AISYAH ISTIKA NURUL ALAM, - (2021) REVIEW: KARAKTERISTIK FISIK POLIMER PATI HASIL MODIFIKASI ENZIMATIS. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Pati adalah polimer alami yang berperan sebagai sumber daya pangan dan keberadaannya sangat melimpah. Keberadaan pati yang melimpah berpotensi untuk dikembangkan dalam bidang industri, namun pemanfaatan pati masih sangat terbatas karena sifat fisiknya yang kurang sesuai jika digunakan secara luas dalam bidang industri. Maka dari itu, pati dimodifikasi agar terjadi perubahan karakteristik fisik sehingga pemanfaatannya lebih beragam. Review ini bertujuan untuk mengetahui kemampuan enzim amilase dalam menghidrolisis polimer pati serta mengetahui karakteristik fisik yang digunakan untuk melihat keberhasilan hidrolisis enzimatis pada pati. Penelitian dilakukan dengan kajian literatur berdasarkan studi kepustakaan yang diperoleh dari sumber-sumber yang relevan seperti jurnal penelitian internasional, buku pedoman, artikel ilmiah dan skripsi. Hidrolisis pada struktur pati dapat dibuktikan dengan pengujian parameter fisik. Parameter yang dikaji adalah morfologi permukaan, ukuran partikel, bobot molekul, karakterisasi kristal, analisis sifat termal, amilografi, swelling dan solubility serta kadar amilosa dan amilopektin. Hasil menunjukkan bahwa pada parameter fisik terjadi perubahan karakteristik yang menyebabkan perbedaan sifat antara pati termodifikasi enzimatis dengan pati aslinya. Enzim golongan amilase bekerja dengan baik dalam menghidrolisis ikatan pati sehingga terjadi perubahan pada karakteristik fisiknya yang menyebabkan sifat fisiknya juga ikut berubah. --- Starch is a natural polymer that acts as a food resource and its presence is very abundant. The presence of abundant starch has the potential to be developed in the industrial sector, but the utilization of starch is still very limited due to its physical properties that are not suitable for widespread use in the industrial sector. Therefore, starch is modified so that changes in physical characteristics occur so that its utilization is more diverse. This review aims to determine the ability of the amylase enzyme to hydrolyze starch polymers and to determine the physical characteristics used to see the success of enzymatic hydrolysis of starch. The research was conducted by means of a literature review based on literature studies obtained from relevant sources such as international research journals, manuals, scientific articles and theses. Hydrolysis of the starch structure can be proven by testing the physical parameters. The parameters studied were surface morphology, particle size, molecular weight, crystal characterization, analysis of thermal properties, amylography, swelling and solubility as well as amylose and amylopectin levels. The results showed that in the physical parameters there was a change in characteristics that caused lifferences in properties between the enzymatically modified starch and the original starch. Amylase group enzymes work well in hydrolyzing starch bonds so that there is a change in their physical characteristics which causes their physical properties to also change.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | pati, modifikasi enzimatis, amilase, parameter fisik --- starch, enzymatic modification, amylase, physical parameters |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 07 Sep 2024 02:12 |
| Last Modified: | 07 Sep 2024 02:12 |
| URI: | http://repository.stfi.ac.id/id/eprint/1136 |
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