Explorasi Potensi Mikrobium Bahan Pangan sebagai Biodetergent
DOI:
https://doi.org/10.36312/jar.v4i1.3064Keywords:
Mikrobium, Bahan Pangan, Biodetergent.Abstract
Penelitian ini bertujuan untuk mengevaluasi daya cuci mikrobium dari bahan pangan lokal, menilai potensinya dalam mengurangi penggunaan detergen kimia, serta mengidentifikasi kemungkinan keberadaan enzim-enzim penting yang berperan dalam proses pembersihan. Mikrobium dari berbagai bahan pangan dikultur, dan supernatan ekstrak kasar (mengandung enzim) digunakan dalam uji pencucian dengan bahan pengotor berupa minyak zaitun. Pengukuran daya cuci didasarkan pada pengurangan residu minyak zaitun setelah proses pencucian. Efektivitas ekstrak kasar diuji pada tiga tingkat konsentrasi detergen: 0%, 0.5%, dan 1.0%, untuk mengevaluasi apakah mikrobium dapat mengurangi kebutuhan detergen kimiawi. Hasil menunjukkan bahwa mikrobium bahan pangan memiliki daya cuci signifikan, yang berbeda tergantung jenis bahan dan konsentrasi. Terdapat interaksi signifikan antara jenis bahan dan konsentrasi, yang menunjukkan bahwa efektivitas daya cuci tergantung pada kombinasi keduanya. Meskipun belum sepenuhnya menggantikan peran detergen, mikrobium bahan pangan menunjukkan potensi untuk meningkatkan efektivitas pencucian, terutama pada konsentrasi detergen rendah (0.5%). Uji aktivitas enzim menunjukkan bahwa mikrobium dari air kelapa memiliki aktivitas selulase, protease, dan amilase, sementara aktivitas lipase belum terdeteksi dalam uji ini.
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