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KARAKTERISASI LIPASE TERMOSTABIL (ISOLAT AL96) BERDASARKAN PARAMETER TEMPERATUR DAN pH PADA INDUSTRI MAKANAN

Lantanida Journal · Vol. 7 No. 1 (2019) · pp. 49–63

DOI
10.22373/lj.v7i1.4696
ISSN
2548-9062, 2356-3133
Published
2019-07-09
Publisher
UIN AR-RANIRY
Language
eng

Abstract

This research aims to produce large amounts of lipase and have high activity so that it can be utilized in the food industry. Method of Research used a thermostable enzyme derived from compost AL96 microorganisms. Qualitative tests are carried out using Thermus media. Extracellular lipase enzyme expressed by AL96 culture at 700C for 17 hours was isolated as much as 1000 mL and the crude extract obtained was deposited by fractionation of ammonium sulfate. After obtaining a fraction of 0-30%; 30 -50% fraction; 50-70% fraction; and 7-90% fraction was then tested for lipase enzyme activity using spectrophotometric techniques and testing of protein content determined by the Bradford method. Results Of research obtaining partial purification using ammonium sulfate into crude enzyme extract from AL96 isolate with a fraction of 50-70% resulted in the highest specific activity of protein 0.018 U / mg. Further analysis of lipase in the 30-50% fraction has the optimum temperature at 65 0C and the fraction of 50-70% has the optimum temperature at 75 0C. Characterization of the optimum pH for 50-70% fraction and 30-50% fraction showed that both fractions had optimum pH 10.

Keywords

Collaboration network of the authors

11 authors · 19 co-authorship links

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  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
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Co-authorOrganisationJoint articles
Sufrianto SufriantoUniversitas Sulawesi Tenggara1
La Ode Abdul MananUniversitas Sulawesi Tenggara1
Suharlian SuharlianUniversitas Sulawesi Tenggara1
Tika Mayang SariAffiliation unknown1
Winda RahmaliaAffiliation unknown1
Wahyu Febri RamadhyAffiliation unknown1
Angie IslammiyatiAffiliation unknown1
Asrul Ibrahim NurAffiliation unknown1
Mustafa LutfiAffiliation unknown1
Ramadhita RamadhitaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/lantanida/oai, first harvested 7 Nov 2026, last seen 7 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="id">KARAKTERISASI LIPASE TERMOSTABIL (ISOLAT AL96) BERDASARKAN PARAMETER TEMPERATUR DAN pH PADA INDUSTRI MAKANAN</dc:title>
	<dc:creator xml:lang="id">septiani, septiani</dc:creator>
	<dc:subject xml:lang="id">thermostable lipase</dc:subject>
	<dc:subject xml:lang="id">isolate AL96</dc:subject>
	<dc:subject xml:lang="id">ammonium sulphate fractions</dc:subject>
	<dc:subject xml:lang="id">characterization of lipase</dc:subject>
	<dc:subject xml:lang="id">food industry</dc:subject>
	<dc:description xml:lang="id">This research aims to produce large amounts of lipase and have high activity so that it can be utilized in the food industry. Method of Research used a thermostable enzyme derived from compost AL96 microorganisms. Qualitative tests are carried out using Thermus media. Extracellular lipase enzyme expressed by AL96 culture at 700C for 17 hours was isolated as much as 1000 mL and the crude extract obtained was deposited by fractionation of ammonium sulfate. After obtaining a fraction of 0-30%; 30 -50% fraction; 50-70% fraction; and 7-90% fraction was then tested for lipase enzyme activity using spectrophotometric techniques and testing of protein content determined by the Bradford method. Results Of research obtaining partial purification using ammonium sulfate into crude enzyme extract from AL96 isolate with a fraction of 50-70% resulted in the highest specific activity of protein 0.018 U / mg. Further analysis of lipase in the 30-50% fraction has the optimum temperature at 65 0C and the fraction of 50-70% has the optimum temperature at 75 0C. Characterization of the optimum pH for 50-70% fraction and 30-50% fraction showed that both fractions had optimum pH 10.</dc:description>
	<dc:publisher xml:lang="en">UIN AR-RANIRY</dc:publisher>
	<dc:date>2019-07-09</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/4696</dc:identifier>
	<dc:identifier>10.22373/lj.v7i1.4696</dc:identifier>
	<dc:source xml:lang="en">Lantanida Journal; Vol. 7 No. 1 (2019); 49-63</dc:source>
	<dc:source xml:lang="id">Lantanida Journal; Vol 7 No 1 (2019); 49-63</dc:source>
	<dc:source>2548-9062</dc:source>
	<dc:source>2356-3133</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/4696/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 septiani septiani</dc:rights>
</oai_dc:dc>