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9326 17306 1 PB
9326 17306 1 PB
4, November 2015
Screening and Characterization of Pectinesterase as A Potential Enzyme in Keprok Garut Citrus Juice
(Citrus nobilis var.chrysocarpa&ODUL¿FDWLRQ
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Email : rohula_utami@yahoo.com
ABSTRAK
Tujuan dari penelitian ini adalah untuk melakukan screening EDNWHUL SHQJKDVLO HQ]LP SHNWLQHVWHUDVH 3( \DQJ
EHUSRWHQVL GDODP SURVHV NODUL¿NDVL VDUL EXDK MHUXN NHSURN JDUXW Citrus nobilis YDU microcarpa VHUWD PHQJHWDKXL
NDUDNWHULVWLNHQ]LPSHNWLQHVWHUDVH\DQJGLKDVLONDQS+RSWLPXPVXKXRSWLPXPNHVWDELODQS+GDQVXKXVHUWDQLODL.0
dan Vmaks+DVLOscreeningGLGDSDWNDQLVRODW$5$5$5GDQ..VHEDJDLLVRODWSHQJKDVLOHQ]LPSHNWLQHVWHUDVH
\DQJ EHUSRWHQVL GDODP SURVHV NODUL¿NDVL VDUL EXDK MHUXN NHSURN JDUXW$NWLYLWDV HQ]LP SHNWLQHVWHUDVH LVRODW$5
$5$5GDQ..EHUWXUXWWXUXWRSWLPXPSDGDS+S+S+GDQS+VHUWDVWDELOSDGDS+S+
S+ GDQ S+ 6XKX RSWLPXP HQ]LP SHNWLQHVWHUDVH LVRODW$5 $5 $5 GDQ .. EHUWXUXWWXUXW
DGDODK&&&GDQ&(Q]LPSHNWLQHVWHUDVHLVRODW$5VWDELOSDGDVXKX&GDQLQDNWLISDGDVXKX
&HQ]LPSHNWLQHVWHUDVHLVRODW$5GDQ..VWDELOSDGDVXKX&GDQLQDNWLISDGDVXKX&VHGDQJNDQ
HQ]LP SHNWLQHVWHUDVH LVRODW$5 VWDELO SDGD VXKX & QDPXQ EHOXP LQDNWLI SDGD VXKX & 1LODL NRQVWDQWD
0LFKDHOLV0HQWHQ.0HQ]LPSHNWLQHVWHUDVHLVRODW$5$5$5GDQ..EHUWXUXWWXUXWDGDODK
GDQPJPO6HGDQJNDQQLODLNHFHSDWDQPDNVLPXP9maksHQ]LPSHNWLQHVWHUDVHLVRODW$5$5$5
GDQ..EHUWXUXWWXUXWDGDODKGDQ8PO(Q]LPSHNWLQHVWHUDVHLVRODW..PHPLOLNL
NDUDNWHULVWLN\DQJSDOLQJVHVXDLXQWXNDSOLNDVLGDODPNODUL¿NDVLVDULEXDKMHUXNNHSURNJDUXWGLEDQGLQJNDQGHQJDQ
HQ]LPSHNWLQHVWHUDVHLVRODWODLQQ\D
ABSTRACT
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RINHSURNJDUXWFLWUXVMXLFHCitrus nobilis YDU microcarpaDQGFKDUDFWHUL]DWLRQRIWKHUHVXOWHGSHFWLQHVWHUDVHRSWLPXP
S+DQGWHPSHUDWXUHS+DQGWKHUPDOVWDELOLW\.0 and Vmaks7KHVFUHHQLQJUHVXOWVKRZHGWKDWHQ]\PHRILVRODWHV$5
$5$5DQG..ZDVIRXQGWREHDSRWHQWLDOHQ]\PHIRUFODUL¿FDWLRQRINHSURNJDUXWFLWUXVMXLFH(Q]\PH
SHNWLQHVWHUDVHRILVRODWHV$5$5$5DQG..KDGRSWLPXPS+DWDQGDQGVWDEOHDWS+
DQG7KHRSWLPXPWHPSHUDWXUHHQ]\PHRILVRODWHV$5DQG$5ZHUH&DQGWKDWRI$5DQG..
ZHUH& (Q]\PHRILVRODWH$5ZDVVWDEOHDW&DQGLQDFWLYHDW&$5DQG..ZHUHVWDEOHDW&
DQGLQDFWLYHDW&ZKHUHDV$5ZDVVWDEOHDW&DQGVWLOOZDVQ¶WLQDFWLYHDW& K0YDOXHRILVRODWHV$5
$5$5DQG..ZHUHDQGPJPO9maksYDOXHRILVRODWHV$5$5$5DQG..
ZHUHDQGXPO3HFWLQHVWHUDVHHQ]\PHRILVRODWHV..ZDVIRXQGWREHWKHPRVWSRWHQWLDO
HQ]\PHIRUFODUL¿FDWLRQRINHSURNJDUXWFLWUXVMXLFH
Keywords&ODUL¿FDWLRQHQ]\PHNHSURNJDUXWFLWUXVSHFWLQSHFWLQHVWHUDVH
AGRITECH, Vol. 35, No. 4, November 2015
AGRITECH, Vol. 35, No. 4, November 2015
AGRITECH, Vol. 35, No. 4, November 2015
GDQ GLLQNXEDVL SDGD VXKX & GHQJDQ DJLWDVL USP 6HEDQ\DN PO HQ]LP SHNWLQHVWHUDVH \DQJ WHODK
3HPDQHQDQHQ]LPGLODNXNDQSDGDZDNWXRSWLPXPSURGXNVL didialisis dimasukkan ke dalam 10 ml larutan substrat pektin
HQ]LP SHNWLQHVWHUDVH EHUGDVDUNDQ NXUYD SHUWXPEXKDQ GDUL GDODP 1D&O 0 \DQJ WHODK GLDWXU S+Q\D /DUXWDQ
PDVLQJPDVLQJ LVRODW (Q]LP NDVDU GLGDSDWNDQ GHQJDQ diinkubasi pada suhu 30ºC selama 30 menit kemudian reaksi
VHQWULIXJDVL suspensi sel dalam media pektin cair dengan dihentikan dengan menginkubasi larutan kontrol dan sampel
NHFHSDWDQUSPVXKX&VHODPDPHQLWVHKLQJJDDNDQ pada suhu 100ºC selama 10 menit selanjutnya dilakukan
GLGDSDWNDQVXSHUQDWDQ\DQJPHUXSDNDQHQ]LPSHNWLQHVWHUDVH SHQJXMLDQDNWLYLWDVHQ]LPPHQJJXQDNDQPHWRGH.HUWHV]
NDVDU (Q]LP NDVDU WHUVHEXW NHPXGLDQ GLPXUQLNDQ VHFDUD 6XKX RSWLPXP HQ]LP GLXML SDGD range VXKX &
SDUVLDO PHODOXL SUHVLSLWDVL DPPRQLXP VXOIDW GDQ GLDOLVLV & GHQJDQ LQWHUYDO VXKX & SDGD S+ 'L[LW GNN
:LGRZDWLGNN /DUXWDQ VXEVWUDW SHNWLQ GDODP 1D&O 0 S+
VHEDQ\DN PO GLLQNXEDVL SDGD VXKX XML 6HWHODK VXKX
Pemurnian parsial. 3HPXUQLDQ HQ]LP VHFDUD ODUXWDQ VXEVUDW PHQFDSDL VXKX XML VHEDQ\DN PO HQ]LP
SDUVLDO GLODNXNDQ GHQJDQ SUHVLSLWDVL DPPRQLXP VXOIDW pektinesterase yang telah didialisis dimasukkan ke dalam
1+62 0(5&. GDQ GLDOLVLV -DQDQL GNN larutan dan diinkubasi selama 30 menit kemudian diuji
8QWXN PHQJHWDKXL SHUVHQWDVH NHMHQXKDQ DPPRQLXP VXOIDW DNWLYLWDVHQ]LPSHNWLQHVWHUDVHPHQJJXQDNDQPHWRGH.HUWHV]
terbaik maka dilakukan optimasi pada kejenuhan ammonium /DUXWDQVXEVWUDWSHNWLQWDQSDSHQDPEDKDQHQ]LPVHEDJDL
VXOIDWGDQ-XPODKDPPRQLXPVXOIDW kontrol.
yang ditambahkan untuk mendapatkan kejenuhan tersebut
GLWHQWXNDQ PHQJJXQDNDQ WDEHO NHMHQXKDQ DPPRLXP VXOIDW Penentuan kestabilan pH dan suhu enzim
3HUVHQWDVH NHMHQXKDQ DPPRQLXP VXOIDW GHQJDQ DNWLYLWDV pektinesterase. 8ML NHVWDELODQ S+ HQ]LP SHNWLQHVWHUDVH
HQ]LP SHNWLQHVWHUDVH WHUWLQJJL GLSLOLK XQWXN SHQJHQGDSDQ GLODNXNDQSDGDS+SDGDVXKXRSWLPXPHQ]LP+RXGNN
skala besar. 6HEDQ\DN PO HQ]LP SHNWLQHVWHUDVH GLPDVXNNDQ
3HQDPEDKDQDPPRQLXPVXOIDWNHGDODPHNVWDNHQ]LP NHGDODPPObuffer yang telah diatur suhunya. Inkubasi
kasar dilakukan sedikit demi sedikit sambil diaduk dengan GLODNXNDQVHODPDPHQLW6HWHODKGLGLQJLQNDQVHFDUDFHSDW
magnetic stirrer dan dibiarkan selama satu malam pada suhu HQ]LPSHNWLQHVWHUDVHGDODPbuffer diuji menggunakan metode
&6HODQMXWQ\DGLVHQWULIXJDVLUSPVXKX&VHODPD WLWUDVL .HUWHV] Buffer yang digunakan untuk uji adalah 10
15 menit. Pelet yang diperoleh diresuspensikan dengan 10 ml P0bufferVLWUDW0(5&.S+GDQP0buffer
P0bufferIRVIDW0(5&.S+NHPXGLDQGLPDVXNNDQ IRVIDW0(5&.S+GDQVHUWDP0buffer.DUERQDW
ke dalam kantong dialisis cut offN'DNHPXGLDQGLUHQGDP ELNDUERQDW0(5&.S+
dalam gelas kimia yang berisi bufferIRVIDWP0S+ .HVWDELODQ VXKX HQ]LP SHNWLQHVWHUDVH GLXML SDGD VXKX
VHODPD MDP VXKX & VDPELO GLDGXN GHQJDQ magnetic & SDGD S+ RSWLPXP 6DHQ] GNN 6HEDQ\DN
stirrer. Penggantian bufferIRVIDWGLODNXNDQVHEDQ\DNNDOL PObufferVHVXDLS+RSWLPXPHQ]LPGDODPWDEXQJUHDNVL
VHWLDS MDP VHNDOL GDQ GLFHN NDQGXQJDQ DPPRQLXP VXOIDW diinkubasi dalam circulating bath +$$.( '/ XQWXN
dalam larutan dengan meneteskan BaCl $PRQLXP VXOIDW mengatur suhu buffer PHQFDSDL VXKX XML NHPXGLDQ PO
akan bereaksi dengan BaCl menghasilkan endapan putih HQ]LPSHNWLQHVWHUDVHGLWDPEDKNDQNHGDODPbuffer. Inkubasi
%D62. Dialisis dihentikan ketika penambahan BaCl tidak dilakukan selama 30 menit kemudian larutan didinginkan
WHUEHQWXN ODJL HQGDSDQ SXWLK 6HWHODK GLGDSDWNDQ HQ]LP VHFDUDFHSDWGDQGLODNXNDQSHQJXMLDQDNWLYLWDVHQ]LPVHVXDL
pektinesterase murni parsial kemudian dilakukan karakterisasi metode titrasi Kertesz.
HQ]LPSHNWLQHVWHUDVHPHOLSXWLSHQJXMLDQS+ optimum, suhu
RSWLPXP NHVWDELODQ S+ GDQ VXKX VHUWD NLQHWLND HQ]LP Penentuan kinetika enzim nilai KM dan Vmaks PE.
berupa K0 dan Vmaks. /DUXWDQ VXEVWUDW SHNWLQ VLWUXV 6,*0$ GLEXDW GHQJDQ
3URWHLQHQ]LPPJSURWHLQPOHQ]LPGLDQDOLVLVVHFDUD NRQVHQWUDVL DQWDUD ± PJPO GDODP ODUXWDQ 1D&O
VSHNWURIRWRPHWUL GHQJDQ PHWRGH /RZU\ 6XGDUPDGML GNN 0(5&.0S+ODOXGLODNXNDQSHQJXMLDQDNWLYLWDV
$EVRUEDQVL GLODNXNDQ SDGD SDQMDQJ JHORPEDQJ HQ]LP VHVXDL SURVHGXUQ\D 0DULD GNN, 6HWHODK LWX
QP GDQJDQ VSHNWURIRWRPHWHU 899LV Shimadzu Bovine GLWHQWXNDQDNWLYLWDVHQ]LPSHNWLQHVWHUDVHXPOSDGDPDVLQJ
Serum Albumin%6$GLJXQDNDQ sebagai standar protein. masing konsentrasi substrat. Nilai K0 dan Vmaks ditentukan
Tahap III. Karakterisasi Enzim Pektinesterase EHUGDVDUNDQSHUVDPDDQNXUYDLineweaver-Burk.
AGRITECH, Vol. 35, No. 4, November 2015
HASIL DAN PEMBAHASAN MHUXN PHPSXQ\DL DNWLYLWDV SHNWLQDVH QDPXQ KDQ\D LVRODW
\DQJ PHQXQMXNNDQ DNWLYLWDV \DQJ WLQJJL 7UXF GNN
Screening Isolat Penghasil Enzim Pektinesterase Potensial ,VRODW$5MXJDGLNHWDKXLPHPLOLNLMXPODKVHOWHUWLQJJL\DLWX
XQWXN.ODUL¿NDVL6DUL%XDK-HUXN.HSURN*DUXW VHEDQ\DNVHOPO
+DVLO SHQJXMLDQ PHQXQMXNNDQ EDKZD NHHPSDW EHODV
.HPDPSXDQNODUL¿NDVL. $SOLNDVLHQ]LPNDVDUNHGDODP
LVRODW PDPSX PHQJKDVLONDQ HQ]LP SHNWLQHVWHUDVH 6HOHNVL
sari buah jeruk keprok garut dilakukan untuk mengetahui
isolat dilakukan untuk mendapatkan isolat terbaik yang dapat
NHPDPSXDQHQ]LPGDODPNODUL¿NDVLVDULEXDKMHUXN0HQXUXW
GLJXQDNDQ XQWXN PHPSURGXNVL HQ]LP SHNWLQHVWHUDVH GDQ
&HFLGDQ /R]DQR SHNWLQ\DQJODUXWGDODPVDULEXDK
GLDSOLNDVLNDQSDGDNODUL¿NDVLVDULEXDKMHUXN'DWDDNWLYLWDV
membuat sari buah sangat kental sehingga menghambat
HQ]LP SHNWLQHVWHUDVH XPO MXPODK VHO DNKLU VHOPO GDQ
SURVHVSHQ\DULQJDQ3HQDPEDKDQHQ]LPSHNWLQDVHNHGDODP
NHPDPSXDQ HQ]LP GDODP NODUL¿NDVL VDUL EXDK MHUXN NHSURN
VDUL EXDK MHUXN DNDQ PHQ\HEDENDQ SHQXUXQDQ YLVNRVLWDV
JDUXWGDQSHNWLQFDLU. ditampilkan dalam Tabel 1.
VDULEXDKMHUXN+DVLOSHQJXNXUDQYLVNRVLWDVVDULEXDKMHUXN
$NWLYLWDV HQ]LP SHNWLQHVWHUDVH XPO GDQ MXPODK PHQXQMXNNDQEDKZDVDULEXDKMHUXN\DQJGLEHULHQ]LPNDVDU
VHODNKLUVHOPO$NWLYLWDVHQ]LPSHNWLQHVWHUDVHPHUXSDNDQ PHQJDODPL SHQXUXQDQ YLVNRVLWDV MLND GLEDQGLQJNDQ GHQJDQ
SDUDPHWHU XWDPD GDODP VHOHNVL LVRODW XML NDUHQD HQ]LP kontrol kecuali untuk sari buah jeruk yang diberi perlakuan
\DQJ GLJXQDNDQ GDODP WDKDS LQL PHUXSDNDQ HNVWUDN HQ]LP HQ]LPNDVDULVRODW....$5GDQ$59LVNRVLWDV
NDVDU \DQJ NHPXQJNLQDQ WLGDN KDQ\D PHQJDQGXQJ HQ]LP VDUL EXDK MHUXN GHQJDQ SHUODNXDQ HQ]LP EHUYDULDVL GDUL
SHNWLQHVWHUDVH VDMD QDPXQ GDSDW PHQJDQGXQJ HQ]LP ± FS 3HQXUXQDQ YLVNRVLWDV MXJD WHUMDGL VHWHODK
ODLQ \DQJ MXJD GDSDW EHUSHUDQ GDODP NODUL¿NDVL VDUL EXDK SHUODNXDQHQ]LPSHNWLQDVHNDVDUGDULA. japonicus 586 pada
MHUXN $NWLYLWDV HQ]LP SHNWLQHVWHUDVH GDUL LVRODW EHUYDULDVL VDUL EXDK FXSXDFX GDUL %UD]LO 7HL[HLUD GNN VHUWD
DQWDUD ± XPO 'DUL HPSDW EHODV LVRODW KDVLO HQ]LP SHNWLQROLWLN NRPHUVLDO SDGD VDUL EXDK OHPRQ 8FDQ
SHQJXMLDQ PHQXQMXNNDQ EDKZD LVRODW $5 PHPSXQ\DL GNN
DNWLYLWDV HQ]LP SHNWLQHVWHUDVH WHUWLQJJL XPO GDQ 6HPDNLQWLQJJLQLODLWUDQVPLWDQVLPDNDVDULEXDKMHUXN
GLLNXWLROHKLVRODW$5XPOGDQ..X VHPDNLQ MHUQLK +DVLO SHQJXMLDQ WUDQVPLWDQVL PHQXQMXNNDQ
PO 3HQHOLWLDQ ODLQQ\D MXJD PHODSRUNDQ EDKZD PHVNLSXQ EDKZD QLODL WUDQVPLWDQVL VDUL EXDK MHUXN \DQJ GLEHUL HQ]LP
GLWHPXNDQLVRODWAspergillus niger yang diisolasi dari kulit kasar lebih tinggi dibandingkan dengan sari buah jeruk
AGRITECH, Vol. 35, No. 4, November 2015
AGRITECH, Vol. 35, No. 4, November 2015
7DEHO $NWLYLWDV HQ]LP SHNWLQHVWHUDVH SDGD WDKDSWDKDS .DUDNWHULVDVL (Q]LP 3HNWLQHVWHUDVH ,VRODW $5 $5
pemurnian $5GDQ..
Kode Tahap $NWLYLWDV Protein $NWLYLWDV pH dan suhu optimum enzim pektinesterase.
isolat pemurnian HQ]LPXPO PJPO VSHVL¿NXPJ .DUDNWHULVDVL HQ]LP GLODNXNDQ XQWXN PHQJHWDKXL NRQGLVL
(Q]LPNDVDU RSWLPDO HQ]LP \DQJ GDSDW GLJXQDNDQ GDODP DSOLNDVL HQ]LP
Presipitasi GL ELGDQJ LQGXVWUL 1LODL S+ RSWLPXP PHUXSDNDQ S+ \DQJ
$5
1+62 GDSDW PHQ\HEDENDQ NHFHSDWDQ UHDNVL HQ]LP SDOLQJ WLQJJL
Dialisis %HUGDVDUNDQ *DPEDU S+ RSWLPXP HQ]LP SHNWLQHVWHUDVH
(Q]LPNDVDU LVRODW$5$5$5GDQ..EHUWXUXWWXUXWDGDODK
Presipitasi GDQS+0HQXUXW:LQDUQRSDGDHQ]LP
$5
1+62 \DQJ VDPD VHULQJ PHPSXQ\DL S+ RSWLPXP \DQJ EHUEHGD
Dialisis 0,350 0,866 WHUJDQWXQJGDULDVDOHQ]LPWHUVHEXW(Q]LPSHNWLQHVWHUDVHGDUL
(Q]LPNDVDU bakteri Clostridium thermosaccharolyticum optimum pada
Presipitasi S+ 5LMVVHO GNN, Clostridium thermosulfurogenes
$5 0,113
1+62 RSWLPXP SDGD S+ 6FKLQN GDQ =HLNXV NDSDQJ
Dialisis 0,333 Fusarium asiaticumRSWLPXPSDGDS+*OLQNDGDQ/LDR
(Q]LPNDVDU 0,0556 GDQNDSDQJPhytophthora infestansRSWLPXPSDGDS+
Presipitasi )RUVWHUGDQ5DVFKHG
.. 0,093 0,919
1+62 6XKX RSWLPXP PHUXSDNDQ VXKX SDGD VDDW ODMX UHDNVL
Dialisis 1,3388 HQ]LP SDOLQJ WLQJJL PHQJXEDK VXEVWUDW GDQ PHUXSDNDQ
KDVLO NHVHWLPEDQJDQ DQWDUD ODMX NHQDLNDQ DNWLYLWDV GDQ ODMX
(NVWUDN HQ]LP NDVDU PHPSXQ\DL DNWLYLWDV HQ]LP SHUXVDNDQ HQ]LP %LQWDQJ +DVLO SHQJXMLDQ VXKX
\DQJ NHFLO NDUHQD EDQ\DN PHQJDQGXQJ SURWHLQSURWHLQ QRQ RSWLPXPGDSDWGLOLKDWSDGD*DPEDU(Q]LPSHNWLQHVWHUDVH
HQ]LP \DQJ GDSDW PHQJJDQJJX DNWLYLWDV NDWDOLWLN HQ]LP LVRODW$5 GDQ LVRODW$5 PHPLOLNL VXKX RSWLPXP &
3HQDPEDKDQ DPPRQLXP VXOIDW EHUSHQJDUXK WHUKDGDS VHGDQJNDQ HQ]LP SHNWLQHVWHUDVH LVRODW$5 GDQ LVRODW ..
protein yang terendapkan selama proses pemurnian sehingga PHPLOLNL VXKX RSWLPXP & (Q]LP SHNWLQHVWHUDVH GDUL
SHPXUQLDQ HQ]LP GDSDW PHQLQJNDW DNWLYLWDV HQ]LP -RVKL sumber isolat yang berbeda juga menunjukkan suhu optimum
dkk.,PHQJHPXNDNDQEDKZDSHPXUQLDQSDUVLDOHQ]LP \DQJ EHUEHGD SXOD DQWDUD ODLQ HQ]LP SHNWLQHVWHUDVH EDNWHUL
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AGRITECH, Vol. 35, No. 4, November 2015
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Clostridium thermosulfurogenes mempunyai suhu optimum NXDOLWDV HQ]LP GDODP DSOLNDVL GL ELGDQJ LQGXVWUL DGDODK
SDGD VXKX & 6FKLQN GDQ =HLNXV GDQ NDSDQJ A. VWDELOLWDVHQ]LPWHUKDGDSS+GDQVXKX6WDELOLWDVHQ]LPDGDODK
nigerVWUDLQ07&&mempunyai suhu optimum pada suhu NHPDPSXDQHQ]LPXQWXNPHQMDJDVWUXNWXUGDQNRQIRUPDVLQ\D
&6KDUPDGNN SDGD NRQGLVL OLQJNXQJDQ WHUWHQWX VHKLQJJD DNWLYLWDV WHWDS
WLQJJL S+ UHQGDK DWDX S+ WLQJJL GDSDW PHQ\HEDENDQ
Kestabilan pH dan suhu enzim pektinesterase. 6HODLQ WHUMDGLQ\D GHQDWXUDVL \DQJ DNDQ PHQJDNLEDWNDQ DNWLYLWDV
S+ GDQ VXKX RSWLPXP IDNWRU SHQWLQJ \DQJ PHQHQWXNDQ HQ]LP PHQXUXQ 3RHGMLDGL 3HQJXMLDQ VWDELOLWDV S+
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AGRITECH, Vol. 35, No. 4, November 2015
HQ]LP SHNWLQHVWHUDVH PHQJJXQDNDQ YDULDVL S+ buffer Kinetika enzim. .LQHWLND HQ]LP EHUNDLWDQ GHQJDQ
(Q]LPSHNWLQHVWHUDVHLVRODW$5VWDELOSDGDS+HQ]LP NHFHSDWDQVXDWXHQ]LPEHNHUMD.RQVWDQWDMichaelis Menten
SHNWLQHVWHUDVH LVRODW $5 VWDELO SDGD UHQWDQJ S+ (K0 PHUXSDNDQ NRQVHQWUDVL VXEVWUDW XQWXN PHQFDSDL
DNWLYLWDVHQ]LPSHNWLQHVWHUDVHLVRODW$5VWDELOSDGDS+ NHFHSDWDQ DNWLYLWDV HQ]LP VHWHQJDK PDNVLPXP VHGDQJNDQ
VHGDQJNDQ HQ]LP SHNWLQHVWHUDVH LVRODW .. PHQXQMXNNDQ Vmaks DGDODK NHFHSDWDQ DNWLYLWDV HQ]LP PDNVLPDO .0
DNWLYLWDV\DQJVWDELOSDGDS+*DPEDU3DGDUHQWDQJ PHUXSDNDQ VXDWX LQGLNDWRU NHNXDWDQ LNDWDQ NRPSOHNV (6
S+ WHUVHEXW PDVLQJPDVLQJ HQ]LP PHPSXQ\DL DNWLYLWDV Bila K0EHVDUEHUDUWLLNDWDQNRPSOHNV(6OHPDKGDQELOD.0
OHELKGDULGDULQLODLDNWLYLWDVWHUWLQJJLQ\D0HVNLSXQS+ NHFLOLNDWDQ(6NXDW:LQDUQR1LODL.0yang semakin
RSWLPXPHQ]LPSHNWLQHVWHUDVHLVRODW$5$5$5GDQ NHFLOPDNDLNDWDQVXEVWUDWGHQJDQHQ]LPDNDQVHPDNLQNXDW
.. EHUDGDSDGDUHQWDQJS+ EDVDQDPXQKDVLOSHQJXMLDQ sehingga akan mudah untuk menghasilkan produk. Nilai K0
NHVWDELODQS+PHQXQMXNNDQEDKZDHQ]LPSHNWLQHVWHUDVH$5 dan VmaksGLWHQWXNDQPHODOXLSHUVDPDDQUHJUHVLOLQLHUJUD¿N
$5$5GDQ..MXJDVWDELOSDGDS+DVDP(Q]LP Lineweaver-Burk. Nilai K0 dan Vmaks HQ]LP SHNWLQHVWHUDVH
SHNWLQHVWHUDVH VHPXD LVRODW PDVLK PHQXQMXNNDQ DNWLYLWDV LVRODW$5$5$5GDQ..GDSDWGLOLKDWSDGD7DEHO
SDGDS+ZDODXSXQDNWLYLWDVQ\DUHQGDK.HVWDELODQHQ]LP
SDGDUHQWDQJS+\DQJOXDVPHUXSDNDQNHOHELKDQHQ]LPXQWXN 7DEHO 1LODL .0 PJPO GDQ 9maks 8PO HQ]LP
aplikasi di industri. pektinesterase isolat$5$5$5GDQ..
Kestabilan suhu merupakan salah satu karakteristik
Kode Isolat K0PJPO Vmaks 8PO
SHQWLQJ\DQJKDUXVGLPLOLNLHQ]LPGDODPDSOLNDVLGLLQGXVWUL
$NWLYLWDVHQ]LPSHNWLQHVWHUDVHLVRODW$5VWDELOSDGDVXKX $5
& GDQ LQDNWLI SDGD VXKX & HQ]LP SHNWLQHVWHUDVH $5 0,338
LVRODW$5GDQ..VWDELOSDGDVXKX&GDQLQDNWLI $5 0,969
SDGD VXKX & VHGDQJNDQ HQ]LP SHNWLQHVWHUDVH LVRODW .. 1,080
VWDELO SDGD VXKX & QDPXQ EHOXP LQDNWLI SDGD VXKX
&3DGDUHQWDQJVXKXNHVWDELODQWHUVHEXWPDVLQJPDVLQJ Berdasarkan nilai K0 HQ]LP SHNWLQHWHUDVH LVRODW $5
HQ]LPPHPSXQ\DLDNWLYLWDVOHELKGDULGDULQLODLDNWLYLWDV PHPLOLNL QLODL .0 \DQJ SDOLQJ UHQGDK \DQJ EHUDUWL HQ]LP
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