METODE EKSTRAKSI, PURIFIKASI DAN KARAKTERISASI ENZIM FISIN

Abdi, Abdi (2020) METODE EKSTRAKSI, PURIFIKASI DAN KARAKTERISASI ENZIM FISIN. Diploma thesis, Universitas Andalas.

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Abstract

Ficin (EC 3.4.22.3) is a proteolytic enzyme that contains sulfhydryl group on the active side. Ficin can be extracted from cuts of the stem, leaves and unripe fruit of species in the genus Ficus by adding water and buffer as the solvent. This research aimed to find out the most effective methods of extraction, purification and characterization of ficin in food application and others. Using phosphate buffer pH 7 as the solvent can optimize the process of extraction. Ficin is one of the extensively investigated proteolytic enzyme owing to its application in various industries. This necessitated employing a strategy that result in highest purified ficin in less steps and lowest cost. Use of modernistic approach such as Three Phase Partitioning (TPP), Aqueous Two-Phase System (ATPS) and chromatography technuiqes with types ion exchange and gel filtration have shown high level of purify in the purification of ficin. Ficin shows maximum activity in a range of optimum pH (6,5 - 8,0) and optimum temperature (50 - 60 oC). Ficin resistant to heat and has a good stability with thermostability approximately (40 – 70)oC and the moleculer weight approximately (23,1 – 28,6) kDa.

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