Montesqrit
Jurusan Nutrisi Makanan Ternak Fakultas Peternakan Universitas Andalas. Padang
Abstract
The objectit,es of this study v,ere to isolated and produce cellulase from soil molcls and to
characlerize the enzyme. The strain,s of ntold isolated .from soil, namely Rhizctpu,s spp
and one cultured mold, Trichoderma viride, was used to produce the enzymes. Medium
for enzyme production consisted of NHTNO:, KCl, :FeSOaTH2O, MgSOaTH2O, CuSOt
2H2O and rice straw as a sole source of curbon @H 5.15). Culture v'as done at 2{)C
for 5,8,1I and I4 days with shaking at 150 rpm. Using this method cellulase production
was optimum at Il days with substrat concenlration af 1.5%.for T. viride culture.
However the optimutn production of cellulase for Rhizopus spp culture were three davs
shorter than culture of T viride with substrat concentration of L5 and Iok respectively.
Temperature and pH optimal activity of cellulases were as .follov, : cellulase from T.
viride at temperature 600C and pH 5 and cellulase from Rhizopus spp at temperature
500C and pH 5. I4rhile temperature and pH stability of cellula,ses were as follow :
cellulase from T. viride at temperature 30 - B00C and pH 3 - 7 and cellulase from
Rhizopus spp at temperature 30 - 800C and pH 3 6. It was conclutled lhat moltJs cun
grow on rice straw as a sole source ofcarbon produce cellulases.
Montesqrit": Isolasi dan karakteristik selulase Trichoderma Viride dan Rhizopus Spp
Montesqrit: Isolasi dan karqkteristik selulase Trichoderma Viride dan Rhizopus Spp 1 13
0.12 0.12
0.10 0.10
) 0.08 0.08
N N
il jl
0.02 0.02
0.00 0.00
CMC-ase B glukosidase FP-ase CMC-ase B glukosidase FP-me
A B
s05#10E15tr2.0 1"05
.
'n
eill
Gambar 1. Aktivitas CMC-ase, Glukosidase dan FP-ase pada berbagai
B
konsentrasi substrat dari kapang T. viride (A) dan kapang Rhizopus
spp (B).
0.70 0.35
0.60 0.30
0.s0 3 025
N 0.40 0.20
o
G 0.30 0.15
0.20 0. r0
t
0. l0 0.05
0.00 0.00
20 20
-4- sitrat -{- posfat --#borat --i- sitrat --G- posfat -*- Lxrrat
Gambar 3. Pengaruh pH terhadap aktivitas CMC-ase (A) dan FP-ase (B) pada
kapang T. viride
100
100
G90 Fe0
;80 ;80
is 70 -g
o
70
(l,
L60 -60
o o
S50 Sso
'E
.E 40
,l J
40
20 20
345 6'789
pH
Gambar 4. Pengaruh pH terhadap aktivitas CMC-ase (A) dan FP-ase (B) pada
kapang Rhizopus spp
100
t00
90
se0
;80
s 80
.! 70 so 70
o
L60 ! 60
o o
E50 t6
't 50
'E .lo
I j
40
30
20 20
l4 56789
pH
Gambar 5. Stabilitas enzim CMC-ase (A) dan FP-ase (B) pada berbagai pH dari
kapang T. viride
100 r00
P80
90
Fe0 RO
E7o E70
9oo o
Poo tt
lE50 \ GJU --.
;40 := 40
i30 t30 20
20
Gambar 6. Stabilitas enzim CMC-ase (A) dan FP-ase (B) pada berbagai pH
kapang Rhizopus spp
100
Seo ,4.. se0
100
I -s0 -g
-^
50
:E 40 :: 40
!30 *30
20
l0 40 50 60 70 80 30 40 50 60 10 80
Suhu Suhu
Gambar 7. Pengaruh suhu terhadap aktivitas cMC-ase (A) dan Fp-ase (B) pada
kapang T. viride
rJa
100
ng t00
im Feo se0
;80
)'a ;80 (E/o
lm
a!
E60
/u
E60
a
im osn
(g ""
(!
f,
_-.
5(J
840 .: 40
T i3020
C =30
)'a
30 40 50 60
an Suhu
T.
roi
:b'
hu Gambar 8. Pengaruh suhu terhadap aktivitas CMC-ase (A) dan FP-ase (B) pada
kapang Rhizopus spp
hu
ga 100 100
na 20 20
AS Suhu Suhu
)'a
ng Gambar 9. Stabilitas enzim CMC-ase (A) dan FP-ase (B) pada berbagai
:in dari kapang T. viride
en
100 t00
in, 3e0
se0
iln ;80 i:(!
IJU
.O /U /o
ii. 6L6U E60
o_-
r! \ll 8so
:: 40 :: 40
I s lft
20 20
50 60
Suhu
Gambar 10. Stabilitas enzim CMC-ase (A) dan FP-ase (B) pada berbagai suhu
dari kapang Rhizopus spp
Enzim dari kapang T. viride verrucaria masih menunujukkan
dan Rhizopus spp akan stabil jika aktivitas 20 % setelah dipanaskan
dipanaskan pada suhu 30 - 800 C pada suhu 100 o C selama 10 menit,
selama 10 menit (Gambar 9 dan 10). sedangkan enzim selulase dari
la Kulp (1975) menyatakan bahwa Rhizopus stolonifer masih aktif
enzim selulase sering menunjukkan setelah dididihkan selama 10 - 15
sifat tahan panas, sebagai contoh menit.
enzim selulase dari Myrothecium
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Nilai Nutrisi
Memperbaiki
Pakan Berserat. SkriPsi.