Garuda - Garba Rujukan Digital

Jurnal Biodjati

Vol 4, No 1 (2019): May

Kahar Muzakhar (Department of Biology, Faculty Mathematic and Natural Sciences, Universitas Jember, Jl. Kalimantan, Jember, Indonesia 68121)
Rudju Winarsa (Department of Biology, Faculty Mathematic and Natural Sciences, Universitas Jember, Jl. Kalimantan, Jember, Indonesia 68121)

Publish Date
28 May 2019

An α-L-Rhamnosidase released by Aspergillus niger during solid-state fermentation (SSF) using coffee pulp (CP) wastes media has been investigated. The activity of α-L-Rhamnosidase based on reducing sugar production against 2% CP alkali extract substrate in 50 mM acetate buffer pH 5. The maximum activity of α-L-Rham-nosidase was obtained in sixth-day SSF with reducing sugar pro-duction of 13 μg/mL. The enzyme is actively hydrolyzed 0.1% p-ni-trophenyl-α-L-rhamnopyranoside (PNP-Rha) to 95% from initial concentration. Purification using DEAE-Toyopearl 650M increased hydrolysis activity ten times against the substrate, reaching 134 μg/mL of reducing sugar. Optimum enzyme activity at pH 4.5 and 50°C, while stable at pH and temperature in a pH range of 3.5-7 and below 50°C.

Citation Download

EndNote, Reference Manager, ProCite

Latex, Jabref