Pengaruh Metode Pengeringan terhadap Aktivitas Pepsin dari Lambung Ikan Tuna Sirip Kuning (Thunnus albacares)
Date
2021-04Author
Simangunsong, Jessica shinta uli
Nurhayati, Tati
Uju, Uju
Metadata
Show full item recordAbstract
Pepsin merupakan enzim proteolitik yang aktif dalam kondisi asam. Bahan
baku alternatif penghasil pepsin adalah lambung ikan tuna sirip kuning. Tujuan
penelitian ini mengkarakterisasi enzim pepsin dari lambung tuna sirip kuning dan
menentukan pengaruh pengeringan terhadap aktivitas enzim. Metode pengeringan
yang digunakan, yaitu spray drying dan freeze drying. Aktivitas spesifik ekstrak
kasar pepsin 19.982,52 U/mg, dengan Vmaks 50.000 mmol/s dan Km 0,5 mM. Pepsin
optimum pada suhu 50°C dan pH 2, serta memiliki bobot molekul 32,837 kDa.
Pepsin hasil spray dryer memiliki aktivitas spesifik 7693,5 U/mg, serta nilai Vmaks
833,33 mmol/s dan Km 0,5 mM, sedangkan hasil freeze dryer memiliki aktivitas
spesifik 8606,75 U/mg, serta nilai Vmaks dan Km berturut-turut 1666,67 mmol/s dan
0,833 mM. Bobot molekul pepsin hasil pengeringan spray dryer 33,764 kDa dan
freeze dryer 33,64 kDa. Hasil penelitian menunjukkan aktivitas spesifik pepsin
menurun setelah proses pengeringan. Pepsin is a proteolytic enzyme that has the ability active in acidic conditions.
The alternative raw material for pepsin is the stomach of yellowfin tuna. The
purpose of this study was to characterize the pepsin enzyme from the stomach of
yellowfin tuna and to analyze the enzyme activity after drying process. The drying
method was used spray drying and freeze drying. The specific activity of pepsin
crude extract was 19.982,52 U/mg, with Vmax 50.000 mmol/s and Km 0,5 mM. The
optimum pepsin at 50oC temperature and pH 2, and has a molecular weight 31,837
kDa. The dried pepsin with spray drying has a specific activity 7693,5 U/mg, with
Vmax 833,33 mmol/s and Km 0,5 mM, whereas with freeze drying has a specific
activity 8606,75 U/mg, Vmax and Km values respectively 1666,67 mmol/s and 0,833
mM. The molecular weight of pepsin enzyme with spray drying 33,764 kDa and
freeze drying 33,64 kDa. The results showed the specific activity of pepsin
decreased after the drying process