Effect of White Rot Fungi to Enzimatic Activity and Lignin on Fermentation Process of Cocoa Pod

Abstract

This study was conducted to determine the enzyme activity ligninolitik and lignin content in the fermentation process of cocoa pod. The substrate was used the cocoa pod while the fungi used white rot fungi were Phanerochaete chrysosporium, Pleurotus ostreatus and Schizophyllum commune. Preparation of cocoa pod was chopped, finely ground and then dried. Preparation of fungi by growing fungi in liquid medium. Research methodology was the optimization of fermentation was fermentation conducted with different fungus at a temperature of 30⁰ C and pH 7 using five treatments and three replications. T0 = fermentation of cocoa pod without fungus, T1 = fermentation of cocoa pod with added Phanerochaete chrysosporium, T2 = fermentation of cocoa pod with added Pleurotus ostreatus, T3 = fermentation  of cocoa pod with added Schizophyllum commune, P4 = fermentation of cocoa pod with added Phanerochaete chrysosporium, Pleurotus ostreatus and Schizophyllum commune. Fifty gram cocoa pod in erlenmeyer and added fungus 10% from the weight of substrat. Variables observed Lignin peroxsidase and Mangan peroxsidase and also lignin. This study was designed using research design completely randomized design with a unidirectional pattern analysis of variance (oneway ANOVA). Significant variables followed Duncan’s multiple range test (Duncan Multiple Range Test/DMRT). Conclusion from this research was fermentation of cocoa pod with different fungus indicates that fermentation used Phanerochaete chrysosporium has the best results and showed the highest enzyme activity of LiP 0.223±0.00 U/ml and MnP 0.091±0.01 U/ml and also has the lowest lignin content was 26.86 ± 0.12%.

Keywords: Fermentation, Enzyme, Lignin, Cocoa pod, White rot fungi