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The Effect of Bacillus subtilis Bacteria Concentration on Production and Characterization of Pektinase Enzymes from Pineapple Peel ( Ananas comosus L. Merr) Waste

This study aims to determine the effect of the concentration of Bacillus subtilis isolates on the production of pectinase enzymes from pineapple peel waste and the characteristics of the pectinase enzymes produced, including enzyme activity, optimum temperature, optimum pH, the value of K m and V max . The highest crude enzyme extract production yield was produced in the 10% concentration treatment of 1,59 g and the lowest at the 4% concentration treatment of 1,53 g. In the results of enzyme characterization, the highest enzyme activity was found at a concentration of 20% at 1,883, and the pectinase enzyme produced was able to work optimally in environmental conditions with a temperature of 40 °C and at pH 4 at all concentrations. The results of the highest enzyme activity at variations in temperature and pH were found in enzymes treated with 20% bacterial concentration, namely 0,680 at 40 °C and 0,650 at pH 4. Analysis of enzyme kinetics obtained from the pectinase enzyme produced showed the highest K m value of 0,021 at a concentration of 4 %, while the lowest value is 0,0095 at a concentration of 20%. Then, for the enzyme's V max , the highest value was found in the 20% concentration treatment of 0,671 and the lowest value in the 4% treatment of 0,481. Based on data analysis using 5% honestly significant difference (HSD) test, the bacterial concentration treatment showed differences between treatments, but the enzymes produced in the 20% treatment were not significantly different from the 16% treatment enzymes.