Identifikasi dan Uji Kemampuan Hidrolisis pada Bakteri Amilolitik dan Proteolitik yang Diisolasi dari Wadi, Makanan Khas Kalimantan Tengah

Abstract

Wadi is a sort of traditional foods that made of fish from Dayak tribe in Central Kalimantan. Wadi is made by
the addition of salt and lumu. People make wadi as a supply of side dishes during difficult seasons of fish and
stock for farming, hunting, or collecting forest products. In wadi, there are several bacteria species that capable
in degrading amylum and protein. The bacteria capability in amylum and protein degradation can be determined
by calculating the hydrolysis index. The aims of this study is to: (1) identify the amylolytic bacteria and
proteolytic bacteria species from wadi, (2) determine the amylum and protein hydrolysis index on each
amylolytic bacteria and proteolytic bacteria species isolated from wadi, and (3) determine the amylolytic
bacteria and proteolytic bacteria species that have the highest hydrolysis index. This research is descriptive
explorative research. The research results showed that: (1) there were four isolates of amylolytic bacteria
isolated from wadi, i.e: Enterobacter agglomerans, Pseudomonas fluorescens, Acinetobacter baumannii, and
Micrococcus varians, and there were five species of isolated proteolytic bacteria from wadi, i.e: Enterobacter
agglomerans, Pseudomonas fluorescens, Nitrococcus mobilis, Acinetobacter baumannii, and Micrococcus
varians, (2) the amylum hydrolysis index of Enterobacter agglomerans is 3.77; on Pseudomonas fluorescens
is 3.00; on Acinetobacter baumannii is 4.16; and on Micrococcus varians is 7.23. The protein hydrolysis index
of Enterobacter agglomerans is 3.22; on Pseudomonas fluorescens is 2.25; on Nitrococcus mobilis is 1.67; on
Acinetobacter baumannii is 3.42; and on Micrococcus varians is 3.45, (3) Micrococcus varians has the highest
amylum, i.e: 7.23 and protein hydrolysis index is 3.45.