Skrining dan Identifikasi Bakteri Penghasil Enzim Pektinase Asal Fermentasi Kopi Arabica (Coffea arabica L.).

ZAKI GUNAWAN RASYID, . (2024) Skrining dan Identifikasi Bakteri Penghasil Enzim Pektinase Asal Fermentasi Kopi Arabica (Coffea arabica L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Kopi merupakan perkebunan yang diolah menjadi biji kopi yang memiliki nilai ekonomi. Proses pengelolaan pasca panen biji kopi dilakukan untuk menghilangkan lendir pada biji kopi dengan bantuan mikroba yang menghasilkan enzim pektinase sehingga mempermudah proses pencucian biji kopi. Penelitian ini bertujuan untuk mengetahui potensi dan identitas dari bakteri penghasil enzim pektinase atau bakteri pektinolitik asal fermentasi kopi arabika. Tahapan penelitian meliputi isolasi bakteri pektinolitik, skrining bakteri pektinolitik, pengujian aktivitas enzim pektinase dengan konsentrasi pektin 1% dan 1,5%, serta identifikasi molekuler melalui analisis 16S rRNA. Tujuh dari dua puluh isolat bakteri menghasilkan enzim pektinase saat ditumbuhkan pada media pektin ditandai adanya zona bening pada media. Tiga isolat yaitu WN 21, H4SC dan H4SA menghasilkan nilai aktivitas enzim pektinase tertinggi diraih oleh WN 21 dengan nilai 7,93 ± 0,61 U/ml diikuti oleh H4SC 5,57 ± 0,18 U/ml dan H4SA 3,59 ± 0,50 U/ml. Hasil identifikasi menunjukkan bakteri pektinolitik asal fermentasi kopi teridentifikasi sebagai Bacillus subtilis, Bacillus amyloliquefaciens dengan homologi dan query cover berturut 99,92% dan 100%, 99,82 dan 100%. Hasil penelitian ini memberikan informasi awal tentang potensi isolat bakteri penghasil pektinase asal fermentasi kopi arabika. Coffee is a crop that processed to be coffee beans that have economic value. The post-harvest coffee process is do to eliminate mucilage from coffee fruit with microbe producing pectinase enzyme to lighten coffee beans whasing process. This study purpose is to identify potential and acquiring identity bacteria producing pectinase enzyme from coffee fermentation. The research procedure start from isolating pectinolytic bacteria, screening pectinolytic bacteria and pectinase enzyme activity testing with pectin concentrations 1% and 1,5%, bacterial identification via 16S rRNA gene analysis. Seven from twenty isolated bacteria is producing pectinases with clear zone when testing in pectin medium. Three isolates WN 21, H4SC, H4SA with higest pectinase enzyme activity was achieved by WN 21 with value achieved 7.93 ± 0.61 U/ml followed by H4SC 5.57 ± 0.18 U/ml and H4SA 3.59 ± 0.50 U/ml. The result of the identification showed that pectinolytic bacteria from coffee fermentation were identified as Bacillus subtilis and Bacillus amyloliquefaciens with identity and query cover continued 99,92% and 100%, 99,82 and 100%. The result of this study provide early information about the potential of pectinase producing bacterial isolated from arabica coffee fermentation.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Tri Handayani Kurniati, M.Si 2). Rizky Priambodo, M.Si
Subjects:	Sains > Sains, Ilmu Pengetahuan Alam Sains > Mikro Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 21576 not found.
Date Deposited:	31 Jan 2024 02:24
Last Modified:	31 Jan 2024 02:24
URI:	http://repository.unj.ac.id/id/eprint/43820

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