<![CDATA[Penelitian ini bertujuan untuk mengetahui isolat Bakteri Asam Laktat (BAL) pektinolitik yang terlibat dalam fermentasi biji kopi robusta, pengaruh waktu inkubasi terhadap aktivitas BAL pektinolitik serta karakterisasi pH dan suhu enzim pektinase ekstraseluler. Jenis penelitian ini adalah deskriptif dan termasuk penelitian eksperimen model Rancangan Acak Lengkap (RAL). Penelitian yang dilakukan meliputi seleksi BAL pektinolitik, penentuan waktu inkubasi optimum, pH, dan suhu optimum enzim pektinase. Isolat BAL yang dihasilkan dari fermentasi spontan biji kopi robusta ditumbuhkan pada media agar yang mengandung pektin untuk mendapatkan isolat BAL dengan kemampuan pektinolitik tertinggi. Isolat BAL pektinolitik terpilih diinkubasi pada rentan interval 0, 24, 48, 72, 96, dan 120 jam untuk mengetahui waktu inkubasi optimum serta melakukan ekstraksi enzim. Enzim yang dihasilkan kemudian dilakukan pengujian karakterisasi untuk menentukan pH maupun suhu optimumnya. Karakterisasi enzim dilakukan pada pH 3, 3.5, 4, 4.5, 5, 5.5, dan 6 dengan suhu 35oC; 40oC; 45oC; 50oC; 55oC dan 60oC. Hasil menunjukkan bahwa 6 isolat BAL indigenus yang diuji bersifat pektinolitik. Isolat yang menghasilkan pektinolitik tertinggi yaitu isolat BT48I1 dengan diameter zona bening 5.67 mm. Waktu inkubasi optimum selama 48 jam dengan nilai spesifikasi enzim 158.43 U/ml, pH optimum pada kisaran pH 3.5 (10.0511 U/ml) dengan suhu 40-45oC dan nilai kemurnian enzim yaitu 10.085 U/mg dan 10.087 U/mg.This study aims to determine the isolates of pectinolytic Lactic Acid Bacteria (LAB) involved in the fermentation of robusta coffee beans, the effect of time interaction on pectinolytic LAB activity and characterization of pH and temperature of extracellular pectinase. This type of research is descriptive and includes experimental research with Completely Randomized Design (CRD) model. The research includes the selection of pectinolytic LAB, determining the optimum incubation time, pH, and temperature of the optimum pectinase enzyme. LAB isolates produced from spontaneous fermentation of robusta coffee beans were grown on agar media containing pectin to obtain LAB isolates with the highest pectinolytic ability. Selected pectinolytic LAB isolates were incubated at intervals of 0, 24, 48, 72, 96, and 120 hours to determine the optimal incubation time and perform enzyme extraction. The enzymes produced were then subjected to characterization tests to determine the optimum pH and temperature. Enzyme characterization was carried out at pH 3, 3.5, 4, 4.5, 5, 5.5, and 6 with a temperature of 35oC; 40oC; 45oC; 50oC; 55oC and 60oC. The result showed that 6 indigenous LAB isolates tested were pectinolytic. The isolate that produced the highest pectinolytic was BT48I1 isolate with a clear zone diameter of 5.67 mm. The optimum storage time was 48 hours with the enzyme specification value of 158.43 U/ml, the optimum pH was in the range of pH 3.5 (10,0511 U/ml) with a temperature of 40-45oC and the enzyme purity values were 10,085 U/mg and 10,087 U/mg]]>
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