A Potential Analysis of 10 Types of Carbon Sources for Amylase Production From Aspergillus sp. LBKURCC304
Abstract
Produksi amilase dari Aspergillus sp LBKURCC304 dalam medium cair selama 11 hari pada suhu 50 oC dengan pati sebagai sumber karbon (Merck: KGaA), menghasilkan ekstrak kasar amilase dengan aktivitas yang relatif rendah yaitu 0,0302±0,0041 U/mL. Aktivitas amilase ini dapat dioptimalkan dan salah satu caranya adalah dengan menggantikan sumber karbon, oleh karena itu perlu dilakukan analisis potensi 10 jenis sumber karbon lainnya, antara lain pati singkong, jagung, talas, ubi jalar ungu, kentang, sukun, ganyong, gembili, gadung dan sagu. Aktivitas ekstrak kasar amilase yang dihasilkan ditentukan dengan metode Nelson-Semogyi dan kadar protein dengan metode Lowry. Data aktivitas amilase dan kandungan protein diuji secara statistik menggunakan metode Duncan's Multiple Range Test (DMNRT) pada taraf signifikansi 5%. Hasil penelitian ini menunjukkan bahwa media produksi cair dengan sumber karbon pati sagu berpotensi untuk dimanfaatkan untuk produksi amilase dari Aspergillus sp. LBKURCC304, karena menghasilkan aktivitas amilase tertinggi yaitu 0,0391±0,0017 U/mL dengan kandungan protein 0,4471±0,0115 mg/mL. Aktivitas amilase ini 129% lebih besar dibandingkan aktivitas amilase dengan pati sebagai sumber karbon. Kandungan protein tertinggi terdapat pada sumber karbon tanaman ganyong yaitu 0,7651±0,0096 mg/mL.
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