Selection, characterization and identification of bacteria that can produce chitinase enzyme were isolated from Bromo Mountain, East Java. The 48 isolates were tested for capability to degrade chitine qualitatively, semi quantitatively and quantitatively. The result showed that 2 isolates, B2-4 and NA S4-1 could degrade chitin, with activities of 4.8. 10 -3 and 3.1 . 10 -3 U/ml, after 1 and 2 days incubation respectively. By using molecular characterization methods, partial sequences of 16S rDNA and the primers 9F & 1510R were identified as Stenotrophomonas sp. PENDAHULUANGunung Bromo merupakan Gunung berapi yang masuk dalam wilayah Taman Nasional Bromo Tengger Semeru. Taman nasional ini merupakan satu-satunya kawasan konservasi di Indonesia yang memiliki keunikan berupa laut pasir seluas 5,250 hektar, yang berada pada ketinggian ± 2,100 meter dari permukaan laut. Terletak dalam kawasan Kabupaten Pasuruan, Kabupaten Probolinggo, Kabupaten Lumajang, dan Kabupaten Malang, Provinsi Jawa Timur (Dephut, 2007).Keanekaragaman hayati di taman nasional ini diantaranya beberapa jenis tumbuhan antara lain:

Rice bran and corncob are the agricultural waste with the high cellulose content. The research was carried out to utilize rice bran and corncob as media/substrate to produce cellulase enzyme by means of the bacteria fermentation process. Bacteria that used to the fermentation process isolated from the shrimp paste origin Bonang, Samarinda, East Kalimantan. Bacteria identified molecularly based on 16S rDNA sequence. The results of identification showed the bacteria is Bacillus subtilis A8. In the research showed the cellulase enzyme activity of B. subtilis A8 on the rice bran media have optimum of incubation time 3 days at pH 6.0 and temperature 60°C, activated by Na+, Co+2, Cu+2, Mg+2, and Zn+2 ions and the protein content 0.13 μg/mL. The cellulase enzyme activity of B. subtilis A8 on the corncob media have optimum of incubation time 3 days at pH 7.0 and temperature 50°C and activated by Na+ and Co+2, whereas Cu+2, Mg+2, and Zn+2 are inhibitor and the protein content 0.04 μg/mL.

No abstract

Vegetable oil can be produced from a perennial plant such as coconut (Cocos nucifera L.). There are few techniques for coconut oil extraction, such as physical, chemical, and fermentative processes. The fermentation process uses microbial inoculum as starter. Ground coconut meat was soaked in warm water, than squeezed several times to get coconut milk. After being allowed to stand for 4-5 hours, it separated into two layers, cream and skim. Starter was prepared from a mixture of milk and coconut water (1:9, v/v) which enriched with 2% tomato extract, 0.5% urea, and 1.0% molasses and then preincubated for 5 days under agitation. Starter with different concentration (1.0; 2.5; 5.0; and 10%) were added onto coconut milk and allowed to be fermented for over night. The extracting oil was analyzed for further experiment, especially, on its antibacterial activity. The maximum yield of 23% was achieved by using 2.5% starter. Total protein, fat, FFA, and cholesterol content of the fermented coconut oil were 0.05%, 96.45%, 0.29%, and 0.008%, respectively. The gas chromatogram showed that this oil contained high lauric acid (46.20%), and 13.94% miristic, 5.97% palmitic, 9.00% palmitoleic, and 19.73% stearic acid, respectively.

No abstract