SANDRA WIDIANTY HIDAYAT, - (2022) VARIASI KONSENTRASI ENZIM ALFA AMILASE PADA PROSES MODIFIKASI KARAGENAN HASIL EKSTRAKSI Ca(OH)2 pH 13 TERHADAP PENURUNAN BOBOT MOLEKUL. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Karagenan merupakan polisakarida hidrokoloid linier, memiliki molekul galaktan dengan unit-unit utamanya adalah galaktosa dengan bobot molekul yang besar. Bobot molekul merupakan variabel penting pada karagenan karena berhubungan langsung dengan sifat fisika polimer. Salah satu cara untuk dapat memvariasikan bobot molekul yaitu menggunakan cara pemotongan struktur dengan hidrolisis menggunakan enzim. Pada penelitian ini enzim yang digunakan yaitu enzim alfa amilase. Proses hidrolisis dilakukan dengan cara larutan karagenan 1% (b/v) ditambahkan enzim alfa amilase dengan variasi konsentrasi 0,25%, 0,50%, dan 1% dan di inkubasi pada suhu 38oC selama 120 menit dan diamati setiap 30 menit dengan keadaan pH larutan 5,6. Hasil penelitian menunjukkan perbedaan nilai viskositas intrinsik dari masing-masing konsentrasi enzim yang diberikan, kemudian dengan menggunakan persamaan Mark-Houwink, bobot molekul masing-masing sampel dapat dihitung, untuk mendapatkan bobot molekul. Dari hasil tersebut terjadi penurunan bobot molekul di tiap perlakuan konsentrasikonsentrasi enzim, dimana penurunan terbesar diberikan oleh konsentrasi enzim 1% yaitu sampai 28 KDa. Pada uji signifikansi antara konsentrasi enzim 0,25%, 0,50% dan 1% tidak memberikan signifikansi terhadap penurunan bobot molekul karagenan. --- Carrageenan is a linear hydrocolloid polysaccharide, having a galactan molecule with the main units being galactose with a large molecular weight. Molecular weight is an important variable in carrageenan because it is directly related to the physical properties of the polymer. One way to be able to vary the molecular weight is to use a structural cutting method by hydrolysis using enzymes. In this study, the enzyme used was alpha amylase. The hydrolysis process was carried out by means of a 1% (w/v) carrageenan solution added with alpha amylase enzyme with variations in concentrations of 0.25%, 0.50% and 1% and incubated at 38oC, for 120 minutes and observed every 30 minutes with the state of the pH solution pH 5.6. The results showed differences in the intrinsic viscosity values of each given enzyme concentration, then by using the Mark-Houwink equation, the molecular weight of each sample could be calculated. to get the molecular weight. From these results, there was a decrease in molecular weight in each treatment of enzyme concentration, where the largest decrease was given by 1% enzyme concentration, which was up to 28 KDa, but the significance test between 0.25%, 0.50% and 1% enzyme concentrations did not give any significance. to decrease the molecular weight of carrageenan.
| Item Type: | Thesis (Skripsi) |
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| Uncontrolled Keywords: | Karagenan, Bobot Molekul, Hidrolisis Enzim, Alfa Amilase, Viskositas Intrinsik. --- Carrageenan, Molecular Weight, Enzyme Hydrolysis, Alpha Amylase, Intrinsic Viscosity. |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 14 Sep 2024 14:26 |
| Last Modified: | 14 Sep 2024 14:26 |
| URI: | http://repository.stfi.ac.id/id/eprint/1243 |
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