Optimasi Produksi Endospora Lakase dari Bacillus sp. dan Aplikasinya pada Fermentasi Daun Teh (Camellia sinensis)

Arinta, Divana Tias (2024) Optimasi Produksi Endospora Lakase dari Bacillus sp. dan Aplikasinya pada Fermentasi Daun Teh (Camellia sinensis). Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Produksi endospora lakase dari Bacillus sp. menjadi suatu kemajuan dalam bioteknologi, dikarenakan karakteristiknya yang tahan terhadap kondisi fisik dan kimia yang ekstrem. Karakter berharga endospora menjadikan enzim ini sebagai biokatalis yang menjanjikan untuk aplikasi industri, salah satunya adalah fermentasi daun Camellia sinensis menjadi teh hitam. Sehingga, penelitian ini dilakukan dengan tujuan untuk mengetahui kondisi optimum variabel produksi endospora lakase dari isolat Bacillus sp. menggunakan desain faktorial 2k. Selain itu, efektivitas endospora lakase dari isolat Bacillus sp. dalam mengoksidasi senyawa fenolik dan flavonoid pada daun teh (Camellia sinensis) juga diamati. Isolat dilakukan uji konfirmasi yang meliputi uji mikroskopis dan makroskopis untuk memastikan bahwa isolat merupakan Bacillus sp. Kemudian optimasi produksi endospora lakase dilakukan pada isolat. Variabel yang digunakan adalah suhu (30oC dan 40oC), pH (7 dan 9), dan konsentrasi MnCl2 (0,001 mM dan 1 mM). Endospora lakase optimum selanjutnya diaplikasikan pada fermentasi daun Camellia sinensis dan diukur kandungan fenolik dan flavonoidnya. Hasil analisis data dengan Desain Expert menunjukkan kondisi optimum produksi endospora lakase adalah pada inkubasi suhu 30oC, pH 7, dan konsentrasi MnCl2 0,001 mM dengan aktivitas enzim sebesar 325,95 U/mL. Berdasarkan uji One Way Anova, faktor suhu, pH, dan konsentrasi MnCl2 berpengaruh secara siginifikan (p value>0,05) terhadap produksi endospora lakase. Faktor kombinasi suhu dan pH memiliki pengaruh tertinggi pada produksi endospora lakase. Pada fermentasi daun Camellia sinensis, fermentasi dengan tambahan endospora lakase lebih cepat dalam mengoksidasi flavonoid dan fenolik yang ditandai semakin menurunnya konsentrasi keduanya selama proses fermentasi.
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Laccase endospore production from Bacillus sp. is an advancement in biotechnology, due to its characteristics of being resistant to extreme physical and chemical conditions. The endospore laccase exhibits remarkable properties that make it a promising biocatalyst for various industrial uses, including the fermentation of Camellia sinensis leaves to produce black tea. Therefore, the purpose of this study was to use a 2k factorial design to identify the optimal conditions for laccase endospore production variables from isolates of Bacillus sp. Furthermore, the efficiency of endospore laccase derived from Bacillus sp. isolates in oxidizing phenolic and flavonoid chemicals found in Camellia sinensis tea leaves will be examined. A confirmation test was performed on the isolate, which comprised microscopic and macroscopic tests to determine that it was Bacillus sp. The isolates' laccase endospore production was then optimized. The variables studied were temperature (30oC and 40oC), pH (7 and 9), and MnCl2 concentration (0.001 mM and 1 mM). The optimal laccase endospores were then applied to fermented Camellia sinensis leaves, and their phenolic and flavonoid content was determined. Design Expert data analysis revealed the optimal parameters for laccase endospore generation, which were 30oC, pH 7, and 0.001 mM MnCl2, with an enzyme activity of 325,95 U/mL. According to the One Way Anova test, temperature, pH, and MnCl2 concentration all had a significant effect (p value > 0.05) on laccase endospore formation. The combination of temperature and pH has the greatest influence on laccase endospore formation. Fermenting Camellia sinensis leaves with laccase endospores was more successful in oxidizing flavonoids and phenolics, as evidenced by a decrease in both concentrations during the fermentation process.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Bacillus sp., Desain Faktorial 2k, Endospora lakase, Fermentasi teh, Factorial design 2k, Laccase endospore, Tea Fermentation
Subjects:	Q Science > QH Biology > QH301 Biology Q Science > QR Microbiology > QR74.8 Bacteria
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Divana Tias Arinta
Date Deposited:	12 Feb 2024 08:08
Last Modified:	12 Feb 2024 08:08
URI:	http://repository.its.ac.id/id/eprint/106819

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