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UEU » Scientific Articles » Farmasi Posted by [email protected] at 21/08/2020 13:41:12 • 645 Views
CHARACTERIZATION OF -AMYLASE AND PROTEASE FROM INDIGENOUS
LACTOBACILLUS FERMENTUM EN17-2 AND ITS USE IN TUBER PASTE FLOURCreated by :
Tatik Khusniati ( None ) Priskila Gresi Hatmaya Mellova Amir
Subject: | ENZIM | Alt. Subject : | ANZYM | Keyword: | AMYLASE PASTE FLOUR |
Description:
α-Amylase and protease are biocatalyst which can be used in paste flour to produce
natural sweet paste flour. Production of these enzyme in Indonesia are limited, so, to increase
those enzyme production, α-amylase and protease from indigenous bacteria are needed. This
research focused in characterizat ion of α-amylase and protease from indigenous Lactobacillus
fermentum EN17-2 and its use in tuber paste flour. Crude enzymes of α-amylase and protease
were characterized. Tuber sources were cassava (Manihot esculenta) and sweet potato
(Ipomoea batatas) with wheat (Triticum) as comparison. α-Amylase activity and reduction
sugar were detected by DNS methods, while protease was detected by tyrosin method and
protein degradation was detected by titration. The results show that optimum activity of αamylase
from L. fermentum EN17-2 was reached at pH 5.5, 45
o
C, while that optimum activity
of protease was at pH 6.5, 35
o
C. Stabilit y of α-amylase from L.fermentum EN17-2 was at pH
5.0-6.5, 30-60
o
C; while that protease was at pH 4.5-8.0, 20-50
o
C. The reduction sugar content
of cassava and sweet potato paste flour were 13.50% and 23.70%, respectively, while that the
reduction sugar content of those flour added α-amylase from L. fermentum EN17-2 were
32.54% and 24.30%. The protein degradation of those paste flour were 0.49% and 1.17%,
respectively, while that the protein degradation of those flour added protease were 1.90 % and
1.68%. The increase of reduction sugar in those paste flour were 58.51% and 2.47%, while
that protein degradation were 1.40% and 0.50%, respectively. Based on the increase of
reduction sugar and protein degradation in those treated paste flour, it concluded that the
characterized α-amylase and protease from L. fermentum EN17-2 was better to be used as
biocatalyst in cassava pasta flour to produce natural sweet paste flour than that sweet potato.
Date Create | : | 21/08/2020 | Type | : | Text | Format | : | PDF | Language | : | Indonesian | Identifier | : | UEU-Article-5_0296 | Collection ID | : | 5_0296 |
Source : IOP Conf. Series: Earth and Environmental Science 439 (2020) 012059
Relation Collection: Fakultas Ilmu Kesehatan
Coverage : Civitas Akademika Universitas Esa Unggul
Rights : @2020 Perpustakaan Universitas Esa Unggul
Publication URL : https://digilib.esaunggul.ac.id/characterization-of-amylase-and-protease-from-indigenouslactobacillus-fermentum-en172-and-its-use-in-tuber-paste-flour-15904.html
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