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Rita Puspa Dewi
Chemistry Department, Faculty of Mathematics and Natural Sciences State University of Surabaya, Surabaya
Chemical Engineering, Chemistry & Bioengineering Chemistry

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DETERMINATION of OPTIMUM CONDITION of PAPAIN ENZYME FROM PAPAYA VAR JAVA (Carica papaya) Aline Puspita Kusumadjaja; Rita Puspa Dewi
Indonesian Journal of Chemistry Vol 5, No 2 (2005)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.426 KB) | DOI: 10.22146/ijc.21822

Abstract

A study to investigate the optimum condition of papain enzyme has been carried out. The condition that are investigated are pH and temperature, based on measurement of enzyme activity which is defined as mmole tyrosin that are released in reaction between papain enzyme and casein as substrat per minute. In this research, the papain enzyme was isolated from pepaya burung varietas Java. The enzyme was partially purified by precipitation method using 30% - 50% saturated acetone. The result showed that the optimum conditions of papain enzyme are in pH 6 with activity 2,606 U/mL, and temperature at 50 oC with activity 2,469 U/mL.
Co-Authors Aline Puspita Kusumadjaja