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Abstract
Bakteri asam laktat (BAL) yang dapat menghasilkan α & β-galaktosidase telah diisolasi dari produk fermentasi kulit buah cempedak (mandai) dan bunga tigarun (jaruk) menggunakan medium MRS dengan metode enrichment dilanjutkan dengan surface spread plate dan dimurnikan dengan metode streak plate. Tahapan isolasi berhasil mengisolasi 73 isolat penghasil asam, kemudian di screening awal berdasarkan karakter kunci BAL. Diperoleh 26 isolat BAL dan dikarakterisasi berdasarkan kemampuannya dalam menghasilkan α dan β-galaktosidase melalui pengukuran aktivitas enzim dalam menghidrolisis subsrat p-nitrophenyl-α-D-galactopyronoside (pNPG) dan o-nitrophenyl-β-D-galactopyronoside (oNPG). Dua isolat terpilih yaitu OLM_10 memiliki nilai aktivitas α-galaktosidase tertinggi yaitu 5,07 U/ml dan aktivitas β-galaktosidase 0,43 U/ml dan OLJ_25 memiliki nilai aktivitas α-galaktosidase 4,11 U/ml dan & aktivitas β-galaktosidase tertinggi 1,06 U/ml. Berdasarkan karakterisasi terhadap 2 isolat terpilih didapatkan hasil bahwa isolat OLM_10 diidentifikasi sebagai anggota spesies Streptococcus thermophilus dan isolat OLJ_25 sebagai anggota spesies Lactobacillus plantarum.
Keywords
Bakteri Asam Laktat
α-galaktosidase
β-galaktosidase
mandai
jaruk
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