawa guaicol dan syringaldazine. Uji fermentasi cair skala flaks 500 mL kultur jamur Pleurotus ostreatus, Agaricus bisporus, Rhyzopus oligosporus selama 21 hari. Hasil Laccase yang diproduksi oleh Pleurotus ostreatus mempunyai aktivitas tertinggi yaitu mencapai 774 U/L pada analisa spektrofotometer menggunakan substrat ABTS. Sementara itu, Agaricus bisporus dan Rhyzopus oligosporus mencapai puncak produksi laccase masing-masing 484 U/L dan 480 U/L.

Kata kunci : Pleurotus ostreatus, Agaricus bisporus, Rhyzopus oligosporus, Laccase, bioleaching, dan kualitas pati sagu


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DOI: http://dx.doi.org/10.29122/jtl.v18i2.1790

DOI (PDF): http://dx.doi.org/10.29122/jtl.v18i2.1790.g1884

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