?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENINGKATAN+STABILITAS+ENZIM+SELULASE+DARI+Bacillus+subtilis+ITBCCB148+DENGAN+MODIFIKASI+KIMIA+MENGGUNAKAN%0D%0AASAM+GLIOKSILAT&rft.creator=Rina+Rachmawati+Sutisna%2C+1017011069&rft.subject=+&rft.description=ABSTRAK%0D%0A%0D%0APenelitian+ini+bertujuan+untuk+meningkatkan+stabilitas+enzim+selulase+dari+isolat+bakteri+lokal+Bacillus+subtilis+ITBCCB148+dengan+modifikasi+menggunakan+asam+glioksilat.+Untuk+mencapai+tujuan+tersebut%2C+dilakukan+produksi%2C+isolasi%2C+pemurnian%2C+modifikasi+glioksilat+dan+karakterisasi+enzim+selulase+hasil+pemurnian+sebelum+dan+sesudah+modifikasi.+Hasil+penelitian+menunjukan+enzim+hasil+pemurnian+memiliki+aktivitas+unit+6%2C9753+U%2FmL%2C+lebih+murni+dibandingkan+dengan+ekstrak+kasar+enzim+yang+mempunyai+aktivitas+unit+0%2C5963+U%2FmL.+Enzim+hasil+pemurnian+dan+hasil+modifikasi+mempunyai+pH+optimum+yang+sama+yaitu+6%2C0+dan+suhu+optimum+yang+sama+yaitu+60oC.+Enzim+hasil+modifikasi+asam+glioksilat+memiliki+derajat+modifikasi+70%2C54%3B+78%2C68%3B+68%2C43%25.+Stabilias+termal+enzim+hasil+modifikasi+dengan+derajat+modifikasi+70%2C54%3B+78%2C68%3B+68%2C43%25+berturut-turut%3A+t1%2F2+%3D+22%2C35+menit%2C+ki+%3D+0%2C031+menit-1%2C+%CE%94Gi+%3D+102%2C8253+kJ+mol-1%3B+t1%2F2+%3D+21%2C00+menit%2C+ki+%3D+0%2C033+menit-1%2C+%CE%94Gi+%3D+102%2C6522+kJ+mol-1%3B+%3A+t1%2F2+%3D+18%2C72+menit%2C+ki+%3D+0%2C037+menit-1%2C+%CE%94Gi+%3D+102%2C3354+kJ+mol-1%2C+dan+data+stabilitas+termal+enzim+hasil+pemurnian%3A+t1%2F2+%3D+10%2C50+menit%2C+ki+%3D+0%2C066+menit-1%2C+%CE%94Gi+%3D+100%2C7330+kJ+mol-1.+Modifikasi+kimia+terhadap+enzim+selulase+dapat+meningkatkan+kestabilan+enzim+terhadap+pH+dan+suhu+serta+meningkatkan+stabilitas+termal+enzim.%0D%0AKata+kunci+%3A+Bacillus+subtilis+ITBCCB148%2C+selulase%2C+modifikasi+kimia%2C+asam+glioksilat%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AThe+research+aims+to+increase+the+thermal+stability+of+enzyme+cellulase+obtained+from+locale+bacteria+isolate+Bacillus+subtilis+ITBCCB148+using+modification+process+with+glyoxylic+acid.+To+approach+this+aims%2C+the+production%2C+isolation%2C+purification%2C+modificatin+and+characterization+purified+cellulase+enzyme+were+done.+The+results+showed+that+the+native+enzyme+has+a+unit+activity+6%2C9753+U%2FmL%2C+purer+than+crude+extract+enzyme+which+has+unit+activity+0%2C5963+U%2FmL.+The+native+and+the+modified+enzyme+have+similar+pH+of+6%2C0+and+optimum+temperature+of+60oC.+The+modified+enzymes+with+glyoxylic+acid+produced+modified+enzyme+with+modification+degree+of+70%2C54%3B+78%2C68%3B+68%2C43%25.+The+enzyme+thermal+stability+of+the+modified+enzyme+with+modification+degree+of+70%2C54%3B+78%2C68%3B+68%2C43%25+at+60oC+were+shown+with+the+following+data+%3A+t1%2F2+%3D+22%2C35+min%2C+ki+%3D+0%2C031+min-1%2C+%CE%94Gi+%3D+102%2C8253+kJ+mole-1%3B+t1%2F2+%3D+21%2C00+min%2C+ki+%3D+0%2C033+min-1%2C+%CE%94Gi+%3D+102%2C6522+kJ+mole-1%3B+%3A+t1%2F2+%3D+18%2C72+min%2C+ki+%3D+0%2C037+min-1%2C+%CE%94Gi+%3D+102%2C3354+kJ+mole-1%3B+respectively%2C+whereas+the+thermal+stability+of+the+purified+enzyme+has+data%3A+t1%2F2+%3D+10%2C50+min%2C+ki+%3D+0%2C066+min-1%2C+%CE%94Gi+%3D+100%2C7330+kJ+mole-1.+The+chemical+modification+on+the+purified+cellulase+enzyme+has+been+able+to+increase+the+stability+to+optimum+pH+and+optimum+temperature+and+the+thermal+stability.%0D%0AKeywords+%3A+Bacillus+subtilis+ITBCCB148%2C+cellulase%2C+chemical+modification%2C+glyoxylic+acid&rft.publisher=Fakultas+Mipa&rft.date=2014&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F1%2FABSRTAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F2%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F3%2FHALAMAN%2520PERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F4%2FHALAMAN%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F5%2FRIWAYAT%2520HIDUP.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F6%2FMOTO.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F7%2FPERSEMBAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F8%2FSANWACANA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F9%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F10%2FDAFTAR%2520TABEL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F11%2FDAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F12%2FBAB%2520I.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F13%2FBAB%2520II.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F14%2FBAB%2520III.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F5572%2F15%2FBAB%2520IV.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdi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