SYNTHESIS OF PEPTONE USING PAPAIN ENZYME

• Main Author: NOVA RIKHA SINUHAJI (NIM : 10507029); Pembimbing Prof. Dr. Akhmaloka, YESSI
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/17633
• Institution: Institut Teknologi Bandung

Peptone is hydrolyzed proteins as product of hydrolysis protein by protease enzyme. Peptone is commonly used as nitrogen source for cultivation microorganism. This product is very common to be used on molecular biotechnological laboratory. In Indonesia the needs of peptone are currently fulfill through commercially import. In this study, we would like to produce the peptone from local available material and determine the best condition of the process. The materials (white egg and papaya latex) used have an advantages as local and abundantly available in Indonesia. The process to produce peptone was performed at pH 6.5 <br /> <br /> <br /> <br /> <br /> as the optimum pH of papain enzyme. Determination of the best conditions was carried out by making variation of the latex concentration and the time of incubation, which were 16 hours of incubation with variation concentration of latex such as 2%, 4%, 8%, and 10%, and 8 and 4 hours of incubation time with varying amount of latex such as 2%, 3%, 4%, and 5% is respectively. Each variation was followed by control. The product of the reaction were then determined the free amino acids through formal titration method. The results showed that free amino acid increased by increasing of papaya latex concentration and incubation <br /> <br /> <br /> <br /> <br /> times with the best condition at 10% latex and 16 hours incubation. Degradation of proteins into peptone obtained from concentrate of 4% and 16 hours was 1.64785x 10-3 <br /> <br /> <br /> <br /> <br /> milliequivalent N/hour. <br />