Screening isolat khamir dan bakteri asam laktat (BAL) dengan aktivitas amilolitik telah dilakukan dalam upaya penurunan kadar asam sianida (HCN) pada ubi kayu (Manihot esculenta Crantz). Khamir diisolasi dari ubi kayu terfermentasi seperti Gatot, Tiwul, Tape, Mocav (modified cassava) dan ragi tape dengan medium Chloramphenicol Yeast Glucose (CYG), sedangkan sebanyak 23 isolat BAL adalah koleksi UPT BPPTK LIPI. Screening khamir amilolitik menggunakan medium Yeast Extract Peptone Strach Agar sedangkan BAL amilolitik menggunakan medium MRS+Starch yang kemudian ditetesi iodine Lugol's sebagai indikator aktivitas amilolitik pada medium yang menghasilkan zona jernih. Isolat dengan zona jernih selanjutnya diukur aktivitas enzim amilase dengan metode Iodine Complex. Isolat dengan aktivitas tertinggi digunakan sebagai starter fermentasi uji coba pembuatan mocav. Hasil isolasi diperoleh 14 isolat khamir terpilih dan 12 isolat BAL. Isolat khamir Tr7 dan isolat BAL G6 diketahui memiliki aktivitas enzim amilase tertinggi yaitu 0,0624 U/mL dan 0,0627 U/mL dengan metode Iodine Complex. Hasil fermentasi mocav dengan penambahan starter khamir Tr7 dan BAL G6 menurukan HCN 52,06% sedangkan tanpa starter 32,32%. Isolat khamir Tr7 yang berasal dari ragi tape merupakan Saccharomyces sp. yang diidentifikasi dengan metode profile matching. Isolat BAL G6 yang berasal dari Gatot, diidentifikasi dengan kit API 50 CHL merupakan Pediococcus pentosaceus dengan persentase kemiripan 99,6%. Disimpulkan bahwa isolat khamir dan BAL yang diisolasi dari ubi kayu terfermentasi memiliki aktivitas amilolitik. Isolat Saccharomyces sp. Tr7 dan Pediococcus pentosaceus G6 potensial digunakan sebagai starter untuk mereduksi asam sianida dari ubi kayu.

Screening amylilytic activities yeast and lactic acid bacteria (LAB) isolates have been conducted in an effort to reduce the level of hydrogen cyanide (HCN) in cassava (Manihot esculenta Crantz). Yeast was isolated from fermented cassava as Gatot, Tiwul, Tape, Mocav (modified cassava) and yeast tape with Chloramphenicol Yeast Glucose (CYG) medium, while as many as 23 isolates of LAB are collection of UPT BPPTK LIPI. Screening yeast amylolytic using Yeast Extract Peptone Starch medium while LAB amylolytic using MRS medium + Starch which then drops Lugol's iodine as an indicator of amylolytic activity in the medium resulted in a clear zone. Isolates with a clear zone were subsequently measured amylase enzyme activity by Iodine Complex method. Isolate with the highest activity was used as a fermentation starter mocav production test. Isolation results obtained 14 isolates was selected of yeasts and 12 isolates of LAB. Yeast isolate Tr7 and isolate LAB G6 were known to have the highest activity of the enzyme amylase 0.0624 U/mL and 0.0627 U/mL by the Iodine Complex method. Mocav was fermented by adding yeast starter TR7 and BAL G6 that derive HCN 52.06% and 32.32% while without starter. Yeast isolate Tr7 from Tape originating as Saccharomyces sp. identified by the profile matching method. LAB isolate G6 originating from Gatot, was identified with API 50 CHL kits is Pediococcus pentosaceus similarity percentage 99.6%. It was concluded that isolates of yeast and LAB isolated from fermented cassava have amylolytic activity. Isolates of Saccharomyces sp . TR7 and Pediococcus pentosaceus G6 potentially be used as a starter to reduce cyanide from cassava .

Kata Kunci : Amilolitik, Asam Sianida, Bakteri Asam Laktat, khamir, ubi kayu/ Amylolytik, hydrogen cyanide, Lactic Acid Bacteria, Yeast, cassava