Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/106338
Full metadata record
DC FieldValueLanguage
dc.contributor.authorHIDAYAH, Atim A.-
dc.contributor.authorAZIZAH, Azizah-
dc.contributor.authorWINARSA, Rudju-
dc.contributor.authorMUZAKHAR, Kahar-
dc.date.accessioned2022-04-12T00:38:00Z-
dc.date.available2022-04-12T00:38:00Z-
dc.date.issued2020-11-16-
dc.identifier.govdocKODEPRODI1810401#Biologi-
dc.identifier.govdocNIDN 0003056808-
dc.identifier.urihttp://repository.unej.ac.id/xmlui/handle/123456789/106338-
dc.description.abstractoffee pulp is an agro-industrial waste that has an abundant presence in Indonesia, up to 612.000 tons in 2018. Up to 6,5% of coffee pulp's dry weight is pectin. So, the coffee pulp has potential as a substrate for pectinase production. This study aims to acknowledge the utilization of coffee pulp for pectinase production using a solid-state fermentation method by Aspergillus sp. VTM5. Spore suspensions of Aspergillus sp. VTM5 with 108 spores/ml density are inoculated to coffee pulp substrate and incubated for 0 to 168 hours at 30°C. Characterization of pH testing with 250 µl of crude pectinase plus 250 µl of acetate buffer (pH 3-5) and phosphate buffer (pH 5.5-8). Enzyme activity assay using the Somogyi-Nelson Method. Optimum incubation time Aspergillus sp. VTM5 in producing pectinase is at 72 hours and the reducing sugar concentrations are 85,849 µg/ml. The optimum pH for pectinase activity is 4,5 and stable at pH 3-5. These results indicate that coffee pulp can be utilized as a substrate for pectinase production using a solid-state fermentation method by Aspergillus sp. VTM5. Purification of pectin content in the coffee pulp, purification, and characterization of the enzyme is needed to improve enzyme activityen_US
dc.language.isoenen_US
dc.publisherAIP Conference Proceedingsen_US
dc.subjectcoffee pulp as a substrateen_US
dc.titleUtilization of coffee pulp as a substrate for pectinase production by Aspergillus sp. VTMS through solid state fermentationen_US
dc.typeArticleen_US
Appears in Collections:LSP-Conference Proceeding

Files in This Item:
File Description SizeFormat 
MIPA_KAHAR M_PROSIDING_UTILIZATION OF COFFEE.pdf419.64 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.