OPTIMASI PRODUKSI ENZIM AMILASE TERMOFILIK Aspergillus sp. LBKURCC304 DENGAN VARIABEL JENIS SUMBER NITROGEN DAN MINERAL DALAM MEDIA CAIR

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dc.contributor.authorRahmawati, Nur Anis
dc.contributor.supervisorDevi, Silvera
dc.contributor.supervisorSaryono, Saryono
dc.date.accessioned2022-11-23T04:03:42Z
dc.date.available2022-11-23T04:03:42Z
dc.date.issued2022-07
dc.description.abstractThermophilic 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.en_US
dc.description.sponsorshipFakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Riauen_US
dc.identifier.citationPerpustakaanen_US
dc.identifier.otherElfitra
dc.identifier.urihttps://repository.unri.ac.id/handle/123456789/10756
dc.language.isoenen_US
dc.publisherElfitraen_US
dc.subjectAspergillus spen_US
dc.subjectamylaseen_US
dc.subjectnitrogen sourceen_US
dc.titleOPTIMASI PRODUKSI ENZIM AMILASE TERMOFILIK Aspergillus sp. LBKURCC304 DENGAN VARIABEL JENIS SUMBER NITROGEN DAN MINERAL DALAM MEDIA CAIRen_US
dc.typeArticleen_US

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