AKTIVITAS AMILASE KECAMBAH KEDELAI HITAM (Glycine soja) VARIETAS MERAPI

NISRINA FAUZIYAH A, Dr. Ir. Muhammand Nur Cahyanto, M.sc ;Dr. Ir. Tyas Utami, M.Sc

2015 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Tujuan dari penelitian untuk mengetahui pengaruh waktu perkecambahan, pH dan suhu terhadap aktivitas amilase kecambah kedelai hitam varietas Merapi serta pengaruh pH dan suhu terhadap stabilitas amilase. Aktivitas amilase diukur pada berbagai pH (3,0 ; 4,0 ; 4,5 ; 5,0 ; 5,5 ; 6,0 ; 6,5 ; 7,0 ; 8,0) dan suhu (30, 40, 45, 50, 55, 60, 70, 80, 90 derajat Celsius). Stabilitas enzim diujikan pada berbagai pH (4,5 ; 5 ; 5,5) berbagai suhu (30, 40, 50, 55, 60 derajat Celsius) dan aktivitasnya diukur selama 180 menit. Berdasarkan hasil penelitian, amilase kasar dari kecambah kedelai hitam varietas Merapi mempunyai aktivitas tertinggi pada pH 5. Secara umum, enzim ini mempunyai aktivitas tinggi pada pH 5,0 - 6,5. Aktivitas enzim tertinggi diperoleh pada suhu 55 derajat Celsius, tetapi pada suhu ini enzim kurang stabil. Enzim ini stabil pada pemanasan pH 5 dan suhu 40 derajat Celsius selama 50 menit, terlihat dari aktivitas sisanya mencapai sekitar 90%.

The objectives of this study were to investigate the effect of germination period, pH and temperature on the activity of amylase enzyme from black soybean var. Merapi and the effect of pH and temperature on amylase stability. Amylase enzyme was measured at different pH (3.0 ; 4.0 ; 4.5 ; 5.0 ; 5.5 ; 6.0 ; 6.5 ; 7.0 ; 8.0) and temperature (30, 40, 45, 50, 55, 60, 70, 80, 90 degrees Celsius). The stability of enzyme was maintained at various pH (4.5 ; 5 ; 5.5 ) and various temperatures (30, 40, 50, 55, 60 degrees Celsius) and the retained activity was measured for 180 minute. The endogenus crude amylase showed highest activity at pH 5. This enzyme generally had high activity at pH 5 - 6.5. The highest amylase activity was achieved at 55 degrees Celsius, but at this temperature the amylase enzyme activity was not stable. This enzyme was more stable at pH 5 and 40 degrees Celsius for 50 minutes with the relative enzyme activity was around 90%.

Kata Kunci : kecambah kedelai hitam, aktivitas amilase, waktu perkecambahan, pH, suhu, black soybean, amylase activity, germination period, temperature