Isolasi dan Karakterisasi Enzim Amilase dari Biji Nangka (Artocarpus heterophillus)
DOI:
https://doi.org/10.15575/ak.v4i1.5079Keywords:
Biokimia, Kimia OrganikAbstract
Amilase merupakan enzim perombak pati yang dibutuhkan oleh tubuh. Amilase dapat diisolasi dari berbagai tumbuhan, misalnya biji-bijian. Pada penelitian ini amilase diisolasi dari biji nangka, karena biji nangka tidak banyak dikonsumsi sehingga menjadi limbah. Penelitian ini bertujuan untuk mengkarakterisasi amilase dari biji nangka. Amilase diekstraksi dengan buffer fosfat 50 mM pada pH 7,5. Amilase difraksinasi dengan metode salting out dengan ammonium sulfat (NH4)2SO4, kemudian didialisis dengan buffer fosfat. Aktivitas amilase dari biji nangka  ditentukan dengan menggunakan metode Fuwa dan konsentrasi protein diukur dengan metode Bradford. Aktivitas spesifik yang paling tinggi diperoleh pada tingkat kejenuhan 50% dengan aktifitas spesifik 2,12 U/mg.  pH optimum amilase berada padapH 6, dengan aktivitas spesifik sebesar 2,52 Unit/mg, sedangkan suhu optimumnnya berada di suhu 50 ºC dengan aktivitas spesifik 2,52 Unit/mg.
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