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

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dc.contributor.authorSafitri, Ririn
dc.contributor.supervisorNovianty, Riryn
dc.contributor.supervisorSaryono, Saryono
dc.date.accessioned2023-11-16T03:15:18Z
dc.date.available2023-11-16T03:15:18Z
dc.date.issued2023-07
dc.description.abstractAmylase 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.en_US
dc.description.sponsorshipFakultas Matematika dan Ilmu Pengetahuan Alamen_US
dc.identifier.citationPerpustakaanen_US
dc.identifier.otherElfitra
dc.identifier.urihttps://repository.unri.ac.id/handle/123456789/11234
dc.language.isoenen_US
dc.publisherElfitraen_US
dc.subjectagitationen_US
dc.subjectamylaseen_US
dc.subjectAspergillus spen_US
dc.subjecttemperatureen_US
dc.titleOPTIMASI SUHU DAN AGITASI PRODUKSI ENZIM AMILASE DARI JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 DALAM MEDIA PRODUKSI CAIRen_US
dc.typeArticleen_US

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