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Optimasi Produksi Enzim Amilase Termofilik Aspergillus Sp. Lbkurcc304 Dengan Variabel Jenis Sumber Nitrogen Dan Mineral Dalam Media Cair
Aspergillus sp. LBKURCC304 is an isolated fungus collected by Laboratory of Enzyme, Fermentation and Biomolecular Research, Faculty of Mathematics and Natural Sciences, Riau University. This thermophilic fungus is capable of secreting amylase, but its production was highly affected by the medium and chemical composition contained in it. In this study, the effect of different nitrogen sources (soybean flour, tempeh flour and catfish flour) and minerals (FeSO4. 7H2O, CaCl2. 2H2O, MgSO4.7H2O, MnSO4.H2O and BaCl2.2H2O) on the secretion of amylase by Aspergillus sp. LBKURCC304 were examined in submerged fermentation at 50°C for 11 days with agitation speed of 150 rpm to ensure its optimization. The activity of amylase crude extract of Aspergillus sp. LBKURCC304 and its protein concentration were determined using Nelson- Semogyi and Lowry method respectively, whereas the enzyme specific activity was calculated by comparing the amylase activity with its protein concentration. The data obtained were analyzed using ANOVA then followed by Duncan's Multiple Range Test at a significance level of 5%. Based on this investigation, tempeh flour and MgSO4.7H2O 0,05% showed the highest amylase activity of 0,0084±0,0014 U/mL with protein concentration of 0,5111±0,0073 mg/mL and specific activity of 0,0164±0,00 U/mg, meanwhile the highest protein concentration of 0,8778±0,0015 mg/mL was obtained when catfish flour was usedas the protein source instead. The potential of submerged fermentation with tempeh flour and MgSO4.7H2O 0,05% can be utilized for the production of amylase from Aspergillus sp. LBKURCC304
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