Sains Malaysiana 50(6)(2021): 1673-1683

http://doi.org/10.17576/jsm-2021-5006-14

Kesan Prarawatan dan Masa Hidrolisis Enzim untuk Penghasilan Oligosakarida daripada Serabut Mesokarpa Buah Kelapa Sawit

(Effect of Pretreatment and Enzymatic Hydrolysis for Oligosaccharide Production from Oil Palm Mesocarp Fibre)

NURUL HANISAH MOHD¹, RIZAFIZAH OTHAMAN¹, MUKRAM MOHAMED MACKEEN^1,2 & MOHAMAD YUSOF MASKAT²*

¹Jabatan Sains Kimia, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

³Institut Biologi Sistem (INBIOSIS), Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Diserahkan: 21 Mei 2020/Diterima: 31 Oktober 2020

ABSTRAK

Dalam kajian ini, serabut mesokarpa buah kelapa sawit (SM) telah ditukar menjadi oligosakarida sebagai produk nilai tambah. Objektif kajian ini adalah untuk menentukan kesan prarawatan dan masa hidrolisis untuk penghasilan oligosakarida dengan menggunakan kompleks enzim komersial Celluclast (1.5 L). Prarawatan dengan larutan 5% (v/v) natrium hidroksida (NaOH) dan 5% (v/v) larutan asid asetik (CH₃COOH) dilakukan sebelum hidrolisis enzim. Prarawatan menggunakan kepekatan 5, 10 dan 15% (v/v) larutan NaOH dijalankan dalam autoklaf pada 120 °C selama 30 min. Hidrolisis SM prarawatan telah dijalankan pada masa hidrolisis 0, 3, 6 dan 24 jam. Hasil hidrolisis enzim membuktikan bahawa prarawatan alkali SM dengan 5% NaOH menghasilkan jumlah gula penurun yang lebih tinggi berbanding dengan SM mentah dan SM prarawatan menggunakan 5% CH₃COOH dengan masing-masing menghasilkan 351.94 mg/g berbanding 181.44 dan 183.15 mg/g jumlah gula penurun per jisim biojisim. Pertambahan jumlah gula penurun untuk prarawatan alkali disebabkan penyingkiran bahagian lignin dan hemiselulosa dalam SM. Peningkatan kepekatan NaOH menghasilkan peratus sakarifikasi yang lebih tinggi. Hidrolisis SM prarawatan selama 3 hingga 24 jam telah menghasilkan oligosakarida dengan bilangan unit glukosa 2, 3 dan 4. Tiada perbezaan unit glukosa diperhatikan apabila masa hidrolisis ditingkatkan daripada 3 hingga 24 jam. Kajian ini menunjukkan keupayaan penghasilan oligosakarida daripada SM dengan memanipulasi masa hidrolisis.

Kata kunci: Masa hidrolisis; oligosakarida; prarawatan alkali; sakarifikasi lignoselulosa; serabut mesokarpa kelapa sawit

ABSTRACT

In this study, oil palm mesocarp fibre (SM) was converted into oligosaccharides as a value-added product. The objective of this study was to determine the effect of pretreatment and hydrolysis time for oligosaccharide production using a commercial Celluclast (1.5 L) enzyme complex. Pretreatment with 5% (v/v) sodium hydroxide (NaOH) and 5% (v/v) acetic acid solution (CH₃COOH) was performed before enzyme hydrolysis. Pretreatment using concentrations of 5, 10 and 15% (v/v) NaOH solution was carried out in an autoclave at 120 °C for 30 min. Hydrolysis of the alkaline pretreated SM was performed at 0, 3, 6, and 24 h. Enzymatic hydrolysis results indicated that pretreatment of SM with 5% NaOH produced a higher amount of reducing sugar compared to raw SM and 5% CH₃COOH SM pretreatment, producing 351.94 mg/g compared to 181.44 and 183.15 mg/g amount of reducing sugar per mass of biomass, respectively. The increased amount of sugars for alkali pretreatment was due to the removal of lignin and hemicellulose portions in SM. Increased NaOH concentration resulted in a higher percentage of saccharification. Hydrolysis of pretreated SM for 3 to 24 h produced oligosaccharides with 2, 3 and 4 glucose units. No differences in the number of glucose units were observed when hydrolysis time was increased from 3 to 24 h. This study demonstrated the ability of oligosaccharide production from SM by manipulating hydrolysis time.

Keywords: Alkaline pretreatment; hydrolysis time; lignocellulosic saccharification; oil palm mesocarp fibre; oligosaccharides

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*Pengarang untuk surat-menyurat; email: yusofm@ukm.edu.my