Isolasi dan penentuan aktivitas spesifik enzim peroksidase dari kedelai (Glycine max)

Marganingsari , Anis (2003) Isolasi dan penentuan aktivitas spesifik enzim peroksidase dari kedelai (Glycine max). Undergraduate thesis, FMIPA UNDIP.

[img]PDF
Restricted to Repository staff only

1279Kb
[img]
Preview
PDF
15Kb
[img]
Preview
PDF
347Kb
[img]
Preview
PDF
454Kb
[img]
Preview
PDF
358Kb
[img]
Preview
PDF
544Kb
[img]
Preview
PDF
429Kb
[img]PDF
Restricted to Repository staff only

466Kb
[img]
Preview
PDF
320Kb
[img]
Preview
PDF
418Kb
[img]
Preview
PDF
376Kb

Abstract

Aktivitas spesifik merupakan salah satu karakter suatu enzim. Aktivitas spesifik tersebut, dipengaruhi antara lain oleh temperatur dan pH. Dad penelusuran literatur belum didapatkan informasi mengenai karakter enzim peroksidase dari biji kedelai. Penelitian ini bertujuan mendapatkan enzim peroksidase dari biji kedelai dan menentukan pengaruh temperatur dan pH terhadap aktivitas spesifik enzim tersebut. Isolasi enzim peroksidase dilakukan melalui tahap ekstraksi, sentrifugasi, fraksinasi bertingkat dan dial isis. Penentuan aktivitas enzim dilakukan secara spektroskopi dengan rnemvariasi temperatur dan pH sedangkan konsentrasi enzim, konsentrasi substrat dan waktu inkubasi dikonstankan. Dari penelitian ini didapatkan kesimpulan bahwa pada rentang temperatur 30 — 80 °C dengan variasi pH 5,5; 6,0; 6,5; 7,0, aktivitas spesifik enzim peroksidase cenderung menurun pada temperatur 30, 40 dan 50 `)C dan mengalami kenaikan pada temperatur 60, 70 hingga 80 00. Specific activity is one character of enzyme. Specific activity is influenced by temperatur and pH. From literature has not been got information yet about the character of peroxidase enzyme from soybean. The research was destinated to get peroxidase enzyme from soybean and determined the influence of temperatur and pH of enzyme specific activity. Isolation peroxidase enzyme is done through extraction, centrifugation,stagesfractinationanddialysi.s. Deteminating enzyme activity with spectroscopy method by variating temperature and pH while enzyme concentration, substrat concentration and incubation time was constanted. From this research was obtained that temperature range 30 — 80 °C by variating pH 5,5; 6,0; 6,5; 7,0, specific activity of peroxidase enzyme decreased at temperature 30, 40 and 50 °C and increased at temperature 60, 70 until 80 00.

Item Type:Thesis (Undergraduate)
Subjects:Q Science > QD Chemistry
Divisions:Faculty of Science and Mathematics > Department of Chemistry
ID Code:30915
Deposited By:Mr UPT Perpus 1
Deposited On:09 Nov 2011 15:09
Last Modified:09 Nov 2011 15:09

Repository Staff Only: item control page