Hardjono, Nicole (2022) Karakterisasi kapang Neurospora intermedia dengan media kultivasi dari kulit pisang = Characterisation of Neurospora intermedia using banana peel for cultivation media. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Kapang Neurospora intermedia memiliki banyak potensi untuk digunakan dalam industri pangan sebagai sumber protein dan enzim amilase ekstraseluler. Di lain sisi, penggunaan hasil samping proses produksi seperti kulit pisang dapat menjadi media alternatif dengan harga yang lebih murah. Kandungan nutrisi kulit pisang dapat dipengaruhi oleh jenis pisang, sehingga dapat memengaruhi rendemen biomassa dan produksi enzim amilase N. intermedia. Selain itu, karakter enzim amilase dapat sangat bervariasi, khususnya pada parameter suhu. Oleh karena itu, penelitian ini dilakukan untuk mempelajari kapang Neurospora intermedia yang dikultivasi dengan sumber karbon kulit pisang, menentukan jenis kulit pisang dan konsentrasi sari kulit pisang terbaik sebagai sumber karbon untuk rendemen biomassa dan aktivitas enzim amilase ekstraseluler kapang Neurospora intermedia, serta menentukan suhu inkubasi terbaik terhadap aktivitas enzim amilase ekstraseluler kapang Neurospora intermedia. Kapang N. intermedia dikultivasi dalam media dengan jenis dan konsentrasi kulit pisang yang berbeda untuk mendapatkan media dengan rendemen biomassa dan aktivitas enzim amilase terbaik. Berdasarkan hasil penelitian, jenis kulit pisang dan konsentrasi sari kulit pisang terpilih adalah kulit pisang ambon dengan konsentrasi 100%, menghasilkan 0,04±0,03 g/L biomassa kering dan (6,39±0,81)×10-3 U/mL. Diketahui suhu optimum untuk aktivitas enzim adalah 65˚C, yaitu senilai (11,79±0,75)×10-3 U/mL. Secara keseluruhan, penelitian ini berhasil mempelajari lebih lanjut mengenai N. intermedia, serta mengetahui pengaruh penggunaan kulit pisang sebagai media kultivasi terhadap kapang N. intermedia dan hasil metabolismenya. / Neurospora intermedia has a lot of potentials to be used widely in the industry as a source of protein and extracellular amylase. On another note, lower costs for cultivation medium can be done by utilisation of carbon-rich food processing by-products such as banana peel. Nutrients in banana peel could be affected by the banana cultivar, thus possessing the ability to affect biomass yield and amylase production by N. intermedia. Furthermore, the characteristics of microbial amylases highly vary, especially for the temperature parameter. Hence, this study was done to learn more about N. intermedia that was cultivated in a medium with banana peel as its carbon source, determine the best banana peel cultivar and banana peel essence concentration as a carbon source for biomass yield and N. intermedia extracellular amylase activity, and to determine the optimal incubation temperature for N. intermedia extracellular amylase activity. N. intermedia was cultivated in medium with different banana peel cultivar and essence concentration to find the best medium for biomass and amylase activity. The chosen banana peel cultivar and concentration is ambon banana peel 100%, resulting in 0,04±0,03 g/L biomass and (6,39±0,81)×10-3 U/mL amylase activity. It was found that optimum temperature for N. intermedia amylase activity was 65˚C, resulting in (11,79±0,75)×10-3 U/mL amylase activity. Overall, this study manages to dig deeper into N. intermedia, while also discovering the effects of banana peel as cultivation media on N. intermedia and its metabolic products.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Hardjono, Nicole NIM01034190070 nicolehardjono16@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Halim, Yuniwaty NIDN0303068501 UNSPECIFIED Thesis advisor Muhammad, Dimas Rahadian Aji NIDN0011028602 UNSPECIFIED |
Uncontrolled Keywords: | Aktivitas enzim ; Biomassa mikroorganisme ; Enzim amilase ; Kulit pisang ; Neurospora intermedia ; Protein mikroorganisme ; Amylase enzyme ; Banana peel ; Enzyme activity ; Microbial biomass ; Microbial protein |
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Nicole Nicole |
Date Deposited: | 18 Jan 2023 04:24 |
Last Modified: | 18 Jan 2023 04:24 |
URI: | http://repository.uph.edu/id/eprint/52648 |