Open AccessPola Pertumbuhan dan Produksi -Amilase Bacillus amyloliquefaciens pada Substrat Pati Jagung dengan Variasi pH Awal Media dan Waktu Inkubasi
Author(s) -
Sisilia Sri Wahyuningsih,
Boy Rahardjo Sidharta,
P. Kianto Atmodjo
Publication year - 2019
Publication title -
biota
Language(s) - English
Resource type - Journals
eISSN - 2527-323X
pISSN - 2527-3221
DOI - 10.24002/biota.v9i2.2895
Subject(s) - bacillus amyloliquefaciens , incubation , amylase , starch , food science , factorial experiment , corn starch , incubation period , chemistry , waxy corn , horticulture , biology , mathematics , fermentation , biochemistry , enzyme , statistics
The aims of this study were to identify the growth curve of B. amyloliquefaciens on corn-starch and non corn starch addition media, number of cells and production of a-amylase on variety initial pH during the stationary phase. The growth curve of B. amyloliquefaciens was made using the water optical density on both medium which has inoculated by microbes. The experimental design for the a-amylase production was factorial completely randomized design (6 x 3 x 3). There were two factors included in this study i.e. initial pH of the media ( 5, 5.5, 6, 6.5, 7 and 7.5) and incubation times (16, 18 and 20 hours). The results showed that B. amyloliquefaciens growth curve on medium with corn starch was slower than on medium without corn starch. Production of a-amylase and number of cells were having similar patterns in all treatments, i.e. increased until optimum pH and incubation time were reached. The number of cells and a-amylase production were optimal at pH 6.5 for 18 hours incubation whereas the number of cells (about 2.8542 x 108 cells/ml) and a-amylase production (1.4467 units/ml) were optimal at pH 6.5 for 18 hours incubation.