CD Skripsi

Pengaruh Ph Berbeda Terhadap Aktivitas Ekstrak Kasar Enzim Kolagenase Dari Organ Dalam Ikan Malong (Congresox Talabon)

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Enzymes are biocatalysts that function as catalysts in biological functions.
Collagenase enzymes have activities that can support product production. Enzyme
activity for protein hydrolysis is influenced by several factors such as protein
concentration, pH, temperature, substrate, inhibitor and activator. This study aims
to determine the effect of pH differences on the activity of crude extract of the
collagenase enzyme from the internal organs of malong fish. This study used a non
factorial completely randomized design, the treatment used was the difference in
pH (6.5, 7.5, and 8.5). This research consisted of several stages, namely sample
preparation, extraction of internal organs to produce crude extract of the
collagenase enzyme and test the activity of crude extract of collagenase enzymes
based on different pHs. The analysis parameters consisted of the proportion of fish
yield, the enzyme crude extract activity test at different pHs, the concentration of
dissolved protein crude extract collagenase enzymes. The results showed that the
malong fish had a proportion of meat 7,2 parts, bones 3,8, internal organs 1, skin
2,1. The yields of crude extract of collagenase pH 6.5, 7.5, and 8.5 were 60.8341,
64.0898, and 83.1528%, respectively. The crude extract activity of collagenase
enzyme from the internal organs of malong fish at pH 6.5, 7.5 and 8.5 resulted in
0.293, 0.5877, and 0.7767 mg / mL. The highest collagenase enzyme crude extract
activity was produced at pH 8.5. The concentration of dissolved protein in crude
extract of collagenase enzyme at pH 6.5; 7.5; 8.5, respectively 5.53 ± 0.02 mg / ml,
6.08 ± 0.04 mg / ml, and 6.94 ± 0.05 mg / ml. Increasing the pH value can increase
the level of dissolved protein concentration in crude extract of the collagenase
enzyme from the internal organs of malong fish (Congresox talabon).
Key words: Congresox talabon, collagenase enzyme activity, malong fish, protein

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0041)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0041)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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