ENZIM

PROSES KONVERSI PADA BAHAN YANG

MEMANFAATKAN ENZIM SEBAGAI KATALIS

Enzim
Molekul protein yang dihasilkan sel hidup katalis reaksi
biokimia spesifik & selektif
Secara molekuler:
merupakan protein yang tersusun atas serangkaian
asam amino dalam komposisi dan sekuens yang
teratur dan tetap konformasi 3 dimensi
Sisi aktif = bagian permukaan enzim yang berupa
rangkaian asam amino gugus fungsionalnya
berinteraksi dengan substrat

Enzyme Structure
Enzymes are globular proteins. Their folded conformation
creates an area known as the active site. The nature and
arrangement of amino acids in the active site make it
specific for only one type of substrate.

http://science.howstuffworks.com/environmental/life/cellular-microscopic/cell2.htm

Reaksi Enzimatis

Kerja enzim: mempercepat reaksi dengan menurunkan

energi aktivasi (Ea)

Pengaruh Enzim pada Energi Aktivasi

Aktivitas Enzim
Aktivitas enzim dinyatakan sebagai unit
Definisi:

Satu unit merupakan sejumlah enzim yang akan

mengkonversi satu mikro mol substrat per menit pada
kondisi pH dan suhu tertentu.

Aktivitas Enzim /mL

Aktivitas Spesifik /mg protein enzim

ukuran kemurnian

pH optimum

Laju reaksi

Laju. reaksi

Laju maksimum

Laju maksimum

suhu optimum

pH

suhu

Pembentu
kan
Produk

Laju maksimum

Vm

b. Pengaruh suhu

Km
[substrat]
Vm: Laju Reaksi maksimum
Km: konstanta Michaelis

c. Pengaruh [substrat]

Enzim1 aktivator
enzim
Waktu

d. Pengaruh aktivator
Pembentu
kan
Produk

Laju. reaksi

a. Pengaruh pH

enzim
Enzim1 inhibitor

Waktu

d. Pengaruh inhibitor

Pengaruh Substrat
E+S

K1
K--1

ES

Vmaks S
V
K m S

K2

E+P

Persamaan Michaelis-Menten

Saat V = Vmaks Km = [S]

Vmaks
Vmaks
Km

[S]

Line Weaver-Burk 1 K m . 1

V maks
a

1
V
1

1
V maks
b

Km
Slope
Vmaks

Vmaks

1
Km

1
S

Km memberikan informasi tentang ikatan substrat yang

terikat oleh enzim (= konsentrasi S pada saat
V=1/2 Vmaks)

Kelas/Grup Utama Enzim berdasarkan

Tipe reaksi yang dikatalisis:
1. Oksidoreduktase
2. Transferase
3. Hidrolase
4. Liase
5. Isomerase
6. Ligase

1. Oksidoreduktase:
mengkatalisis reaksi oksidasi-reduksi
- Bekerja pada gugus tertentu dari substrat (misal: gugus
CH-OH, gugus aldehida, gugus alkana CH-CH, gugus
amina CH-NH2, gugus sulfur dll)
- Contoh Oksidoreduktase:
* etanol dehidrogenase mengkatalisis reaksi oksidasi
etanol menjadi asetaldehida dgn bantuan kofaktor NAD

Contoh Oksidoreduktase:
* glukosa oksidase memindahkan sepasang elektron dari
substrat -D-glukosa ke oksigen glukono--lakton +
H2O2
(Konversi glukosa menjadi glukono lakton dapat
dilakukan secara enzimatik atau fermentasi oleh mikroba
tertentu)

2. Transferase
Mengkatalisis reaksi pemindahan (transfer) gugus
fungsional (gugus metil, amino, asil, fosfat, glikosil dll)
Contoh :
* Aminotransferase (pemindahan gugus amino):
Asam glutamat + asam oksaloasetat asam -keto
glutarat + asam aspartat

* Fosfofruktokinase (pemindahan gugus fosfat):

Fruktosa 6-fosfat

Fruktosa 1,6-difosfat
ATP

ADP

3. Hidrolase
Mengkatalisis pemecahan (hidrolisis) ikatan
C-O, C-N, O-P dan C-S
Contoh :
molekul polimer pati, selulosa, pektin, protein, lipida
dll menjadi molekul lebih sederhana (penting
pada industri !) . Contoh: protease, lipase, esterase,
glikosidase dll.
- Bekerja pada ikatan peptida, ikatan glikosidik, ikatan
ester, ikatan eter, ikatan hidrogen-fosfat dll
- Spesifitas beragam, dari terbatas (contoh tripsin
memecah ikatan peptida pada sisi karboksil lisin &
arginin) sd luas (selulase memecah ikatan
glikosidik -1,4 secara acak)

4. Liase
Mengkatalisis reaksi pemindahan gugus H2O,
amonia atau CO2 dari substrat
Contoh: aldolase, dekarboksilase, dehidratase
pektinase
Histidin dekarboksilase:
(memindahkan gugus CO2 dari histidin yang
penting pada metabolisme asam amino)
Histidin

Histamin + CO2

Note : histamin dapat menyebabkan keracunan

pada produk hasil laut

5. Isomerase
Mengkatalisis reaksi isomerasi bentuk cis-trans, ketoenol, aldosa-ketosa dll (rasemase, epimerase,
isomerase cis-trans, dll)
- Contoh:
* Rasemase (perubahan bentuk D menjadi L)
Asam D-laktat Asam L-laktat

* Glukosa isomerase (isomerisasi glukosa menjadi

fruktosa pembuatan HFS)

Reaksi Katalitik Oleh Glukosa Isomerase

mengkatalisis isomerisasi :
- D-glukosa D-fruktosa
- D-xilosa D-xilulosa.
HOH2C
H
H

OH

HOH2C

H
HO

OH

OH

HO

H
H

OH

CH2OH
H

HO

D - Glukosa
HO
H

D - Fruktosa
CH2OH

H
H

H
HO
H

HO

OH

OH

OH
H

D - Xilosa

OH

HO

D - Xilulosa

6. Ligase
mengkatalisis reaksi sintesis dgn penggabungan
dua mol substrat dgn bantuan ATP = Sintetase
(dengan membentuk ikatan C-O, C-S, C-N, C-C dll)
- Contoh :
Amino asil tRNA sintetase, glutamin sintetase, piruvat
karboksilase dll
Glutamat + NH3 + ATP Glutamin + ADP + Pi
glutamin sintetase

Karakteristik Beberapa Enzim Penting

Penting diketahui untuk aplikasinya :
- -Amilase
- Amiloglukosidase (AMG)
- Selulase
- Protease
- Lipase

-Amilase (1,4--glukan-glukanohidrolase)
Enzim -amilase terdistribusi secara luas di alam, terdapat pada
hewan, tumbuhan dan mikroba.
Menghidrolisis pati secara acak melalui bagian dalam (endo-hydrolase/
endoenzim) dgn memutus ikatan -(1,4) glikosidik pada amilosa,
amilopektin dan glikogen
Enzim -amilase umumnya diisolasi dari Bacillus amyloliquefaciens,
B. licheniformis, Aspergillus oryzae dan A. niger
pH optimum untuk enzim ini sekitar 6 dengan suhu optimum 60 oC
Enzim -amilase yang dibuat oleh Novo Industri A/S antara lain
adalah Termamyl yang memiliki ketahanan terhadap suhu sekitar
95 110oC
Dosis enzim yang digunakan sekitar 0,5 0,6 kg/ton pati atau
1500 U/kg substrat kering (baca brosur/label kemasan)

Hidrolisis amilosa oleh -amilase terjadi melalui dua

tahap :
1. Tahap pertama adalah degradasi polimer pati menjadi maltosa dan
maltotriosa yang terjadi secara acak. Degradasi ini sangat cepat
diikuti dengan menurunnya viskositas secara cepat.
2. Tahap kedua relatif lebih lambat dengan pembentukan glukosa
dan maltosa sebagai hasil akhir.

Hidrolisis amilopektin oleh -amilase menghasilkan

glukosa, maltosa dan berbagai jenis -limit dekstrin, yaitu
oligosakarida yang terdiri dari empat atau lebih residu glukosa yang
mengandung ikatan -1,6- glikosidik.

amilosa

amilopektin

-Amilase
merupakan eksoenzim yang melepaskan maltosa dari
ujung non pereduksi suatu polisakarida, dengan cara
menghidrolisis ikatan 1,4 glikosidik
Digunakan untuk membuat sirup maltosa

Dextranase
Menghidrolisis dekstran (meyebabkan cairan kental)
pada ikatan 1.6 glikosidik menjadi oligosakarida lebih
sederhana digunakan pada penggilingan tebu untuk
pembuatan gula pasir

Amiloglukosidase (AMG) (glukoamilase, gamma-amilase)

Eksoenzim yang memecah ikatan -(1,4) glikosidik
dengan melepaskan unit- unit glukosa dari ujung nonpereduksi molekul amilosa dan amilopektin.
Enzim ini juga dapat memotong ikatan -1,6-glikosidik
akan tetapi kerjanya relatif lambat perlu penggabungan
dgn debrancing enzyme untuk mempercepat hidrolisis
pada ikatan -1,6-glikosidik. Salah satunya adalah
penggunaan pullulanase yang dapat bekerja cepat
memotong ikatan -1,6-glikosidik pada amilopektin
menjadi maltosa dan maltotriosa AMG + pullulanase =
dextrozyme

 Amiloglukosidase diproduksi dalam jumlah besar oleh

kapang dan khamir hanya Aspergillus dan Rhizopus
yang digunakan secara komersial
Suhu optimum untuk enzim amiloglukosidase berkisar
40-60oC dengan pH optimum sekitar 3-8
Digunakan dengan dosis berkisar 0,65 0,80 liter enzim
per ton pati dengan dosis sebesar 200 U/kg pati
Amiloglukosidase yang berasal dari Novo tersedia
dalam bentuk cair

Selulase
-Merupakan kompleks enzim yg terdiri dari beberapa enzim
yg bekerja secara bertahap atau bersama-sama menguraikan
selulosa menjadi glukosa
Endo--1,4glukanase
-1,4- glukanase

Ekso--1,4glukanase

Selulase

-1,4- glukan
selobiohidrolase
-1,4- glukan
glukohidrolase

-1,4- glukosidase

Selulosa:
berasosiasi dg lignin & hemiselulosa = holoselulosa/
lignoselulosa
Homopolimer glukosa dengan ikatan -1,4 glikosidik

 -1,4- glukanase :
Menghidrolisis ikatan -1,4 glikosidik secara acak terutama pada
daerah amorf serat selulosa
Tidak menyerang selobiosa, tapi menghidrolisis selodekstrin dan
selulosa yg telah dilunakkan dgn asam fosfat & selulosa yg telah
disubstitusi (e.g CMC)

-1,4- glukosidase:
Menghidrolisis selobiosa dan selo-oligosakarida glukosa
(tidak menyerang selulosa/selodekstrin)

-1,4- glukan selobiohidrolase:

Menyerang ujung rantai selulosa non pereduksi selobiosa
Tak menyerang selulosa yg disubstitusi & selobiosa

-1,4- glukan glukohidrolase:

Menyerang ujung rantai selulosa non pereduksi glukosa

Mekanisme hidrolisis selulosa secara enzimatis

Selulosa

Cx

Selulosa reaktif

Cl

Selobiosa

Glukosa

Cx: glukanase ; Cl : selobiohidrolase ; C : -glukosidase

Mikroba Penghasil Selulase:
- Trichoderma reseei
aktivitas lbh tinggi
- Clostridium thermocellum
Aplikasi Produksi Bioetanol dari Lignoselulosa
Bahan Baku: Bagas (limbah tebu pabrik gula)
Perlakuan awal: + Kapang (Ceriporiopsis subvermispora, Lentinus
edodes & Pleurotus ostreatus & perebusan
Hidrolisis kombinasi 3 enzim (selulase, selobiase & xylanase)
Fermentasi serempak Saccharomyces cerevisiae
Hasil etanol 36,4 %
Produksi Bioetanol dari bagas dgn hidrolisis selulase, -amilase & AMG

Lactase
Lactase is a glycoside hydrolase enzyme that cuts lactose into
it's constituent sugars galactose and glucose.
Without sufficient production of lactase enzyme in the small
intestine, humans become lactose intolerant, resulting in
discomfort (cramps, gas and diarrhea) in the digestive tract
upon ingestion of milk products.
Lactase is used commercially to prepare lactose-free
products, particularly milk, for such individuals. It is also used
in preparation of ice cream, to make a creamier and sweetertasting product.
Lactase is usually prepared from Kluyveromyces sp. of yeast
and Aspergillus sp. of fungi.

Protease
Memutus protein dg cara menghidrolisis ikatan peptida
Aplikasi terutama pada industri deterjen dan keju (rennin)
Penggunaan lain: industri farmasi, industri kulit, pembuatan
protein hidrolisat, industri makanan, industri film dan
penanganan limbah
Mikroba penghasil protease:
Protease alkali:
- Stabil terhadap suhu tinggi, pH 9-11, chelating agent
- Mikroba penghasil: Bacillus licheniformis, B. amyloliquefaciens,
B.megaterium, B.pumilus - Streptococcus griceus, S. fradiae,
S.rectus - Aspergillus niger, A. sojae, A.oryzae, A. flavus

Protease Netral
- Relatif tidak stabil thd pH, suhu & dpt diinaktivasi oleh
protease alkali
- Aplikasi: industri kulit & industri makanan (crackers, roti dll)
Protease Asam
- Aktif pada suasana asam, contoh: rennin & pepsin
(pH opt 2-3)
- Aplikasi:- Protease dari Aspergillus untuk memecah
gluten pada pemanggangan
Rennin
- Menggumpalkan kasein susu pada pembuatan keju
- Mikroba penghasil: S. lactis, S. cremoris, S. thermophilus,
Lactobacillus bulgaricus, L. helveticus

Lipase (Gliserol ester hydrolase)

Memutus lemak menjadi di atau monogliserida dan asam
lemak
Mikroba penghasil:
Kapang : Aspergillus, Mucor, Rhizopus,
Khamir : Candida
pH optimum netral atau agak asam, suhu optimum
30 45 0C
Aplikasi :
- farmasi : enzim pencernaan (suplemen lipase pankreas)
- Industri susu (pematangan keju)
- dll

APLIKASI ENZIM

Important Applications of -Amylase

Produksi Sirup Glukosa &

Sirup Fruktosa

Suspensi pati
Gelatinasi
Pati
(95-105 0C)

-Amilase bakteri
(pH 6.0-6.6, 105oC, 5 mnt atau 95oC 1-2 jam

Maltodekstrin
Sakarifikasi
Glukoamilase atau
Sakarifikasi
Glukoamilase+
Pululanase
pH 4.0-4.5, 60oC,
48-72 jam
Sirup Glukosa

Sakarifikasi
-Amilase kapang
+ glukoamilase
pH 5.0, 55oC, 42
jam

Sirup Glukosa

Amilase kapang atau

-amilase
pH 5.5, 55oC, 42 jam

Kolom Penukar Ion

Isomerisasi

Sirup Maltosa
Glukosa isomerase
pH 7.5-8.5, 60-65oC, 2-4 jam
Sirup Fruktosa

Pemurnian

Sirup Fruktosa
Berkadar tinggi

Manfaat Enzim dalam Industri

Industrial Uses
1. Starch conversions
Production of glucose syrup
Production of high fructose corn syrup
Production of high maltose conversion syrups
Production of cyclodextrins
Production of ethanol
2. Lignocellulosic Biomass conversions
Cellulose conversion
Hemicellulose conversion
Lignin conversion

Industrial Uses
3. Enzymes in the Production of Functional Oligosaccharides
and Other Neutraceuticals
4. Enzymes in the Modification of Fats and Oils
5. Enzymes in the Animal Feed Industry
6. Enzymes in the Pulp and Paper Industry
7. Enzymes in the Fruit Juice Processing Industry
8. Enzymes in the Meat and Fish Processing Industry
9. Enzymes in the Dairy Industry
10.Enzymes in Detergents
11. Enzymes in the Leather Industry
12.Enzymes in the Production of Bulk and Fine Chemicals
13.Analytical Applications of Enzymes
14.Enzyme-Replacement Therapy

Bentuk jual beberapa enzim industri

* Aplikasi Oksidoreduktase
Enzim

Sumber

Konversi yg dikatalisis

Manfaat

Katalase

A. niger,
Micrococcus
lysodeikticus
dan
bovine liver

2 H2O2 2 H2O + O2

-Membuang residu H2O2 (racun)

setelah sterilisasi dingin susu
dan putih telur.
-Membuang peroksida dari kerja
glukosa oksidase
- Membuang O2 dari sari buah
(kerjasama dg glukosa oksidase)

Glukosa
Oksidase

A. niger

Glukosa + O2
Glukono--lakton + H2O2

-Menghilangkan gula pada

putih telur untuk mencegah
browning dan off-flavor
selama pengeringan

Lipoksigenase

Tepung kedelai

Linoleat + O2 LOOH

Menghilangkan bau langu kacang

Contoh Aplikasi Oksidoreduktase :

Glukosa oksidase memindahkan sepasang elektron dari substrat
-D-glukosa ke oksigen glukono--lakton + H2O2
The glucose oxidase enzyme is commonly used in biosensors to
detect levels of glucose by keeping track of the number of
electrons passed through the enzyme by connecting it to an
electrode and measuring the resulting charge.
This has a possible application in the world of nanotechnology
when used in conjunction with tiny electrodes as glucose sensors
for diabetics.

http://www.indogulfgroup.com/AE%20-%20Enzymes%20-%20Glucose%20Oxidase.asp

Glucono delta-lactone (GDL):

is a naturally-occurring food additive with the E number E575
used as a sequestrant, an acidifier, or a curing, pickling, or
leavening agent in bakery products.
- GdL ia a slow leavening agents, based on the progressive
hydrolysis of GdL to gluconic acid when water is added to the
dough mix. The gluconic acid then reacts with sodium
bicarbonate for a continuous release of carbon dioxide).
- Also functioning as a substitute for enzymes in cheese
processing or tofu manufacturing . GdL is acoagulant in silken
tofu, (tofu with a smooth texture similar to yoghurt and a high
water content). GdL is also combined with calcium sulphate or
calcium chloride to produce a silken tofu with a firmer texture.

http://www.jungbunzlauer.com/media/uploads/pdf/Gluconates/Glucono-delta-Lactone_2008.pdf

Glucono-delta-lactone (GDL) Utilisation

GDL is used for various technological purposes with regard to
foodstuffs:
for the regulation of acidity and colour in food
for the support of antioxidants and preservatives
(suppress the growth of unwanted or pathogenic microrganisms)
for sausage and canned fish (as an accelerator of maturation)
for shellfish and processed vegetables (as a stabiliser of colour)
in baking powder (to facilitate the consistent production of acidity
and so to provide constant support of baking procedures)

http://www.gmo-compass.org/eng/database/e-numbers/294.glucono_delta_lactone.html

Glucono delta-lactone (GDL)

Curing Accelerator in Meat Products

In curing: red colour formation process of sausages
are highly dependent on the pH .
When using GdL in scalded sausages, the curing
process is both accelerated and made more
complete, resulting in a brighter red colour of the
meat product.
GdL thus allows to reduce both the addition of
nitrite by up to 30% and the residual level of nitrite
by up to 75%, making the product safer.
GdL enhance the antimicrobial action of lactates in
pts, to lower the pH of poultry products to
remedy their pinking.

Chelating Agent in Seafood

GdL, as an outstanding copper and iron chelating agent, helps
inhibiting melanosis by depriving the enzymes causing the
browning of the metal ions needed for their activation.
The combination with sulphites in the pre-freezing dip of
frozen shrimps or in the blanching brine of canned shrimps
allows to come away from calcium disodium EDTA and to
reduce the sulphite use by 50-90%.

Karbohidrase
Enzim

Sumber

Konversi yang dikatalisis

Manfaat

-amilase

Barley malt,
fungi, bakteri

pati, glikogen + H2O

Dekstrin (likuifikasi)

Hidrolisat pati pada industri

minuman, pembuatan roti,
dextrinized starch, makanan bayi

-amilase

Wheat, barley,
malt, bakteri
(bacillus)

pati, glikogen + H2O

Maltosa -limit dextrin
(ikatan -1,4)

Industri roti dan minuman beralkohol: sumber C utk produksi

CO2 dan alkohol, sirup maltosa

-glukanase

A. niger,
B. subtilis,
barley malt

pati-D-glukan + H2O
oligosakarida, glukosa
(ikatan -1,3 dan -1,4)

Degumming pada
industri minuman
beralkohol

Glukoamilase
(amiloglukosidase, AMG)

A. niger,
A. oryzae,
R. oryzae

pati, glikogen + H2O

glukosa (ikatan -1,4)

Sakarifikasi pati
terlikuifikasi

Debranching
enzymes
(pullulanase,
isoamylase)

A. aerogenes,
Pseudomonas

amilopektin + H2O amilosa rantai

pendek menghidrolisis ikatan -1,6

Oligosakarida (amilosa
rantai pendek)

Inulinase

Kluyvero-myces

Polifruktan (inulin) + H2O fruktosa

HFS

Glukosa < --- > fruktosa

Xilosa < --- > xilulosa

HFS

Isomerase
Selulase

A. niger, T. viride

Selulosa + H2O -dekstrin (ikatan

-1,4)

Klarifikasi jus buah,

meningkatkan ekstraksi
minyak atsiri, produksi
glukosa dari bahan
selulosa

Hemiselulase

A. niger

Hemiselulase + H2O -dekstrin

(ikatan -1,4) dari locust bean gum,
guar gum

Memudahkan pengelupasan kulit kopi, meningkatkan germinasi biji-bijian dll

Invertase (sukrosa
hidrolase)

Saccharomyces

Sukrosa + H2O glukosa

+ fruktosa (gula invert)

Mengkatalisis pembentukan gula

invert, mencegah kristalisasi
produk permen

Laktase
(- galaktosidase)

A. niger,
A. oryzae

Laktosa + H2O
galaktosa + glukosa

Hidrolisis laktosa dalam produk

susu, meningkatkan kemanisan
produk, mencegah kristalisasi
laktosa, low-lactose milk untuk
penderita lactose intolerance

Pektinase, terdiri
poligalakturonase,
pektin metil
esterase, pektat liase

A. niger, A.
oryzae

*Poligalakturona-se
menghidrolisis -D-1,4
galakturonida
*Pektin metilesterase
menghilangkan gugus
metil pada pektin

Ditambahkan pada klarifikasi

dan filtrasi jus dan wine,
mencegah penggumpalan pada
jus buah konsentrat, mengatur
cloud rentention pada jus, dll.

 Apple juice is one of the fruit juice which is manufactured by

maceration and pressing of apples.
The expelled juice is further processed by centrifugal and
enzymatic clarification to remove the pectin and starch.

http://www.tastydays.com/drinks/juice/apple-juice

Pulp and Paper Industry

Type

Enzyme Function

Cellulase

Breaks down cellulose, a fibre found in the cell walls of all

plants and trees. Cellulose is the basic raw material used
to make products such as paper, cotton, and other textiles

Hemicellulase

Breaks down hemicellulose, another plant sugar that is

not as complex as cellulose and is easier to break down

Xylanase

Breaks down xylan, a gummy sugar present in the cell

walls of plants and trees. This enzyme type is used
primarily in the wood and pulp industry

What are Enzymes? http://www.biobasics.gc.ca/english/View.asp?x=792

Enzyme Biotechnology and Biofuels

Enzymes may be used to help produce fuels from renewable sources
of biomass. Such enzymes include cellulases, which convert cellulose
fibres from feedstocks like corn into sugars. These sugars are
subsequently fermented into ethanol by microorganisms.
A new process called Simultaneous Saccharification and Fermentation
has greatly improved ethanol production efficiency. In this new process,
cellulase enzymes and fermentation microorganisms are combined in a
single reaction mixture to produce ethanol in one step .

* Aplikasi Protein Hidrolase

Enzim

Sumber

Konversi yang dikatalisis

Manfaat
-Mengempukkan daging,
-Meningkatkan ekstraksi minyak
dan protein dari tanaman dan
hewan,
-Pembuatan hidrolisat protein
-Pengolahan protein ikan

Bromelin

Nanas

Hidrolisis protein dan polipeptida

menjadi peptida dengan BM
rendah

Ficin

Ficus sp.

Papain

Pepaya

Protease dari tanaman.

Hidrolisis polipeptida, amida dan
ester (leu, gly) menjadi peptida
dengan BM rendah

Protease

Aspergillus
Bacillus

Hidrolisis protein dan polipeptida

menjadi peptida dengan BM
rendah

-Meningkatkan warna
dan flavor roti,
-Mengempukkan daging
-Meningkatkan dispersitas susu
bubuk & meningkatkan stabilitas
susu evaporasi

Pepsin

Porcine,
Perut
hewan

Hidrolisis polipeptida (asam

amino aromatik, dikarboksilat)
menjadi peptida dengan BM
rendah

Bovine pepsin rennet

extender dan koagulan
susu (keju), produksi
hidrolisat protein

Tripsin

Pankreas
hewan

Hidrolisis polipeptida (ggs

karboksil L-arg, L-lys) menjadi
peptida dengan BM rendah

Menekan oksidasi flavor di

susu; produksi hidrolisat
protein

Rennet

Perut hewan
ruminansia;
Mucor miehei, M.
Pusilus, Endothia
parasitica

Selektivitas tinggi terhadap

kasein susu, mengkoagulasi
susu

Koagulasi susu dalam

pembuatan keju,
meningkatkan flavor dan
tekstur pada pematangan
keju

Enzymes as Detergent
Enzymes have also been used in the detergent industry since
the mid 1960s and are probably the best-known application of
industrial enzymes especially in laundry products- the so-called
biological washing powders, liquids and tablets.
The main enzyme used : protease - group of hydrolases acting
on peptide bonds, belongs to EC 3.4 group.
Used for removing of protein contamination acts on organic
stains such as grass, blood, egg and human sweat.

http ://enzymes.me.uk

However, it has become more common in recent years to

include a mixed of enzyme activities including lipases and
amylases.
Lipases (group of esterases (EC 3.1) disintegrated lipids.
Allow to remove fatty stains effective on stains resulting
from fatty acids such as oils and fats (and lipsticks!)
Amylase help remove starchy food deposits.
Cellulase : more recently, cellulase used as a colour
enhancing and anti-bobbling washing powders .
Cellulases is removed detached cellulose fibrils, which cause
a progressive dulling of the colour as dirt is trapped on the
rough surface of the fabric.

Formulasi Enzim Deterjen

Nilai pH deterjen 10 protease alkalin dari Bacillus sp

Bentuk awal : dry powder pekerja alergi & gangguan kulit

Formulasi :
enkapsulasi agar debu tak beterbangan, partikel larut
cepat, tak menghasilkan bau & warna, daya simpan lebih
baik, melindungi thd komponen lain e.g bleaching agent

*Proses Enkapsulasi Protease metode NOVO

bentuk : granula menggunakan pelletising drum
untuk mencegah pelekatan pada dinding mixer & menjaga ukuran
granula, ditambahkan serat selulosa
merk : Granule-T

*Proses Enkapsulasi Protease metode Gist-Brocades

Cairan fermentasi (broth) filtrasi presipitasi enzim filtrasi
pengeringan disaring powder
Formulasi :
enzim powder dicampur aditif etoxylated-C18-fatty alcohol
prill tower bentuk bola dilapis agar tidak berdebu selama
penanganan (pelapis (minyak parafin atau PEG)
merk : Maxatase dan Maxacal (pH opt 10)

Komposisi Deterjen Enzim

Industri Keju
Rennet
Milk contains proteins, specifically caseins, that maintain its
liquid form.
Proteases are enzymes that are added to milk during cheese
production, to hydrolyze caseins, specifically kappa casein, which
stabilizes micelle formation preventing coagulation.
The most common enzyme isolated from rennet is chymosin.,
which can be obtained from several other animal, microbial or
vegetable sources, but indigenous microbial chymosin (from
fungi or bacteria) is ineffective for making cheddar and other
hard cheeses.

http://enzymes.me.uk/enzyme/enzymes-in-industry

Produksi Keju

Lipases

Lipases are used to break down milk fats and give characteristic
flavours to cheeses.
Stronger flavoured cheeses, for example, the italian cheese,
Romano, are prepared using lipases.
The flavour comes from the free fatty acids produced when milk
fats are hydrolyzed.
Animal lipases are obtained from kid, calf and lamb, while
microbial lipase is derived by fermentation with the fungal species
Mucor meihei.
Although microbial lipases are available for cheese-making, they
are less specific in what fats they hydrolyze, while the animal
enzymes are more partial to short and medium-length fats.
Hydrolysis of the shorter fats is preferred because it results in the
desirable taste of many cheeses. Hydrolysis of the longer chain
fatty acids can result in either soapiness, or no flavour at all.

 Milk contains a number of different types of proteins, in addition to

the caseins. Cow milk also contains whey proteins such as lactalbumin
and lactoglobulin.
The denaturing of these whey proteins, using proteases, results in a
creamier yogurt product. Destruction of whey proteins is also essential
for cheese production.
During production of soft cheeses, whey is separated from the milk
after curdling, and may be sold as a nutrient supplement for body
building, weight loss, and lowing blood pressure, among other things.
There have even been reports of dietary whey for cancer therapies,
and having a role in the induction of insulin production for those with
Type 2 diabetes.
Proteases are used to produce hydrolyzed whey protein, which is whey
protein broken down into shorter polypeptide sequences. Hydrolyzed
whey is less likely to cause allergic reactions and is used to prepare
supplements for infant formulas and medical uses.

* Lipase
Enzim

Sumber

Lipase

Jaringan
pankreas
hewan,
A. Niger,
A. oryzae

Konversi yang dikatalisis

Manfaat

Hidrolisis triasil gliserol,

ester asam lemak,
menghasilkan mono- dan diasilgliserol, gliserol dan asam
lemak bebas

Lipase hewan: meningkatkan

flavor pada industri keju,
lypolized butter oil
Lipase mikrobial: menghidrolisis
lipid (konsentrat minyak ikan)

This oil contains good Omega 3 polyunsaturated fats, particularly DHA, the
most important of the Omega 3 fats, and EPA, also important.

Cocoa Butterv Substitute

Cocoa butter is extracted from the beans of the Theobroma
cacao tree and used to make chocolate and other foods,
pharmaceuticals and cosmetic ointments.
The expense of cocoa butter has led to the production of
cocoa butter substitutes.
The substitutes (known commercially as CBS) generally are
made from plant oils, such as palm kernel oil, sunflower oil,
cottonseed oil, soybean oil and coconut oil.

Cocoa Butter Substitute

Lipase-catalysed trans-esterification reactions that are 1,3specific are utilized for making cocoa butter substitutes, using
cheaper mid-fraction of palm oil and stearic acid.
The mid-fraction of palm oil contains 1,3-dipalmitoyl-2monoolein (POP) as the major triglyceride
The main constituents of cocoa butter 1-(3)-palmitoyl-3-(1)stearoyl-2-monoolein (POS) and 1-(3)-distearyl-2-monoolein
(TOS)
Therefore, by transesterification catalyzed by lipozyme,
between POP and stearic acid or POP and tristearin,
valuable equivalents of cocoa butter have been made

http://www.ias.ac.in/currsci/jul10/articles18.htm

Lipases for Pharmaceutical Application

Microbial lipases are used to enrich PUFAs from
animal and plant lipids, and their mono and
diacylglycerides are used to produce a variety of
pharmaceuticals. PUFAs are increasingly used as
food additives, pharmaceuticals and nutraceuticals
Microbial lipases are used to obtain PUFAs from animal and plant
lipids, such as tuna oil and borage oil. Free PUFAs and their mono
and diacylglycerides are subsequently used to produce a variety of
pharmaceuticals
Liposomes are used in the medical field to optimize the action of
drugs by transporting them to target areas, thus circumventing drug
waste inactivation and anatomical barriers
http://nopr.niscair.res.in/bitstream/123456789/3016/1/IJBT%206%282%29%20141-158.pdf

Enzyme treated Lecithin

Lecithin can easily be extracted chemically (using hexane)
or mechanically from soy bean etc.
It used as an emulsifier and to prevent sticking, for
example in non-stick cooking spray.
To modify the performance of lecithin to make it suitable
for the product to which it is added, it may be hydrolysed
enzymatically. In hydrolysed lecithins, a portion of the
phospholipids have one fatty acid removed by
phospholipase. improved through strengthening the
hydrophobicity

Enzim dalam Teknologi Rekayasa Genetika

Pembuatan DNA Rekombinan
- Memotong gen yang akan ditranlasikan,
- Membuat ujung fragmen DNA yg sesuai, sehingga dapat
digunakan dg fragmen lain yang dikehendaki
- Penyambungan fragmen-fragmen DNA membentuk DNA Rekombinan
1. Endonuklease Restriksi
memotong DNA
2. DNA Ligase
untuk proses replikasi & menyambung fragmen DNA dg
fragmen lain atau kloning membentuk DNA Rekombinan
3. Nuklease
menguraikan komponen nukleotida dari DNA (berperan
pd proses replikasi)
4. RNA Polimerase
berperan pada proses transkripsi DNA mRNA

Enzymes in molecular biology

This is never ending story. Many of enzymes used in molecular
biology directly in bacterial cells to synthesise necessary
compounds.
Bacterial and yeasts cells can be used for any protein and
peptide biosynthesis. Some of these bacterial enzymes can be
used in vitro to perform the same biological processes, from
which are most important enzymes for DNA/RNA manipulation.

http ://enzymes.me.uk

Therapeutic Enzymes

Daftar Pustaka
Kiwi6.com, 2011, Mata Kuliah Satuan Proses, Departemen Teknologi

Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor,

k002.kiwi6.com/hotlink/9v58ohmgjx/kuliah_xi_enzim_final.ppt, diakses 12
Juni 2012

Enzymes. Industrial ue of Enzymes.pptx imtech. Accessed 8 June 2015