Aromatic Compounds Production by Fungal Solid State Fermentation in Pandanus tectorius Fruits

Sari Darmasiwi*, OktavianaHerawati, Oktafia Citra Ningsih

Laboratory of Microbiology, Faculty of Biology, Universitas Gadjah Mada, Yogyakarta, Indonesia

DOI : http://dx.doi.org/10.13005/bbra/2005

ABSTRACT: Production of microbial aromatic compounds by solid-state fermentation is increasing lately, due to the ability of microbial to use agro-industrial wastes as their substrates. The aim of this research was to know potential of aromatic compounds production by solid-state fermentation of Trichoderma viridae in Pandanus tectorius fruits. To prepare the substrates, basal mesocarp part of fruits were cut, juiced,pulps were dried and grinded until reached fine particle size. Fermentations were carried out in 250 mL flasks with108fungal spores/mL, pH 6.0, 76,6 % (w/v) moisturesat 30°Cfor 10 days. Aromatic compounds resulted from SSF were then analyzed using GC/MS. Results showed that Pandanus tectorius fruitscontained total sugars 13,015%, proteins 3%, lipids 1,39% and moisture content were76,6%. This low sugars content in substrates seemed to be the main factor of Trichoderma viridae slow growth. There were 17 peaks of aromatic compounds detected in GC/MS, consisted of alkenes hydrocarbons (tetradecane, tertracosane, tetracosahexaene, pentadecane, hexacosane, heptadecane, and octadecane), alcohol (phenol), amide (9-octacenamide) and monoterpene aldehid (9-octadecenal). Therefore the fermentation conditions need to be further optimized to make better growth for fungi and higher aromatic compounds production.

KEYWORDS: aromatic compounds; production; solid-state fermentation; fungi; Trichoderma viridae; Pandanus tectorius

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