Optimasi, Produksi dan Karakterisasi Rhamnosidase dari Aspergillus niger RH-ase-H
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar 12 A Bogor. | en-US |
| dc.creator | Haliza, Winda | |
| dc.creator | Sukasih, Ermi | |
| dc.creator | Agustinisari, Iceu | |
| dc.date | 2019-02-14 | |
| dc.date.accessioned | 2019-10-09T09:43:34Z | |
| dc.date.available | 2019-10-09T09:43:34Z | |
| dc.description | Penelitian ini bertujuan melakukan optimasi kondisi proses, produksi rhamnosidase dan karakterisasi rhamnosidase dari Aspergillus niger RH-ase-H. Rancangan komposit pusat dari metodologi respons permukaan digunakan untuk mengoptimasi kondisi suhu dan pH dalam produksi rhamnosidase. Suhu dan pH merupakan faktor penting yang memberi efek terhadap produksi rhamnosidase. Model polimonial ordo kedua ditentukan melalui analisis regresi pada data percobaan. Nilai optimum untuk suhu dan pH adalah 37,5°C dan 6,5 dengan nilai prediksi maksimum produksi rhamnosidase adalah 82,05 U/mg protein. Selanjutnya, dilakukan produksi rhamnosidase dalam 1 l media produksi pada kondisi pH dan suhu optimum. Enzim diperoleh dari hasil dialisis kemudian dikarakterisasi. Enzim memiliki aktivitas optimum pada suhu 60ºC dan pH 4 serta memiliki kemampuan menghidrolisis naringin pada jus jeruk, tertinggi sebesar 50,01% pada konsentrasi enzim 27,8 U/ml dan suhu 20ºC menggunakan media jus jeruk siapsaji.Optimization, production and characterization of Rhamnosidase from Aspergillus niger RH-ase-H.The aims of the research were optimization, production and characterization of rhamnosidase from Aspergillus niger R-ase-H. Central composite design is one of response surface methodology which used to optimize the cultivation component for enhancing rhamnosidase production. Temperature and pH were important factor affecting rhamnosidase production significantly. A second-order polynomial was determined by the multiple regression analysis of the experimental data. The optimum value for temperature and pH were 37.5°C and 6.5 with a predicted value of maximum rhamnosidase production of 82.05 U/mg protein. Then, a production of rhamnosidase on 1 L production medium at optimal condition process was made. After all dialysis, rhamnosidase was characterized for temperature and pH optimum. Rharnnosidase from Aspergillus niger RH-ase-H have optimum activity at temperature 60°C and pH 4. This enzyme was able to hydrolyses naringin in citrus juice, reached 50.01% with enzyme concentration of 27.8U/mL at 20°C. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/10033 | |
| dc.identifier | 10.21082/jpasca.v4n1.2007.9-17 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/7916 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/10033/8301 | |
| dc.rights | Copyright (c) 2019 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 4, No 1 (2007): Jurnal Penelitian Pascapanen Pertanian; 9-17 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | Aspergillus niger; metodologi respon permukaan; rhamnosidase; naringin; jus jeruk; response surface methodology; citrus juice. | en-US |
| dc.title | Optimasi, Produksi dan Karakterisasi Rhamnosidase dari Aspergillus niger RH-ase-H | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |