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ISOLASI DAN IDENTIFIKASI KAPANG DARI KECAP IKAN SERTA POTENSINYA SEBAGAI PENGHASIL PROTEASE DAN KITINASE

Murwantoko ; Murwantoko ; Murwantoko ; Murwantoko ; Murwantoko ; Ustadi ; Ustadi ; Ustadi ; Ustadi ; Ustadi ; Puspita, Indun Dewi ; Puspita, Indun Dewi ; Puspita, Indun Dewi ; Puspita, Indun Dewi ; Puspita, Indun Dewi ; Setiawati, Reni Eka ; Setiawati, Reni Eka ; Setiawati, Reni Eka ; Setiawati, Reni Eka ; Setiawati, Reni Eka

Abstract:ABSTRACT This study aims to isolate and identify the types of mold that grow in fish sauce and to know the potential of these molds as a producer of chitinases and proteases. Mold isolation was done by spreading method using Potato Dextrose Agar medium (PDA). Mold identification is based on macroscopic, microscopic, and molecular observations. Testing of chitinase and protease activity was performed using Chitin Agar and Skim Milk Agar. The results showed that the mold was successfully isolated and identified from fish sauce. The macroscopic, microscopic, and molecular identification results indicate that K1 isolate is Neosartorya fischeri, K3 isolate is Cladosporium cladosporioides, and K4 isolate is Aspergillus niger. The results of chitinase and protese activity showed that KI isolates (Neosartorya fischeri) and K4 (Aspergillus niger) were able to produce chitinase enzymes with chitinolytic index respectively 2,16 and 2,33 while K3 (Cladosporium cladosporioides) did not produce chitinase enzyme. The results of protease activity showed that 3 isolate (Neosartorya fischeri, Cladosporium sphaerospermum, and Aspergillus niger) were able to produce protease with proteolytic index of each 1.25; 1.22; and 1.11). Keywords: chitin, protease, identification, fish sauce, mold

Intisari:INTISARI Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi jenis-jenis kapang yang tumbuh pada kecap ikan serta mengetahui potensi kapang tersebut sebagai penghasil kitinase dan protease. Isolasi kapang dilakukan dengan metode sebar menggunakan medium Potato Dextrose Agar (PDA). Identifikasi kapang dilakukan berdasarkan pengamatan makroskopis, mikroskopis, dan molekuler (sekuensing). Pengujian aktivitas kitinase dan protease dilakukan menggunakan medium kitin agar dan Skim Milk Agar. Hasil penelitian menunjukkan bahwa kapang berhasil diisolasi dan diidentifikasi dari kecap ikan. Hasil identifikasi secara makroskopis, mikroskopi, dan molekuler menunjukkan bahwa isolat K1 adalah Neosartorya fischeri isolat K3 adalah Cladosporium cladosporioides, dan isolat K4 adalah Aspergillus niger. Hasil penelitian pengujian kitinase dan protease menunjukan bahwa isolat KI (Neosartorya fischeri) dan K4 (Aspergillus niger) mampu menghasilkan kitinase dengan indeks kitinolitik masing masing sebesar 2,16 dan 2,33 sedangkan K3 (Cladosporium cladosporioides) tidak menghasilkan kitinase. Hasil pengujian protease menunjukan bahwa tiga isolat (Neosartorya fischeri, Cladosporium cladosporioides, dan Aspergillus niger) mampu menghasilkan protease dengan indeks proteolitik masing- masing sebesar 1,25; 1,22; dan 1,11). Kata kunci: kitinase, protease, identifikasi, kecap ikan, kapang===ABSTRACT This study aims to isolate and identify the types of mold that grow in fish sauce and to know the potential of these molds as a producer of chitinases and proteases. Mold isolation was done by spreading method using Potato Dextrose Agar medium (PDA). Mold identification is based on macroscopic, microscopic, and molecular observations. Testing of chitinase and protease activity was performed using Chitin Agar and Skim Milk Agar. The results showed that the mold was successfully isolated and identified from fish sauce. The macroscopic, microscopic, and molecular identification results indicate that K1 isolate is Neosartorya fischeri, K3 isolate is Cladosporium cladosporioides, and K4 isolate is Aspergillus niger. The results of chitinase and protese activity showed that KI isolates (Neosartorya fischeri) and K4 (Aspergillus niger) were able to produce chitinase enzymes with chitinolytic index respectively 2,16 and 2,33 while K3 (Cladosporium cladosporioides) did not produce chitinase enzyme. The results of protease activity showed that 3 isolate (Neosartorya fischeri, Cladosporium sphaerospermum, and Aspergillus niger) were able to produce protease with proteolytic index of each 1.25; 1.22; and 1.11). Keywords: chitin, protease, identification, fish sauce, mold

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Penerbit : Departemen Perikanan Fakultas Pertanian UGM, 2017
Tahun 2017
Deskripsi xii, 71 hlm .; ill .: 12,5 cm
No Klasifikasi -
Bahasa Indonesian
Jenis Penelitian Skripsi
Subyek kapang
Kata Kunci kitinase, protease, identifikasi, kecap ikan, kapang
Jumlah Eksemplar 1
Barcode No. Inventaris Lokasi
  -   181025FPN   Perpustakaan Fakultas Pertanian