Coconut Haustorium Preparation as a Source of Lipase which Contain of Maltodextrin
Andi Nur Fajri Suloi (1), Meta Mahendradatta (1), Amran Laga (1), Andi Fitra Suloi (2)

1) Teknologi Pertanian, Universitas Hasanuddin, Jl. Perintis Kemerdekaan KM 10, Makassar, 90245
2) Teknologi Hasil Pertanian, Universitas Brawijaya, Jl. Veteran, Malang, 65145

Abstract

Lipase are a biocatalysts that hydrolyze ester bonds such as triglycerides to produce free fatty acids and glycerol. Coconut haustorium (kentos) is a source of lipase enzyme which is rarely used. The aim of this study was to optimize the preparation of coconut haustorium with the addition of maltodextrin as the filler. This study started by reducing the size of the coconut haustorium through shredded process. Then, the maltodextrin with various concentrations (0, 10, and 20) % was added to the coconut haustorium. After that, it was dried using a blower oven with a temperature of 40C for 9 hours. The parameters tested in the study were protein content, enzyme activity, water content, and yield. The best treatment in the preparation of the enzyme lipase from kentos was 20% addition of maltodextrin. This treatment gave the highest activity of 0,438 U/ml, protein content of 7,618 mg/ml, specific activity of 0.058 u/mg protein, water content of 18,96% and yield of 26,71%.

Keywords: Activity, Coconut Haustorium, Drying, Maltodextrin, Lipase

Topic: INDUSTRIAL BIOTECHNOLOGY AND BIOPROCESSING