Produksi, Karakterisasi, dan Isolasi Lipase dari Aspergillus niger

Murni, Sri Wahyu and Kholisoh, Siti Diyar and D.L., Tanti and E.M., Petrissia (2011) Produksi, Karakterisasi, dan Isolasi Lipase dari Aspergillus niger. Prosiding Seminar Nasional Teknik Kimia “Kejuangan” 2011. ISSN 1693 – 4393

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    Lipase has a great potential in oil and fat industries due to its ability to perform hydrolytic activities at low temperature and pressure conditions. A number of factors influence the production and activity of enzymes. This study was aimed to produce and characterize lipase from Aspergillus niger, and therefore isolate it, as well. The lipase enzyme was produced through a batch fermentation process in a 1.4 litersfermentor. Fermentation was carried out at room temperature, initial pH of 7, the stirring speed of 250 rpm, aeration rate of 1 vvm, and inducer concentration of 3%-g palm oil/ml. Produced enzymes were therefore characterized at several temperature and pH variations. The investigation concluded that the enzyme lipase showed the optimum performance at pH of 7 and temperature of 30 °C. Under these conditions, the enzyme had an activity of 1.5 U / ml. Isolation process of lipase by using 90% ammonium sulfate yielded a 4-times-increase in its activity. Keywords: Aspergillus niger, characterization, enzyme activity, isolation, lipase

    Item Type: Article
    Subjects: 600 Teknologi
    Divisions: Fakultas Teknologi Industri > Teknik Kimia
    Depositing User: Adianto Birowo
    Date Deposited: 20 May 2011 04:54
    Last Modified: 20 May 2011 04:54

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