Produksi Enzim Protease Alkalin Dari Bacillus substilis Dengan Media Limbah Cair Tahu
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Date
2016-02-25
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Abstract
Proteases are one of the most important industrial enzymes accounting for nearly 60% of the total worldwide
enzyme sales. Of these, alkaline proteases are employed primarily as cleansing additives to detergents and in
bating of hides and skins in leather industries. Among the various proteases, bacterial proteases are the most
significant, compared with animal and fungal proteases, especially from Bacillus species. This research try to
produce enzyme of protease alkaline by using submerged fermentation technology and exploit local soybean
cake liquid waste medium to determining optimum medium composition, temperature and pH in producing
the enzyme constructively Bacillus substilis. In order to get the optimum concentration fermentation media
and pH, research was conducted of flour concentration at 10%, 20%, 30%, and pH at 7, 8, 9, 10 and 11
respectively. The optimum fermentation temperature of alkaline protease was obtained with temperature
variation at 30, 40, 50, 60 and 70 oC. Fermentation process took place during 72 hour to the each variable and
conducted by intake of sample every 12 hours. Enzyme activities were determined by using Protease
Colorimetric Detection Kits from Sigma, which were calculated by rate of tyrosine existing in mixture of
reagent and samples were analyzed using spectrophotometer. Result showed that the optimum conditions
obtained were at fermentation medium (grist flour) concentration of 10%, early pH media of 9 and
temperature of incubation of 30 oC with maximum enzyme activity 32,90 unit/ml.
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Keywords
Alkaline Protease, Soybean Whey, Bacillus subs, Bacillus substilis, Detergent, Tyrosine