Semipurifikasi dan Karakterisasi Kolagenase dari Organ Dalam Ikan Bandeng (Channos channos, Forskal)

Tatty Yuniarti
Tati Nurhayati
Agoes M Jacoeb
DOI: https://doi.org/10.33378/jppik.v4i2.22

Abstract

Aktivitas enzim-enzim proteolisis seperti kolagenase, dapat memecah protein
menjadi molekul yang lebih sederhana (autolisis) mengakibatkan terjadinya pelemasan
daging ikan pada fase post mortem. Penelitian perlu dilakukan untuk mengetahui sifat-sifat
enzim tersebut. Tujuan dari penelitian ini adalah untuk memurnikan dan mengkarakterisasi
enzim kolagense dari organ dalam bandeng. Enzim kolagenase telah dapat dimurnikan dari
organ dalam bandeng (Chanos chanos, Forskal), dengan ekstraksi dan pengendapan
menggunakan ammonium sulfat. Tingkat kelipatan pemurnian yang dihasilkan 2,347 dan
yield adalah 35,42. Karakterisasi kolagenase menunjukkan suhu optimum 50 oC dan pH
optimum 8-9. Enzim kolagenase dapat dihambat dengan kuat oleh serine proteinase
inhibitor (PMSF)dan meningkat aktivitasnya dengan penambahan Ca2+ dan Na+, enzim
kolagenase ini stabil pada 10-50 oC and pH 8-9.

Keywords

kalogenase; karakterisasi; semifuripikasi; organ dalam bandeng

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