The Analysis of Na and Ca Ions Addition on Cassava Hydrolysis on Reducing Sugar Concentration to Increase Enzyme Activity: Hydrolysis Kinetics Study
| Main Authors: | Hargono, Hargono, Jos, Bakti, Satriadi, Hantoro, Zakaria, Muhammad Fahmi |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Diponegoro University
, 2022
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| Subjects: | |
| Online Access: |
https://ejournal.undip.ac.id/index.php/teknik/article/view/41985 https://ejournal.undip.ac.id/index.php/teknik/article/view/41985/21308 |
Daftar Isi:
- Sweet cassava is tuber that contains large amount of starch so that it can produce reducing sugars. The addition of metal ions can increase enzyme activity. The purpose was to study the addition of Na and Ca ions on reducing sugars concentration and to study the hydrolysis kinetics. Experiments were carried out at various concentrations of substrates (100, 200, and 300 g/L), enzyme concentrations (1 and 1.5% (w/w)), addition of Na and Ca ions of 60 ppm. The hydrolysis method was conducted at temperature of 30°C with the enzyme StargenTM 002 at pH 4, for 24 hours. The results showed that starch concentrations of 100-200 g/L were able to significantly increase the reducing sugars at enzyme concentration of 1.5% (w/w). The addition of Ca ions increased the concentration of reducing sugar by 64% while the addition of Na ions increased it by 18.9%. The best reducing sugar concentration (68.79 g/L) was obtained at starch concentration of 200 g/L and enzyme concentration of 1.5% (w/w) with the of Ca ions. Kinetic studies show that phenomenon follows Michaelis-Menten equation with Vmax valued of 6.053; 8,881; 15.106 g/L.hour, respectively. So that, addition of Na and Ca ion can increase the enzyme activity
- Singkong manis (Manihot esculanta) merupakan ubi-ubiandengan kandungan pati yang besar sehingga dapat diolah untuk menghasilkan gula reduksi melalui proses hidrolisis. Salah satu jenis proses hidrolisis adalah hidrolisis enzimatis. Penambahan ion logam pada hidrolisis enzimatis dapat meningkatkan aktivitas enzim sehingga berpengaruh pada peningkatan konsentrasi gula reduksi. Tujuan penelitian ini adalah menganalisis penambahan ion Na dan ion Ca terhadap konsentrasi gula reduksi sekaligus mempelajari kinetika hidrolisis. Percobaan dilakukan pada berbagai konsentrasi substrat pati (100, 200, dan 300 g/L), konsentrasi enzim (1 dan 1,5% (b/b)), penambahan ion Na dan Ca masing-masing 60 ppm. Metode hidrolisis yang digunakan pada suhu rendah yaitu 30°C dengan enzim StargenTM 002 pada pH 4, selama 24 jam. Hasil penelitian menunjukkan konsentrasi pati 100-200 g/L mampu meningkatkan produksi gula reduksi secara signifikan pada konsentrasi enzim 1,5% (b/b). Penambahan ion Ca meningkatkan konsentrasi gula reduksi 64% sedangkan penambahan ion Na meningkatkan konsentrasi gula reduksi 18,9%. Konsentrasi gula reduksi terbaik (68,79 g/L) diperoleh pada kondisi konsentrasi pati 200 g/L dan konsentrasi enzim 1,5% (b/b) dengan penambahan ion Ca. Studi kinetika menunjukkan fenomena hidrolisis ini mengikuti persamaan Michaelis-Menten dengan nilai Km 99,183 g/L dan nilai Vmaks berturut-turut 6,053; 8,881; 15,106 g/L.jam sehingga penambahan ion Na dan Ca mampu meningkatkan aktivitas enzim.