Abstract:
Thermophilic amylase is great demand in industrial processes and biotechnology. The
production of amylase can be affected by carbon sources. In this study, the production
of amylase was carried out by Aspergillus sp. LBKURCC304 with several natural
carbon sources (cassava, corn, taro, purple sweet potato, potato, breadfruit, canna,
gembili, gadung, and sago). Production was carried out in submerged fermentation pH 7
at 50°C for 11 days with an agitation speed of 150 rpm. Determination of amylase
activity was using the Nelson-Somogyi method, absorbance was measured using a UVVis
spectrophotometer with a wavelength of 540 nm. The results showed that the
highest activity was obtained in presence of sago carbohydrates (0.0391 ± 0.0017
U/mL) as a carbon source
