ANALISIS PRODUKSI ENZIM AMILASE DARI JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 STRAIN LOKAL BUKIK GADANG SUMATERA BARAT

Abstract

Amylase is an enzyme that hydrolyzes of starch into reducing sugars and can be produced from the fermentation process by several microorganisms, including the thermophilic fungus of Aspergillus sp. LBKURCC304. Thermophilic fungi have an advantage in production of amylase enzyme because they can live at high temperature, so the metabolites such as enzymes and proteins that resulted will be more resistant to high temperature. Based on previous studies, Aspergillus sp. LBKURCC304 has been isolated and produced amylase enzyme qualitatively at 50oC, but quantitative enzyme production has never been done. The purpose of this study was to production of amylase enzyme quantitatively from this isolate, like the optimum activity from amylase crude extract and protein content as well as the optimum amylase specific activity produced every day for 18 days of the fermentation process at 50oC. Nelson-Somogyi and Lowry method were used to determine the enzyme activity and the protein content, respectively. Specific activity was obtained by dividing the amylase enzyme activity with the protein content. The results obtained were analyzed using the Anova and Duncan test. Result for the highest enzyme activity was obtained on the 11th day at 0,0302±0,0041 U/mL, optimum protein content was obtained on the 7th day at 2,2821±0,0632 mg/mL, while the highest specific activity was produced on the 11th day, with 0,0214±0,0005 U/mg. One unit of amylase enzyme activity is defined as the amount of enzyme needed to produce 1 μmol of reducing sugar per minute at 50oC with pH 7.