| dc.description.abstract | Pectinase is a group of enzymes that degrades pectin substances. This enzyme
could be produced by microbial fermentation. In this study, the objective was
aimed to choose the most optimal mode of fermentation to produce pectinase by
using Bacillus subtilis and investigate conditions of coffee treatment with this
enzyme for highest soluble solid content extraction. Pectinase was produced by
bacterial fermentation on solid, semi-solid and submerged state. The enzyme
activity was determined by anthrone assay. As the result, pectinase achieved
from molasses submerged mode with the supplement of 1% of (NH4)2SO4 and
2% of pectin, initial pH 4.5 and incubated at 37oC and for 6 days had the highest
pectinase activity at 125.60±6.547 (U/ml). For investigation on optimal
conditions for coffee treatment, the highest soluble solid content was 4.26±0.02
(oBrix) with 55% moisture content of coffee beans, 8% enzyme ratio and
incubated at 35oC for 24 hours. This result can be used as reference for
application in pilot scale or further study.
Keywords: Bacillus subtilis, coffee fermentation, semi-solid, submerged
fermentation, solid state, soluble solid content, pectinase. | en_US |
