CHARACTERIZATION OF LIPASE AND ITS USE FOR MAKING COCOA BUTTER EQUIVALENT FROM PALM OILS

• Main Author: Maharani Putri, Rindia
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/34804
• Institution: Institut Teknologi Bandung

Palm oil is one of important agricultural commodities for Indonesian economy. Result of interesterification reaction between palm oils and stearic acid produces cocoa butter which has high added value, like cocoa butter equivalent (CBE). The aim of this research was to study characteristic of lipase produced by bacterium from activated-sludge, and its use for making CBE from palm oils. Work in this research included enzyme isolation and production of lipase; determination of lipase activity and enzyme kinetic parameters; partial purification of enzyme using ammonium sulfate precipitation; protein identification by SDS- PAGE and zymogram; characterization of interesterification products including determination of its melting point and chemical content by mass spectrometry. The result showed that the activity of crude extract lipase was 0.149 Unit/mL or specific activity was 0.567 Unit/mg. Kinetic parameters obtained from the reaction of enzyme with pNP-palmitate as substrate were Vm 0.141 mM minute-1; Km 0.570 mM; kcat 9.27 minute -1; and catalytic efficiency 16.26 mM-1 minute -1. SDS-PAGE and zymogram analyses on salt fraction of enzyme revealed that the lipase had a molecular weight of 17.3 kDa. Interesterification reaction of palm oil and stearic acid catalyzed by lipase produced CBE that melted at 30– 42oC.