<> <http://www.w3.org/2000/01/rdf-schema#comment> "The repository administrator has not yet configured an RDF license."^^<http://www.w3.org/2001/XMLSchema#string> .
<> <http://xmlns.com/foaf/0.1/primaryTopic> <http://digilib.unila.ac.id/id/eprint/15998> .
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<http://digilib.unila.ac.id/id/eprint/15998> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Article> .
<http://digilib.unila.ac.id/id/eprint/15998> <http://purl.org/dc/terms/title> "PENINGKATAN KESTABILAN ENZIM -AMILASE DARI Bacillus\r\nsubtilis ITBCCB148 DENGAN MODIFIKASI KIMIA MENGGUNAKAN\r\nASAM GLIOKSILAT"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/15998> <http://purl.org/ontology/bibo/abstract> "Enzim -amilase merupakan enzim yang memutus ikatan -1,4 glikosida pada\r\namilum.   Enzim ini banyak dimanfaatkan dalam proses-proses industri baik yang\r\nberhubungan dengan pangan maupun non-pangan. Dalam proses industri, enzim ini\r\nharus mampu bekerja pada pH dan suhu ekstrim.   Namun, umumnya enzim tidak\r\nstabil pada kondisi tersebut.\r\nPenelitian ini bertujuan  untuk  meningkatkan stabilitas enzim -amilase dari\r\nBacillus subtilis ITBCCB148  dengan  modifikasi menggunakan asam glioksilat.\r\nUntuk mencapai tujuan tersebut, dilakukan produksi, isolasi, dan pemurnian enzim\r\n(fraksinasi dengan amonium sulfat, dialisis, dan kromatografi kolom penukar kation\r\nCM-selulosa).      Enzim   hasil pemurnian dimodifikasi   dengan asam glioksilat.\r\nPengujian aktivitas -amilase dilakukan dengan metode Fuwa dan metode Mandels,\r\nsedangkan pengujian kadar protein dilakukan dengan metode Lowry. Derajat\r\nmodifikasi ditentukan dengan menggunakan asam trinitro benzena sulfonat (TNBS).\r\nHasil penelitian menunjukkan bahwa enzim hasil pemurnian memiliki aktivitas\r\nspesifik sebesar 2.010 U/mg, meningkat kemurniannya 17 kali dibandingkan ekstrak\r\nkasar enzim dengan perolehan 25%. Enzim ini memiliki pH optimum 6,0 dan suhu\r\noptimum 60\r\n°\r\nC, harga K\r\nM\r\n= 0,497 mg mL\r\n-1\r\nsubstrat dan harga V\r\n= 55,865 mol\r\nmL\r\n-1\r\nmenit\r\n-1\r\n. Uji stabilitas termal pada suhu 60\r\n°\r\nmaks\r\nC selama 60 menit masih memiliki\r\naktivitas sisa 33%, t\r\n1/2\r\n= 36,5 menit, k\r\ni\r\n= 0,019 menit\r\n-1\r\n, G\r\ni\r\n= 104,36 kJ mol\r\n.\r\nModifikasi kimia enzim hasil pemurnian  menghasilkan enzim hasil modifikasi\r\ndengan derajat modifikasi sebesar 67, 69, dan 82% dengan pH optimum 6,0 sama\r\ndengan pH enzim murni serta suhu optimum masing-masing enzim modifikasi\r\nmemiliki suhu optimum yang sama dengan enzim hasil pemurnian yaitu 60\r\nC dengan\r\nnilai K\r\nM\r\ndan V\r\nmaks\r\nberturut-turut adalah sebesar 0,980 mg mL\r\n-1\r\nsubstrat dan 49,019\r\nmol mL\r\n-1\r\nmenit\r\n-1\r\n; 1,652 mg mL\r\n-1\r\nsubstrat dan 108,695 mol mL\r\n; 0,981\r\nmg mL\r\n-1\r\nsubstrat dan 93,457 mol mL\r\n-1\r\nmenit\r\n-1\r\n. Uji stabilitas termal enzim\r\nmenunjukkan bahwa enzim hasil pemurnian sesudah modifikasi (asam glioksilat\r\n67%) mempunyai aktivitas sisa 39%, k\r\ni\r\n= 0,014 menit\r\n-1\r\n, t\r\n1/2\r\n-1\r\n= 46,2 menit,\r\n= 104,\r\n83 kJ mol\r\n-1\r\n; asam glioksilat 69% mempunyai aktivitas sisa 44%, k\r\ni\r\n°\r\nmenit\r\n-1\r\ni\r\n= 0,013 menit\r\n-1\r\n-1\r\n,\r\nt\r\n1/2\r\n= 53,3 menit,\r\ni\r\n= 105,18 kJ mol\r\n-1\r\n; asam glioksilat 82% mempunyai aktivitas\r\nsisa 47%, k\r\ni\r\n= 0,013 menit\r\n-1\r\n, t\r\n1/2\r\n=\r\ni\r\n= 105,06 kJ mol\r\n-1\r\n.\r\nHasil modifikasi menunjukkan peningkatan stabilitas termal enzim hingga 1,2-\r\n1,4 kali dibandingkan enzim hasil pemurnian sebelum modifikasi. Data yang\r\ndiperoleh menunjukkan penurunan nilai K\r\nM\r\ndan nilai V\r\nmaks\r\n, penurunan nilai k\r\n,\r\npeningkatan waktu paruh, dan G\r\nyang menunjukkan bahwa modifikasi\r\nmeningkatkan rigiditas enzim sehingga lebih stabil terhadap pH dan suhu."^^<http://www.w3.org/2001/XMLSchema#string> .
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