Wahyu Prasetyo Utomo : Characterization of mannanase-producing bacteria from
Wahyu Prasetyo Utomo S.Si, M.Si
Sago; manno oligosaccharides; waste; mannanase.
the production of functional foods such as Manno oligosaccharides. Sago hump which is sago processing waste is very
potential for growth of microorganisms because it contains lignin, cellulose, starch, minerals and vitamins that can be used as
sources of carbon and energy for the growth. In this study, BLS.11-01 and BLS.11-02 isolates have been isolated and characterized
from waste of sago hump. Locust bean gum was used as substrate for measuring the activity of mannanase. Both isolates had
optimum temperatures at 70°C and 60°C while they remain stable at temperature range of 30°C - 90°C. Mannanase from BLS.11-01
and BLS.11-02 had optimum pH at 6 and 7, respectively, and were also stable in wide pH range of 2-8. Co2+ was a mannanase
activator for both isolates. Cu2+, Zn2+, Ni2+, Ca2+ and Fe2+ were mannanase inhibitors for two isolates. Tween 20 (0.5% and 1.0%) and
NaCl (0.5% and 1.0%) were chemical reagents that could enhance the activity of BLS.11-01 and BLS.11-02 mannanase isolates.
While tween 80 (0.5% and 1.0%), urea (0.5% and 1.0%) and SDS (0.5% and 1.0%) were chemical reagents that were not effective
for both isolates mannanase activity.