ANALISIS AKTIVITAS ENZIM AMILASE PRODUKSI JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 DENGAN SUMBER KARBON BERBEDA

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dc.contributor.authorSitompul, Lorena Omega
dc.contributor.authorSaryono, Saryono
dc.contributor.supervisorDevi, Silvera
dc.date.accessioned2022-03-14T03:39:06Z
dc.date.available2022-03-14T03:39:06Z
dc.date.issued2021-08
dc.description.abstractThermophilic 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 sourceen_US
dc.description.sponsorshipDosen Bidang Biokimia Jurusan Kimia Bidang Biokimia Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Riauen_US
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttps://repository.unri.ac.id/handle/123456789/10455
dc.language.isoenen_US
dc.publisherperpustakaan URen_US
dc.subjectAspergillus spen_US
dc.subjectamylaseen_US
dc.subjectcarbon sourceen_US
dc.titleANALISIS AKTIVITAS ENZIM AMILASE PRODUKSI JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 DENGAN SUMBER KARBON BERBEDAen_US
dc.typeArticleen_US

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