PENGARUH TEMPERATUR TERHADAP AKTIVITAS ENZIM PROTEASE DARI DAUN SANSAKNG (Pycnarrhena cauliflora Diels)

Authors

  • Tri Noviyanti, Puji Ardiningsih, Winda R . .

Abstract

Daun sansakng (P. cauliflora Diels) telah dimanfaatkan sejak lama sebagai penyedap rasa dan pengempuk daging oleh masyarakat pedalaman Kalimantan Barat karena mengandung enzim protease. Salah satu faktor yang mempengaruhi laju reaksi enzim protease adalah temperatur. Dalam penelitian ini dilakukan penentuan temperatur optimum reaksi enzimatis protease dari daun sansakng. Temperatur divariasi dari 30, 40, 50 dan 60oC. Aktivitas unit enzim ditentukan dengan substrat kasein menggunakan spektrofotometer. Hasil penelitian menunjukkan bahwa aktivitas ekstrak  kasar mencapai optimum pada temperatur 50oC yaitu sebesar 1,1170 U/mL.

Kata Kunci: sansakng, P. cauliflora Diels, protease, temperatur optimum

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Published

2013-02-14

Issue

Vol. 1 No. 1 (2012): Jurnal Kimia Khatulistiwa

Section

Articles

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