Nabilasani, Galih Cendana and Sumardi, Sumardi (2015) KARAKTERISASI ENZIM XILANASE DARI Bacillus sp. Prosiding Seminar Nasional Sains dan Teknologi VI. pp. 584-595.

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The characterization of xylanase enzyme was started by examining the temperature for optimum production of xylanase, and the optimum temperature was emitted in 70o C, with enzyme activity value of 100%. In addition, another test was conducted in 40o C due to the natural temperature of the chicken intestine where the Bacillus sp. were obtained, 39-400C. After the optimum temperature was obtained, the examination to determine the optimum pH was conducted. The results showed that in the temperature of 700C, the optimum pH was 5, while in the temperature of 400C, the optimum pH was 7. The experiment was continued to eximining enzyme stabilization after being stored. According to the results, it was found that in the temperature of 70oC xylanase enzyme can not be stored because for the storage time of 1 hour, xylanase enzyme activity has decreased for more than 50% of enzyme activity at hour 0, and in the temperature of 400C the xylanase enzyme was stabilized in hour 0 to hour 5th

Item Type: Article
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA) > Prodi Biologi
Depositing User: Sumardi Sumardi Sumardi
Date Deposited: 01 Oct 2020 01:05
Last Modified: 01 Oct 2020 01:05

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