ISOLATION AND MOLECULAR IDENTIFICATION OF PROTEOLYTIC BACTERIA IN WADI FERMENTATION PRODUCTS OF DIGESTIVE ORGANS OF EEL (ANGUILLA SP.) BASED ON 16SRRNA GENE

In the field of food and health, protease enzymes have an important function in the process of tenderizing meat, reducing gluten, and treating type II diabetes. Utilization of biological resources such as plants, animals and microorganisms such as bacteria is carried out to produce new sources of protease enzymes. This study aims to isolate the protease enzyme-producing bacteria contained in the wadi fermented product of the digestive organs of eel after 7 days of fermentation. Bacterial isolation was carried out by culture method using Nutrient Agar (NA) media and obtained 5 bacterial colonies with unique morphology. The selection test for protease-producing bacteria was carried out using Skim Milk Agar (SMA) media and 3 isolates of proteolytic bacteria were obtained, with the highest protein hydrolysis index of 1.85 owned by isolate WFA51 (Wadi-fermented Anguilla 51). Identification of WFA51 isolates was carried out molecularly using Polymerase Chain Reaction (PCR) with the target of amplification of the 16S rRNA gene using the Polymerase Chain Reaction (PCR) method with the result of 1 band measuring ~1500. The results of the 16S rRNA gene sequencing of WFA51 bacterial isolates using the Sanger method showed 1206 bp DNA sequences with 83% similarity and 57% query cover with Acidovoraxlacteus strain M36 bacteria. From the results of this study, it can be concluded that the wadi fermented product of the digestive organs of eel (Anguilla sp.) is a source of proteolytic bacteria, one of which is Acidovorax sp. WFA51.