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All Journal Warta IHP (Warta Industri Hasil Pertanian) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Noviendri, Dedi
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Industrial & Manufacturing Engineering

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Hydrocoloids Biofunctional Food from Seaweeds and Its Applications in Food Industry Noviendri, Dedi; Fitri Hasrini, Reno
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10415.562 KB)

Abstract

Hydrocolloids have a wide array of functional prpperties in foods. The most hydrocolloids from seaweeds are carregeenan, alginate and agar. Carrageenan and agar are sulfates polysaccharides mainly extracted from red seaweeds (Rhodophyceae) while alginate is extracted from brown seaweeds (Phaeophyceae). Gelidium and Gracilaria are the main seaweeds for commercially producing agar. Kappaphycus and Euchema spcies are the main seaweeds for commercialy producing carrageenan. Then, Laminaria and Sargassum species are the main brown algae for commercially producing alginate. Furthermore, hydrocolloids from seaweeds or marine hydrocolloids are apllied in the food industry for their functional characteristics such as emulsifying, thickening, gelling, and stabilizing agent. All of these hydrocolloidsnamely, alginate, agar and carrageenan have received regulatory approvals from the European Council, the United States Food and Drug Administration, Food and Agriculture Organization, and Codex Alimantarius Commision.
Karakterisasi Enzim Kitinase yang Diproduksi Oleh Isolat Bakteri Jb4 Dari Terasi Noviendri, Dedi; Chasanah, Ekowati; Fawzya, Yusro Nuri
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 1, No 2 (2006): Desember 2006
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v1i2.390

Abstract

Penelitian karakterisasi enzim kitinase yang diproduksi oleh isolat bakteri JB4 dari terasi telah dilakukan. Karakterisasi enzim mencakup penentuan suhu dan pH optimum, stabilitas enzim, dan pengaruh adanya ion logam terhadap aktivitas enzim. Dari hasil penelitian ini diperoleh enzim kitinase mempunyai suhu optimum 40ºC dan pH optimumnya 8,0. Enzim ini memiliki kernampuan stabilitas panas pada suhu 40ºC. Kation monovalen NH+ dan Na+ dengan konsentrasi 1,0 mM diketahui dapat berfungsi sebagai aktivator bagi enzim kitinase isolat JB4. sebaliknya kation divalen Mg2+,Cu2+ Co2+, Zn2+ , Ba2+, Ca2+ dan kation trivalen Fe3+ dengan konsentrasi akhir 1,0 mM merupakan inhibitor bagi enzim kitinase dari isolat tersebut.
Co-Authors Ekowati Chasanah Fitri Hasrini, Reno Yusro Nuri Fawzya