YEAST PRODUCING CELLULOSE ENZYME AS AN CONTROL OF PATHOGENIC MOLD IN CHOCOLATE FRUIT FROM SENTUL, JAWA BARAT
Dalia Sukmawati1,2, G. Assabillah Sondana1, N. Nov Fikriyyah1, Z. Nur Afifah1, A. Firhandini1, U.Khumaiya1, D.Ayu Komsiatun1, Y.Tri Asmara1 , Rini Puspitaningrum 1, H. El Enshasy3,4 Nining Betawati Prihantini5

1Biology Department, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia
2Universitas Negeri Jakarta Culture Collection, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia
3Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), 81130 UTM, Skudai, Malaysia
4Departemen of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Enginering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
5Department of Biology, Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Indonesia, Kampus UI, Depok 16424, Indonesia

Abstract

Mold is one of the microorganisms that can cause disease in chocolate fruit. Molds produce phytopathogenic toxins that are toxic. Control of pathogen fungi has been using pesticides. The use of pesticides can be harmful to human health. One alternative control by using yeast is isolated from the cocoa bean fermentation process. The purpose of this study is the isolation, screening of the ability of yeast to produce cellulase enzymes, and testing the ability of yeast antagonists from chocolate fermentation to control the pathogens of chocolate fruit. Yeast isolation is carried out by the dilution method in medium PDA, mold isolation is carried out by the direct planting method and paste in medium PDA, screening ability to produce cellulase enzymes is carried out by agar diffusion method in medium CMC, and testing the ability of antagonism is done by the double culture method in medium PDA. The results obtained from the isolation results were 128 yeast isolates and 37 mold isolates. Screening 77 representative yeast producing cellulose obtained 5 isolates with highest cellulolytic index 0,24-0,30 U/mL. Antagonism test using 6 isolates for screening cellulose enzyme. The result yeast obtained that isolate C3.3.1 was potential isolates in inhibiting pathogenic molds in chocolate with inhibiting capacity 37,36%.

Keywords: Yeast, chocolate, mold, phatogenic

Topic: Chemistry