Jerami padi merupakan salah satu substrat lignoselulosa yang belum dimanfaatkan secara optimal dan kebanyakan hanya menjadi limbah pertanian apabila tidak ditangani dengan baik. Kandungan selulosa dan hemiselulosa dalam struktur lignoselulosa jerami padi memiliki potensi yang besar untuk produksi enzim termostabil dari bakteri termofilik. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pretreatment substrat jerami padi terhadap pola pertumbuhan bakteri selulolitik-hemiselulolitik dan aktivitas enzim yang dihasilkan. Metode yang dilakukan dalam penelitian ini meliputi pembuatan tepung jerami, isolasi dan seleksi sistem batch bertingkat, produksi enzim termostabil, pengukuran total bakteri serta pengukuran aktivitas enzim. Hasil yang diperoleh yaitu perlakuan kombinasi delignifikasi basa dan pemanasan uap bertekanan menghasilkan pola pertumbuhan mikroba yang lebih tinggi daripada perlakuan pemanasan uap bertekanan saja. Pengamatan pH menunjukan penurunan pH setiap perlakuan. Aktivitas enzim yang diperoleh menunjukan hasil yang fluktuatif akibat adanya fenomena diauksik.

Cellulose and hemicellulose are components of lignocellulose biomass that are very abundant in nature and have the potential to be developed as one of the food ingredients, such as non-digestible sugar. The utilization of cellulose and hemicellulose in the production of non-digestible sugar can be done by biodegradation using ezymatic hydrolysis. Enzymatic hydrolysis is chosen because it is generally more environmentally friendly than chemical hydrolysis using acids or bases or physical hydrolysis which requires high energy. The enzymes used are cellulolytic and hemicellulolytic enzymes where the products produced are disaccharides such as cellobiose and oligosaccharides such as xylooligosaccharides (XOS), manooligosaccharides (MOS) and cellodextrins and other types of sugars which are cellulose and hemicellulose derivatives.

The purple sweet potato starch was the only carbohydrate component that was converted to its monomeric sugar during the conventional saccharification process, while the fiber remained because α-amylase and amyloglucosidase only act on the α-1,4 and α-1,6 glycosidic bonds in starch. To overcome this, xylanase and mannanase are used to convert hemicellulose to monomeric sugars. The optimal conditions in the process must be known to achieve optimal liquid sugar yield. The purpose of this research was to determine how different enzyme types, times, and their interactions affected the total sugar and dextrose equivalent of liquid sugar produced. This study was carried out by first producing purple sweet potato flour and then generating liquid sugar enzymatically. According to the study’s findings, the treatment combining α-amylase and xylanase was the best combination of enzymes in the liquification, with total sugar reaching 90.83 grams/L. In the saccharification process, the best interaction treatment was α-amylase, xylanase, and AMG with 48 hours of saccharification time (171.37 g/L). After 48 hours of saccharification, the sugar concentration reached its highest point and then fluctuated. The polymerization of monosaccharides under acidic conditions, heat, and the presence of water resulted in a decrease in total dissolved sugar concentration.

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