KARAKTERSITIK KHAMIR AMILOLITIK DARI BERBAGAI MACAM BUAH
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Abstract
Enam puluh juta ton amilum per tahun di Indonesia memiliki nilai jual yang rendah berdasarkan nilai ekonomi skala internasional. Peningkatan pemanfaatan amilum dapat dilakukan dengan menghidrolisis amilum menjadi glukosa secara enzimatik oleh mikrob amilolitik. Yeast amilolitik memiliki pertumbuhan yang lebih cepat, lebih efektif memecah amilum dari kapang dan dapat digunakan sebagai protein sel tunggal. Penelitian ini bertujuan untuk mendapatkan isolat yeast amilolitik yang berasal dari buah sukun, buah pisang, buah mangga dan buah durian. Hasil isolasi didapatkan 11 isolat yeast. Uji semikuantitatif dengan media SSA terhadap 11 isolat yeast, terdapat 5 isolat yang bersifat amilolitik yaitu isolat SiJi-P3, SiJi-P5, SiJi-S1, SiJi-S2, dan SiJi-M2. Isolat SiJi-P3 dan SiJi-P5 yang teridentifikasi sebagai Saccarhomyceteae mempunyai indek amilolitik terbesar.
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