Giyarto

Staf Pengajar Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia

DOI: 

ABSTRACT 

The presence of recalcitrant and toxic compounds such as caffeine, tannins and polyphenols limit the use of coffee pulp cherries and can cause seriuos environmental contamination. Tannins could be breakdown by tannase. The fungal tannase was produced from coffee pulp cherries using Aspergillus niger, which is applications of the solid state fermentation (SSF) system. The aim of the research was to produce the extracellular fungal tannase from coffee pulp cherries by Aspergillus niger. The result showed that gallic acid formed as result of tannin degradation by Aspergillus niger activity on SSF. The best tannase production was occurred at the time fermentation between 4 to 6 days, that indicated by the enzyme activity 0.189 – 0.211 μmol of gallic acid ml-1 minute-1, gallic acid content of 0.1004 – 0.1121 gL-1,  pH of 4.45 – 5.01, and protein content of 2.367 – 2.733 gL-1 .

Keywords: Aspergillus niger, coffee pulp cherries, extracellular fungal tannase, gallic acid, solid state fermentation

REFERENCES

Antier PA, Roussos MS, Raimbault M and Gonzales GV (1993). Pectinase hyperproducing mutans of Aspergillus niger c28b25 for solid-state fermentation of coffe pulp. Enzyme Microbial Technology 15:254 - 260.

Bajpai B and Patil S (1997). Induction of tannin acyl hydrolase (ec 3.1.1.20) activity in some members of fungi imperfecti. Enzyme and Microbial Technology 20:612 – 614.

Bradoo SR, Gupta and Saxena RK (1997). Parametric optimation and characteri-zation of a tannase from Aspergillus japonicus. Process Biochemistry 32:135 – 139.

Deschamps AM and Lebeault JM (1984). Production of gallic acid from tara tannin by bacterial strains. Biotechnology Letters 6:237 – 242.

Ellias LG (1979). Chemical composition of coffe berry by products. In coffe pulp : composition, tecnology and utilization. J.E. Braham and R. Bressani (Ed). Ottwa : IDRC.

Lekha PK and Lonsane BK (1997). Production and application of tannin acyl hydrolase: state of the art. Advances in Appliede Microbiology  44:216 – 260.

Hartoto L (1992). Petunjuk praktikum teknologi fermentasi. Depdikbud RI, Dirjen Pendidikan Tinggi, PAU Bioteknologi IPB, Bogor.

Natarajan K and Rajendran A (2009). Effect of fermentation   parameters on extra cellular tannase production by Lactobacillus plantarum MTCC 1407. E-Journal of Chemistry 6(4), 979-984. http://www.e-journals.net

Paranthaman R, Vidyalakshmi S, Murugesh and Singaravadivel K (2009). Optimiza-tion of various culture media for tannase production in submerged fermenta-tion by Aspergillus flavus. Advances in Biological Research 3(1-2): 34-39

Porres C, Alvarez D and Calzada J (1993). Caffeine reduction in coffe pulp trough silage. Biotechnology Advantages 11:519 – 523.

Ramana Murthy MV, Karanth NG and Raghava Rao KS (1993). Biochemical engineering aspect of solid state fermentation. Advances Applied Microbiology 38:99 – 147.

Sargantanis J, Karim MN, Murphy VG and Tengerdy RP (1993). Effect of opera-ting condition on solid state fermentation. Biotechnology and Bioengineering 42: 149 – 158.

Srivastava A and Rita Kar (2009). Characterization and application of tannase produced by Aspergillus niger ITCC 6514.07 on pomegranate rind. Brazilian Journal of Microbiology 40:782-789 

Van de Lagemaat J, Augur C and Pyle DL (2000). Screening of filamentous fungi for the production of extracellular tannase in solid state fermentation. In : Serra T, Soccol CR, Pandey A and Roussos S (Ed) Coffee Biotechnology and Quality. Dordrecth. Kluwer Academic Publisher, pp 455 – 460.

Zuluaga VJ (1989). Utilization integral de los subproductos del cafe′. In: Roussos S, Licona R and Gutierrez M (Ed), Memorias I Seminar International Bitechnology Agroindustry Cafe′ (I SIBAC), Xalapa, Mexico, pp 63 – 76.