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Pudji Hastuti
Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gajah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry

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Aktivitas Lipase Indigenous selama Perkecambahan Biji Kakao (Theobroma cacao L.) I Dewa Gde Mayun Permana; Retno Indrati; Pudji Hastuti; Suparmo Suparmo
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1875.291 KB) | DOI: 10.22146/agritech.9795

Abstract

The aim of the research was to find the highest activity of cocoa bean lipase during germination. The lipase activity was determined every day for 10 days germination period. The result indicated that the highest hydrolysis activity of the extracted lipase was found at the 3th day of germination =  0,138 U/gram bean and that of esterification was at 4th day =  0,252 U/gram bean. During germination, bean weight and fat content decreased while water content increased. Free fatty acid and soluble protein were in fluctuation during germination.ABSTRAKPenelitian ini bertujuan untuk mendapatkan aktivitas tertinggi lipase biji kakao selama perkecambahan. Aktivitas lipase dianalisis setiap hari selama 10 hari perkecambahan. Lipase terekstrak menunjukkan aktivitas hidrolisis tertinggi dari perkecambahan 3 hari = 0,138 U/gram biji dan aktivitas esterifikasi pada perkecambahan 4 hari = 0,252 U/ gram biji. Aktivitas esterifikasi lebih tinggi dibandingkan hidrolisis selama perkecambahan. Berat biji, kadar lemak mengalami penurunan selama perkecambahan, sedangkan kadar air mengalami peningkatan. Asam lemak bebas dan protein terlarut berfluktuasi selama perkecambahan.
Co-Authors I Dewa Gde Mayun Permana Indrati, Retno Suparmo Suparmo