APPLICATION OF YEAST IN CONTROL OF GROWTH PATHOGENIC MOLD ON CHOCOLATE FRUIT Dalia Sukmawati1,2 , Z. Arman1, R. Hasanah1, M. Balqis1, A. Setiawan1, F. Tafrijiyyah1, R. Sari1, Tri Handayani Kurniati1, Atin Supiyani1, 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
Pathogenic mold can cause damage to chocolate plants such as rotting diseases in fruit. One of alternative that can be used to control pathogenic mold is using the yeast. Yeast has a cellulase enzyme that can degrade cellulose, where the mold cell walls are composed of semi-crystalline chitin, β-need and cellulose. This study aims to determine the yeast origin of fermented cocoa beans that produce cellulase enzymes and its potential as a control for pathogenic molds in chocolate fruit. Stages of research carried out were isolation of yeast from cocoa fermentation, screening of yeast isolates that produce cellulase enzymes, and testing of yeast antagonist against pathogenic molds on chocolate fruit. The results showed that there were 21 yeast isolates from the fermentation of cocoa beans, which five were able to produce cellulase enzymes namely yeast isolates C4.-3.3, C4.-3.13, C4.-4.9, C4.-4.10, and C4.-5.9. Yeast isolate C4.-4.10 is able to produce cellulase enzymes with an index of 0.32 U/mL. Five isolates that can produce cellulase enzymes were tested for antagonism against pathogenic molds in chocolate fruit.
