OPTIMASI SUHU DAN AGITASI PRODUKSI ENZIM AMILASE DARI JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 DALAM MEDIA PRODUKSI CAIR

Abstract

Amylase can be produced by several microbes such as Aspergillus sp. LBKURCC304 through a submerged fermentation process. This study aims to optimize the environmental conditions for the growth of Aspergillus sp. LBKURCC304 in produced amylase enzymes. The results of this study showed that the maximum amylase enzyme production by Aspergillus sp. was obtained at 40ºC and agitation rate of 50 rpm with an amylase enzyme activity of 0.4777±0.0085 U/mL and specific activity of 1.0599± 0.0086 U/mL mg.