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Abstrak (Bhs. Indonesia)

Salah satu mikroorganisme penghasil protease yang banyak diteliti adalah
dari genus Bacillus sp karena mempunyai aktivitas proteolitik yang tinggi. Tujuan
dari penelitian ini adalah mengetahui potensi bakteri B. subtilis B211 dalam
menghasilkan protease ekstraseluler dan menguji aktivitas antioksidan protein
hidrolisat hasil hidrolisis susu kambing oleh enzim protease. Bakteri B. subtilis
B211 diuji aktivitas proteolitiknya secara kualitatif, ditentukan waktu pertumbuhan,
dan kurva produksi proteasenya. Karakterisasi enzim protease meliputi pengaruh
variasi suhu dan pH terhadap aktivitas protease. Hidrolisis susu kambing dilakukan
dengan variasi waktu inkubasi 10-60 menit. Uji aktivitas antioksidan susu kambing
menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa bakteri B.
subtilis B211 memiliki indeks proteolitik sebesar 1,127. Waktu pertumbuhan
eksponensial B. subtilis selama 9 jam dengan jumlah bakteri sebanyak 306
CFU/mL. Aktivitas enzim protease tertinggi didapatkan pada waktu inkubasi
optimum selama 12 jam dengan nilai aktivitas sebesar 0,859 U/mL. Kadar protein
enzim diperoleh sebesar 1,72 U/mL. Enzim protease menunjukkan aktivitas
optimum pada suhu 45 oC dan pH 8. Enzim protease B. subtilis B211 dapat
menghidrolisis protein susu kambing Peranakan Etawa dengan derajat hidrolisis
kasein sebesar 56,46% dan whey sebesar 38,80% dengan lama waktu hidrolisis
optimum 60 menit. Protein hidrolisat yang diinkubasi 10 menit memiliki presentase
inhibisi tertinggi terhadap radikal bebas DPPH. Nilai AAI protein hidrolisat dari
kasein adalah 0,018 dan whey sebesar 0,017 yang menunjukkan aktivitas
antioksidan lemah.

Abtrak (Bhs. Inggris)

One of the most studied protease-producing microorganisms is from the
genus Bacillus sp because it has high proteolytic activity. The purpose of this study
was to determine the potential of B. subtilis B211 bacteria in producing extracellular
proteases and to test the antioxidant activity of hydrolyzed protein hydrolyzed goat
milk by protease enzymes. Bacteria B. subtilis B211 were tested for their proteolytic
activity qualitatively, growth time was determined, and protease production curve
was determined. The characterization of protease enzymes includes the effect of
temperature and pH variations. Hydrolysis of goat's milk was carried out with
variations in incubation time of 10-60 minutes. Goat milk antioxidant activity test
using DPPH method. The results showed that the bacteria B. subtilis B211 had a
proteolytic index of 1.127. The exponential growth time of B. subtilis was 9 hours
with the number of bacteria as much as 306 CFU/mL. The highest protease enzyme
activity was obtained at the optimum incubation time of 12 hours with an activity
value of 0.859 U/mL. Enzyme protein content was obtained at 1.72 U/mL. The
protease enzyme showed optimum activity at 45 oC and pH 8. The protease enzyme
B. subtilis B211 could hydrolyze the protein of Etawa Crossbreed goat's milk with
a casein hydrolysis degree of 56.46% and whey by 38.80% with an optimum
hydrolysis time of 60 minutes. Protein hydrolyzate which was incubated for 10
minutes had the highest percentage of inhibition against DPPH free radicals. The
AAI value of protein hydrolyzate from casein was 0.018 and whey was 0.017 which
showed weak antioxidant activity.

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