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PRODUKSI DAN UJI AKTIVITAS ENZIM PEKTINASE BAKTERI PEKTINOLITIK DARI KULIT BUAH JERUK NIPIS (CITRUS AURANTIFOLIA).
Pectin is a natural substance found in fruits, vegetables, and algae. Pectin is needed by plants to help keep cell walls attached, help ripen ftuit and maintain fruit shapewhile pectin in bacteria generally acts as one of the main sources of carbohydrates. Pectin enzyme is an extracellular enzyme that catalyze the degrdadation of pectin compounds into simpler molecules. Sourcea of pectinase include microorganisms found in lime peel. Lime peel was isolated to obtain pectinolytic bacteria producing pectinase enzyme. That study aims to determine the effect of incubation temperature and the best pH in producing pectinase enzyme. Pectinolytic bacteria samples were treated with incubation temperature (20°C, 30°C, 40°C) and pH (5, 7 , 9). The best results were obtained in the treatment of incubation temperature of 40°C and pH 9 with an enzyme concentration is 166,28 ppm and the amount of enzyme activity is 0,616 Unit/mL. Based on the results of the charactersistic of pectinolytic bacteria, the isolate is thought to be a member of the genus Bacillus sp.
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PRODUKSI DAN UJI AKTIVITAS ENZIM PEKTINASE BAKTERI PEKTINOLITIK DARI KULIT BUAH JERUK NIPIS (CITRUS AURANTIFOLIA). (Text)
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