Abstract:
Thermophilic amylase is an enzyme that is widely used in biotechnology and
industry, because it can be used at high temperatures. Nitrogen is an important
component that affects the metabolism of microorganisms in producing the
enzyme amylase. In this study an attempt was made to optimize the production of
the amylase enzyme from the thermophilic fungus Aspergillus sp. LBKURCC304
in submerged fermentation at 50⁰C for 11 days with an agitation speed of 150
rpm. The production media varied the type of nitrogen source (soy flour, tempeh
flour and catfish flour) and minerals (FeSO4.7H2O, CaCl2.2H2O, MgSO4.7H2O,
MnSO4.H2O and BaCl2.2H2O). The activity of the amylase enzyme produced was
determined by the Nelson-Semogyi method, and absorbance was measured at a
wavelength of 540 nm using a UV-Vis Spectrophotometer. The results of the
study showed that the nitrogen source of tempeh flour produced the highest
amylase, with mineral MgSO4.7H2O and 0,05% mineral concentration of
0,0084±0.0014 U/mL, and specific activity of 0,0164±0.00 U/ mg.
