Karakterisasi bakteri pektinolitik dari limbah kulit jeruk dan karakterisasi pektinase yang dihasilkan serta studi aplikasinya untuk penjernihan sari buah Jeruk Pontianak
DOI:
https://doi.org/10.35941/jtaf.2.1.2020.3937.34-44Keywords:
Bakteri pektinolitik, Pektinase, Jeruk Pontianak, Penjernihan Sari BuahAbstract
PKejernihan merupakan salah satu parameter penting kualitas sari buah. Penelitian ini bertujuan untuk mengisolasi dan mengkarakterisasi bakteri pektinolitik dari limbah kulit jeruk. Dilakukan pula karakterissasi enzim pektin hidrolase ekstraseluler yang dihasilkan meliputi kondisi optimum untuk aktivitas dan kestabilannya, nilai KM dan Vmax. Pengaruh penambahan enzim pektin hidrolase ekstraseluler terhadap kekeruhan, viskositas, dan total padatan terlarut sari buah jeruk Pontianak juga diamati. Hasil dari penelitian didapatkan 10 isolat bakteri dengan karakter semua isolat bakteri merupakan Gram negatif, endospora negatif, dan katalase positif. Pada penjernihan sari buah jeruk Pontianak terpilih 3 isolat bakteri untuk karakterisasi enzim yaitu isolat A, H, dan I. Karakter enzim ditentukan berdasarkan pH optimum, suhu optimum, kestabilan pH dan suhu, serta nilai KM dan Vmaks. Enzim isolat A optimum pada pH 4 dan stabil pada pH 4-5; enzim isolat H optimum pada pH 4 dan stabil pada pH 3-4; enzim isolat I optimum pada pH 4-4,5 dan stabil pada pH 3-5. Ketiga enzim isolat optimum pada suhu 50oC dan stabil pada suhu 30-50oC. Nilai KM enzim isolat A, H dan I berturut-turut adalah 0,022; 0,011; 0,017 mg mL-1 dan nilai Vmaks berturut-turut adalah 0,041; 0,038; 0,039 U mL-1. Enzim pektin hidrolase ekstraseluler dari ketiga isolat tersebut dapat diaplikasikan pada penjernihan sari buah jeruk Pontianak.
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