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KARAKTERISASI DAN IMOBILISASI PAPAIN GETAH BUAH PEPAYA GUNUNG: Carica pubescens Lanne & Koch

S. HAFIDHAWATI A., Dra. Rarastoeti Pratiwi, M.Sc., Ph.D.

2015 | Tesis | S2 Biologi

Pengadaan papain di Indonesia masih bergantung dari papain impor. Papain buah pepaya gunung (C. pubescens) berpotensi diproduksi dan dimanfaatkan. Buah pepaya gunung rasanya masam dan menghasilkan getah yang banyak, namun belum dimanfaatkan sebagai sumber papain. Informasi terkait karakteristik papain C. pubescens masih terbatas. Penelitian ini bertujuan untuk mengetahui karakteristik papain C. pubescens (pH, suhu optimum, dan berat molekul) serta aktivitas papain terimobilisasi. Getah buah pepaya diperoleh dari perkebunan di dataran tinggi Dieng, Jawa Tengah. Getah disadap dari buah berumur 2-4 bulan. Purifikasi papain dilakukan dengan pengendapan bertingkat menggunakan amonium sulfat dan aseton. Aktivitas papain diukur secara spektrofotometri menggunakan kasein 1% sebagai substrat. pH dan suhu aktivitas papain ditentukan dengan menggunakan variasi pH dan suhu. Pengukuran berat molekul papain menggunakan SDS-PAGE. Papain diimobilisasi dengan matriks natrium alginate. Aktivitas optimum pada pH 7 dan suhu 60ºC yakni sebesar 5,763 U/mL, sedangkan papain imobil memiliki aktivitas optimum pada pH 8 dan suhu 70ºC sebesar 3,083 U/mL. Berat molekul papain C. pubescens diperkirakan sebesar 21,44 kDa. Imobilisasi papain hanya dapat berlangsung 3 kali penggunaan berulang. Kata kunci: papain, C. pubescens, karakterisasi, imobilisasi

Supplying of papain in Indonesia still depends on import. Papain from mountain papaya (C. pubescens) fruit is potentially produced and utilized. Mountain papaya fruit has sour taste and plenty latex content, however it has not been used as source of papain. Information related to the characteristics of papain of C. pubescens is limited. This research was aimed to determine the characteristics of papain of C. pubescens (optimum pH and temperature, molecular weight) as well as the activity of the immobilized papain. Latex obtained from the papaya plantations in Dieng Plateau, Central Java. The latex was tapped from 2-4 months old fruit. Purification of papain was done using ammonium sulphate and acetone precipitation. Papain activity was assayed by spectrophotometry using 1% casein as a substrate. The optimum pH and temperature of papain activity were determined with various pH and temperature. SDS-PAGE was used for determination of papain molecular weight. Papain is immobilized with sodium alginate as a matrix. Results of this study showed that the optimum activity at pH 7 and 60ºC of free papain is 5.763 U/mL, while the optimum activity of papain immobilized at pH 8 and 70ºC is 3.083 U/mL. The molecular weight of papain from C. pubescens is predicted arround 21.44 kDa approximately. The immobilized papain can be used only for three times repeatedly. Keyword: papain, C. pubescens, characterization, immobilization

Kata Kunci : papain, C. pubescens, karakterisasi, imobilisasi; papain, C. pubescens, characterization, immobilization


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