?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+SORBITOL+TERHADAP+STABILITAS%0D%0AENZIM+%CE%B1-AMILASE+DARI+Bacillus+subtilis+ITBCCB148&rft.creator=APRILIA+ISMA+DENILA++%2C+1117011005&rft.subject=QD+Chemistry&rft.description=ABSTRAK%0D%0A%0D%0AEnzim+%CE%B1-amilase+merupakan+enzim+yang+penting+dalam+bidang+pangan%2C%0D%0Abioteknologi+dan+industri+serta+berperan+dalam+hidrolisis+amilum+dengan+memutus%0D%0Aikatan+%CE%B1-1%2C4+glikosida.+Pada+bidang+industri%2C+enzim+ini+harus+mampu+bekerja+pada%0D%0ApH+ekstrim+dengan+stabilitas+termal+yang+tinggi%2C+namun+pada+umumnya+enzim%0D%0Atidak+stabil+pada+kondisi+tersebut.%0D%0ATujuan+penelitian+ini+adalah+untuk+mempelajari+pengaruh+penambahan%0D%0Asorbitol+terhadap+stabilitas+enzim+%CE%B1-amilase+dari+Bacillus+subtilis+ITBCCB148.%0D%0AUntuk+mencapai+tujuan+tersebut%2C+telah+dilakukan+berbagai+tahap+yaitu+%3A+produksi%2C%0D%0Aisolasi%2C+serta+pemurnian+secara+fraksinasi+ammonium+sulfat+dan+dialisis.+Aktivitas%0D%0Aenzim+%CE%B1-amilase+ditentukan+dengan+metode+Fuwa+dan+Mandels+sedangkan+kadar%0D%0Aprotein+enzim+ditentukan+dengan+metode+Lowry.%0D%0AHasil+penelitian+menunjukan+bahwa+enzim+hasil+pemurnian+memiliki%0D%0Aaktivitas+spesifik+sebesar+4185%2C70+U%2Fmg%2C+meningkat+11+kali+dibandingkan+ekstrak%0D%0Akasar+enzim+dengan+aktivitas+spesifik+sebesar+373%2C559+U%2Fmg.+Enzim+hasil%0D%0Apemurnian+ini+memiliki+pH+optimum+6%2C5%3B+suhu+60%C2%B0C%3B+nilai+KM+%3D+9%0D%0A%CE%BCmol%2FmL.menit%3B+Vmaks+%3D+500+%CE%BCmol%2FmL.menit%2C+nilai+ki+%3D+0%2C029+menit-1%3B+t1%2F2+%3D%0D%0A23%2C896+menit%3B+%CE%94Gi+%3D+103%2C009+KJ+mol-1.+Uji+stabilitas+termal+enzim+setelah%0D%0Apenambahan+sorbitol+0%2C5+M+memiliki+nilai+KM+%3D+3%2C4+%CE%BCmol%2FmL.menit%2C+Vmaks+%3D+200%0D%0A%CE%BCmol%2FmL.menit%2C+nilai+ki+%3D+0%2C021+menit-1%3B+t1%2F2+%3D+33+menit%3B+%CE%94Gi+%3D+103%2C903+KJ+mol-1%2C%0D%0Asorbitol+1%2C0+M+memiliki+nilai+KM+%3D+4%2C95+%CE%BCmol%2FmL.menit%2C+Vmaks+%3D+333%2C333%0D%0A%CE%BCmol%2FmL.menit%2C+nilai+ki+%3D+0%2C016+menit-1%3B+t1%2F2+%3D+43%2C312+menit%3B+%CE%94Gi+%3D+104%2C312+KJ%0D%0Amol-1%2C+dan+sorbitol+1%2C5+M+memiliki+nilai+KM+%3D+7%2C5+%CE%BCmol%2FmL.menit%2C+Vmaks+%3D+500%0D%0A%CE%BCmol%2FmL.menit%2C+nilai+ki+%3D+0%2C012+menit-1%3B+t1%2F2+%3D+57%2C75+menit%3B+%CE%94Gi+%3D+105%2C452+KJ%0D%0Amol-1.%0D%0APenambahan+sorbitol+terhadap+enzim+%CE%B1-amilase+dari+Bacillus+subtilis%0D%0AITBCCB148+menunjukan+peningkatan+stabilitas+termal+enzim+berdasarkan%0D%0Apeningkatan+waktu+paruh+dan+%CE%94Gi+serta+turunnya+nilai+ki.%0D%0AKata+Kunci+%3A+%CE%B1-amilase%2C+Bacillus+subtilis+ITBCCB148%2C+sorbitol.%0D%0A%0D%0AABSTRACT%0D%0A%0D%0A%CE%B1-amylase+is+an+enzyme+that+is+important+in+the+field+of+food%2C%0D%0Abiotechnology%2C+and+industry+as+well+as+play+a+role+in+the+hydrolysis+of+starch%2C+to%0D%0Abreak+the+%CE%B1-1%2C4+glycoside.+In+a+specific+industry%2C+this+enzyme+must+be+capable+of%0D%0Aworking+at+extreme+pH+with+high+thermal+stability%2C+but+in+general+the+enzyme+is%0D%0Anot+stable+in+these+condition.%0D%0AThe+purpose+of+this+research+was+to+study+the+effects+of+sorbitol+on+the%0D%0Astability+of+the+enzyme+%CE%B1-amylase+from+Bacillus+subtilis+ITBCCB148.+To+achieve%0D%0Athese+objectives%2C+it+has+been+carried+out+a+number+of+stages%2C+i.e%3A+production%2C%0D%0Aisolation%2C+and+purification+by+ammonium+sulfate+fractination+and+dialysis.+The%0D%0Aenzyme+activity+was+determined+by+the+method+of+Fuwa+and+Mandels+while+the%0D%0Aenzyme+protein+content+determined+by+the+method+of+Lowry.%0D%0AThe+results+showed+that+the+purified+enzyme+has+a+specific+activity+of%0D%0A4185.7+U%2Fmg%2C+an+increased+of+11+fold+compared+to+crude+extract+of+the+enzyme%0D%0Awith+a+specific+activity+of+373.559+U%2Fmg.+Purified+enzyme+has+a+pH+optimum+6.5%3B%0D%0Atemperature+60%C2%B0C%3B+KM%3D+9+%CE%BCmol%2FmL.sec%3B+Vmax%3D+500+%CE%BCmol%2FmL.sec%3B+ki+%3D+0.029+sec-1%3B%0D%0At1%2F2+%3D+23.896+sec%3B+%CE%94Gi+%3D+103.009+KJ.mol-1.+Kinetic+data+of+the+enzyme+after+the%0D%0Aaddition+of+0.5+M+sorbitol+has+the+KM%3D+3.4+%CE%BCmol%2FmL.sec%3B+Vmax+%3D+200%0D%0A%CE%BCmol%2FmL.sec%3B+ki+%3D+0.021+sec-1%3B+t1%2F2+%3D+33+sec%3B+%CE%94Gi+%3D+103.903+KJ.mol-1%2C+addition+of%0D%0A1.0+M+sorbitol+has+the+KM%3D+4.95+%CE%BCmol%2FmL.sec%3B+Vmax+%3D+333.333+%CE%BCmol%2FmL.sec%3B+ki+%3D%0D%0A0.016+sec-1%3B+t1%2F2+%3D+43.312+sec%3B+%CE%94Gi+%3D+104.312+KJ.mol-1%3B+and+addition+of+sorbitol+1.5%0D%0AM+has+the+KM%3D+7.5+%CE%BCmol%2FmL.sec%3B+Vmax+%3D+500+%CE%BCmol%2FmL.sec%3B+ki+%3D+0.012+sec-1%3B+t1%2F2+%3D%0D%0A57.75+sec%3B+and+%CE%94Gi+%3D+105.452+KJ.mol-1.%0D%0AThe+addition+of+sorbitol+to+the+%CE%B1-amylase+from+Bacillus+subtilis%0D%0AITBCCB148+showed+increase+the+thermal+stability+of+the+enzyme+which+showed%0D%0Aon+an+increment+in+half-life+%CE%94Gi+and+capability+to+decrease+the+ki+value.%0D%0AKeyword+%3A+%CE%B1-amylase%2C+Bacillus+subtilis+ITBCCB148%2C+sorbitol.%0D%0A%0D%0A&rft.publisher=FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM&rft.date=2016-10-12&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24719%2F1%2FABSTRAK%2520%2528ABSTRACT%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24719%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24719%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++APRILIA+ISMA+DENILA+%2C+1117011005++(2016)+PENGARUH+PENAMBAHAN+SORBITOL+TERHADAP+STABILITAS+ENZIM+%CE%B1-AMILASE+DARI+Bacillus+subtilis+ITBCCB148.++FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F24719%2F