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Title: :  Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment
PaperId: :  19137
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 9 Issue 1 2023
DUI:    16.0415/IJARIIE-19137
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
IIS ROSTINIUniversitas Padjadjaran
RUSKY INTAN PRATAMAUniversitas Padjadjaran

Abstract

Food Science and Technology
Enzyme, Cyprinus carpio, characterization, pH value, temperature
Enzymes are produced and can be obtained from all living cells, namely plants, animals and microbes, because the natural function of enzymes is as a biocatalyst in life reactions. One of the enzymes found in animals, especially fish is the protease enzyme. The purpose of this study was the extraction and characterization of enzymes from goldfish (Cyprinus carpio) waters to find out how to extract enzymes from goldfish (Cyprinus carpio) meat and characterize the crude extract based on pH and temperature treatment. The method used is experimental method, the resulting data is analyzed descriptively. The characterization test of the crude extract was carried out based on the pH and temperature treatment. The results of the study can be concluded that the activity of crude extract from goldfish meat is 0.125 units. Enzyme activity is affected by pH and temperature. The highest enzyme activity using casein as a substrate is at pH 5 which is equal to 0.36 Units, at 30oC which is equal to 0.73 Units.

Citations

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IJARIIE IIS ROSTINI, and RUSKY INTAN PRATAMA. "Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment" International Journal Of Advance Research And Innovative Ideas In Education Volume 9 Issue 1 2023 Page 1042-1047
MLA IIS ROSTINI, and RUSKY INTAN PRATAMA. "Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment." International Journal Of Advance Research And Innovative Ideas In Education 9.1(2023) : 1042-1047.
APA IIS ROSTINI, & RUSKY INTAN PRATAMA. (2023). Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment. International Journal Of Advance Research And Innovative Ideas In Education, 9(1), 1042-1047.
Chicago IIS ROSTINI, and RUSKY INTAN PRATAMA. "Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment." International Journal Of Advance Research And Innovative Ideas In Education 9, no. 1 (2023) : 1042-1047.
Oxford IIS ROSTINI, and RUSKY INTAN PRATAMA. 'Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment', International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 1, 2023, p. 1042-1047. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/Characterization_of_Enzyme_from_Goldfish__Cyprinus_carpio__Based_on_pH_and_Temperature_Treatment_ijariie19137.pdf (Accessed : 08 February 2023).
Harvard IIS ROSTINI, and RUSKY INTAN PRATAMA. (2023) 'Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment', International Journal Of Advance Research And Innovative Ideas In Education, 9(1), pp. 1042-1047IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/Characterization_of_Enzyme_from_Goldfish__Cyprinus_carpio__Based_on_pH_and_Temperature_Treatment_ijariie19137.pdf (Accessed : 08 February 2023)
IEEE IIS ROSTINI, and RUSKY INTAN PRATAMA, "Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment," International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 1, pp. 1042-1047, Jan-Feb 2023. [Online]. Available: https://ijariie.com/AdminUploadPdf/Characterization_of_Enzyme_from_Goldfish__Cyprinus_carpio__Based_on_pH_and_Temperature_Treatment_ijariie19137.pdf [Accessed : 08 February 2023].
Turabian IIS ROSTINI, and RUSKY INTAN PRATAMA. "Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 9 number 1 (08 February 2023).
Vancouver IIS ROSTINI, and RUSKY INTAN PRATAMA. Characterization of Enzyme from Goldfish (Cyprinus carpio) Based on pH and Temperature Treatment. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2023 [Cited : 08 February 2023]; 9(1) : 1042-1047. Available from: https://ijariie.com/AdminUploadPdf/Characterization_of_Enzyme_from_Goldfish__Cyprinus_carpio__Based_on_pH_and_Temperature_Treatment_ijariie19137.pdf
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