Phieter, Alvina Cornelia (2019) Karakterisasi Enzim Pemecah Pati dari Malt Serealia. [Undergraduate thesis]
Preview |
PDF
TB_381_Abstrak.pdf Download (33kB) | Preview |
Abstract
Starch-degrading enzymes not only can be found in bacteria and fungi, but also in plants. Some plants that produce starch-degrading enzymes are germinated grain of sorghum, maize, and mung bean. pH and temperature are factors that can affect the activity of enzyme. Effect of pH and temperature to starch-degrading enzyme activity of these 3 cereal grains are reported in this research. Grain of sorghum, maize, and mung bean were germinated for 2 days and dried to produce malt. Enzymes from these 3 different malts were extracted using 7 buffers with different pH (4.5, 5, 5.5, 6, 6.5, 7) . Buffer that produced highest enzyme activity based on degradation of starch as a substrate (iodine-starch method) and based on formation of reducing sugars as products (DNS method) would be used for determining the effect of temperatures (20 °C, 30 °C, 40 °C, 50 °C). Effect of pH and temperatures to enzyme activity from 3 different malts tend to be fluctuating. Sorghum malt had the highest enzyme activity per gram malt based on degradation of starch activity test. Estimated enzyme activity of sorghum malt was 103,82 mg.g-1.min-1. Maize malt had the highest enzyme activity based on formation of reducing sugars activity test. Estimated enzyme activity of maize malt was 13.08 mg.g-1.min-1.
| Item Type: | Undergraduate thesis |
|---|---|
| Uncontrolled Keywords: | Amylase enzyme, sorghum malt, maize malt, mung bean malt, pH, temperature |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Technobiology > Department of Biology |
| Depositing User: | Masyhur 196042 |
| Date Deposited: | 19 Jul 2019 02:38 |
| Last Modified: | 19 Jul 2019 02:38 |
| URI: | http://repository.ubaya.ac.id/id/eprint/35135 |
Actions (login required)
 |
View Item |
