FRADITA RAMADHINI NURINDAH, 051311133148 (2017) PENGARUH pH DAN SUHU TERHADAP AKTIVITAS ENZIM FIBRINOLITIK DARI BAKTERI YOGURT. Skripsi thesis, Universitas Airlangga.

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Abstract

This study aims to determine the effect of pH and temperature on the activity of fibrinolytic enzymes derived from yogurt bacteria. The researcher used the fibrin plate method and used a crude enzyme from yogurt samples to perform a screening test. The fibrin plate test uses agarose and 3% of fibrin as a medium. According to the results, Yogurt bacteria in the sample K has an intracellular bacterial that contains fibrinolytic activity also, therefore sonication was used to break the cell. The yogurt samples that produced the largest fibrinolytic activity was K. The sample was chosen to be characterized for pH and temperature. A starter was made and performed separation between supernatant (crude enzyme) with pellet to be used on characterization. Crude enzyme was obtained after centrifugation at 9000 rpm at 4 ° C for 10 min. The results obtained from the effect of pH is that the existence of specific activity of fibrinolytic enzyme is at an optimum pH 6 and 7. The effect of temperature is that the activity of specific fibrinolytic enzymes is at an optimum temperature of 35 and 40 ° C.

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