Produksi Asam Galat Dari Limbah Buah Lokal Di Pulau Lombok Secara Enzimatis

Eka Junaidi

Abstract

Asam galat merupakan salah satu bahan obat yang belum dapat diproduksi dalam jumlah besar di dalam negeri. Senyawa ini berperan sebagai bahan sintetis antioksidan dan antibakteri. Penelitian ini bertujuan untuk menghasilkan asam galat menggunakan limbah buah lokal di Pulau Lombok secara enzimatis. Terdapat 3 jenis limbah buah lokal yang digunakan yaitu kulit buah juwet, kulit buah kepundung dan kulit buah manggis. Hasil penelitian menunjukkan enzim yang digunakan adalah tanase dengan aktivitas sebesar 57,827 U/mg. Asam galat tertinggi diperoleh pada konsentrasi enzim tanase sebesar 1% dan waktu reaksi sebesar 60 menit untuk kulit buah kepundung sedangkan kulit buah manggis dan kulit buah juwet menghasilkan asam galat tertinggi pada konsentrasi enzim tanase sebesar 1,2% dengan waktu reaksi yang sama. Jenis kulit buah lokal yang paling baik sebagai penghasil asam galat adalah kulit buah kepundung.

Keywords

Asam galat, tanase, manggis, kepundung, juwet

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