Produksi Enzim Pektinase oleh Aspergillus ustus pada Media Fermentasi Semi Padat Mengunakan Limbah Pertanian sebagai Substrat

Abstract

Many types of enzyme are used in food manufacturing process, and pectinase is one of enzyme that is frequently used by many food industries. Pectinase can be fabricated by microorganism through fermentation process using pectin-containing-medium to boost metabolite production. The objective of this research is to determine the substrate from several agricultural wastes and to define the optimum condition of fermentation for pectinase production using Aspergillus ustus (involving substrate concentration, acidity of medium, and temperature of fermentation). There are four steps in this research including substrate preparation, analysis for substrate (pectin measurement and proximate analysis), pectinase production, and trial for optimum fermentating condition. The result shows that difference in fermentating condition will affect the activity of pectinase. The highest pectinase activity is 1.2751 U/mL and it originated from peel of Medanese tangerine. Optimum condition for pectinase production was using peel of Medanese tangerine as substrate in 10% concentration, pH 4, at temperature of 40oC.