Produksi enzim protease Mucor javanicus dalam medium singkong (Mannihot utilissima) = The Production of Protease Enzyme from Mucor javanicus in Cassava Medium

 
 
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Djajasukma, Eddy

Abstract

The experiment was conducted to study the production of protease from Mucor javanicus in the medium cassava flour, the influence of peptone to production of the enzyme, the influence of pH and temperature to the activity of protease. The production of protease was conducted in the Erlenmeyers (100 ml) which contained of 17.5 g cassava flour and 50 ml aqueous medium. The species of M. javanicus that was observed consist of 10 strain. The strain of M. javanicus which has the highest production of protease among the tent was incubated in the medium of cassava flour with 3 variations of incubation time (4,5,7,10 days). To study the influence of peptone to the production of protease use 5 variations of peptone concentration (1,2,3,4,5 percent) 7 days periodes of incubation, the influence of pH and temperature to the protease acrivity use 5 variations of pH (4,5,6,7,8) and 5 variations of temperature (30,40,50,60,70 C). The result showed that the strain M. javanicus M3 had the highest protease production with the optimal incubation period 7 days (0,51 PU/ml), the optimal concentration of peptone was 2 percent, hile the optimal protease activity was in pH 5 and temperature 50 C (4,53 PU/ml).
 



Prosiding Seminar Hasil Penelitian dan Pengembangan Sumber Daya Hayat (Puslitbang Biologi-LIPI) : 88 - 94.

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