Lakase merupakan enzim ligninolitik yang dapat diekstrak dari tanaman, hewan, dan jamur. Lakase telah dilaporkan berpotensi sebagai antibakteri. Penelitian ini bertujuan untuk menganalisis kemampuan enzim lakase yang dipurifikasi dari jamur Trametes versicolor dalam menghambat bakteri penyebab bau mulut. Enzim lakase diproduksi pada media kombinasi Potato Dextrose Broth (PDB 2.4% b/v), serbuk daun nanas (1% b/v), dan serbuk bonggol jagung (1% b/v). Crude enzyme diekstrak dari kultur yang diinkubasi selama 7 hari, kemudian dievaluasi aktivitas katalase dengan 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) dan selanjutnya dipurifikasi secara parsial dengan presipitasi ammonium sulfat serta kromatografi pertukaran ion. Keberadaan enzim lakase yang terdapat pada ekstrak purifikasi dikonfirmasi menggunakan ABTS dan Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis (SDS-PAGE). Kemudian dievaluasi aktivitasnya terhadap Porphyromonas gingivalis dan Staphylococcus aureus. Hasil menunjukan bahwa terdapat kenaikan aktivitas spesifik enzim lakase setelah purifikasi dari 1372,091 U/mg menjadi 2409,123 U/mg, hasil SDS-PAGE menunjukan terdapat senyawa berbobot ~65 KDa yang sesuai dengan bobot molekul lakase. Uji aktivitas antibakteri dari lakase pada P. gingivalis dan S. aureus menunjukkan daya hambatan yang sedang pada konsentrasi 100% dengan diameter zona hambat 6,682 mm dan 9,463 mm. Purifikasi berhasil memperoleh aktivitas lakase yang lebih tinggi dari crude extract serta potensi aktivitas sebagai antibakteri terhadap P. gingivalis dan S. aureus.

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Laccase is a ligninolytic enzyme that can be extracted from plants, animals, and fungi. Laccase is reported to have antibacterial potential. This study aimed to analyze the ability of the laccase enzyme purified from the Trametes versicolor fungus to inhibit bacteria that cause halitosis. The laccase enzyme was produced in a combination medium of Potato Dextrose Broth (PDB 2.4% w/v), pineapple leaf powder (1% w/v), and corn cob powder (1% w/v). Crude enzyme was extracted from the culture which was incubated for 7 days, then evaluated for catalase activity with 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and then partially purified by ammonium sulfate precipitation and ion exchange chromatography. The presence of the laccase enzyme in the purification extract was confirmed using ABTS and Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis (SDS-PAGE). Then its activity against Porphyromonas gingivalis and Staphylococcus aureus was evaluated. The results showed that there was an increase in the specific activity of the laccase enzyme after purification from 1372.091 U/mg to 2409.123 U/mg. The SDS-PAGE results showed that there was a compound weighing ~65 KDa which corresponded to the molecular weight of laccase. The antibacterial activity test of laccase on P. gingivalis and S. aureus showed moderate inhibitory power at a concentration of 100% with an inhibitory zone diameter of 6.682 mm and 9.463 mm. Purification succeeded in obtaining higher laccase activity from the crude extract as well as potential antibacterial activity against P. gingivalis and S. aureus.