DINI SITI RUSTIAWATI, - (2020) MODIFIKASI BERAT MOLEKUL KARAGENAN BERDASARKAN PENGARUH LAMANYA WAKTU INKUBASI MENGGUNAKAN ENZIM ALFA AMILASE. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Karagenan memiliki molekul besar yang terdiri dari lebih 1.000 residu galaktosa dengan berat molekul yang besar. Berat molekul merupakan variabel penting pada karagenan karena berhubungan langsung dengan sifat kimia polimer. Salah satu cara untuk memperoleh berat molekul baru yaitu pemotongan struktur dengan cara hidrolisis menggunakan enzim. Pada penelitian ini enzim yang digunakan yaitu enzim alfa amylase. Metode yang digunakan adalah inkubasi larutan karagenan 1% selama 2 jam pada suhu inkubasi 90ºC dengan pH larutan 5 yang diamati setiap 30 menit. Pengukuran berat molekul karagenan digunakan metode viskometer Ostwald. Waktu alir setiap konsentrasi berbeda, sehingga didapat viskositas intrinsik dari masing-masing kosentrasi yang dapat dihubungkan melalui persamaan Mark-Houwink untuk mendapatkan berat molekul. Hasil akhir menunjukkan bahwa semakin lama inkubasi semakin turun berat molekul karagenan dengan penurunan berat molekul linier yaitu karagenan hasil ekstraksi Ca(OH)2 pH 13 dan KOH pH 9. --- Carrageenan has large molecules consisting of more than 1,000 galactose residues with a large molecular weight. Molecular weight is an important variable in carrageenan because it is directly related to the chemical properties of the polymer. One way to obtain new molecular weight is by cutting the structure by hydrolysis using enzymes. In this study, the enzyme used is the alphaamylase enzyme. The method used was the incubation of 1% carrageenan solution for 2 hours at an incubation temperature of 90ºC with a solution pH of 5 which was observed every 30 minutes. The measurement of carrageenan molecular weight used the Ostwald viscometer method. The flow time of each concentration is different, so that the intrinsic viscosity of each concentration can be obtained which can be connected through the Mark-Houwink equation to obtain the molecular weight. The final results showed that the longer the incubation, the lower the carrageenan molecular weight with a linear decrease in molecular weight, namely carrageenan extracted from Ca (OH) 2 pH 13 and KOH pH 9.
| Item Type: | Thesis (Skripsi) |
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| Uncontrolled Keywords: | Karagenan, Berat Molekul, hidrolisis enzimatik, alfa amilase, viskositas intrinsik. --- Carrageenan, Molecular Weight, enzymatic hydrolysis, alpha amylase, intrinsic viscosity |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 02 Oct 2024 02:27 |
| Last Modified: | 02 Oct 2024 02:27 |
| URI: | http://repository.stfi.ac.id/id/eprint/1279 |
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