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Seniwati Dali
Jurusan Kimia Fakultas MIPA Universitas Hasanuddin Makassar
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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PENGARUH SENYAWA KOFAKTOR DAN STABILITAS TERHADAP AKTIVITAS ENZIM β-1,3-GLUKANASE DARI ISOLAT BAKTERI TERMOFIL Bacillus licheniformis HSA3-1a Seniwati Dali; Hasnah Natsir; Gusti Gusti
As-Syifaa Jurnal Farmasi Vol 4, No 2 (2012): AS-SYIFAA Jurnal Farmasi
Publisher : Fakultas Farmasi UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.432 KB) | DOI: 10.33096/jifa.v4i2.85

Abstract

Study on the effect of compound cofactor and stability to enzyme activity of β-1 ,3-glucanase has been done. This study used bacterial isolates B. licheniformis HSA3-1a isolated from a hot spring Sulili Pinrang as a source of the enzyme β-1 ,3-glucanase. Isolation of enzyme made after bacterial are activated and cultured in fermentation medium, pH 7,0 and temperature of 50 0C for 4 days. The resulting enzyme performed activity assay. Activity of enzyme assays performed by adding the compound cofactor MgCl2, CaCl2, CuCl2, CoCl2, and ZnCl2 at different concentrations (0.25, 0.5, and 1.0) mM. To determine the stability of the enzyme made by varying the incubation time (0, 30, 60, 90, 120 and 180) minutes. The result showed that the cofactors of compounds that can serve as an activator for the enzyme β-1 ,3-glucanase from B. licheniformis HSA3-1a is MgCl2 and CaCl2 at a concentration of 0:25 mM, 0.5 mM and 1.0 mM. Compound cofactor of CaCl2 1 mM is stabilizier of enzyme β-1,3-glukanase because the relative activity of the enzyme remaining 86% of the treatment time for 180 minutes prainkubasi.Key Word : β-1 ,3-glucanase, Bacillus  licheniformis HSA3-1a, cofactor, enzyme activity, stability
ANALISIS KANDUNGAN ASPARTAM YANG TERDAPAT PADA MINUMAN JAJANAN ANAK SEKOLAH YANG BEREDAR DI MAKASSAR DENGAN METODE HPLC Seniwati Dali; A. Trihadi Kusuma; Afiat Wahyuni Anar
As-Syifaa Jurnal Farmasi Vol 5, No 2 (2013): AS-SYIFAA Jurnal Farmasi
Publisher : Fakultas Farmasi UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.273 KB) | DOI: 10.33096/jifa.v5i2.57

Abstract

This research have done of Aspartame compound in seven kinds of beverage of the student which turn in elementary school with tehe mean that to analyze Aspartame compound in beverage and have purpose to determine the concentration of Aspartame in beverage. As a comparison used the main of Aspartame with purity about 98,38%. The sample is weigh about 10 gram in a flask 50 ml, and then diluted with mobile phase is sodium dihydrogen phosphate and acetonitrile (82.5 : 17.5)ml and then it’s filtered by membrane filter 0,45 um. The result are sonicated and to injection about 20 ml to in colomn with rate of flow 1,2 mk/min and λ 210 nm. The sample is analyzed by HPLC method. The analyzed showed that the average concentration of Aspartame by calculating linear regression equation contained in the sample A. 7.5658 mg/kg, B. 198.3445 mg/kg, C. 257.8844 mg/kg, D. 226.5515 mg/kg, E. 0 mg/kg, F. 45.5389 mg/kg, G. 140.3748 mg/kg which is still below the standard of 600 mg/kg. So, sample E is just not contain of Aspartame. Key words : Aspartame, HPLC, Compound, Analyze
Co-Authors A. Trihadi Kusuma Afiat Wahyuni Anar Gusti Gusti Hasnah Natsir