Pembuatan Pepton dari Bungkil Kedelai dan Khamir dengan Enzim Papain untuk Media Pertumbuhan Bakteri

Abstract

Peptone can be produced from soybean press cake and yeast by enzymatic hydrolysis with papain. The acfivily of papain used in this experiment against casein is indicaled by Vm (2000 unitj and Km (0.8%). The process condition for soybean press cake was : [S] = 3.72%, [El = 0.4%, 60 OC, pH 6.2-6.3, 5 hours, while for yeast was [Sl = 4.76%! [El = 02%. 60 OC, pH 5.8-5.9, 5 hours. The yield of the hydrolysis process of soybean press cake peptone was 12.1%, while thal of yeast was 18.9%. The peptone obtained was brownish yellow in color with moisture content of 3 and 5%, ash content 6 and 7 %, total protein 9 and 1 I%, solubility 98%, anino nitrogen 1.9 and 2.82, and AN/TN ratio = 26.47 and 27.62%, respectively. The chromatographic pattern of the peptone using gel filtration column of Superdex-75 appeared to be the same as that of the commercial soy pepfon. Growth test with E. coli, S. aureus, and 8. subtilis showed that soybean press cake and yeast peptone could be used as component in media for microbial growth.