Brommelain is an enzyme hydrolyze most soluble protein easily and efficiently. This enzyme is used in many industry like food industry. This research aimed to isolation and characterization crude extract brommelain. This enzyme has been extracted from the stems of pineapples to produce crude extract, precipitated with amonium sulfat, and enzyme activity to decided with Bergmeyer methode. The higher activity was 1,996 U/ml in precipitate 40-60 percent amonium sulfat. Optimum temperature and pH to decided temperature and pH variation was detected based on enzyme activity. Characterization to indicate that bromelain has an optimum temperature at 55°C, optimum pH of 7, KM = 5.074 mg/ml and Vmax = 0.666 mg/ml.second.

Chitinase is enzyme that hydrolyzes chitin, a polimer of b-1,4-N-Acetilglucosamine which is the most abundant natural resource after cellulose. Chitinolytic microorganism can be found in  environment like soil and water that contain chitin, or in extreme environment which is known as thermofilic microorganism. Chitinolytic microorganism is identified by recognizing the morphological and physiological properties based on Bergey's Manual of Systematic Bacteriology. The sequence data of the 16S rRNA genes is determinated in the GeneBank nucleotide sequence database. Chitinase activity can be qualitatively determined from the clearance zone around the colony formed in agar medium containing colloidal chitin. Chitinase can be utilized as biocontrol agent and derivate chitin as the result of chitinase degradation which can be used in the fieltd of health, food, industry and waste management   Keywords: Biocontrol, chitin, chitinase,  chitinolytic microorganism

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Bawang hitam (black garlic) adalah hasil proses fermentasi pada selang waktu tertentu sehingga berwarna coklat tua dan memiliki rasa manis segar. Jika dibandingkan dengan bawang putih segar, black garlic memiliki bau yang tidak menyengat karena proses pemanasan yang menyebabkan berkurangnya kandungan allicin yang diubah menjadi senyawa antioksidan S-allyl cysteine. Penelitian ini bertujuan untuk mengetahui pengaruh lama pemanasan terhadap kadar fenolik total dan aktivitas antioksidan dari bawang hitam. Pengukuran kadar fenolik total dengan metode Folin-Ciocalteu dan menggunakan metode peredaman radikal bebas DPPH untuk mengukur aktivitas antioksidannya. Percobaan dilakukan dengan perlakuan lama pemanasan yang berbeda pada selang waktu 0 – 15 hari.  Hasil penelitian menunjukkan bahwa kadar fenolik total dan aktivitas antioksidan bawang hitam semakin meningkat seiring dengan lamanya waktu pemanasan. Lama pemanasan berpengaruh nyata (α=0,05) terhadap kadar fenolik total dan aktivitas antioksidan dibandingkan dengan bawang putih.   Kata kunci: bawang hitam, kadar fenolik total, antioksidan