CD Skripsi
Produksi Enzim Amilase Dari Jamur Termofilik Aspergillus Sp. Lbkurcc304 Dengan Variasi Sumber Karbon Dalam Media Produksi Cair
Aspergillus sp. LBKURCC304 is one of the isolates from the Enzyme,
Fermentation, and Biomolecular Research Laboratory of the Faculty of
Mathematics and Natural Sciences, Riau University, which semi-quantitatively
and quantitatively was known to be able to produce amylase enzyme using starch
(KGaA) as a carbon source. Carbon has been thought to greatly effect
metabolism, therefore 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)
diminish production costs. Production was carried out in submerged fermentation
pH 7 at 50°C for 11 days, agitation speed of 150 rpm. The activity of crude extract
of amylase was determined using Nelson-Somogyi method, determination of
protein contents by Lowry method, and specific activity based on the calculation
of the comparison of enzyme activity and protein content. The data were
statistically tested using the Duncan's Multiple Range Test (DMNRT) method at a
significance level of 5% and Principal Component Analysis (PCA). The results of
this study show that sago carbohydrate is the best carbon source than other for
amylase production by Aspergillus sp. LBKURCC304, amylase activity was
0.0391 ± 0.0017 U/mL and specific activity was 0.0874 ± 0.0049 U/mg.
Otherwise, the highest protein contents was 0.7651 ± 0.0096 mg/mL, at the
carbon source of canna. Submerged fermentation with sago carbohydrates as a
carbon source has the potential to be used for the production of amylase from
Aspergillus sp. LBKURCC304.
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