Effect of temperature on the activity of crude protease enzymes of bacillus pumilus from anchovy isolates (Stolephorus sp.)

Dwitha Nirmala, Dwi Cahyanto, Fitri Sil Valen, Nurul Maulida

Research output: Contribution to journalArticlepeer-review

Abstract

Proteolytic bacteria that are potential to produce protease enzymes are widely used in food processing which can be isolated from various parts of fish and from various processes, which can be isolated from fish entrails, fresh fish and processed fish such as anchovy, and fish canning process waste. The study of proteolytic bacteria in anchovy has great biotechnology potential to be investigated because bacteria that can grow in anchovy are bacteria that can live in extreme environments. Given the great potential of the Bacillus pumilus bacteria, research can be carried out on enzyme activity from bacteria that grow in the isolation of anchovy. The purpose of this study was to obtain Bacillus pumilus protease enzyme activity from anchovy isolates which included temperature. The study used the experimental method, which is called Complete Random Design (CRD) with different temperature treatments including Bacillus pumilus 20oC, 30oC, 40oC, and 50oC. Based on the results of the study, it was found that the crude extract of the protease enzyme anchovy isolate in Bacillus pumilus was 50oC at 1.2589u/mL. The results of the analysis show that the same temperature gives an influence between Bacillus pumilus on enzyme activity carried out to determine the optimum condition of the enzyme in degrading the substrate.

Original languageEnglish
Pages (from-to)S58-S61
JournalEcology, Environment and Conservation
Volume27
Publication statusPublished - Feb 2021

Keywords

  • Activity
  • Anchovy
  • Bacillus pumilus
  • Protease enzyme
  • Temperature

Fingerprint

Dive into the research topics of 'Effect of temperature on the activity of crude protease enzymes of bacillus pumilus from anchovy isolates (Stolephorus sp.)'. Together they form a unique fingerprint.

Cite this