Solid State Fermentation with Food Waste as Substrate for Production of Fungal

Glucoamylase from Aspergillus awamori

By: Rizka Diva Pratiwi - 1506675900

Abstrak

Fungal glucoamylase is enzyme produced by variety of fungal, and it’s commonly

produced by Aspergillus or Rhizopus. Fungal glucoamylase degrades starch and other
related polymers by hydrolizing α-1,4 glycosidic bonds from non- reducing ends of
starch molecules, resulting in the production of glucose. Besides their use in starch
saccharification, they have potential application in a number of industrial processes such
as in food, baking, brewing, detergent, textile and paper industries. Fungal α-amylase
and glucoamylase may be used together to convert starch to simple sugars, which is
used in the production of high fructose syrups, that in turn serves as sweetener for many
food processing industries for production of beverages, bakeries, confectionaries, or
may become feedstock for bioethanol production [Seviek et al, 2006]. High demand of
fungal glucoamylase for industries has innovated the production of this enzyme. The
feasibility of using food waste as resource for glucoamylase production via solid state
fermentation (SSF) was studied by Wan Chi Lam, Daniel Pleissner, dan Carol Sze Ki
Lin. The process of production itself consists of food waste preparation that will be
taken from Canteen FTUI, preparation of SSF in a petri dish, and continued to
glucoamylase extraction. Under the optimal digestion conditions (pH 5.5 and 55 °C),
the crude glucoamylase extract could hydrolyze mixed food waste in 1 hour and
generate around 53 g glucose from 100 g of mixed food waste, highlighting the
potential of this approach as an alternative strategy for waste management and
sustainable production of glucose applicable as carbon source in many biotechnological
processes.

Keywords : glucoamylase production, Aspergillus awamori, food waste hydrolysis,

glucose production