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Characterization of Aspergillus Niger 65i6 lipase from solid-state fermentation using Jatropha seed cake medium

Indonesian Journal of Biotechnology · Vol. 20 No. 2 (2015) · hlm. 108–116

DOI
10.22146/ijbiotech.24195
ISSN
2089-2241, 0853-8654
Terbit
2015-12-01
Penerbit
Universitas Gadjah Mada
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

Jatropha curcas seed cake contains a high amount of protein, and consequently has very high potentialas a medium for lipase production. The objective of this research was to characterize lipase from Aspergillusniger 6516, which was produced by solid-state fermentation on Jatropha curcas seed cake as the medium. The effects of pH and temperature on enzyme activity were evaluated, along with substrate specifcity and enzyme stability. Fermentation was performed at a water concentration of 63% and temperature of 30 °C for 7 days. The results showed that the optimum pH and temperature for Aspergillus niger 6516 lipase activities were 8.0 and 40 °C, respectively. The lipase had the substrate specifcity to hydrolyze long-chain fatty acids and was stable in polar organic solvents. The lipase had a molecular weight, Km and vmax about 19 kDa, 0.27 µmol/ml, and 52.63 µmol/ml/min, respectively. The results also suggested that the produced lipase from Aspergillus niger 6516 was an alkaline lipase. Based on these results, we conclude that Jatropha seed cake is a suitable medium for lipase production.

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29 penulis · 60 tautan kepenulisan bersama · 10 lintas organisasi

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  • Universitas Gadjah Mada
  • Kasetsart University
  • Southeast Asian Regional Centre for Tropical Biology
  • Lambung Mangkurat University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Pudji HastutiUniversitas Gadjah Mada3
Indro PrastowoUniversitas Gadjah Mada2
Irfan Dwidya PrijambadaUniversitas Gadjah Mada2
Donny WidiantoUniversitas Gadjah Mada2
J. JasmanUniversitas Gadjah Mada2
Yumechris AmekanUniversitas Gadjah Mada2
Sarto SartoUniversitas Gadjah Mada2
Hafidz Azhar MaskuriUniversitas Gadjah Mada1
Yaovapa AramsirirujiwetKasetsart University1
Ingorn KimkongKasetsart University1
Supriyanto SupriyantoSoutheast Asian Regional Centre for Tropical Biology1
Inasanti Pandan WangiUniversitas Gadjah Mada1
Hary SulistyoUniversitas Gadjah Mada1
M. MargonoAfiliasi tidak diketahui1
R. RochmadiUniversitas Gadjah Mada1
Siti SyamsiahAfiliasi tidak diketahui1
Pramudji HastutiUniversitas Gadjah Mada1
Jaka WidadaUniversitas Gadjah Mada1
Dyah Sekar A P WangiUniversitas Gadjah Mada1
Agung Dian KharismaUniversitas Gadjah Mada1
Hani HilmantoUniversitas Gadjah Mada1
Avita Kusuma WardhaniUniversitas Gadjah Mada1
Sri RahardjoUniversitas Gadjah Mada1
Tyas UtamiUniversitas Gadjah Mada1
Rita KhairinaLambung Mangkurat University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ugm.ac.id/ijbiotech/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Characterization of Aspergillus Niger 65i6 lipase from solid-state fermentation using Jatropha seed cake medium</dc:title>
	<dc:creator>Hidayat, Chusnul</dc:creator>
	<dc:creator>Darmasiwi, Sari</dc:creator>
	<dc:creator>Nurikasari, Maulina</dc:creator>
	<dc:creator>Cahyanto, Muhammad Nur</dc:creator>
	<dc:subject xml:lang="en-US">Lipase; Aspergillus niger; jatropha cake; solid state fermentation</dc:subject>
	<dc:description xml:lang="en-US">Jatropha curcas seed cake contains a high amount of protein, and consequently has very high potentialas a medium for lipase production. The objective of this research was to characterize lipase from Aspergillusniger 6516, which was produced by solid-state fermentation on Jatropha curcas seed cake as the medium. The effects of pH and temperature on enzyme activity were evaluated, along with substrate specifcity and enzyme stability. Fermentation was performed at a water concentration of 63% and temperature of 30 °C for 7 days. The results showed that the optimum pH and temperature for Aspergillus niger 6516 lipase activities were 8.0 and 40 °C, respectively. The lipase had the substrate specifcity to hydrolyze long-chain fatty acids and was stable in polar organic solvents. The lipase had a molecular weight, Km and vmax about 19 kDa, 0.27 µmol/ml, and 52.63 µmol/ml/min, respectively. The results also suggested that the produced lipase from Aspergillus niger 6516 was an alkaline lipase. Based on these results, we conclude that Jatropha seed cake is a suitable medium for lipase production.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Gadjah Mada</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2015-12-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Original Research Articles</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ugm.ac.id/ijbiotech/article/view/24195</dc:identifier>
	<dc:identifier>10.22146/ijbiotech.24195</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Biotechnology; Vol 20, No 2 (2015); 108-116</dc:source>
	<dc:source>2089-2241</dc:source>
	<dc:source>0853-8654</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ugm.ac.id/ijbiotech/article/view/24195/15811</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2017 Indonesian Journal of Biotechnology</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>