Pengaruh pH dan Suhu Terhadap Aktivitas dan Stabilitas Amilase Kecambah Jagung Manis (Zea mays L. saccharata) Varietas Hibrida

NOVIANI KHUSNUL K, Dr. Ir. Muhammad Nur Cahyanto, M.Sc ; Dr. Ir. Tyas Utami, M.Sc

2015 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Tujuan dari penelitian ini untuk mengetahui pengaruh waktu perkecambahan terhadap produksi amilase kecambah jagung manis varietas hibrida serta pengaruh pH dan suhu terhadap aktivitas dan stabilitas amilase kecambah jagung manis varietas hibrida. Hasil penelitian menunjukkan bahwa produksi amilase kecambah jagung manis varietas hibrida tertinggi pada hari ketiga perkecambahan. Aktivitas amilase rendah pada pH di bawah 5, aktivitas tertinggi berada pada pH 6, dan menurun setelah pH 6. Aktivitas amilase tertinggi pada suhu 50 Celsius, aktivitasnya rendah dibawah suhu 45 Celsius dan diatas suhu 50 Celsius mengalami penurunan aktivitas. Amilase kecambah jagung manis stabil pada suhu 50 Celsius hingga 60 menit inkubasi dengan aktivitas diatas 90%, stabil pada pH 5,5 dan 6,0 hingga 40 menit inkubasi dengan aktivitas diatas 90% dan di pH 6,5 sebesar 79,03%.

The objectives of this study were to investigate the effect of germination time on the production of amylase from sweet corn hybrid variety malt and the effect of pH and temperature on the activity and stability of amylase from sweet corn hybrid variety malt. The results showed the highest production of amylase was at third day of germination. Activity of amylase was low at under pH 5, the highest activity was at pH 6, and it decreased after pH 6. The highest activity of amylase was at 50 Celcius, the activity was low at under 45 Celcius and it decreased after 50 Celcius. Amylase from sweet corn malt was stable at 50 Celcius until 60 minutes incubation with activity was above 90%, was stable at pH 5.5 and 6.0 until 40 minutes incubation with activity were above 90%, and at pH 6.5 was 79.03%.

Kata Kunci : amilase, jagung manis, pH, suhu, aktivitas, stabilitas, amylase, sweet corn, pH, temperature, activity, stability