Anggraini, DianPuspita (2013) Karakterisasi Pektinase Hasil Isolasi dari Aspergillus niger untuk Industri Penjernihan Sari Buah. Magister thesis, Universitas Brawijaya.
Abstract
Pektinase, enzim yang mengkatalisis reaksi hidrolisis pektin menjadi asam galakturonat, dapat diisolasi dari Aspergillus niger . Tujuan penelitian ini adalah untuk menentukan kondisi optimum aktivitas pektinase, nilai parameter kinetika dan pengaruh kofaktor terhadap aktivitas pektinase. Penentuan kondisi optimum dilakukan pada variasi pH 4,0-8,0; temperatur 40-50 o C dan waktu inkubasi 40-60 menit. Parameter kinetika, V m dan K M diperoleh dari variasi konsentrasi substrat 0,1-0,5% sedangkan untuk kofaktor, K I , digunakan larutan ion logam Zn 2+ ; Mg 2+ dan Ca 2+ masing-masing dengan variasi konsentrasi 4-10mM. Pada penelitian ini aktivitas dinyatakan sebagai aktivitas spesifik, diukur berdasarkan jumlah gula pereduksi yang dihasilkan dan dianalisis secara spektrofotometri menggunakan pereaksi DNS pada panjang gelombang 540nm. Pemanfaatan pektinase pada penjernihan sari buah diuji berdasarkan perubahan sifat fisik meliputi viskositas, massa jenis, kadar gula pereduksi dan hamburan cahaya. Hasil penelitian menunjukkan bahwa kondisi optimum dicapai pada pH 5,0; temperatur 50 o C dan waktu inkubasi 55 menit, dengan harga V M 81,30 U.mL -1 dan K M 0,22%. Nilai K I untuk ion logam Zn 2+ ; Mg 2+ dan Ca 2+ saat konsentrasi 6mM berturut-turut adalah 176,99; 326,09; dan 280,37mM. Penjernihan sari buah dengan penambahan pektinase 0,1% dapat menurunkan massa jenis sebesar 0,1 %, viskositas meningkat 45%, kadar gula pereduksi meningkat sebesar 18% dan menurunkan hamburan cahaya.
English Abstract
Pectinase, an enzym which catalyzed the hydrolysis reaction of pectin to be galacturonic acid, can be isolated from Aspergillus niger. The purpose of this research was to determine the optimum activity condition of pectinase, the kinetic parameter and the effect of cofactors to pectinase activity. The optimum condition was done at pH 4.0-8.0; temperature 40-60 o C and incubation time were 40-60 minutes. Furthermore, the kinetic parameter, V m and K M were obtained using variation substrate concentration at 0.1-0.5%, whereas the effect of cofactor, K I , were done by adding the metal ions solution of Zn 2+ ; Mg 2+ dan Ca 2+ which each variety concentration were 4-10mM. In this research the activity was showed as a specific activity, it is measured based the amount of reducing sugars that was produced and analyzed by Spectrophotometric method using DNS reagent at 540nm. The use of pectinase on fruit extract clarification was tested based on changes of physical properties including viscosity, density, reducing sugar content and light scattering. The results of this research showed that the optimum condition was reach at pH 5.0; temperature 50 o C and incubation time 55 minutes, and then the value of V m is 81.30 U.mL -1 and K M 0.22%. The value of metal ion Zn 2+ ; Mg 2+ and Ca 2+ at concentration 6mM respectively is 176.99; 326.09; and 280.37mM. In addition, the fruit extract clarification using pectinase 0.1% can reduce its density by 0.1%, increased viscosity of 45% and reducing sugar content of 18%. It is also reducing the light scattering.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/579.565 7/ANG/k/041300752 |
| Subjects: | 500 Natural sciences and mathematics > 579 Natural history of microorganisms, fungi, algae > 579.5 Fungi |
| Divisions: | S2/S3 > Magister Matematika, Fakultas MIPA |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 10 Oct 2013 20:01 |
| Last Modified: | 10 Oct 2013 20:01 |
| URI: | http://repository.ub.ac.id/id/eprint/157746 |
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