Pengaruh Konsentrasi Natrium Klorida (NaCl) dan Lama Perendaman Buffer Fosfat terhadap Perolehan Crude Papain dari Daun Pepaya (Carica papaya, L.)

Abstract

Papaya (Carica papaya L.) is one of the fruits of commodities internationally, either in the form of fresh fruit or as processed products. The leaves are green still not fully utilized. In papaya enzyme papain which allegedly contained can be used as a meat tenderizer. Papain is a protease enzyme contained in papaya latex, whether in fruit, stems and leaves, as an enzyme capable of solving the protein molecules, current papain into products that are beneficial to human life, either at home or industrial ladder. This study aims to determine the effect of the degree of saturation of sodium chloride and phosphate buffer to yield soaking rough papaya protease. The benefit of this research is to utilize papaya leaves are rarely used by others. This study varying the time of immersion phosphate buffer and saturation levels of sodium chloride . The materials used are papaya, sodium chloride, distilled water, casein, trichloroacetic acid (TCA) and the ninhydrin reagent. The equipment used is a blender, stirer magnetic, electric scales, glass instruments, whatman filter paper, sentrifius and spectrophotometer. Analysis of protease activity was performed using UV-Vis spectrophotometer to measure the wavelength and absorbance values. In this study obtained the maximum wavelength is 274.80 nm produced is used to make a standard curve of tyrosine solution with a wavelength range of 250-350 nm. The best research results obtained at 12 h immersion phosphate buffer with a concentration of sodium chloride 60% is 272.8222 U / ml. In the analysis of the rendemen obtained by the best condition at the time of immersion phosphate buffer for 36 hours at a concentration of 90% is 43,5152%. In the analysis of moisture content obtained the best condition at the time of immersion of 36 hours at a concentration of 90% is 37.4266%.