YUSI ASYIAH, - (2022) PENGARUH LAMANYA INKUBASI PROSES MODIFIKASI ENZIMATIS KARAGENAN TERHADAP PENURUNAN BOBOT MOLEKUL DAN SIFAT FISIKA PADATAN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Karagenan adalah salah satu polimer yang memiliki rantai molekul yang cukup panjang, hal tersebut menghasilkan bobot molekul karagenan yang cukup besar sehingga mempengaruhi karakteristik karagenan dan membatasi penggunaan sebagai bahan tambahan obat, sehingga perlu adanya modifikasi bobot molekul dengan tujuan meningkatkan sifat fungsional karagenan, agar penggunaannya sebagai bahan tambahan obat dapat semakin luas. Salah satu cara untuk memperoleh berat molekul baru, salah satunya dengan cara hidrolisis menggunakan enzim. Pada penelitian ini enzim yang digunakan yaitu enzim alfa amylase. Metode yang digunakan adalah inkubasi larutan karagenan selama 3 jam pada suhu inkubasi 38ºC dengan pH larutan 5,6 yang diamati setiap 10 menit. Pengukuran bobot molekul didasarkan atas perhitungan viskositas intrinsik mengunakan persamaan Mark-Houwink. Dari hasil penelitan menunjukkan bahwa semakin lama proses inkubasi enzimatis berat molekul karagenan semakin menurun. Penurunan bobot molekul optimum terjadi pada menit ke-30. Penurunan bobot molekul mempengaruhi hasil uji fisika padatan. --- Carrageenan is one of the polymers that has a fairly long molecular chain, this results in a large enough molecular weight of carrageenan so that it affects the characteristics of carrageenan and limits its use as a drug additive, so it is necessary to modify the molecular weight with the aim of improving the functional properties of carrageenan, so that its use as a drug is needed. drug additives can be more widespread. One way to obtain new molecular weights is by hydrolysis using enzymes. In this research, the enzyme used is alpha amylase enzyme. The method used was incubation of carrageenan solution for 3 hours at 38ºC incubation temperature with a pH of 5.6 which was observed every 10 minutes. Molecular weight measurement is based on the calculation of intrinsic viscosity using the Mark-Houwink equation. The results of the research show that the longer the enzymatic incubation process, the lower the molecular weight of carrageenan. The optimum decrease in molecular weight occurred at the 30th minute. The decrease in molecular weight affects the results of solid physics tests.
| Item Type: | Thesis (Skripsi) |
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| Uncontrolled Keywords: | Karagenan, Berat Molekul, Hidrolisis Enzimatik, Alfa Amilase, Viskositas Intrinsik, fisika padatan. --- Carrageenan, Molecular Weight, Enzymatic Hydrolysis, Alpha Amylase, Intrinsic Viscosity, Solid Physics. |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 14 Sep 2024 04:18 |
| Last Modified: | 14 Sep 2024 04:18 |
| URI: | http://repository.stfi.ac.id/id/eprint/1262 |
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