Isolasi dan Karakterisasi Selulase dari Trichoderma Viride dan Rhizopus Spp dengan Substrat Jerami Padi

The objectives of this study were to isolated and produce cellulase from soil molds and to characterize the enzyme. The strains of mold isolated from soil, namely Rhizopus spp and one cultured mold. Trichoderma viride, was used to produce the enzymes. Medium for enzyme production consisted of NH4NO3, KCl, FeSO4.7H2O, MgSO4.7H2O, CuSO4.2H2O and rice straw as a sole source of carbon (pH : 5.45). Culture was done at 28oC for 5,8,11 and 14 days with shaking at 150 rpm. Using this method cellulase production was optimum at 14 days with substrat concentration of 1.5% for T. viride culture. However the optimum production of cellulase for Rhizopus spp culture were three days shorter than culture of T.viride with substrat concentration of 1.5 and 1% respectively. Temperature and pH optimal activity of cellulases were as follow : cellulase from T.viride at temperature 60oC and pH 5 and cellulase from Rhizopus spp at temperature 50oC and pH 5. While temperature and pH stability of cellulases were as follow : cellulase from T. viride at temperature 30 - 80oC and pH 3 - 7 and cellulase from Rhizopus spp at temperature 30 - 80oC and pH 3-6. It was concluded that molds can grow on rice straw as a sole source of carbon produce cellulases

Pengaruh Suhu dan Lama Penyimpanan terhadap Stabilitas Minyak Ikan dan Mikrokapsul Minyak Ikan

Fish oil microcapsules could be stored long longer than fish oil. Storage of the fish oil microcapsules to be more stable and effective to note factors such as temperature and storage time. The purpose of this study was to determine the effect of temperature and storage time on the stability of fish oil (MI) and microencapsulated fish oil (MMI). The research method used was a completely randomized design method factorial 2 x 3 and 3 replications for each MI and MMI. Factor A (storage temperature: refrigerator temperature and room temperature) and factor B (storage time: 15, 30 and 45 days). The variables measured were peroxide, TBA numbers and the total number of oxidation. The results of this study found that the more stable MMI stored in the refrigerator compared to room temperature and the MMI is more stable compared with MI. Temperature and storage time is best for the oxidative stability of microencapsulated fish oil and fish oil are refrigerator temperature and storage time of 45 days

PRODUKSI ENZIM SELULASE TERMOSTABIL DARI BAKTERI NG2 MENGGUNAKAN BERBAGAI SUMBER SELULOSA ASAL LIMBAH PERTANIAN DAN PERKEBUNAN (Production of Thermostable Cellulase Enzyme by NG2 Bacteria Using Various Cellulose Sources from the Agriculture Waste)

This experiment aimed to determine the best cellulose sources from the agricultural by product on the production of the thermostable cellulase enzymes by thermophilic bacteria (NG2) and also to find out the best concentration level of the selected sources of cellulose. The experiment was conducted in two stages using a completely randomized design (CRD). In phase 1, four cellulose sources were used, namely A: corn cobs, B: rice straw, C: coconut fiber, and D: oil palm trunk, in which the replication for each source was five. In phase 2,  the best sources of cellulose from the phase 1 was used at four different levels of concentration, i.e., A: 2%, B: 3%, C: 4%, and D: 5%, in which replication for each concentration was five. The result of phase 1 showed that the corn cobs was the best cellulose source  in producing cellulase enzyme. This was indicated by the activity of 0.329 U/ml, the enzyme protein of 0.0328 mg/ml, and the specific activity of 10.165 U/mg, which were significantly higher (P<0.01) than those of other cellulose sources. The results of phase 2 showed that the concentration of 4% (w/v) had the highest (P<0.01) specific activity of 44.002 U/mg  compared with those of the other concentrations. In conclusion, the highest production of cellulase enzyme using thermophilic bacteria (NG2) was obtained at the concentration of 4% (w/v) using the corn cobs as the cellulose source