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Kemampuan khamir asal buah nangka (Artocarpus heterophyllus Lam.) menghasilkan enzim amilasse
Penggunaan enzim amilase di dalam bidang industri sangat berkembang pesat. Enzim amilase dapat dihasilkan oleh khamir. Pencarian isolat khamir potensial amilase diharapkan dapat berkontribusi dalam memperkaya database keanekaragaman khamir penghasil amilase. Tujuan penelitian ini adalah mendapatkan khamir amilolitik asal buah nangka (A. heterophyllus) serta mengidentifikasi khamir amilolitik berdasarkan sekuen D1/D2 daerah 26S rDNA gen LSU. Penelitian terdiri dari 4 tahapan yaitu (1) isolasi khamir asal buah nangka; (2) skrining dan uji kemampuan khamir potensial penghasil enzim amilase berdasarkan Indeks amilolitik (IA); (3) uji aktivitas enzim amilase dengan metode spektrofotometri; dan (4) identifikasi isolat khamir berdasarkan analisis sekuen daerah D1/D2 LSU rDNA. Hasil isolasi diperoleh 75 isolat khamir representatif dengan warna koloni putih butyrous sebanyak 16%, putih mucoid 29,3%, putih kekuningan 18,7%, krem 20%, peach mucoid 9,3%, dan oranye mucoid 6,7%. Hasil skrining menunjukkan bahwa 8 isolat khamir mampu menghasilkan enzim amilase dengan kode isolat K33, K34, K36, K37, K48, K107, dan K128. Dua isolat khamir yang potensial dalam menghasilkan amilase dengan kode isolat K34 dan K39 memiliki nilai IA sebesar 2,89 dan 2,27. Isolat K48 memiliki aktivitas enzim tertinggi dibandingkan dengan isolat lainnya sebesar 0,88 U/mL. Hasil identifikasi berdasarkan analisis sekuen D1/D2 daerah 26S rDNA gen LSU menunjukkan bahwa isolat K34 dan K39 teridentifikasi sebagai Trichosporon coremiiforme dengan tingkat homologi 99%. Kata kunci: Buah nangka, Enzim amilase, Khamir amilolitik, D1/D2 daerah 26S rDNA LSU, Trichosporon coremiiforme
The use of amylase enzymes in the industrial field is growing rapidly. Amylase enzyme can be produced by yeast. The search for potential amylase yeast isolates is expected to contribute in enriching the database. This study was aimed to obtain of amylolitic yeast from jackfruit (A. heterophyllus) in producing amylase enzyme and to identify potential yeast from jackfruit based on sequence D1/D2 region 26S rDNA of LSU gen. The study was divided into four stages: (1) isolation of yeast from jackfruit; (2) screening and test of potential yeast producing amylase enzyme based on amylolytic index (IA); (3) test of amylase enzyme activity by spectrophotometric method; and (4) identification of yeast isolates based on sequence analysis of D1 / D2 LSU rDNA region. The result of isolation obtained 75 representative yeast isolates with colony color white butyrous 16%, white mucoid 29.3%, yellowish white 18.7%, cream 20%, peach mucoid 9.3%, and orange mucoid 6.7%. The result of screening showed that 8 isolates were able to produce an amylase enzyme with code isolates K33, K34, K36, K37, K48, K107, and K128. Two potential yeast isolates in produce amylase with isolates code K34 and K39 had IA values of 2.89 and 2.27. The K48 isolate has the highest enzyme activity compare to the other isolates of 0.88 U/mL. The result of identification based on sequence analysis of D1/D2 region 26S rDNA of LSU gen showed that K34 and K39 isolate was identified as Trichosporon coremiiforme with homology 99%. Keywords: Jackfruit, Amylase enzyme, Amylolitic yeast, D1/D2 region of LSU rDNA, Trichosporon coremiiforme
SS00016421 | SK 16421 | UPT Perpustakaan UNJ (CD.03.2018.003) | Tersedia |
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