ANDHIKA PUTRI KUSUMADEWI, 051211131020 (2016) PENGARUH pH DAN SUHU TERHADAP AKTIVITAS ENZIM FIBRINOLITIK YANG DIHASILKAN BAKTERI Bacillus pumilus T4 ASAL TERASI SIDOARJO. Skripsi thesis, Universitas Airlangga.

Preview	Text (abstrak) FF. KF. 42-16 Kus p abstrak.pdf Download (182kB) | Preview
	Text (fulltext) FF. KF. 42-16 Kus p.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

INFLUENCE OF pH AND TEMPERATURE ON FIBRINOLYTIC ENZYME ACTIVITY PRODUCED BY Bacillus pumilus T4 FROM TERASI IN SIDOARJO Andhika Putri Kusuma Dewi Cardiovascular diseases caused by fibrin clots are the leading causes of death in the world (Afifah et al., 2014). Fibrinolytic enzymes are agents that dissolve fibrin clots. Fermented shrimp paste, which is known as terasi in Indonesia, has been known have strong fibrinolytic activity (Mine et al.,, 2005). Terasi from Sidoarjo has been identified contain microorganism that called Bacillus pumilus T4. The aim of this study is determine optimum pH and temperature of fibrinolytic activity produced by Bacillus pumilus T4. The pH and temperature effects on fibrinolytic activity of the enzyme was assayed from pH 5 to 9 and at various temperature starting from 30 to 70 oC. Maximum fibrinolytic enzyme activity was observed at pH 8 and at 30 oC. Keywords: Fibrinolytic enzyme, fibrinolytic activity, fermented shrimp paste, terasi, characterization, Bacillus pumilus

Actions (login required)

View Item