INTERKALASI KAOLIN DENGAN SENYAWA ORGANOLOGAM [Ti(OCH(CH3)2)4)] DAN APLIKASINYA SEBAGAI ADSORBEN ZAT WARNA PROCION RED

NOVELINE, VRYSA and Miksusanti, Miksusanti and Julinar, Julinar (2018) INTERKALASI KAOLIN DENGAN SENYAWA ORGANOLOGAM [Ti(OCH(CH3)2)4)] DAN APLIKASINYA SEBAGAI ADSORBEN ZAT WARNA PROCION RED. Undergraduate thesis, Sriwijaya University.

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Abstract

The determination of amylase enzyme activity in hydrolyzing edible film of edible starch film of addition of STPP and concentration variations 0,5%, 1%, 2%, 3% powder freeze drying white ginger has been done.The purpose of this study was to compare the amylase enzyme activity of saliva and bacteria in hydrolyzing of palm starch and edible film from palm starch with addition of STPP and edible film with addition of STPP and freeze drying powder of white ginger.The test of amylase enzyme activity was performed using UV-Vis spectrophotometer using DNS reagent and glucose standard solution. Determination the optimum condition of amylase enzyme was done by testing it at variations of temperature, pH, substrate concentration and incubation time. The results showed that the optimum condition of amylase enzyme activity from saliva and amylase from bacteria was at the same optimum condition. Determination of amylase enzyme activity in hydrolyzing edible film was doing by reacting enzyme with various edible film at optimum condition. Amylase enzyme activity of saliva is best when hydrolyzing edible film with addition of STPP, while the best enzyme activity of amylase enzyme from bacteria at the time of hydrolyzing edible film with addition of STPP and 3 % powder freeze drying white ginger. The activity of salivary amylase enzyme and bacteria amylase when hydrolyzing the palm starch and edible film based on data analysis using one way anova obtained F value less than F table at significance level 0,05 stated that there is no significant difference for amylase enzyme activity from saliva and bacteria in the hirolyzing of palm starch and edible film addition of STPP and variation of concentration of white ginger.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pati Aren, STPP, edible film, salivary enzyme, bacteria amylase
Subjects:	Q Science > QD Chemistry > QD1-999 Chemistry Q Science > QD Chemistry > QD415-436 Biochemistry Q Science > QD Chemistry > QD71-142 Analytical chemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Mrs Dies Meirita Sari
Date Deposited:	12 Aug 2019 04:17
Last Modified:	12 Aug 2019 04:17
URI:	http://repository.unsri.ac.id/id/eprint/4112

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