Aktivitas dan kondisi optimum dekolorisasi zat warna azo jenis Allura Red oleh bakteri

Abstract

Azo dye used in textile and food industry is the highest contributor to the pollution of the water. Dye decolorization can be done by utilizing bacteria through reduction catalyzed by the enzyme azoreductase. The purpose of this study was to analyze the ability of the bacteria to reduce azo dye Allura Red and optimization of pH and temperature for decolorization activity. Decolorization activity carried out by several cell culture isolates and the optimization of pH and temperature with the production of bacterial cell extracts that had the highest activity in the culture. Test results on several cell culture showed that Bacillus amyloliquefaciens 73 has the highest activity in decolorization equal to 81.88%. Enzymes that play a role in the decolorization are constitutively produced in the supernatant fraction of Bacillus amyloliquefaciens cell extracts. Decolorization activity in the reduction of the dye Allura Red optimum at pH 7.0 was 81.40% and a temperature optimum at 370C for 86.82% after incubation for 24 hours.