enzim, sumber, dan manfaat [compatibility mode]
TRANSCRIPT
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ENZIM
MEMANFAATKAN ENZIM SEBAGAI KATALIS
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• Molekul protein yang dihasilkan sel hidup katalis reaksi
biokimia spesifik & selektif
• Secara molekuler:
Enzim
asam amino dalam komposisi dan sekuens yang
teratur dan tetap konformasi 3 dimensi
“Sisi aktif ” = bagian permukaan enzim yang beruparangkaian asam amino gugus fungsionalnya
berinteraksi dengan substrat
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Enzyme Structure
Enzymes are globular proteins. Their folded conformation
creates an area known as the active site. The nature and
arrangement of amino acids in the active site make it
specific for only one type of substrate.
http://science.howstuffworks.com/environmental/life/cellular-microscopic/cell2.htm
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Reaksi Enzimatis
Kerja enzim: mempercepat reaksi dengan menurunkan
energi aktivasi (Ea)
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Pengaruh Enzim pada Energi Aktivasi
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Aktivitas Enzim
Aktivitas enzim dinyatakan sebagai ‘unit’
Definisi:‘Satu unit merupakan sejumlah enzim yang akanmengkonversi satu mikro mol substrat per menit pada
kondisi pH dan suhu tertentu’.
• Aktivitas Enzim μ/mL
• Aktivitas Spesifik μ /mg protein enzim
ukuran kemurnian
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a. Pengaruh pH
pH
pH optimum
Laju maksimum
L a
j u . r e a k s i
suhu
suhu optimum
Laju maksimum
L a
j u
r e a k s i
b. Pengaruh suhu
. r e a k s i
Laju maksimumVm b e n t u
u k
Enzim1 aktivator
L a j u
2
mV
Km
[substrat]
Vm: Laju Reaksi maksimumKm: konstanta Michaelis
c. Pengaruh [substrat]
P e k a n
P r o
Waktu
d. Pengaruh aktivator
P e m b e n t u
k a n
P r o d u k
Waktu
d. Pengaruh inhibitor
enzim
Enzim1 inhibitor
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S K S V
V
m
m aks
Persamaan Michaelis-Menten
E + S ES E + PK1 K2K--1
Pengaruh Substrat
maks m
Km →[S]
Vmaks
½ Vmaks
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Line Weaver-Burk
maks
m
V
KSlope
V
1
m aksV
1
a b
m aksm aks
m
V S V
K
V
11.
1
mK
1
S
Km memberikan informasi tentang ikatan substrat yangterikat oleh enzim (= konsentrasi S pada saat
V=1/2 Vmaks)
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Kelas/Grup Utama Enzim berdasarkan
Tipe reaksi yang dikatalisis:1. Oksidoreduktase
2. Transferase
3. Hidrolase
4. Liase
5. Isomerase
6. Ligase
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1. Oksidoreduktase:
mengkatalisis reaksi oksidasi-reduksi
- Bekerja pada gugus tertentu dari substrat (misal: gugus
CH-OH, gugus aldehida, gugus alkana CH-CH, gugus
amina CH-NH2, gugus sulfur dll)
-
* etanol dehidrogenase mengkatalisis reaksi oksidasi
etanol menjadi asetaldehida dgn bantuan kofaktor NAD
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Contoh Oksidoreduktase:
* glukosa oksidase memindahkan sepasang elektron dari
substrat β-D-glukosa ke oksigen β–glukono-δ-lakton +
H2O2
(Konversi glukosa menjadi glukono lakton dapat
dilakukan secara enzimatik atau fermentasi oleh mikroba
tertentu)
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2. Transferase
Mengkatalisis reaksi pemindahan (transfer) gugusfungsional (gugus metil, amino, asil, fosfat, glikosil dll)
Contoh :
* Aminotransferase (pemindahan gugus amino):
Asam lutamat + asam oksaloasetat asam α-keto
glutarat + asam aspartat
* Fosfofruktokinase (pemindahan gugus fosfat):
Fruktosa 6-fosfat Fruktosa 1,6-difosfat
ATP ADP
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3. Hidrolase
Mengkatalisis pemecahan (hidrolisis) ikatan
C-O, C-N, O-P dan C-S
Contoh :
molekul polimer pati, selulosa, pektin, protein, lipida
dll menjadi molekul lebih sederhana (penting . , , ,
glikosidase dll.
- Bekerja pada ikatan peptida, ikatan glikosidik, ikatan
ester, ikatan eter, ikatan hidrogen-fosfat dll- Spesifitas beragam, dari terbatas (contoh tripsin
memecah ikatan peptida pada sisi karboksil lisin &
arginin) sd luas (selulase memecah ikatan
glikosidik β-1,4 secara acak)
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4. Liase
Mengkatalisis reaksi pemindahan gugus H2O,amonia atau CO2 dari substrat
Contoh: aldolase, dekarboksilase, dehidratase
pektinase
Histidin dekarboksilase:
(memindahkan gugus CO2 dari histidin yang
penting pada metabolisme asam amino)
Histidin Histamin + CO2
Note : histamin dapat menyebabkan keracunan
pada produk hasil laut
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5. Isomerase
Mengkatalisis reaksi isomerasi bentuk cis-trans, keto-
enol, aldosa-ketosa dll (rasemase, epimerase,
isomerase cis-trans, dll)
- Contoh:
* Rasemase erubahan bentuk D men adi L
Asam D-laktat Asam L-laktat
* Glukosa isomerase (isomerisasi glukosa menjadifruktosa pembuatan HFS)
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HO
OH
HO
H
OH
OHH
H
HOH2C
Reaksi Katalitik Oleh Glukosa Isomerase
CH2OH
OH
H
HOH2C
HO H
H OH
O
mengkatalisis isomerisasi :
- D-glukosa D-fruktosa- D-xilosa D-xilulosa.
HO
OH
H
HO
H
OH
OHH
H
HO
D - Glukosa
D - Xilosa
D - Fruktosa
OH
CH2OH
H
H
HO H
H OH
O
D - Xilulosa
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6. Ligase
mengkatalisis reaksi sintesis dgn penggabungan
dua mol substrat dgn bantuan ATP = Sintetase
(dengan membentuk ikatan C-O, C-S, C-N, C-C dll)
- Contoh :
Amino asil tRNA sintetase, glutamin sintetase, piruvat
karboksilase dll
Glutamat + NH3 + ATP Glutamin + ADP + Pi
glutamin sintetase
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Karakteristik Beberapa Enzim Penting
Penting diketahui untuk aplikasinya :
- α-Amilase
- Amiloglukosidase (AMG)
- Selulase
- Protease
- Lipase
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α-Amilase (1,4-α-glukan-glukanohidrolase)
Enzim -amilase terdistribusi secara luas di alam, terdapat pada
hewan, tumbuhan dan mikroba.
Menghidrolisis pati secara acak melalui bagian dalam (endo-hydrolase/
endoenzim) dgn memutus ikatan -(1,4) glikosidik pada amilosa,
amilopektin dan glikogen
Enzim -amilase umumnya diisolasi dari Bacillus amyloliquefaciens, . c en orm s, sperg us oryzae an . n ger
pH optimum untuk enzim ini sekitar 6 dengan suhu optimum 60oC
Enzim -amilase yang dibuat oleh Novo Industri A/S antara lain
adalah Termamyl yang memiliki ketahanan terhadap suhu sekitar
95 – 110oC
Dosis enzim yang digunakan sekitar 0,5 – 0,6 kg/ton pati atau
1500 U/kg substrat kering (baca brosur/label kemasan)
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Hidrolisis amilosa oleh α-amilase terjadi melalui dua
tahap :
1. Tahap pertama adalah degradasi polimer pati menjadi maltosa danmaltotriosa yang terjadi secara acak. Degradasi ini sangat cepat
diikuti dengan menurunnya viskositas secara cepat.
2. Tahap kedua relatif lebih lambat dengan pembentukan glukosa
dan maltosa sebagai hasil akhir.
ro s s am ope n o e α-am ase meng as anglukosa, maltosa dan berbagai jenis α-limit dekstrin, yaitu
oligosakarida yang terdiri dari empat atau lebih residu glukosa yang
mengandung ikatan α-1,6- glikosidik.
amilopektin
amilosa
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β-Amilase
merupakan eksoenzim yang melepaskan maltosa dari
ujung non pereduksi suatu polisakarida, dengan cara
menghidrolisis ikatan α 1,4 glikosidik
Digunakan untuk membuat sirup maltosa
Dextranase
Menghidrolisis dekstran (meyebabkan cairan kental)pada ikatan α 1.6 glikosidik menjadi oligosakarida lebih
sederhana digunakan pada penggilingan tebu untuk
pembuatan gula pasir
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Amiloglukosidase (AMG) (glukoamilase, gamma-amilase)
Eksoenzim yang memecah ikatan -(1,4) glikosidikdengan melepaskan unit- unit glukosa dari ujung non-
pereduksi molekul amilosa dan amilopektin.
Enzim ini juga dapat memotong ikatan α-1,6-glikosidik
akan tetapi kerjanya relatif lambat perlu penggabungan
pada ikatan α-1,6-glikosidik. Salah satunya adalah
penggunaan pullulanase yang dapat bekerja cepat
memotong ikatan α-1,6-glikosidik pada amilopektin
menjadi maltosa dan maltotriosa AMG + pullulanase =dextrozyme
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Amiloglukosidase diproduksi dalam jumlah besar oleh
kapang dan khamir hanya Aspergillus dan Rhizopusyang digunakan secara komersial
Suhu optimum untuk enzim amiloglukosidase berkisar
40-60oC dengan pH optimum sekitar 3-8
Digunakan dengan dosis berkisar 0,65 – 0,80 liter enzim
per ton pati dengan dosis sebesar 200 U/kg pati
Amiloglukosidase yang berasal dari Novo tersediadalam bentuk cair
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Selulase-Merupakan kompleks enzim yg terdiri dari beberapa enzim
yg bekerja secara bertahap atau bersama-sama menguraikan
selulosa menjadi glukosa
β -1,4- glukanase
Endo-β-1,4-
glukanaseβ-1,4- glukan
selobiohidrolase
Selulase
β -1,4- glukosidase
- - , -
glukanase β-1,4- glukan
glukohidrolase
Selulosa:
berasosiasi dg lignin & hemiselulosa = holoselulosa/
lignoselulosa
Homopolimer glukosa dengan ikatan β-1,4 glikosidik
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β -1,4- glukanase : Menghidrolisis ikatan β -1,4 glikosidik secara acak terutama pada
daerah amorf serat selulosaTidak menyerang selobiosa, tapi menghidrolisis selodekstrin dan
selulosa yg telah dilunakkan dgn asam fosfat & selulosa yg telah
disubstitusi (e.g CMC)
β -1,4- glukosidase:Menghidrolisis selobiosa dan selo-oligosakarida glukosa
(tidak menyerang selulosa/selodekstrin)
β-1,4- glukan selobiohidrolase:Menyerang ujung rantai selulosa non pereduksi selobiosa
Tak menyerang selulosa yg disubstitusi & selobiosa
β-1,4- glukan glukohidrolase: Menyerang ujung rantai selulosa non pereduksi glukosa
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Lactase
Lactase is a glycoside hydrolase enzyme that cuts lactose into
it's constituent sugars galactose and glucose.
Without sufficient production of lactase enzyme in the small
intestine, humans become lactose intolerant, resulting in
discomfort (cramps, gas and diarrhea) in the digestive tract
u on in estion of milk roducts.
Lactase is used commercially to prepare lactose-free
products, particularly milk, for such individuals. It is also used
in preparation of ice cream, to make a creamier and sweeter-tasting product.
Lactase is usually prepared from Kluyveromyces sp. of yeast
and Aspergillus sp. of fungi.
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Protease
Memutus protein dg cara menghidrolisis ikatan peptida
Aplikasi terutama pada industri deterjen dan keju (rennin)
Penggunaan lain: industri farmasi, industri kulit, pembuatan
protein hidrolisat, industri makanan, industri film dan
penanganan limbah
Protease alkali:
- Stabil terhadap suhu tinggi, pH 9-11, chelating agent
- Mikroba penghasil: Bacillus licheniformis, B. amyloliquefaciens,B.megaterium, B.pumilus - Streptococcus griceus, S. fradiae,
S.rectus - Aspergillus niger, A. sojae, A.oryzae, A. flavus
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Protease Netral
- Relatif tidak stabil thd pH, suhu & dpt diinaktivasi oleh
protease alkali- Aplikasi: industri kulit & industri makanan (crackers, roti dll)
Protease Asam
- Aktif pada suasana asam, contoh: rennin & pepsin
H o t 2-3
- Aplikasi:- Protease dari Aspergillus untuk memecah
gluten pada pemanggangan
Rennin- Menggumpalkan kasein susu pada pembuatan keju
- Mikroba penghasil: S. lactis, S. cremoris, S. thermophilus,
Lactobacillus bulgaricus, L. helveticus
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Lipase (Gliserol ester hydrolase)
Memutus lemak menjadi di atau monogliserida dan asamlemak
Mikroba penghasil:
Kapang : Aspergillus, Mucor, Rhizopus,
Khamir : Candida
pH optimum netral atau agak asam, suhu optimum
30 – 45 0C
Aplikasi :
- farmasi : enzim pencernaan (suplemen lipase pankreas)
- Industri susu (pematangan keju)
- dll
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APLIKASI ENZIM
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Important Applications of α-Amylase
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Suspensi pati
GelatinasiPati
(95-105 0C)
α-Amilase bakteri
(pH 6.0-6.6, 105oC, 5 mnt atau 95oC 1-2 jam
Maltodekstrin
Sakarifikasi
Glukoamilase atauGlukoamilase+
Sirup Glukosaα-Amilase kapang+ glukoamilasepH 5.0, 55oC, 42
jam
Sakarifikasi
Sakarifikasi
Produksi Sirup Glukosa &Sirup Fruktosa
PululanasepH 4.0-4.5, 60oC,48-72 jam
Sirup Glukosa
Amilase kapang atauβ-amilasepH 5.5, 55oC, 42 jam
Sirup Maltosa
Kolom Penukar Ion
Isomerisasi Glukosa isomerasepH 7.5-8.5, 60-65oC, 2-4 jam
Sirup FruktosaSirup FruktosaBerkadar tinggi
Pemurnian
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Manfaat Enzim dalam Industri
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Industrial Uses
1. Starch conversions• Production of glucose syrup• Production of high fructose corn syrup• Production of high maltose conversion syrups• Production of cyclodextrins• Production of ethanol
2. Lignocellulosic Biomass conversions• Cellulose conversion• Hemicellulose conversion
• Lignin conversion
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Industrial Uses
3. Enzymes in the Production of Functional Oligosaccharidesand Other Neutraceuticals
4. Enzymes in the Modification of Fats and Oils
5. Enzymes in the Animal Feed Industry
6. Enzymes in the Pulp and Paper Industry
7. Enzymes in the Fruit Juice Processing Industry8. Enzymes in the Meat and Fish Processing Industry
9. Enzymes in the Dairy Industry
10.Enzymes in Detergents
11. Enzymes in the Leather Industry
12.Enzymes in the Production of Bulk and Fine Chemicals
13.Analytical Applications of Enzymes
14.Enzyme-Replacement Therapy
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Bentuk jual beberapa enzim industri
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Enzim Sumber Konversi yg dikatalisis Manfaat
Katalase A. niger,Micrococcus
lysodeikticus
dan
bovine liver
2 H2O2 2 H2O + O2 -Membuang residu H2O2 (racun)setelah sterilisasi dingin susu
dan putih telur.
-Membuang peroksida dari kerja
glukosa oksidase
- Membuang O2 dari sari buah
(kerjasama dg glukosa oksidase)
* Aplikasi Oksidoreduktase
u osa
Oksidase
. n ger u osa + 2Glukono-δ-lakton + H2O2
- eng ang an gu a pa a
putih telur untuk mencegah
browning dan off-flavor
selama pengeringan
Lipoksigenase Tepung kedelai Linoleat + O2
LOOH Menghilangkan bau langu kacang
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Contoh Aplikasi Oksidoreduktase :
Glukosa oksidase memindahkan sepasang elektron dari substratβ-D-glukosa ke oksigen β–glukono-δ-lakton + H2O2
The glucose oxidase enzyme is commonly used in biosensors to
detect levels of glucose by keeping track of the number of
electrons passed through the enzyme by connecting it to an
electrode and measuring the resulting charge.
This has a possible application in the world of nanotechnology
when used in conjunction with tiny electrodes as glucose sensors
for diabetics.
http://www.indogulfgroup.com/AE%20-%20Enzymes%20-%20Glucose%20Oxidase.asp
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Glucono delta-lactone ( GDL ):
is a naturally-occurring food additive with the E number E575
used as a sequestrant, an acidifier, or a curing, pickling, or
leavening agent in bakery products.
- GdL ia a slow leavening agents, based on the progressive
hydrolysis of GdL to gluconic acid when water is added to the.
bicarbonate for a continuous release of carbon dioxide).
- Also functioning as a substitute for enzymes in cheese
processing or tofu manufacturing . GdL is acoagulant in silken
tofu, (tofu with a smooth texture similar to yoghurt and a highwater content). GdL is also combined with calcium sulphate or
calcium chloride to produce a silken tofu with a firmer texture.
http://www.jungbunzlauer.com/media/uploads/pdf/Gluconates/Glucono-delta-Lactone_2008.pdf
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Glucono-delta-lactone (GDL) Utilisation
GDL is used for various technological purposes with regard tofoodstuffs:
• for the regulation of acidity and colour in food
• for the support of antioxidants and preservatives
(suppress the growth of unwanted or pathogenic microrganisms)
• for sausage and canned fish (as an accelerator of maturation)
• in baking powder (to facilitate the consistent production of acidity
and so to provide constant support of baking procedures)
http://www.gmo-compass.org/eng/database/e-numbers/294.glucono_delta_lactone.html
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Glucono delta-lactone ( GDL )
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Curing Accelerator in Meat Products
• In curing: red colour formation process of sausagesare highly dependent on the pH .
• When using GdL in scalded sausages, the curing
process is both accelerated and made more
complete, resulting in a brighter red colour of the
meat product.
nitrite by up to 30% and the residual level of nitrite
by up to 75%, making the product safer.
• GdL enhance the antimicrobial action of lactates inpâtés, to lower the pH of poultry products to
remedy their pinking.
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Chelating Agent in Seafood
• GdL, as an outstanding copper and iron chelating agent, helpsinhibiting melanosis by depriving the enzymes causing the
browning of the metal ions needed for their activation.
• The combination with sulphites in the pre-freezing dip of
frozen shrimps or in the blanching brine of canned shrimps
allows to come away from calcium disodium EDTA and to reduce the sulphite use by 50-90%.
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Karbohidrase
Enzim Sumber Konversi yang dikatalisis Manfaat
α-amilase Barley malt,
fungi, bakteri
pati, glikogen + H2O
Dekstrin (likuifikasi)
Hidrolisat pati pada industri
minuman, pembuatan roti,
dextrinized starch, makanan bayi
β-amilase Wheat, barley,
malt, bakteri
(bacillus)
pati, glikogen + H2O
Maltosa β-limit dextrin
(ikatan α-1,4)
Industri roti dan minuman ber-
alkohol: sumber C utk produksi
CO2
dan alkohol, sirup maltosa
β-glukanase A. niger,
B. subtilis,
pati-D-glukan + H2O
oligosakarida, glukosa - -
Degumming pada
industri minuman
, ,
Glukoamilase
(amilogluko-
sidase, AMG)
A. niger,
A. oryzae,
R. oryzae
pati, glikogen + H2O
glukosa (ikatan α-1,4)
Sakarifikasi pati
terlikuifikasi
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Debranching
enzymes
(pullulanase,
isoamylase)
A. aerogenes,
Pseudomonas
amilopektin + H2O amilosa rantai
pendek menghidrolisis ikatan α-1,6
Oligosakarida (amilosa
rantai pendek)
Inulinase Kluyvero-myces Polifruktan (inulin) + H2O
fruktosa HFS
Isomerase Glukosa < --- > fruktosa
Xilosa < --- > xilulosa
HFS
Selulase A. niger, T. viride Selulosa + H2O β-dekstrin (ikatan
β-1,4)
Klarifikasi jus buah,
meningkatkan ekstraksi
minyak atsiri, produksi
glukosa dari bahan
Hemiselulase A. niger Hemiselulase + H2O β-dekstrin
(ikatan β-1,4) dari locust bean gum,
guar gum
Memudahkan pengelupas-
an kulit kopi, meningkat-
kan germinasi biji-bijian dll
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Invertase (sukrosa
hidrolase)
Saccharomyces Sukrosa + H2O glukosa
+ fruktosa (gula invert)
Mengkatalisis pembentukan gula
invert, mencegah kristalisasi
produk permen
Laktase(Β- galaktosidase) A. niger, A. oryzae Laktosa + H2O
galaktosa + glukosa Hidrolisis laktosa dalam produksusu, meningkatkan kemanisan
produk, mencegah kristalisasi
laktosa, low-lactose milk untuk
penderita lactose intolerance
Pektinase, terdiri
poligalakturonase,
pektin metilesterase, ektat liase
A. niger, A.
oryzae
*Poligalakturona-se
menghidrolisis β-D-1,4
galakturonida*Pektin metilesterase
Ditambahkan pada klarifikasi
dan filtrasi jus dan wine,
mencegah penggumpalan padaus buah konsentrat, men atur
menghilangkan gugus
metil pada pektin
cloud rentention pada jus, dll.
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• Apple juice is one of the fruit juice which is manufactured by
maceration and pressing of apples.
• The expelled juice is further processed by centrifugal andenzymatic clarification to remove the pectin and starch.
http://www.tastydays.com/drinks/juice/apple-juice
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Type Enzyme Function
Cellulase Breaks down cellulose, a fibre found in the cell walls of all
plants and trees. Cellulose is the basic raw material used
to make products such as paper, cotton, and other textiles
Hemicellulase Breaks down hemicellulose, another plant sugar that is
not as com lex as cellulose and is easier to break down
Pulp and Paper Industry
Xylanase Breaks down xylan, a gummy sugar present in the cell
walls of plants and trees. This enzyme type is used
primarily in the wood and pulp industry
http://www.biobasics.gc.ca/english/View.asp?x=792What are Enzymes?
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Enzyme Biotechnology and Biofuels
• Enzymes may be used to help produce fuels from renewable sources
of biomass. Such enzymes include cellulases, which convert cellulose
fibres from feedstocks like corn into sugars. These sugars are
subsequently fermented into ethanol by microorganisms.
• A new process called “Simultaneous Saccharification and Fermentation
has greatly improved ethanol production efficiency. In this new process,
cellulase enzymes and fermentation microorganisms are combined in a
single reaction mixture to produce ethanol in one step .
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* Aplikasi Protein Hidrolase
Enzim Sumber Konversi yang dikatalisis Manfaat
Bromelin Nanas Hidrolisis protein dan polipeptidamenjadi peptida dengan BM
rendah
-Mengempukkan daging,-Meningkatkan ekstraksi minyak
dan protein dari tanaman dan
hewan,
-Pembuatan hidrolisat protein
-Pengolahan protein ikan
Ficin Ficus sp. Protease dari tanaman.
Hidrolisis polipeptida, amida dan
ester (leu, gly) menjadi peptida
dengan BM rendah
Papain Pepaya
ro ease sperg us
Bacillus
ro s s pro e n an po pep a
menjadi peptida dengan BM
rendah
- en ng a an warna
dan flavor roti,
-Mengempukkan daging
-Meningkatkan dispersitas susu
bubuk & meningkatkan stabilitas
susu evaporasi
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Pepsin Porcine,
Perut
hewan
Hidrolisis polipeptida (asam
amino aromatik, dikarboksilat)
menjadi peptida dengan BM
rendah
Bovine pepsin rennet
extender dan koagulan
susu (keju), produksi
hidrolisat protein
Tripsin Pankreas
hewan
Hidrolisis polipeptida (ggs
karboksil L-arg, L-lys) menjadi
peptida dengan BM rendah
Menekan oksidasi flavor di
susu; produksi hidrolisat
protein
Rennet Perut hewan
Selektivitas tinggi terhadap
Koagulasi susu dalam ruminansia;
Mucor miehei, M.
Pusilus, Endothia
parasitica
kasein susu, mengkoagulasi
susu
pembuatan keju,
meningkatkan flavor dan
tekstur pada pematangan
keju
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Enzymes as Detergent
• Enzymes have also been used in the detergent industry sincethe mid 1960’s and are probably the best-known application of
industrial enzymes especially in laundry products- the so-called
“biological” washing powders, liquids and tablets.
• The main enzyme used : protease - group of hydrolases acting on peptide bonds, belongs to EC 3.4 group.
• Used for removing of protein contamination acts on organic
stains such as grass, blood, egg and human sweat.
http ://enzymes.me.uk
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However, it has become more common in recent years to
include a mixed of enzyme activities including lipases andamylases.
Lipases (group of esterases (EC 3.1) disintegrated lipids.
Allow to remove fatty stains effective on stains resulting
from fatty acids such as oils and fats (and lipsticks!)
Cellulase : more recently, cellulase used as a colour
enhancing and ‘anti-bobbling’ washing powders . Cellulases is removed detached cellulose fibrils, which cause
a progressive dulling of the colour as dirt is trapped on the
rough surface of the fabric.
Amylase help remove starchy food deposits.
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Formulasi Enzim Deterjen
• Nilai pH deterjen 10 protease alkalin dari Bacillus sp
• Bentuk awal : dry powder pekerja alergi & gangguan kulit
• Formulasi :
enkapsulasi agar debu tak beterbangan, partikel larut
cepat, tak menghasilkan bau & warna, daya simpan lebihbaik, melindungi thd komponen lain e.g bleaching agent
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*Proses Enkapsulasi Protease metode NOVO
• bentuk : granula menggunakan “pelletising drum”
• untuk mencegah pelekatan pada dinding mixer & menjaga ukuran
granula, ditambahkan serat selulosa
• merk : Granule-T
*Proses Enkapsulasi Protease metode Gist-Brocades
• Cairan fermentasi (broth) filtrasi presipitasi enzim filtrasi
pengeringan disaring powder
• Formulasi :
enzim powder dicampur aditif etoxylated-C18-fatty alcohol “prill tower” bentuk bola dilapis agar tidak berdebu selama
penanganan (pelapis (minyak parafin atau PEG)
merk : Maxatase dan Maxacal (pH opt ≥10)
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Komposisi Deterjen Enzim
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Industri Keju
Rennet
• Milk contains proteins, specifically caseins, that maintain its
liquid form.
• Proteases are enzymes that are added to milk during cheese
production, to hydrolyze caseins, specifically kappa casein, which
• The most common enzyme isolated from rennet is chymosin.,
which can be obtained from several other animal, microbial or
vegetable sources, but indigenous microbial chymosin (from
fungi or bacteria) is ineffective for making cheddar and otherhard cheeses.
http://enzymes.me.uk/enzyme/enzymes-in-industry
P d k
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Produksi Keju
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Lipases• Lipases are used to break down milk fats and give characteristic
flavours to cheeses.• Stronger flavoured cheeses, for example, the italian cheese,
Romano, are prepared using lipases.
• The flavour comes from the free fatty acids produced when milk
fats are hydrolyzed.
• Animal li ases are obtained from kid calf and lamb while
microbial lipase is derived by fermentation with the fungal species
Mucor meihei .
• Although microbial lipases are available for cheese-making, they
are less specific in what fats they hydrolyze, while the animal
enzymes are more partial to short and medium-length fats.
• Hydrolysis of the shorter fats is preferred because it results in the
desirable taste of many cheeses. Hydrolysis of the longer chain
fatty acids can result in either soapiness, or no flavour at all.
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• Milk contains a number of different types of proteins, in addition to
the caseins. Cow milk also contains whey proteins such as lactalbumin
and lactoglobulin.
• The denaturing of these whey proteins, using proteases, results in acreamier yogurt product. Destruction of whey proteins is also essential
for cheese production.
• During production of soft cheeses, whey is separated from the milk
after curdling, and may be sold as a nutrient supplement for body
, , , .
• There have even been reports of dietary whey for cancer therapies,
and having a role in the induction of insulin production for those with
Type 2 diabetes.
• Proteases are used to produce hydrolyzed whey protein, which is whey
protein broken down into shorter polypeptide sequences. Hydrolyzedwhey is less likely to cause allergic reactions and is used to prepare
supplements for infant formulas and medical uses.
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* Lipase
Enzim Sumber Konversi yang dikatalisis Manfaat
Lipase Jaringan
pankreas
hewan,
A. Niger,
Hidrolisis triasil gliserol,
ester asam lemak,
menghasilkan mono- dan di-
asilgliserol, gliserol dan asam
Lipase hewan: meningkatkan
flavor pada industri keju,
lypolized butter oil
Lipase mikrobial: menghidrolisis A. oryzae
lemak bebas
lipid (konsentrat minyak ikan)
This oil contains good Omega 3 polyunsaturated fats, particularly DHA, the
most important of the Omega 3 fats, and EPA, also important.
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Cocoa Butterv Substitute• Cocoa butter is extracted from the beans of the Theobroma
cacao tree and used to make chocolate and other foods,
pharmaceuticals and cosmetic ointments.
• The expense of cocoa butter has led to the production of
cocoa butter substitutes.
• The substitutes (known commercially as CBS) generally are
made from lant oils such as alm kernel oil sunflower oil
cottonseed oil, soybean oil and coconut oil.
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Cocoa Butter Substitute
• Lipase-catalysed trans-esterification reactions that are 1,3-
specific are utilized for making cocoa butter substitutes, using
cheaper mid-fraction of palm oil and stearic acid.
The mid-fraction of palm oil contains 1,3-dipalmitoyl-2-
monoolein (POP) as the major triglyceride
- - - - -
stearoyl-2-monoolein (POS) and 1-(3)-distearyl-2-monoolein
(TOS)
Therefore, by transesterification catalyzed by lipozyme,
between POP and stearic acid or POP and tristearin,valuable equivalents of cocoa butter have been made
http://www.ias.ac.in/currsci/jul10/articles18.htm
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Lipases for Pharmaceutical Application
Microbial lipases are used to enrich PUFAs from
animal and plant lipids, and their mono anddiacylglycerides are used to produce a variety of
pharmaceuticals. PUFAs are increasingly used as
food additives, pharmaceuticals and nutraceuticals
Microbial li ases are used to obtain PUFAs from animal and lant
lipids, such as tuna oil and borage oil. Free PUFAs and their mono
and diacylglycerides are subsequently used to produce a variety of
pharmaceuticals
Liposomes are used in the medical field to optimize the action of
drugs by transporting them to target areas, thus circumventing drug
waste inactivation and anatomical barriers
http://nopr.niscair.res.in/bitstream/123456789/3016/1/IJBT%206%282%29%20141-158.pdf
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Enzyme treated Lecithin
• Lecithin can easily be extracted chemically (using hexane)
or mechanically from soy bean etc.
• It used as an emulsifier and to prevent sticking, for
example in non-stick cooking spray.
• To modify the performance of lecithin to make it suitable
for the product to which it is added, it may be hydrolysed
enzymatically. In hydrolysed lecithins, a portion of the
phospholipids have one fatty acid removed by
phospholipase. improved through strengthening the
hydrophobicity
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Enzim dalam Teknologi Rekayasa Genetika
Pembuatan DNA Rekombinan- Memotong gen yang akan ditranlasikan,
- Membuat ujung fragmen DNA yg sesuai, sehingga dapat
digunakan dg fragmen lain yang dikehendaki
- Penyambungan fragmen-fragmen DNA membentuk DNA Rekombinan
.
memotong DNA
2. DNA Ligase
untuk proses replikasi & menyambung fragmen DNA dg
fragmen lain atau kloning membentuk DNA Rekombinan3. Nuklease
menguraikan komponen nukleotida dari DNA (berperan
pd proses replikasi)
4. RNA Polimerase
ber eran ada roses transkri si DNAmRNA
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Enzymes in molecular biology
This is never ending story. Many of enzymes used in molecular
biology directly in bacterial cells to synthesise necessary
compounds.
Bacterial and yeasts cells can be used for any protein and
peptide biosynthesis. Some of these bacterial enzymes can be
http ://enzymes.me.uk
,
which are most important enzymes for DNA/RNA manipulation.
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Therapeutic Enzymes
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Daftar Pustaka Kiwi6.com, 2011, Mata Kuliah Satuan Proses, Departemen Teknologi
Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor,
k002.kiwi6.com/hotlink/9v58ohmgjx/kuliah_xi_enzim_final.ppt , diakses 12
Juni 2012
Enzymes. In ustr a ue o Enzymes.pptx – mtec . Accesse June 5