Pengaruh Suhu dan Lama Penyimpanan terhadap Kestabilan Enzim Xilanase dari Trichoderma viride

Sukmana, MuhammadEdi (2014) Pengaruh Suhu dan Lama Penyimpanan terhadap Kestabilan Enzim Xilanase dari Trichoderma viride. Sarjana thesis, Universitas Brawijaya.

Abstract

Xilanase Merupakan Enzim Yang Dapat Menghidrolisis Hemiselulosa (Xilan) Menjadi Xilosa. Trichoderma Viride Merupakan Kapang Yang Dapat Menghasilkan Enzim Xilanase. Enzim Xilanase Merupakan Protein Mempunyai Kestabilan Pada Keadaan Tertentu. Kestabilan Dari Suatu Enzim Dapat Diketahui Dari Aktivitas Enzim Sisa. Penelitian Ini Bertujuan Untuk Mengetahui Pengaruh Suhu Dan Lama Penyimpanan Terhadap Kestabilan Enzim Xilanase. Enzim Xilanase Diisolasi Dari Trichoderma Viride Yang Dimurnikan Dengan Pengendapan Fraksi 40-80% Menggunakan Amonium Sulfat Dan Dialisis. Enzim Xilanase Hasil Pemurnian Disimpan Pada Suhu 30, 40, 50, 60, Dan 70 0 C Selama 0, 5, 10, 15, 20 Dan 25 Jam. Aktivitas Enzim Ditentukan Dengan Mereaksikan Xilan 1% Dengan 1 Ml Enzim Hasil Pemurnian Selama 50 Menit Pada Suhu 60 0 C Dan Gula Pereduksi Yang Dihasilkan Direaksikan Dengan Reagen DNS Dan Ditentukan Dengan Metode Spektrofotometri. Hasil Penelitian Diperoleh Xilanase Paling Stabil Pada Penyimpanan Pada Suhu 60 0 C Dengan Aktivitas Enzim Sisa Pada Penyimpanan 5, 10, 15, 20, Dan 25 Jam Berturut-Turut Sebesar 80,77; 75,59; 70,86; 63,76 Dan 59,02 %. Semakin Lama Waktu Penyimpanan Maka Aktivitas Xilanase Semakin Menurun. Pada Suhu 30, 50 Dan 60 0 C Xilanase Stabil Sampai 25 Jam Dengan Aktivitas Enzim Sisa Berturut-Turut 54,14; 53,84; Dan 59,02%. Pada Suhu 40 0 C Stabil Sampai 20 Jam Dengan Aktivitas Enzim Sisa 56,95%. Pada Suhu 70 0 C Stabil Sampai 15 Jam Dengan Aktivitas Enzim Sisa 54,88%.

English Abstract

Xylanase Is Enzyme That Can Hydrolyze Hemicellulose (Xylan) Into Xylose. Trichoderma Viride Is A Mold That Can Produce Xylanase. Xylanase Enzyme Is A Proteins That Have Stability In Certain Conditions. The Stability Of An Enzyme Can Be Seen From The Residual Enzyme Activity. This Study Aims To Determine The Effect Of Temperature And Storage Time On The Stability Of The Xylanase Enzyme. Xylanase Was Isolated From Trichoderma Viride Followed By Purification Using 40-80% Of Saturated Amonium Sulphate Presipitation And Dialysis. The Purified Xylanase Was Stored At A Temperature Of 30, 40, 50, 60, And 70 0 C For 0, 5, 10, 15, 20 And 25 Hours. The Enzyme Activity Was Determined By Reacting A 1 % Xylan With 1 Ml Purified Enzymes For 50 Minutes At 60 0 C And The Reducing Sugars Was Reacted With Reagents DNS And Measured By Spectrophotometric Method. The Result Showed That The Highest Stability Of Xylanase Was Found In At Storage Temperature Of 60 0 C For 5 , 10 , 15 , 20 , And 25 Hours Displayed Residual Xylanase Activity Of 80.77; 75.59; 70.86; 63.76 And 59.02% Respectively. The Longer The Storage Time The Xylanase Activity Decreased. Xylanase Was Stable At 30, 50 And 60 0 C Up To 25 Hours With Residual Enzyme Activity 54.14; 53.84, And 59.02 % Respectively. At 40 0 C Xylanase Was Stable Up To 20 Hours With 56.95% Residual Enzyme Activity. At 70 0 C Xylanase Was Stable Up To 15 Hours With 54.88% Residual Enzyme Activity

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/MIPA/2014/17/051400733
Subjects:	500 Natural sciences and mathematics > 540 Chemistry and allied sciences
Divisions:	Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	07 Feb 2014 14:43
Last Modified:	21 Oct 2021 03:35
URI:	http://repository.ub.ac.id/id/eprint/153787

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