Afriliona, Fellycita Kartika (2022) Optimasi Produksi Pektinase Dari Mikroba Fermentasi Kakao (Theobroma cacao). Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pektinase adalah enzim yang berperan dalam menghidrolisis polimer pektin menjadi asam galakturonat. Pektinase sangat banyak dibutuhkan oleh sektor industri, termasuk dalam peningkatan mutu fermentasi kakao yang saat ini masih rendah. Pektinase dapat diperoleh dari isolat mikroba pektiknolitik yang diisolasi dari sumber yang mengandung pektin, salah satunya dari hasil fermentasi kakao. Sehingga, penelitian ini bertujuan untuk mengetahui isolat mikroba potensial yang memproduksi pektinase dari sampel fermentasi kakao dan mengetahui kondisi optimum pertumbuhan isolat mikroba potensial untuk produksi pektinase. Metode yang digunakan dalam penelitian ini yaitu, skrining isolat produksi pektinase yang ditandai dengan zona bening, optimasi produksi pektinase berdasarkan pH, konsentrasi substrat, dan konsentrasi inokulum menggunakan rancangan desain optimasi Response Surface Methodology (RSM). Serta uji aktivitas pektinase menggunakan 3-5 dinitrosalicylic acid (DNS). Berdasarkan hasil penelitian didapatkan isolat mikroba potensial dari fermentasi kakao yaitu Pichia kudriavzevii yang ditandai oleh zona bening dengan ukuran diameter sebesar 2,5 mm. Hasil kondisi optimum untuk produksi pektinase oleh Pichia kudriavzevii yaitu pada pH 5, konsentrasi substrat 1%, dan konsentrasi inokulum 2% dengan menghasilkan aktivitas pektinase paling tinggi sebesar 0,06113 U/mL.
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Pectinase is an enzyme that plays a role in hydrolyzing pectin polymers into galacturonic acid. Pectinase is widely needed in the industrial sector, including in improving the quality of cocoa fermentation. The quality of cocoa fermentation is still low, the way to improve the quality of cocoa fermentation is by increase pectinase activity. Pectinase can be obtained from pectinolitic microbial isolats isolatd from sources containing pectin, one of which is from cocoa fermentation. Thus, this study aims to determine the potential microbial isolats that produce pectinase from cocoa fermented samples and to determine the optimum growth conditions of potential microbial isolats for pectinase production. The method was used in this research is a screening of pectinase production isolates marked with a clear zone, optimization of pectinase production based on pH, substrate concentration and inoculum concentration using Response Surface Methodology (RSM) optimization design. As well as being tested for pectinase activity using 3-5 dinitrosalicylic acid (DNS). Based on the results of the study, it was found that potential microbial isolate from cocoa fermentation was Pichia kudriavzevii which characterized by a clear zone with a diameter of 2.5 mm. The optimum conditions for pectinase production by Pichia kudriavzevii were at pH 5, substrate concentration 1%, and inoculum concentration 2% with the highest pectinase activity of 0.06113 U/mL.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | RSBi 547.758 Afr o-1 2022 |
| Uncontrolled Keywords: | Fermentasi kakao, Pektin, Pektinase, Pektinolitik, Respon Surface Methodology. Cocoa Fermentation, Pectin, Pectinase, Pectinolytic, Response Surface Methodology. |
| Subjects: | Q Science > QP Physiology > QP609.P78 Proteolytic enzymes. |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46201-(S1) Undergraduate Thesis |
| Depositing User: | Mr. Marsudiyana - |
| Date Deposited: | 07 May 2026 07:54 |
| Last Modified: | 08 May 2026 01:18 |
| URI: | http://repository.its.ac.id/id/eprint/133052 |
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