PENENTUAN WAKTU FERMENTASI DAN pH OPTIMUM AKTIVITAS PROTEASE DARI HASIL FERMENTASI CAMPURAN MENGKUDU (Morinda citrifolia L), NANAS (Ananas comosus L), PISANG (Musa paradisiaca L) DENGAN METODE SPEKTROFOTOMETRI

Abstract

Fermentation is one of the bioconversions to produce anaerobic microbes that are beneficial and can produce enzymes. One of the enzymes that can be produced in the fermentation process is Protease. Fruit mixed fermentation is a production effort of protease enzymes that can be done simply. The purpose of this research is to know the time of fermentation and pH Optimum of protease enzyme activity from fermentation result of mixture of Noni fruit (Morinda citrifolia L.), pineapple (Ananas comosus L.) and banana (Mosa paradisiaca L.).
This research was conducted experimentally with quantitative analysis technique. Characteristics observed were 7 days, 15 days, 30 days and pH 4, 5, 6. The test of protease enzyme activity was done by using Spectrophotometric method which measured enzyme activity at 578 nm wavelength.
The results of the activity test showed the highest activity at 30 days fermentation time at pH 5 which was 4,491,7441 U / mL. From the results of the research, it can be concluded that Crude protease enzyme produced from fermentation of Morinda citrifolis L., pineapple (Ananas comosus L.) and banana (Musa paradisiaca L.) produce a high protease enzyme.