Production and Trial Enzymatic Retting Using Pectinase Preparation Produced by Aspergillus Niger UMAS FMI Using Solid Substrate Fermentation (SSF)

• Main Author: Masyitah Aalia, Mohd Ramlan
• Format: Final Year Project Report
• Language: English
• Published: Universiti Malaysia Sarawak (UNIMAS) 2010
• Subjects: GE Environmental Sciences
• Online Access: http://ir.unimas.my/id/eprint/7891/3/MASYITHAH%20full.pdf; http://ir.unimas.my/id/eprint/7891/

Pectinase is one of the main enzymes secreted during retting process. This enzyme is the one that responsible in attacking the pectin in the mesocarpic area of pepper skin and resulted in the decortication of pepper berries to produce the white pepper. This project is aimed to produce and optimize the pectinase produced by Aspergillus niger UMAS FM1 using solid substrate fermentation (SSF) for further application in the enzymatic retting in white pepper corn production. In this study, two parameters have been optimized. These are time of incubations and type of substrates used for solid substrate fermentation. Types of substrate that has been used are pepper waste, orange waste and pineapple waste. Pineapple waste and 4 days (96 hours) of time of incubation were found to be the best conditions to ease the pepper berries decortications. The pectinase was extracted and further analyzed using DNS assay and Bradford assay to determine the amout of reducing sugar and total protein respectively. Enzymatic activity has been calculated to determine the optimum production of pectinase. Trial enzymatic retting has been done using different concentrations of pectinase and different time of retting process. The optimum concentration of pectinase and days of retting were 0.110 μg/ml and in 6 days (144 hours) respectively.