Sinulingga, Chrismada Hadinata (2019) Produksi dan Karakterisasi Parsial Lipase Kasar (Crude Lipase) dari Bacillus sp LM. Sarjana thesis, Universitas Brawijaya.
Abstract
Lipase merupakan salah satu enzim yang banyak digunakan dalam beberapa sektor industri seperti industri susu dan roti, deterjen dan surfaktan, kosmetik dan parfum, pertanian, farmasi, serta industri kimia. Mayoritas genus Bacillus merupakan produsen dari beberapa jenis enzim diantaranya yaitu lipase. Produksi lipase oleh mikroba dipengaruhi oleh kondisi fisik dan kimia produksinya. Produksi lipase dipengaruhi oleh beberapa faktor seperti pH, suhu, sumber karbon, sumber nitrogen, waktu inkubasi dan beberapa faktor lain. Enzim lipase merupakan protein yang sangat sensitif terhadap perubahan pH dan suhu. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu pH dan suhu. Faktor pertama (pH) terdiri atas 6 taraf perlakuan yaitu pH 4, pH 5, pH 6, pH 7, pH 8, dan pH 9. Faktor kedua (suhu) terdiri atas 5 taraf perlakuan yaitu 32oC, 37 oC, 42 oC, 47 oC, dan 52 oC. Penelitian ini dilakukan dengan menggunakan dua tahap yaitu produksi enzim dan karakterisasi parsial enzim lipase kasar hasil produksi dengan perlakuan terbaik. Karakterisasi parsial lipase kasar meliputi karakterisasi pH, karakterisasi suhu, uji stabilitas terhadap pH, dan uji stabilitas terhadap suhu. Diperoleh perlakuan terbaik untuk produksi lipase yaitu pada pH 7 dan suhu 37oC dengan rerata aktivitas lipase sebesar 11,603 U/mL dan aktivitas spesifik sebesar 76,425 U/mg. Faktor pH, suhu dan interaksi antara pH dan suhu memberikan pengaruh nyata (α=5%) terhadap aktivitas lipase dan aktivitas spesifik. Enzim lipase kasar yang dikarakterisasi memiliki suhu terbaik pada 37oC dan pH terbaik pada pH 6. Lipase kasar yang dihasilkan relatif stabil pada rentang pH 6-8 dan rentang suhu 30-50oC selama 2 jam dengan aktivitas relatif diatas 70%
English Abstract
Lipase is an enzyme that is widely used in several industrial sectors such as the milk and bread industry, detergents and surfactants, cosmetics and perfumes, agriculture, pharmaceuticals, and the chemical industry. The majority of the genus Bacillus is a producer of several types of enzymes including lipase. Lipase production by microbes is affected by the physical and chemical conditions of its production. Lipase production is influenced by several factors such as pH, temperature, carbon source, nitrogen source, incubation time and several other factors. Lipase enzyme is a protein that is very sensitive to changes in pH and temperature. This research used factorial randomized block design with 2 factors, pH and temperature. The first factor (pH) consists of 6 levels of treatment namely pH 4, pH 5, pH 6, pH 7, pH 8, and pH 9. The second factor (temperature) consists of 5 levels of treatment namely 32oC, 37oC, 42 oC, 47 oC, and 52oC. This research was conducted using two stages, namely enzyme production and partial characterization of crude lipase enzymes produced by the best treatment. Partial characterization of crude lipase includes pH characterization, temperature characterization, pH stability profiling, and temperature stability profiling. The best treatment for lipase production was at pH 7 and 37 oC with an lipase activity of 11.603 U / mL and specific activity of 76,425 U/mg. The pH, temperature and interaction between pH and temperature have a significant effect (α = 5%) on lipase activity and specific activity. The crude lipase enzyme which is characterized has the best temperature at 37 oC and the best pH at pH 6. The crude lipase produced is relatively stable in the pH range from 6-8 and the temperature range from 30-50 oC for 2 hours with relative activity above 70%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/491/052002358 |
| Uncontrolled Keywords: | Enzim, Lipase, pH, Suhu, Bacillus sp LM-Enzyme, Lipase, pH, Temperature, Bacillus sp LM |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 18 Aug 2020 03:13 |
| Last Modified: | 18 Aug 2020 03:13 |
| URI: | http://repository.ub.ac.id/id/eprint/179969 |
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