AKTIVITAS ENZIM AMILASE UBI JALAR PUTIH (Ipomoea batatas) VARIETAS SOPONYONO

MUDRIKAH, Dr. Ir. Muh. Nur Cahyanto, M.Sc.

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Tujuan dari penelitian untuk mengetahui pengaruh pH dan suhu terhadap aktivitas enzim amilase ubi jalar putih varietas Soponyono serta pengaruh suhu terhadap stabilitas enzim amilase. Aktivitas enzim amilase diukur pada berbagai pH (3,0 ; 4,0 ; 5,0 ; 5,5 ; 6,0 ; 6,5 ; 70 ; 8,0) dan suhu (30°C, 40°C, 50°C, 60°C, 70°C, 80°C, 90°C). Enzim diinkubasi pada berbagai suhu (30°C, 40°C, 50°C, 55°C, 60°C, 65°C) dan aktivitasnya diukur pada periode waktu 0, 10, 20, 30, 40, 60, 90, 120, 240, dan 480 menit. Berdasarkan hasil penelitian, enzim amilase kasar dari ubi jalar var. Soponyono mempunyai aktivitas tertinggi pada pH 5,5. Secara umum, enzim ini mempunyai aktivitas tinggi pada pH 5,0 – 6,5. Aktivitas enzim tertinggi diperoleh pada suhu 60°C, tetapi pada suhu ini enzim kehilangan aktivitas setelah pemanasan selama 120 menit. Enzim ini stabil pada pemanasan suhu 40°C selama 480 menit, terlihat dari aktivitas sisanya mencapai lebih dari 90%. Kata Kunci : ubi jalar, aktivitas amilase, pH, suhu

The objectives of this study were to investigate the effect of pH and temperature on the activity of amylase enzyme from white-fleshed sweet potato var. Soponyono and the effect of temperature on amylase stability. Amylase enzyme was measured at different pH (3,0 ; 4,0 ; 5,0 ; 5,5 ; 6,0 ; 6,5 ; 70 ; 8,0) and temperature (30°C, 40°C, 50°C, 60°C, 70°C, 80°C, 90°C). The enzyme was maintained at various temperatures (30°C, 40°C, 50°C, 55°C, 60°C, 65°C) and the retained activity was measured at period of time 0, 10, 20, 30, 40, 60, 90, 120, 240, 480 min. The endogenus crude amylase showed highest activity at pH 5.5. This enzyme generally had high activity at pH 5 – 6.5. Maximum amylase activity was achieved at 60°C, but at this temperature the amylase enzyme lost its activity after 120 min incubation. Generally, this enzyme was stable up to 480 min at 40°C, showed by its relative remaining activity higher than 90%. Keywords: sweet potato, amylase activity, pH, temperature

Kata Kunci : ubi jalar, aktivitas amilase, pH, suhu, sweet potato, amylase activity, pH, temperature