MODIFIKASI BOBOT MOLEKUL KARAGENAN HASIL EKSTRAKSI KOH pH 13 MENGGUNAKAN VARIASI KONSENTRASI ENZIM ALFA AMILASE

LUTHFIA NURUL HUDA, - (2022) MODIFIKASI BOBOT MOLEKUL KARAGENAN HASIL EKSTRAKSI KOH pH 13 MENGGUNAKAN VARIASI KONSENTRASI ENZIM ALFA AMILASE. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Karagenan memiliki rantai molekul yang cukup panjang dan umumnya memilki bobot molekul yang cukup besar. Bobot molekul merupakan variabel penting pada karagenan karena berhubungan langsung dengan sifat fisika-kimia polimer. Karagenan sangat potensial dalam bidang farmasi. Namun, karena bobot molekul karagenan yang cukup besar, penggunaannya menjadi terbatas. Sehingga, dibutuhkan modifikasi dari karagenan. Tujuan dari penelitian ini yaitu untuk mengetahui profil penurunan bobot molekul karagenan hasil ekstraksi larutan KOH pH 13 menggunakan variasi konsentrasi enzim alfa-amilase. Metode yang digunakan adalah proses hidrolisis enzimatis menggunakan variasi konsentrasi enzima alfa amilase 0,25 %, 0,50%, dan 1% pada larutan karagenan 1% yang telah diinkubasi selama 2 jam pada suhu 38 oC dalam keadaan pH 5,6. Pengamatan dilakukan setiap 30 menit. Pengukuran bobot molekul pada penelitian ini dihitung dengan pendekatan persamaan Mark Houwink dari data viskositas intrinsik. Dari hasil penelitian ini didapatkan bahwa variasi konsentrasi enzim alfa amilase terbukti dapat menurunkan bobot molekul karagenan. Tetapi, tidak terdapat signifikansi pada variasi konsentrasi enzim alfa amilase 0,25%, 0,50, dan 1% terhadap penurunan bobot molekul karagenan hasil ekstraksi larutan KOH pH 13. --- Carrageenan has a fairly long molecular chain and generally has a fairly large molecular weight. Molecular weight is an important variable in carrageenan because it is directly related to the physico-chemical properties of the polymer. Carrageenan is very potential in the pharmaceutical field. However, due to the large molecular weight of carrageenan, its use is limited. Thus, modification of carrageenan is needed. The purpose of this study was to determine the profile of the reduction in molecular weight of carrageenan extracted from KOH pH 13 solution using variations in the concentration of the alpha-amylase enzyme. The method used is the enzymatic hydrolysis process using variations in the concentration of alpha amylase enzymes 0.25%, 0.50%, and 1% in 1% carrageenan solution which has been incubated for 2 hours at 38 oC at a pH of 5.6. Observations were made every 30 minutes. Molecular weight measurement in this study was calculated using the Mark Houwink equation approach from intrinsic viscosity data. From the results of this study, it was found that variations in the concentration of the alpha amylase enzyme were proven to reduce the molecular weight of carrageenan. However, there was no significant variation in the concentration of the alpha amylase enzyme 0.25%, 0.50, and 1% on the decrease in the molecular weight of carrageenan extracted from KOH pH 13 solution

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Karagenan, berat molekul, hidrolisis enzimatis, 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:	14 Sep 2024 04:51
Last Modified:	14 Sep 2024 04:51
URI:	http://repository.stfi.ac.id/id/eprint/1187

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