CD Skripsi
Analisis Produksi Enzim Amilase Dari Jamur Termofilik Aspergillus Sp. Lbkurcc304 Strain Lokal Bukik Gadang Sumatera Barat
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. The purposes of this study were to determine the growth curve of Aspergillus sp. LBKURCC304 and optimum biomass from this isolate and study 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. The quantification of fungal biomass was done using the gravimetric method. Meanwhile, the Nelson-Somogyi and Lowry methods were used to determine the enzyme activity and protein content. 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 growth curve of Aspergillus sp. LBKURCC304, based on biomass, showed that the lag phase occurs on
day 1 to day 6, logarithmic phase on day 7 to day 9, and a stationary phase on day 10 to day 12, while day 13 to day 18 is the phase of death. The optimum of fungal biomass was produced on the day 9 (0,1208±0,0007 g), for enzyme activity was found on the day 11 (0,0302±0,0041 U/mL), the optimum protein content was at the day 7 (2,2821±0,0632 mg/mL), while the highest specific activity was produced on the day 11 (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.
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