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Abstrak :
A large number of studies have been made on the triglyceride hydrolysis using lipase. However, the kinetics of the formation behavior of the intermediates, such as the diglyceride and monoglyceride, is still not clear, Triolein was hydrolyzed by Candida rugosa lipase in the biphasic oil-water system having a definite interfacial area. The ejects of the operating factor, such as the oil-water interfacial area and the initial enzyme concentration, on the consecutive hydrolysis behavior were investigated The kinetic model was proposed by considering a Langmuir adsorption isotherm of lipase in the bulk of the water phase on the oil-water interface and an irreversible pseudo first order consecutive reaction mechanism. The model well described the ejects of the initial enzyme concentration and the interfacial area on the consecutive triolein hydrolysis for not only the end product bitt also the intermediate products.

Abstrak :
ABSTRAK
Penelitian ini bertujuan untuk mendapatkan enzim selulase dari kapang terpilih untuk pembuatan selulosa mikrokristal dari kulit buah kapuk. Alfa selulosa didapatkan melalui biodelignifikasi dan enzim selulase murni diperoleh dari galur kapang terpilih. Selulosa mikrokristal didapatkan melalui hidrolisis enzimatis dengan enzim selulase yang telah dimurnikan, lalu diidentifikasi dengan analisa kualitatif Fourier transformed infrared spectroscopy (FTIR), dan differential scanning calorimetry (DSC), diikuti oleh karakterisasi selulosa mikrokristal seperti x-ray diffraction (XRD), analisis ukuran dan distribusi partikel, dan pengukuran scanning electron microscope-energy dispersive x-ray (SEM-EDX). Hasil penelitian menunjukkan bahwa biodelignifikasi terbaik dilakukan pada suhu 40˚C menghasilkan14,88% α-selulosa. Penicillium sp. sebagai kapang terpilih memiliki aktivitas selulase tertinggi dengan indeks selulolitik 4,83 dan aktivitas selulase sebesar 0,04299 U/mL. Fraksi pertama digunakan untuk hidrolisis memiliki aktivitas tertinggi yaitu 649,68 mU/mL. Hasil identifikasi FTIR menunjukkan kemiripan diagram dengan Avicel PH 101 dengan titik lebur 244,580˚C. Karakterisasi XRD menunjukkan kristalinitas pada 2 puncak 2Ɵ (deg) nilai 22,58 dengan intensitas 634 dan nilai 21,85 dengan intensitas 51. Susut pengeringan 3,74%, derajat keasaman pH 7,0, ukuran partikel antara 13,06 hingga 196,79μm, kerapatan serbuk ruah 0,111 g/cm3, serbuk mampat 0,235 g/cm3, laju alir cukup baik, SEM-EDX menunjukkan bentuk morfologi selulosa mikrokristal kulit buah kapuk berbentuk memanjang. Selulosa mikrokristal kulit buah kapuk telah menunjukkan karakteristik yang berbeda dengan referensi dan dapat dikembangkan lebih lanjut.

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ABSTRACT
This study aims to obtain cellulase enzymes from selected molds for microcrystalline cellulose preparation from α-cellulose of kapok pericarpium. Alpha cellulose was obtained by biodelignification and the purified cellulase was obtained from selected mold. The Microcrystalline cellulose that obtained from enzymatic hydrolysis then identified by qualitative analysis, Fourier transformed infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC), followed by characterization of microcrystalline cellulose includes X-Ray Diffraction (XRD), Particle Size and Distribution Analysis (PSA), and Scanning Electron Microscope-Energy Dispersive X-ray (SEM-EDX). Biodelignification carried out at a temperature of 40C produced 14.88% α-cellulose, Penicillium sp. as the selected mold had the highest cellulase activity with a cellulolytic index of 4.83 and cellulase activity of 0.04299 U/mL. The first fraction used for hydrolysis had the highest activity of 649.68 mU/mL. FTIR identification showed a similarity with Avicel PH 101 with a melting point of 244.580C. XRD characterization was showed the crystallinity at 2 peaks 2Ɵ (deg) 22.58 with intensity 634 and 21.85 with intensity 51. Loss on drying was 3.74%, pH was 7.0, particle size ranged from 13.06 to 196.79 um, bulk density and tapped density were 0.111 g/cm3 and 0.235 g/cm3, the flow rate character is quite good, and SEM-EDX was showed that the morphological shape of the microcrystalline cellulose of the kapok pericarpium is elongated. Microcrystalline cellulose has shown a difference in characteristic and can be furthered.

Abstrak :
The aim of this research is to determine the optimal conditions of pressure and time operation of glucose content as hydrplysis product of sweet corn starch (Zea Mays Saccharata) and acid. Glucose content (%) converted to value by using luff scrhool method. Research variables were pressure (10.15.20.25.30 psi) and time operation (30,60,90,120,180 minutes). The maize particle used is 120 mesh at pH 3. The syrup content from the treatments varied from 24,5% to 49, 87%. Optimal conditions of research variables at pressure 30 psi and time operation 180 minutes. Pearson Product Moment (PPM) coefficient was used as statistical tets to identify research correlation variables to glucosse content. Range of PPM coefficient on time variation was rxy 0,8693-0,9742, and pressure variation was rxy 0,9814 - 0, 9985.

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ABSTRAK
Tujuan dari penelitian ini adalah untuk membandingkan efektivitas campuran enzim selulase kasar dari Trichoderma reesei dan Aspergillus niger dengan selulase A. niger komersial dari Fluka Biochemika serta mempelajari pengaruh ratio enzim dengan substrat terhadap unjuk kerja hidrolisis. Enzim kasar dibuat dengan cara fermentasi padat dengan media sederhana. Satu unit aktivitas selulase kasar dari A. niger dicampur dengan dua unit aktivitas selulase kasar dari T. reesei. Jerami padi yang akan dihidrolisis terlebih dahulu digiling dan diayak 120?140 mesh kemudian didelignifikasi menggunakan larutan NaOH 2% selama 6 jam pada temperatur 85oC. Hidrolisis dilakukan dalam beaker glass 300 mL yang dilengkapi dengan pengaduk bermotor. Sampel dianalisis menggunakan metoda dintrosalicylic acid. Hasil percobaan menunjukkan bahwa peningkatan rasio enzim terhadap jerami padi dapat meningkatkan konsentrasi glukosa yang dihasilkan baik untuk enzim komersial maupun campuran enzim kasar. Campuran enzim selulase kasar dari T.reesei dan A. niger yang dihasilkan dari percobaan ini, dua kali lebih efektif menghidrolisis jerami padi menjadi glukosa dibandingkan dengan selulase komersial.

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Abstract
The objective of this work is to compare the effectiveness of mixed crude enzyme cellulase from T. reesei and A. niger with commercial enzyme from A. niger, and to investigate effect of enzyme to substrate ratio to performance of enzymatic hydrolysis of rice straw. The commercial enzyme from Fluka Biochemica was used, and crude enzyme were prepared by solid fermentation with simple media. Before hydrolized, the rice straw was grinded and sieved and then heated at 85oC with 2% sodium hydroxide for six hours. Hydrolysis was conducted in 300 mL beaker flask equipped with mechanical stirrer. Samples were analyzed by dinitrosalicylic acid method and measured by spectrophotometer. Both of commercial and mixed crude enzyme show that, the higher enzyme to substrate ratio was higher the glucose concentration obtained. However, ratio of glucose obtained to enzyme used become smaller. The mixture of crude enzyme from T. reesesi dan A. niger that produced in this work was two fold more effective to hydrolyze rice straw than using cellulase enzyme of A. niger from Fluka Biochemika.

Abstrak :
Mannan is an abundant polysaccharide that can be found in konjac (Amorphophallus sp.). Mannan can be enzymatically hydrolyzed using mannanase to produce manno-oligosaccharides which can be used as a prebiotic. The aims of this research are to determine the production time of mannanase from Streptomyces lipmanii, perform enzyme characterization, optimize the hydrolysis time, and characterize the hydrolysis product. A qualitative assay using the indicator Congo red showed that S. lipmanii generated a clear zone, indicating that S. lipmanii produced mannanase in konjac medium and possessed mannanolytic activity. Enzyme activity was determined through reducing sugar measurement using the dinitrosalycylic acid method, and optimum enzyme production was achieved at the second day of culture. Characterization of the enzyme showed that hydrolysis was optimum at pH 7 and at a temperature of 50 oC. The reducing sugar content was increased by an increasing the hydrolysis time, and reached an optimum time at 2 h. The degree of polymerization value of three was achieved after 2 h hydrolysis of mannan from konjac, indicating the formation of oligosaccharides. Analysis by thin layer chromatography using butanol, acetic acid, and water in a ratio of 2:1:1 as eluent showed the presence of compounds with a retention time between those of mannose and mannotetrose. Confirmation was also performed by HPLC, based on the retention time.

Hidrolisis Enzimatik Mannan dari Umbi Porang (Amorphophallus sp.) menggunakan Enzim Mannanase dari Streptomyces lipmanii untuk Pembuatan Manno-oligosakarida. Mannan adalah polisakarida yang melimpah yang dapat ditemukan pada umbi porang (Amorphophallus sp.). Mannan dapat dihidrolisis secara enzimatik menggunakan mannanase untuk memproduksi manno-oligosakarida, yang dapat digunakan sebagai prebiotik. Tujuan dari penelitian ini adalah menentukan waktu produksi mannanase dari Streptomyces lipmanii, karakterisasi enzim, optimasi waktu hidrolisis, dan karakterisasi produk hidrolisis. Uji kualitatif dengan menggunakan Congo red, menunjukkan bahwa S. lipmanii menghasilkan zona bening, yang menunjukkan bahwa S. lipmanii menghasilkan mannanase dalam medium umbi porang dan memiliki aktivitas mannanolitik. Aktivitas enzim ditentukan melalui pengukuran gula pereduksi menggunakan metode asam dinitrosalisilat, dan produksi optimum enzim dicapai pada kultur hari kedua. Karakterisasi enzim menunjukkan bahwa reaksi hidrolisis optimum pada pH 7 dan suhu 50 °C. Kadar gula pereduksi meningkat dengan bertambahnya waktu hidrolisis, dan mencapai optimum pada jam kedua. Derajat polimerisasi senilai 3 telah tercapai setelah hidrolisis mannan selama 2 jam yang menunjukkan terbentuknya oligosakarida. Analisis dengan kromatografi lapis tipis menggunakan eluen butanol, asam asetat, dan air dengan rasio 2:1:1, menunjukkan adanya senyawa yang memiliki faktor retensi antara mannosa dan mannotetrosa. Hasil tersebut juga dikonfirmasi dengan kromatografi cair kinerja tinggi, berdasarkan waktu retensi senyawa.

Abstrak :
Lecithin is needed as a bioemulsifier product in stabilizing agents for the food, pharmaceutical and cosmetic industries due to its renewability and as it is environmentally friendly. In the food industry, most of the emulsifiers used are the oil-in-water (O/W) type. Lecithin can be seen as a promising emulsifier product because it is extracted from egg yolk and modified by enzymatic hydrolysis reaction using the papain enzyme. This modification will change the molecular structure of the compound, which makes lecithin more stable in the oil-in-water type of emulsion. This study aims to determine the optimum amount of papain enzyme used in the hydrolysis reaction to achieve the most stable O/W lecithin emulsion type. The results show that the breaking of a single fatty acid chain from the structure of lecithin can be demonstrated by FTIR instrumentation. The fatty acids detected from the lecithin structure are shown at wavenumber 1699.45 cm-1 (C=O), 1231.44 cm-1 (C-O), 1422.45 cm-1 (C-O-H), 1092.85 cm-1 (C-C), 665.89 cm-1 (CH2), and 3400.57 (-OH in carboxylate). Determination of the modified lecithin yield was made by several tests, namely a stability test, and tests for acid value, surface tension and zeta potential. From the results of tests, the emulsion stability for the O/W type was achieved in modified-lecithin using a 4% papain enzyme dosage, with a stability duration of up to 31 hours. The lowest acid number was achieved in modified-lecithin using a 2% papain enzyme dosage with value of 10.40. The lowest surface tension was obtained in modified-lecithin using a 2% papain enzyme dosage with a surface tension value of 48.68 dyne/cm. The zeta potential of the modified-lecithin using a 2% papain enzyme had a value of -94.8 mV. These results show that the enzymatic hydrolysis of lecithin using a papain enzyme is clearly able to enhance the emulsifier properties of the lecithin produced.