Isolasi dan Karakterisasi Amilase dari Biji Durian (Durio sp.)

Wahyuni, Lela Sri; Rosahdi, Tina Dewi; Supriadin, Asep

doi:10.15575/ak.v2i1.348

Cited by 3 publications

(6 citation statements)

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“…The effect of Co 2+ … 5 substrate concentration of 20 mg/mL. This is the same as research by Wahyuni et al (2015) which also used a substrate concentration of 2% or 20 mg/mL as the substrate concentration in determining αamylase enzyme activity. The next is the determination of the enzyme concentration which resulting in the optimum enzyme concentration at a concentration of 40 mg/mL with an activity value of 0.00593 mg/mL/minute at 37°C.…”

Section: Resultsmentioning

confidence: 90%

“…The α-amylase enzyme is able to hydrolyze amylose, resulting in simple forms of sugar such as dextrin, glucose and maltose. The α-1,4glycoside bonds in starch were broken down by the α-amylase enzyme, but did not change the structure of the α-1,6-glycoside bond in amylopectin (Wahyuni et al, 2015). The function of this enzyme is to break down the starch contained in a food.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Co2+ in the Form of CoCl2 Compounds on α-Amylase Activity

Kusumawati¹,

Salirawati²

2021

Indo. J. Chem. Env.

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This study aims to determine: (1) the optimum conditions for α-amylase enzyme activity with potato starch as a substrate including incubation time, pH, temperature, substrate concentration, and enzyme concentration, (2) the effect of Co2+ metal ions in the form of CoCl2 compounds on α-amylase enzyme activity with potato starch substrate at optimum conditions. The determination of α-amylase enzyme activity with potato starch substrate was carried out using the dinitrosalicylic acid (DNS) method. The determination of α-amylase enzyme activity with and without the addition of CoCl2 was carried out at the optimum conditions that have been obtained. The variation in the added concentration of CoCl2 were 0.01; 0.02; 0.03; 0.04; and 0.05 M. The data obtained in this study were enzyme activity in units of mg/mL/minute at 37° C. The data analysis used was descriptive qualitative by comparing the activity of the α-amylase enzyme with and without the addition of CoCl2 at optimum conditions. The results of the average α-amylase enzyme activity at optimum conditions (temperature 37° C, pH 7.2, incubation time 15 minutes, substrate concentration 20 mg/mL, and enzyme concentration 40 mg/mL), namely 0.00794 mg/mL at temperature 37° C. For the mean α-amylase enzyme activity with the addition of CoCl2 at a concentration of 0.01; 0.02; 0.03; 0.04; and 0.05 M, respectively 0.0038; 0.0013; 0.0012; 0.0011; and 0.00031 mg/mL per minute at 37° C. Based on these data it can be concluded that the tendency of the Co2+ metal ion is inhibitory and greatly affects the activity of the α-amylase enzyme.

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Section: Resultsmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

The Effect of Co2+ in the Form of CoCl2 Compounds on α-Amylase Activity

Kusumawati¹,

Salirawati²

2021

Indo. J. Chem. Env.

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“…Amilase merupakan salah satu enzim yang paling penting dalam bioteknologi saat ini (Souza dan Magalhaes, 2010). Sriwahyuni et al (2015) telah berhasil melakukan penelitian mengenai isolasi dan karakterisasi enzim amilase dari biji durian (Durio, sp.) yaitu aktivitas enzim tertinggi diperoleh dengan konsentrasi ammonium sulfat 60% jenuh pada suhu optimum 40 o C. Suarni dan Patong (2007) telah melakukan penelitian bahwa kecambah kacang hijau berpotensi sebagai sumber enzim αamilase dengan suhu optimum yaitu 30 o C. Pada umumnya aktivitas enzim α-amilase terjadi pada suhu 30-40ºC dengan rentang pH 4,8-8,5 dan aktivitasnya akan mengalami penurunan pada kisaran suhu 45-50ºC.…”

Section: Pendahuluanunclassified

“…Enzim akan mengalami denaturasi jika pelarut yang digunakan berupa larutan asam, basa, atau pelarut organik. Denaturasi ini menyebabkan enzim menjadi tidak aktif atau tidak dapat bekerja (Sriwahyuni et al, 2015).…”

Section: Preparasi Ektrak Kasar Amilase Kecambah Biji Jagung Lokal Seunclassified

“…Hasil perhitungan aktivitas amilase hasil salting out dapat dilihat pada Tabel 4. Sriwahyuni et al (2015) menggunakan garam ammonium sulfat optimum 60% jenuh untuk mengisolasi enzim amilase dari biji durian. Hasil yang berbeda untuk garam ammonium sulfat optimum yang didapat dari setiap penelitian berbeda disebabkan faktor lingkungan seperti suhu, pH, konsentrasi substrat yang berbeda serta sumber sampel yang digunakan.…”

Section: Presipitasi Amilase Dengan Garam Amonium Sulfatunclassified

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ISOLASI ENZIM AMILASE DARI KECAMBAH BIJI JAGUNG LOKAL SERAYA (Zea mays L.) UNTUK HIDROLISIS PATI

Wahyuni¹,

Suarya²,

Saputra³

2017

Jurnal Kimia

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Penelitian ini bertujuan untuk mengetahui waktu optimum dari amilase yang dapat menghasilkan aktivitas enzim tertinggi dan untuk mengetahui konsenstrasi garam ammonium sulfat optimum untuk mendapatkan aktivitas amilase tertinggi dari perkecambahan jagung lokal Seraya. Aktivitas amilase diperoleh dari mereaksikan ekstrak enzim yang telah dilarutkan dalam buffer fosfat pH 7 dengan substrat pati. Campuran diinkubasi pada suhu 70C selama 20 menit. Hasil reaksi yang berupa gula pereduksi dianalisis dengan reagen DNS menggunakan metode spektrofotometri pada panjang gelombang 515,6 nm. Hasil yang diperoleh menunjukkan bahwa aktivitas amilase tertinggi didapat dari perkecambahan biji jagung pada jam ke-42 danfraksinasi garam ammonium sulfat dengan konsentrasi 0-20% jenuh.

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Identification of Salmonella sp. Contamination in Chicken Eggs Sold at Sanglah Market

Ezkiella Nathanael,

Sri Budayanti,

Dwi Fatmawati

2024

Int J Res Rev

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Salmonella sp. is one of the bacteria that causes gastroenteritis that has millions of infections yearly. Generally, this bacterial infection is the result of consuming food which is contaminated with these bacteria, one of which is chicken eggs. These bacteria can contaminate chicken eggs while the eggs are forming or after the egg is formed. The aim of this research is to determine the contamination rate of Salmonella sp. in chicken eggs sold at Sanglah Market. A descriptive study with simple random sampling approach was carried out to identify Salmonella sp. contamination in chicken eggs sold at Sanglah Market. A total of 27 chicken eggs were used as samples taken from 9 chicken egg traders at Sanglah Market. Samples were then tested for the presence of Salmonella sp. by culturing on Salmonella-Shigella Agar media at Laboratorium Biomedik Terpadu Divisi Bakteriologi dan Virulogi FK Universitas Udayana and then later identified using the BD PhoenixTM M50 instrument at Nikki Medika Laboratory Denpasar. Of the 27 eggs that were examined for the contents and the shells of each egg, no samples of chicken eggs were identified that were contaminated with Salmonella sp. (0%). However, in 4 samples Providencia rettgeri and Proteus mirabilis were identified using the BD PhoenixTM M50. Salmonella sp. contamination was not found in the shells and contents of chicken eggs sold at Sanglah Market with a contamination prevalence of 0%. Keywords: chicken eggs, Salmonella sp. contamination, Salmonella sp

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Isolasi dan Karakterisasi Amilase dari Biji Durian (Durio sp.)

Cited by 3 publications

References 1 publication

The Effect of Co2+ in the Form of CoCl2 Compounds on α-Amylase Activity

The Effect of Co2+ in the Form of CoCl2 Compounds on α-Amylase Activity

ISOLASI ENZIM AMILASE DARI KECAMBAH BIJI JAGUNG LOKAL SERAYA (Zea mays L.) UNTUK HIDROLISIS PATI

Identification of Salmonella sp. Contamination in Chicken Eggs Sold at Sanglah Market

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