Yusron, Ahmad and , Hamid Abdillah, S.T. M.T. (2022) Uji Aktivitas Enzim Protease Pada Kedelai Grade C Yang Difermentasi Padat Dengan Inokulum Tempe Kediri. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
Grade C soybeans are considered as agricultural waste and rarely used but have a fairly high nutritional value, such as protein. The protease enzyme is one of the enzymes that widely used in industrial fields such as the food industry, detergents and biotechnology. Protease is an enzyme which has function to hydrolyse peptide bond of proteins to form oligopeptides and amino acids. In the process of fermenting soybeans into tempeh, there was the decomposition process of carbohydrates, fats and proteins. This decomposition process produced protease enzymes. The test of protease activity in fermentation process of grade C soybeans with Kediri tempeh inoculum was conducted using spectrophotometry at a wavelength of 660 nm. This test was conducted to determine the effect of fermentation time and pH on the activity of protease enzymes. The fermentation process used two independent variables, such as fermentation time (48,72 and 96 hours) and pH conditions (7,8 and 9). Based on the test results, the activity of the protease enzyme has an optimum condition at pH 7 and incubation time of 96 hours and produces a protease activity of 1.5072 units/ml.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | protease enzyme, protein, solid fermentation, soybean, spectrophotometry. |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Fakultas Teknik > Teknik Kimia |
| Depositing User: | AHMAD YUSRON |
| Date Deposited: | 02 Mar 2022 01:23 |
| Last Modified: | 02 Mar 2022 01:23 |
| URI: | http://eprints.ums.ac.id/id/eprint/98734 |
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