Isolasi dan karakterisasi lipoksigenase dari kacang bogor (vigna subterranea L)

Priatna, Mei (2015) Isolasi dan karakterisasi lipoksigenase dari kacang bogor (vigna subterranea L). Diploma thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESIA Kacang bogor (Vigna subterranea L) merupakan jenis kacang yang memiliki kandungan gizi yang hampir sama dengan kacang tanah dan dapat digunakan sebagai bahan pangan dengan cara dibuat tepung. Pemanfaatan kacang bogor masih sangat terbatas karena adanya aktivitas lipoksigenase yang menyebabkan timbulnya rasa pahit dan bau langu. Namun lipoksigenase memiliki peranan penting dalam bahan pangan diantaranya untuk bleaching tepung dan stabilitas emulsi produk susu. Penelitian ini dilakukan dengan tujuan untuk mengisolasi dan mengkarakterisasi lipoksigenase dari kacang bogor dengan melakukan beberapa tahap penelitian diantaranya ekstraksi, fraksinasi menggunakan amonium sulfat dan dialisis menggunakan membran selofan. Aktivitas lipoksigenase dari kacang bogor ditentukan dengan menggunakan metode Koch dan konsentrasi protein total diukur dengan menggunakan metode Bradford. Hasil penelitian menunjukan aktivitas spesifik tertinggi ditemukan pada tingkat kejenuhan 50% sebesar 0,0103 U/mL. Lipoksigenase bekerja optimum pada pH 6,0 dan suhu 70℃. ENGLISH Bambara groundnut (Vigna subterranea L) is a type of bean that contains nutrients similar to peanuts and can be used as food which was madef lour. Their use is still very limited due to the lipoxygenase activity that causes a bitter taste and unpleasant aroma (grassy-nut flavor). However lipoxygenase has several important roles in food such as bleaching of flour and emulsion stability of milk product. This research was conducted with the aim to isolate and characterize lipoxygenase of bambara groundnut to do several stages of processing including extraction, fractionation using ammonium sulfate and dialysis using a cellophane membrane. Lipoxygenase activity of bambara groundnut determined using Koch method and protein concentration was measured by using Bradford method. The result showed that the highest specific activity was found in 50% saturated with specific activity 0.0103 U/mL. Lipoxygenase work optimally at pH 6.0 and temperature 70℃.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Kacang bogor; lipoksigenase; fraksinasi; dialisis; metode Koch; metode Bradford;
Subjects: Analytical Chemistry > Qualitative Analysis, Quantitavie Analysis of Chemistry
Ecology > Environmental Chemistry
Divisions: Fakultas Sains dan Teknologi > Program Studi Kimia
Depositing User: rofita fita robi'in
Date Deposited: 18 Jan 2019 09:11
Last Modified: 18 Jan 2019 09:11
URI: http://digilib.uinsgd.ac.id/id/eprint/18119

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