KARAKTERISASI SIFAT FISIKOKIMIA KARAGENAN HASIL MODIFIKASI ENZIMATIS

ZEAN SHENDY ROMADHONA, - (2023) KARAKTERISASI SIFAT FISIKOKIMIA KARAGENAN HASIL MODIFIKASI ENZIMATIS. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Karagenan adalah senyawa polisakarida yang memiliki banyak fungsi terutama dalam bidang farmasi. Saat ini karagenan memiliki bobot molekul besar dan aplikasinya sebagai eksipien masih terbatas. Bobot molekul merupakan variabel penting pada karagenan karena berhubungan langsung dengan sifat fisika-kimia polimer. Salah satu cara untuk mengurangi bobot molekul lebih kecil dengan cara hidrolisis enzimatis. Tujuan dari penelitian ini untuk mengetahui profil karakteristik sifat fisikokimia karagenan hasil modifikasi enzimatis. Metode yang digunakan dengan inkubasi larutan karagenan 1% dengan konsentrasi enzime alfa amilase 0,5% pada suhu 37oC dalam keadaan pH 5,6 selama 30 menit, 90 menit, dan 180 menit. Karakterisasi sifat fisikokimia dilakukan dengan mengevaluasi mutu, analisis gugus fungsi, analisis morfologi permukaan, dan derajat kristalinitas dari karagenan hasil modifikasi enzimatis. Hasil akhir menunjukan bahwa karagenan hasil modifikasi enzimatis, seperti kelembaban, kadar abu, kandungan sulfat sesuai dengan standar FAO, gugus fungsi tidak mengalami perubahan dan terdapat perubahan pada morfologi permukaan serta nilai derajat kristalinitas karagenan hasil modifikasi enzimatis. --- Carrageenan is a polysaccharide compound that has many functions, especially in the pharmaceutical field. Currently carrageenan has a large molecular weight and its application as an excipient is still limited. Molecular weight is an important variable in carrageenan because it is directly related to the physico-chemical properties of the polymer. One way to reduce the molecular weight is smaller by means of enzymatic hydrolysis. The purpose of this study was to determine the profile of the physicochemical characteristics of carrageenan as a result of enzymatic modification. The method used was incubation of 1% carrageenan solution with 0.5% alpha amylase enzyme concentration at 37oC in a pH of 5.6 for 30 minutes, 90 minutes and 180 minutes. The characterization of the physicochemical properties was carried out by evaluating the quality, functional group analysis, surface morphology analysis, and the degree of crystallinity of the enzymatically modified carrageenan. The final results showed that the enzymatic modification of carrageenan, such as moisture, ash content, sulfate content was in accordance with FAO standards, functional groups did not change and there were changes in surface morphology and the degree of crystallinity of carrageenan produced by enzymatic modification.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Karagenan, bobot molekul, hidrolisis enzimatis, alfa amilase, karakterisasi fisikokimia. Carrageenan, molecular weight, enzymatic hydrolysis, alpha amylase, physicochemical characterization
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	19 Jun 2024 08:30
Last Modified:	19 Jun 2024 08:30
URI:	http://repository.stfi.ac.id/id/eprint/237

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