CASHIN JAPLIN, 051211132032 (2016) PENGARUH KONSENTRASI BUNGKIL INTI SAWIT TERHADAP AKTIVITAS MANANASE HASIL FERMENTASI Bacillus subtilis ATCC 6633. Skripsi thesis, Universitas Airlangga.

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Abstract

Influence of Palm Kernel Cake Concentration To Mannanase Activi ty From Bacillus subtilis ATCC 6633 Mannanase is an hydrolytic enzyme that can hydrolize both the polysaccharide mannan and manno-oligosaccharides linked by a β-1,4 mannosidic bond. Mannanase can be applied to animal feed industry, paper, pharmacy, food, detergent and oil and gas. Plants and microorganisms especially bacteria Gram positive like Bacillus subtilis can produce mannanase by fermentation process using palm kernel cake (PKC) as a substrate. In this research, a Bacillus subtilis ATCC 6633 used as mannanase resource fermented in agar media containing PKC. This research was carried out to find the ability of Bacillus subtilis ATCC 6633 to produce mannanase by fermentation process using PKC as a subtrate and concentration of PKC which can produce maximum mannanase activity. The research is conducted in several steps, as follows: reduction of PKC particle size, inoculation of Bacillus subtilis ATCC 6633, growth test of Bacillus subtilis ATCC 6633 and act ivity test of mannanase using locust bean gum (LBG) and PKC as a subtrate. The fermentation was performed using agar-well difusion method at 120 hours and 37 °C.The results showed that mannanase activity appears as clear zone obtained around the bacterial colonies. Diameter of clear zone is converted into mannanolytic index. Mannanase activity at 0,5% LBG produced mannanolytic index of 2,6 ± 0,22 and 0,25% BIS produced mannanolytic index of 4,0 ± 0,98. Keywords : Mannanase, Enzyme, Mannan, Bacillus subtilis ATCC 6633, Palm kernel cake

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