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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Dan Industri Pangan Forum Pasca Sarjana Jurnal Penelitian Pascapanen Pertanian JURNAL PANGAN
DAHRUL SYAH
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Industrial & Manufacturing Engineering Social Sciences

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Journal : Jurnal Penelitian Pascapanen Pertanian

 1 
Pemurnian dan Karakterisasi Kitosanase Bacillus coagulans LH 28.38 Winda Haliza; Maggy T. Suhartono; Dahrul Syah
Jurnal Penelitian Pascapanen Pertanian Vol 2, No 2 (2005): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v2n2.2005.76-83

Abstract

Enzim ekstrasellular kitosanase telah berhasil dimurnikan dan dikarakterisasi dari bakteri termofilik Bacillus coagulans LH 28.38 asal tanah geotermal Lahendong - Sulawesi Utara. Media pertumbuhan mengandung 0,4% koloidal kitosan sebagai sumber karbon dan diproduksi optimum pada suhu 55°C selama tujuh hari. Pemurnian enzim dilakukan dengan teknik filtrasi gel menggunakan matriks Sephadex G-IOO menghasilkan tiga puncak protein sebagai kitosanase fraksi A. B, C dan masing­ masing memiliki aktivitas sebesar 13.33 U/mg, 38.66 U/mg dan 88 U/111g. Kitosanase fraksi A memiliki suhu optimum pad a 60°C dan bekerja pad a kisaran pH luas 2-12. Kitosanase fraksi B memiliki suhu optimum 70°C dan bekerja pada kisaran pH 2-12. Kitosanase f'raksi C memiliki suhu optimum 60°C dan kisaran pH pH 2-9. Penentuan berat molekul enzim dilakukan dengan cara SDS-PAGE dan anal isis zimogram. Berm molekul enzim yang diperoleh 93, 91, 87, 77.6 dan 74 kDa. Enzim kitosanase ini dapat diaplikasikan untuk memperoleh oligomer kitosan. Oligomer kitosan sangat diminati oleh kalangan medis, karena mamiliki aktivitas anti tumor, anti kolesterol dan anti mikroba. Purification lind characterization of chitosanase from Bacillus coagulans LH 28.38Characterization and purification of the extracellular chitosanase produced by Bacillus coagulans LH 28.38 from geothermal soil origin from Lahendong - North Sulawesi has been successfully done. The enzyme was produced in medium containing 0.4% colloidal chitosan as sole carbon source and reached the highest level after 7"' day incubation at 55°C. The purification of enzyme was done by column chromatography using Sephadex G-IOO as matrix produced three peaks of protein chitosanase named as Chitosanase fraction A, Band C while has 13.3 U/mg; 38.66 U/mg and 88 U/mg activity, respectively. Chitosanase fraction A has optimal temperature at 60°C and work at range pH 2-12. Chitosanase fraction B has optimal temperature at 70°C and work at range pH 2-12. Chitosanase fraction C has optimal temperature 70°C and work at range pH 2-9. Molecular weight of chitosanase was determined by SDS-PAGE and zymograrn analysis. The molecular weight of enzyme was estimated to be 93, 91. 87. 77.6 and 74 kDa. This chitosanase could be applied to produce oligochitooligosaccaride. Oligochitooligosaccaride was used for medical popuse by medical, due to have the hipokolesterolemik, antimicrobial and antitumor activities.
Pengaruh Jenis dan Konsentrasi Koagulan Terhadap Fraksi Protein Terkoagulasi dan Tekstur Curd Kedelai (Glycine max) Dahrul Syah; Rizal Fahmi; Dadang Supriatna; RH. Fitri Faradilla
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.56-63

Abstract

Penelitian ini bertujuan mengeksplorasi pengaruh jenis koagulan pada berbagai konsentrasi terhadap fraksi protein curd yang dihasilkan serta korelasinya terhadap tekstur. Koagulan yang digunakan yaitu CaSO4. 2H2O dan CH3COOH pada konsentrasi 0,015 N, 0,03 N dan 0,045 N. Fraksi protein curd didapat dengan fraksinasi Osborne dan dianalisis lebih lanjut dengan metode sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE). Fraksi protein yang didapat dari fraksinasi Osborne yaitu albumin. globulin, prolamin, dan glutelin. Tekstur Curd kedelai dianalisis secara objektif dengan texture profile analysis (TPA) yang mencakup kekerasan, elastisitas, kohesivitas, dan gumminess. Dari hasil penelitian diketahui bahwa proses pengolahan kedelai menjadi curd menyebabkan penurunan konsentrasi fraksi protein albumin dan globulin yang signifikan. sebaliknya konsentrasi fraksi protein glutelin meningkat secara drastis. Pada konsentrasi koagulan 0.045 N. terdapat variasi pola pita fraksi protein SDS-PAGE pada kedua jenis curd(CaS04.2H20  dan CH,COOH). Jenis dan konsentrasi koagulan juga diketahui berpengaruh nyata terhadap profil tekstur objektif curd (p=0,05).Terdapat korelasi yang signifikan antara kadar fraksi protein terhadap profil tekstur objektif curd CaS04.2H2O. Sebaliknya, tekstur objektif curd CH3COOH kurang dipengaruhi oleh kadar fraksi protein. Effect of Coagulant Type and Concentration Toward Coagulated Protein Fraction and Soy Curd Texture (Glycine max] The aims of this research were to explore the effect of coagulant type and coagulant concentration on curd protein fraction. curd texture, and the correlation between these variables. Coagulants used were CaSO4. 2H2O and CH3COOH with 0.0 I5 N, 0.03 N, and 0.045 N concentration. Curd protein fractions were obtained by Osborne fractionation and was further analyzed using sodium dodecylsulfate acrylamide gel electrophoresis (SDS­ page) method. The protein obtained were albumin, globulin. prolamin, and glutelin. Curd textures that include hardness, elasticity, cohesiveness, and gumminess were analyzed by texture profile analysis (TPA). The result showed that conversing soybean to be curd caused decreasing of albumin and globulin concentration significantly. In contrast, glutelin concentration was increasing significantly. There were variations of protein fraction pattern of band SDS-PAGE between two type of curd (CaSO4. 2H2O and CH3COOH) in 0.045 N. Types and concentrations of coagulant were also influenced significantly to curd texture profile (p=0.05). There was a significant corelation between protein fraction content on objective texture profile of CaSO4. 2H2O curd. On the other hand the objective texture profile of CH3COOH curd was not influenced by protein fraction content.
Co-Authors Agnes Imelda Manurung ALBERTA RIKA PRATIWI Arief B Witarto Dadang Supriatna Ekowati Chasanah Faleh Setia Budi Fransisca Zakaria Hari Wijayanto LILY MARIA GORETTI PANGGABEAN LINAWATI HARDJITO M.R.R. Lukie Trianawati Maggy T Suhartono MAGGY T. SUHARTONO Maggy Thenawidjaja Suhartono Purwiyatno Hariyadi RH. Fitri Faradilla Rizal Fahmi Rizky Nurkhaerani Slamet Budijanto Sri Wahyuni Winda Haliza