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OPTIMASI TEKNOLOGI FERMENTASI UNTUK PRODUKSI BAKTERI ENDOFIT SEBAGAI PUPUK HAYATI SKRIPSI Diajukan Sebagai Persyaratan Memperole

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OPTIMASI TEKNOLOGI FERMENTASI UNTUK PRODUKSI BAKTERI ENDOFIT SEBAGAI PUPUK HAYATI SKRIPSI Diajukan Sebagai Persyaratan Memperole OPTIMASI TEKNOLOGI FERMENTASI UNTUK PRODUKSI BAKTERI ENDOFIT SEBAGAI PUPUK HAYATI SKRIPSI Diajukan Sebagai Persyaratan Memperoleh Gelar Sarjana Strata Satu (S-1) Pada Program Studi Agroteknologi Oleh : SAEFURROHMAN NIM. 201210200311058 PROGRAM STUDI AGROTEKNOLOGI JURUSAN AGRONOMI FAKULTAS PERTANIAN – PETERNAKAN UNIVERSITAS MUHAMMADIYAH MALANG 2017 SKRIPSI OPTIMASI TEKNOLOGI FERMENTASI UNTUK PRODUKSI BAKTERI ENDOFIT SEBAGAI PUPUK HAYATI Oleh : SAEFURROHMAN NIM. 201210200311058 Disusun berdasarkan keputusan Ujian Sidang yang dilaksanakan pada tanggal 25 Oktober 2017 Dewan Penguji, Dr. Ir. Ali Ikhwan, MP. Ir. Sufianto, MM. Ketua/Pembimbing Utama Anggota I/Pembimbing Pendamping Dr. Drs. Harun Rasyid, MP. Erfan Dani Septia, SP., MP. Anggota II Anggota III Malang, 25 Oktober 2017 Mengesahkan Dekan, Ketua Jurusan, Dr. Ir. David Hermawan, MP, IPM. Dr. Ir. Ali Ikhwan, MP. NIP. 196405261990031003 NIP. 196410201991011001 iii KATA PENGANTAR Alhamdulillah, segala puji bagi Allah SWT atas kemudahan dan petunjuk yang diberikan-Nya kepada penulis sehingga skripsi ini dapat diselesaikan. Shalawat dan salam senantiasa terucap kepada Nabi Muhammad SAW. Skripsi yang berujul “Optimasi Teknologi Fermentasi untuk Produksi Bakteri Endofit sebagai Pupuk Hayati” ini diselesaikan oleh penulis sebagai syarat guna menyelesaikan studi dan memperoleh gelas Sarjana (S-1) pada Program Studi Agroteknologi Jurusan Agronomi Fakultas Pertanian Peternakan Universitas Muhammadiyah Malang. Pada kesempatan ini penulis menyampaikan terima kasih kepada : 1. Dr. Ir. Ali Ikhwan, MP. dan Ir. Sufianto, MM. selaku dosen pembimbing utama dan dosen pembimbing pendamping atas bimbingannya yang diberikan kepada penulis sehingga skripsi ini bisa diselesaikan. 2. Dr. Drs. Harus Rasyid, MP. dan Erfan Dani Septia, SP. MP. selaku anggota dewan penguji atas kontribusinya dengan memberikan masukan dan saran kepada penulis. 3. Staff Lab. Bioteknologi, Yenny Rohmalia Rosanty dan Irga Artha Budiningtyas atas bantuan yang diberikan dan semua pihak yang telah membantu penulis. Malang, November 2017 Penulis vii DAFTAR ISI Isi Halaman KATA PENGANTAR ............................................................................... vii DAFTAR ISI .............................................................................................. viii DAFTAR TABEL ..................................................................................... x DAFTAR GAMBAR ................................................................................. xi DAFTAR LAMPIRAN ............................................................................. xiii RINGKASAN ............................................................................................ xiv I. PENDAHULUAN .............................................................................. 1 1.1. Latar Belakang ........................................................................... 1 1.2. Rumusan Masalah ...................................................................... 2 1.3. Tujuan ........................................................................................ 3 1.4. Hipotesis ..................................................................................... 3 1.5. Manfaat Penelitian ..................................................................... 3 II. TINJAUAN PUSTAKA .................................................................... 4 2.1. Bakteri Endofit sebagai Pupuk Hayati ....................................... 4 2.2. Fermentasi .................................................................................. 5 2.3. Fermentor ................................................................................... 6 2.4. Fase Pertumbuhan Bakteri pada Proses Fermentasi .................. 7 2.5. Beberapa Faktor yang Mempengaruhi Fermentasi .................... 8 2.5.1. Suhu .................................................................................. 8 2.5.2. pH............................................ .......................................... 9 2.5.3. Oksigen ............................................................................. 9 2.5.4. Media ................................................................................ 10 2.6. Spektrofotometri ........................................................................ 11 III. METODE PENELITIAN ................................................................. 12 3.1. Waktu dan Tempat ..................................................................... 12 3.2. Alat dan Bahan ........................................................................... 12 3.3. Teknis Penelitian ........................................................................ 12 3.4. Variabel Pengamatan dan Pengambilan Sampel ........................ 14 viii 3.5. Analisis Data .............................................................................. 14 3.6. Tahapan Pelaksanaan Penelitian ................................................ 15 3.6.1. Sterilisasi Alat................................................................... 15 3.6.2. Pembuatan Media LB Padat dan Cair............................... 15 3.6.3. Pembuatan Media M63..................................................... 16 3.6.4. Peremajaan dan Perbanyakan Isolat Bakteri .................... 16 3.6.5. Sterilisasi Bak Fermentor ................................................. 17 3.6.6. Penuangan Media Fermentasi dan Inokulasi Isolat .......... 18 3.6.7. Pelaksanaan Fermentasi dan Pengambilan Sampel .......... 19 3.6.8. Pengukuran OD Sampel ................................................... 19 IV. HASIL DAN PEMBAHASAN .......................................................... 20 4.1. Hasil ........................................................................................... 20 4.1.1. Kurva Pertumbuhan Bakteri ............................................. 20 4.1.2. Analisis Regresi Kuadratik ............................................... 24 4.1.3. Analisis Sidik Ragam dan Uji BNJ .................................. 30 4.1.4. Analisis Komponen Utama ............................................... 31 4.2. Pembahasan ................................................................................ 33 4.2.1. Kurva Pertumbuhan Bakteri ............................................. 33 4.2.2. Analisis Regresi Kuadratik ............................................... 35 4.2.3. Analisis Sidik Ragam dan Uji BNJ .................................. 36 4.2.4. Analisis Komponen Utama ............................................... 38 V. KESIMPULAN DAN SARAN .......................................................... 39 5.1. Kesimpulan ................................................................................ 39 5.2. Saran ........................................................................................... 39 DAFTAR PUSTAKA ................................................................................ 40 LAMPIRAN ............................................................................................... 43 ix DAFTAR LAMPIRAN Lampiran Teks Halaman 1. Hasil analisis sidik ragam optical density fermentasi bakteri biofertilizer pada λ 420 nm. .......................................................... 43 2. Komposisi media M63 dan LB yang digunakan........................... 44 3. Alat dan bahan yang digunakan .................................................... 45 4. Dokumentasi kegiatan penelitian .................................................. 47 xiii 40 DAFTAR PUSTAKA Al-Qadiri, H., dkk. 2008. Studying of The Bacterial Growth Phases Using Fourier Transform Infrared Spectroscopy and Multivariate Analysis. Journal of Rapid Methods & Automation in Microbiology. (16). Arroyo-López, F., Orlić, S., Querol, A. dan Barrio, E. 2009. Effects of Temperature, pH and Sugar Concentration on the Growth Parameters of Saccharomyces cerevisiae, S. kudriavzevii and Their Interspecific Hybrid. International Journal of Food Microbiology. 131(2-3). Atlas, R. 2010. Handbook of Microbiological Media. CRC Press. Bashan, Y., Holguin, G. dan de-Bashan, L.E. 2004. Azospirillum-plant Relationships: Physiological, Molecular, Agricultural and Environmental Advances (1997-2003). Canadian Journal of Microbiology. 50(8). Behera, S., dkk. 2012. UV-Visible Spectrophotometric Method Development and Validation of Assay of Paracetamol Tablet Formulation. Journal of Analytical and Bioanalytical Techniques. 3(6). Bevilacqua, A., Cannarsi, M., Gallo, M., Sinigaglia, M. dan Corbo, M.R. 2010. Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives "Bella di Cerignola". Journal Food Science 75(1). Blamire, J. 2000. Properties of Microbes, Explore the World of Single-celled Organisms. Sumber : http://www.brooklyn.cuny.edu/bc/ahp/CellBio/ Growth/PMHP.html (Diakses 4 Maret 2017). Carvalho, S., Kuipers, O. dan Neves, A. 2013. Environmental and Nutritional Factors That Affect Growth and Metabolism of The Pneumococcal Serotype 2 Strain D39 and Its Nonencapsulated Derivative Strain R6. PloS One. 8(3). Chaniago, J. 2008. Memahami Output Regresi dari Excel. Sumber : https://junaidichaniago.wordpress.com/2008/07/03/memahami-output- regresi-dari-excel (Diakses 14 September 2017). Daniel, R.M., dkk. 2010. The Molecular Basis of The Effect of Temperature on Enzyme Activity. Biochemistry Journal. 425. Dukan, S. dan Nyström, T. 1998. Bacterial Senescence: Stasis Results in Increased and Differential Oxidation of Cytoplasmic Proteins Leading to Developmental Induction of the Heat Shock Regulon. Genes Dev. 12(21). Elbing,
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