The effect of pH and incubation time on rude protease enzymes activity of Bacillus mycoides from anchovy isolates (Stolephorus sp.)

D. Nirmala, P. Yudha, D. Cahyanto

Research output: Contribution to journalConference articlepeer-review

Abstract

Proteases are several enzymes that are in important positions in the enzyme industry. eyebrow hydrolysis of peptide bonds on protein. Bacillus mycoides bacteria can grow in Nutrient Broth medium, these bacteria are included in facultative anaerobic bacteria. Bacillus mycoides are resistant to penicillin, positive to form Beta-hemolysis, positively catalyze hydrogen without oxidase, positively reduce nitrates and reduce methylene This study aims to determine the effect of pH and time on the protease enzyme activity of Bacillus mycoides from salted anchovy isolates. This research was conducted using a descriptive method with the treatment of pH concentration which has 5 levels, namely pH 5, 6, 7, 8 and 9 which are grouped based on the incubation time which has 4 levels, namely 6 hours, 12 hours, 18 hours and 24 hours and each was repeated 2 times. The results showed that pH and time affected the protease enzyme activity of Bacillus mycoides from salted anchovy isolate. Different pH treatments gave significantly different effects (F count> F5%) and the optimum activity was obtained at pH 5 of 5.243 U/ml. The different incubation time treatments had a significantly different effect (F count> F5%) and the optimum activity at 24 hours was 5.154 U/ml.

Original languageEnglish
Article number012075
JournalIOP Conference Series: Earth and Environmental Science
Volume679
Issue number1
DOIs
Publication statusPublished - 26 Feb 2021
Event1st International Conference on Biotechnology and Food Sciences, INCOBIFS 2020 - Surabaya, Virtual, Indonesia
Duration: 11 Sep 2020 → …

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