Production of Laccase Enzyme by Marasmius sp. from the Bark of Cocoa Beans

Abstract

Mita Ramadiyanti, Mohamad Djali, Efri Mardawati, Robi Andoyo

Laccase is an enzyme that can be used in various processes in the field of pharmaceutical, biotechnology and food. This is due to the laccase that has broad substrate specificity, is environmentally friendly, and uses oxygen as the last electron acceptor. The laccase enzyme can be produced by white-weathered fungi, one of them is Marasmius sp. by utilizing the lignin components of lignocellulose of agricultural waste and plantations such as the bark of cocoa beans. The utiliziation of the bark of cocoa beans can reduce the cost of enzyme production and answer the need for high-laccase enzymes. The production of laccase enzyme by Marasmius sp. from the bark of cocoa beans can be done using a simple bioreactor with an incubation time of 0-14 days that can affect the growth and metabolic activities of marasmius sp. The research is aimed to determine the optimum incubation time of 0-14 days which is able to produce laccase enzyme with highest activity using a simple bioreactor. The production of enzyme is done using the bark of cocoa beans with a size of 60 mesh added with the solution of yeast extract and glucose with the temperature condition of 32℃. The sample collection is done every 12 hours to measure the activity of laccase enzyme using the spectrophotometry method. The result shows that the highest and lowest laccase activity was successfully produced by day-10 (15,1 U/l); day-5 (2,88U/l). Based on the results, it can be concluded that the optimal time growth of marasmius sp. is on the day-10 for the production of laccase enzyme.