DOI: https://doi.org/10.14710/gjec.2022.16321

Isolasi dan Karakterisasi Amilase Termostabildari Geobacillus dYtae-14

*Agustin L.N. Aminin scopus  -  Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Semarang, Indonesia, Indonesia
Yulia Milarsih  -  Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Semarang, Indonesia, Indonesia
Nies Suci Mulyani  -  Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Semarang, Indonesia, Indonesia
Open Access Copyright 2023 Greensphere: Journal of Environmental Chemistry

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Abstract

Enzim amilase termostabil merupakan salah satu enzim yang sangat potensial bagi industri, terutama industri makanan dan farmasi. Enzim termostabil memiliki beberapa keuntungan seperti reaksi berlangsung lebih cepat, menurunkan viskositas dan mencegah kontaminasi karena produksi berlangsung pada suhu tinggi. Penelitian ini mengeksplorasi potensi amilase termostabil dari isolat lokal  Geobacillus dYTae-14 yang tumbuh optimum pada suhu 55oC. Aktivitas spesifik amilase ditentukan berdasarkan produk glukosa yang diukur dengan metode DNS dan kadar protein ditentukan dengan metode Lowry. Tahapan penelitian ini meliputi pembuatan kurva pertumbuhan, isolasi enzim amilase termostabil, pemurnian parsial enzim, dialisis, penentuan aktifitas spesifik tiap fraksi, penentuan kandungan protein, penentuan temperatur dan pH optimum. Amilase termostabil dari Geobacillus dYTae-14 berhasil diisolasi dan menunjukkan aktivitas spesifik tertinggi pada fraksi kejenuhan ammonium sulfat 20-40%, sebesar 934,356 unit/mg protein. Temperatur optimum amilase termostabil dicapai pada 85oC dan pH optimum di pH 8; dengan aktivitas spesifik sebesar 2143,538 unit/mg protein.

 

 

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Keywords: amilase, termostabil, Geobacillus sp.
Funding: Universitas Diponegoro

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