Activity of an α-L-Rhamnosidase Produced by Aspergillus niger During Solid State Fermentation of Coffee Pulp Wastes
dc.contributor.author | MUZAKHAR, Kahar | |
dc.contributor.author | WINARSA, Rudju | |
dc.date.accessioned | 2022-04-04T06:47:08Z | |
dc.date.available | 2022-04-04T06:47:08Z | |
dc.date.issued | 2019-05-03 | |
dc.identifier.govdoc | Kodeprodi#1810401#PendidikanBiologi | |
dc.identifier.govdoc | NIDN#0003056808 | |
dc.identifier.uri | http://repository.unej.ac.id/xmlui/handle/123456789/106112 | |
dc.description.abstract | An α-L-Rhamnosidase released by Aspergillus niger during solid-state fermentation (SSF) using coffee pulp (CP) wastes media has been investigated. The activity of α-L-Rhamnosidase based on reducing sugar production against 2% CP alkali extract substrate in 50 mM acetate buffer pH 5. The maximum activity of α-L-Rhamnosidase was obtained in sixth-day SSF with reducing sugar production of 13 µg/mL. The enzyme is actively hydrolyzed 0.1% p-nitrophenyl-α-L-rhamnopyranoside (PNP-Rha) to 95% from initial concentration. Purification using DEAE-Toyopearl 650M increased hydrolysis activity ten times against the substrate, reaching 134 µg/mL of reducing sugar. Optimum enzyme activity at pH 4.5 and 50°C, while stable at pH and temperature in a pH range of 3.5-7 and below 50°C. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Jurnal Biodjati | en_US |
dc.subject | α-L-Rhamnosidase | en_US |
dc.subject | Aspergillus niger | en_US |
dc.subject | coffee pulp wastes | en_US |
dc.subject | solid-state fermentation | en_US |
dc.title | Activity of an α-L-Rhamnosidase Produced by Aspergillus niger During Solid State Fermentation of Coffee Pulp Wastes | en_US |
dc.type | Article | en_US |
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