The Production of Non Collagen Protease Enzyme of Pancreatic Gland, Papaya, Pineapple Juice, Oropon and Microbes for Bating Agent in The Technology of Leather Processing

ABSTRACT: The experiment was designed to investigate the production of non collagen protease enzyme made from pancreas gland, papaya, pineapple juice, oropon and microbes as a bating agent in the technology of leather processing. The study involved of isolation. identification and isolation of microorganism by using the randomizat screening method, enzyme activity test, and protease enzyme unit resulted from pancreatic gland, papaya, pine- apple juice, oropon and microbes, bioassay test m the leather processing. The pancreas juice was isolated from fresh pancreatic gland, green papaya, grecci pineapple, oropon and microbes of Bac-illus sp, genus by precipitating the crystalic ammonium sulphate, The enzyme activity and enzyme unit wore measured according to Northrop (O'Fialierty, 1956), Malathi and Chakraberthy methods, while the bioassay by using an Indonesia Industrial Standard. The results indicated that the 70% ammonium sulphate concentration resulted the best precipited in enzyme isolated than the other 60% and 50% concentrations and its were differed significantly (P < 0.01) on enzyme activity and enzyme unit, respectively. The highest enzyme unit was obtained in oropon (1564 ± 72), followed by cow pancreatic gland (1525 + 93), microbial enzyme (977 + 53), pineapple enzyme (933 + 43), and the lowest was papaya enzyme (765 + 84). Based on the result bioassay test that enzyme made from papaya, pineapple, microbes, pancreatic gland and oropon was usable as a bating agent at the concentration of 2% for papaya, 1.5% for pineapple, and 1.0% for pancreatic gland and microbes (Bacillus sp) enzyme (w/w) respectively according to the tensile strength and stretch-at break tests. Key Words: Production, Protease Enzyme, Bating Agent, Leather Processin