PENENTUAN NILAI KM DAN VMAKS DARI ENZIM PAPAIN DALAM HIDROLISIS KONSENTRAT PROTEIN AMPAS TAHU

  • Oka Ratnayani Program Studi Kimia FMIPA Universitas Udayana, Bukit Jimbaran, Bali-Indonesia
  • Sakinatul Fatimah Program Studi Kimia FMIPA Universitas Udayana, Bukit Jimbaran, Bali-Indonesia
  • Ketut Ratnayani Program Studi Kimia FMIPA Universitas Udayana, Bukit Jimbaran, Bali-Indonesia
  • Ni Made Puspawati Program Studi Kimia FMIPA Universitas Udayana, Bukit Jimbaran, Bali-Indonesia

Abstract

ABSTRAK: Sisa kandungan protein dalam ampas tahu yang masih cukup tinggi perlu dioptimalkan pemanfaatannya dengan cara mengisolasi komponen protein tersebut sehingga diperoleh konsentrat protein ampas tahu dan digunakan sebagi substrat untuk produksi hidrolisat protein. Penelitian ini bertujuan untuk menentukan kemampuan enzim papain dalam menghidrolisis konsentrat protein ampas tahu yaitu dengan menentukan nilai Km (Konstanta Michaelis-Menten) dan Vmaks (Kecepatan Maksimum). Tahap penelitian diawali isolasi protein total sehingga diperoleh konsentrat proteinnya.yang selanjutnya dihidrolisis secara parsial dengan enzim papain sehingga diperoleh produk hidrolisat protein. Proses isolasi protein ampas tahu menggunakan sampel ampas tahu segar dengan metode ekstraksi alkalik dilanjutkan dengan presipitasi isoelektrik mampu menghasilkan serbuk konsentrat protein dengan nilai kadar protein mencapai 50,36% sehingga memenuhi syarat sebagi konsentrat protein. Hasil penentuan nilai Km dan Vmaks enzim papain dalam menghidrolisis substrat konsentrat protein ampas tahu memperoleh nilai Km sebesar 237,0229 mg/mL dan nilai Vmaks sebesar 5,1975 mg/mL/menit. Hal ini menunjukkan bahwa enzim papain mampu menghidrolisis konsentrat protein ampas tahu sehingga menghasilkan produk hidrolisat protein ampas tahu.


 


ABSTRACT: The remaining protein content in tofu dregs is still quite high, so that its utilization can be optimized by isolating the protein component to obtain the protein concentrate that can be used as a substrate for the production of protein hydrolysates. This study aimed to determine the ability of the papain enzyme to hydrolyze the protein concentrate of tofu dregs through determining the values ??of Km (Michaelis-Menten constant) and Vmax (Maximum Speed). The research steps began with the total protein isolation to obtain the protein concentrate, which was then partially hydrolyzed with papain enzymes to produce protein hydrolysate. The isolation of the tofu dregs protein from fresh tofu dregs samples was done by using an alkaline extraction method followed by isoelectric precipitation resulted in protein concentrate powder with a protein content value of 50.36%, so that it qualified as a protein concentrate. The determination of Km and Vmaxvalues of the papain enzyme in hydrolyzing the protein concentrate substrate of tofu dregs obtained a Km value of 237.0229 mg/mL and a Vmax value of 5.1975 mg/mL/minute. This showed that the papain enzyme was able to hydrolyze the tofu dregs protein concentrate to produce a tofu protein hydrolyzate product.

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References

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Published
2022-10-31
How to Cite
RATNAYANI, Oka et al. PENENTUAN NILAI KM DAN VMAKS DARI ENZIM PAPAIN DALAM HIDROLISIS KONSENTRAT PROTEIN AMPAS TAHU. CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry), [S.l.], v. 10, n. 2, p. 91 - 97, oct. 2022. ISSN 2302-7274. Available at: <https://ojs.unud.ac.id/index.php/cakra/article/view/95648>. Date accessed: 20 june 2024.

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