PENGARUH PENAMBAHAN ENZIM TANASE TERHADAP SIFAT KIMIA SIRUP BUAH SEMU JAMBU METE (ANACARDIUM OCCIDENTALE LINN)
DOI:
10.29303/jpm.v8i2.84Published:
2013-09-01Issue:
Vol. 8 No. 2 (2013): SeptemberArticles
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Abstract
Abstrak: Sebelumnya telah dihasilkan enzim tanase dari Aspergillus niger menggunakan media padat.Pada penelitian ini, enzim tanase yang dihasilkan diaplikasikan pada sirup buah jambu mete.ÃÂ Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim tanase terhadap sifat sirup buah jambu. Konsentrasi enzim yang digunakan divariasi 0%; 0,02%; 0,04%; 0,06%; 0,08% dan 0,1%. Hasil yang diperoleh dibandingkan dengan sifat kimia sirup buah jambu mete yang diberi perlakuan dengan suhu tinggi (100oC). Hasil penelitian menunjukkan bahwa penambahan enzim tanase sebesar 0,1% memberikan hasil yang paling baik untuk menurunkan kandungan tannin jika dibandingkan dengan penggunaan suhu tinggi. Kadar glukosa mengalami peningkatan yang signifikan untuk sirup yang diberi perlakuan dengan suhu tinggi. Hasil analisis vitamin C, protein dan pH tidak mengalami perubahan pada sirup buah jambu mete yang diberi perlakuan dengan enzim tanase. Penggunaan suhu tinggi menyebabkan penurunan kadar vitamin C dan protein secara signifikan.
Kata Kunci : Buah Semu Jambu Mete, Enzim Tanase, Tanin
ÃÂ
Abstract: We previously produced tannase from Aspergillus niger using solid state medium. In the present study the enzyme usedÃÂ cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%;0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v) and this result compared with high temperature treatment (100 oC). Cashew apple juice with tannase treatment resulted in reduced of tannin and increased of glucose and the best result was obtained at the concentration tannase 0,01% (v/v). Tannase treatment not affect ascorbic acid, pH, and protein but high temperature treatment can reduce ascorbic acid content and protein.
Key words: cashew apple juice, tannase, tannin
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