Aktivitas Ekstrak Enzim Amilase Kecambah Biji Jagung Ketan (Zea mays ceratina L.) Pada Berbagai Konsentrasi Enzim Dan Waktu Reaksi

Authors

  • Nur Afni I. Hanapi Tadulako University
  • Nurhaeni Nurhaeni Tadulako University
  • Nurakhirawati Nurakhirawati Tadulako University

DOI:

https://doi.org/10.22487/25411969.2015.v4.i2.4477

Keywords:

glukosa, ekstrak enzim amilase, kecambah biji jagung ketan

Abstract

Telah dilakukan penelitian aktivitas ekstrak enzim amilase kecambah biji jagung ketan pada berbagai konsentrasi enzim dan waktu reaksi dengan menggunakan pati ubi kayu. Penelitian ini dilakukan sebanyak dua kali ulangan dengan menggunakan rancangan acak lengkap (RAL) dengan 6 variasi konsentrasi enzim (0,25%, 0,50%, 0,75%, 1,00%, 1,25%, 1,50%) dan waktu hidrolisis (0,5; 1; 1,5; 2; 2,5; 3 jam). Kadar glukosa yang dihasilkan dianalisis menggunakan metode DNS (Dinitrosalisilat). Hasil penelitian menunjukkan bahwa konsentrasi enzim tertinggi diperoleh pada konsentrasi enzim 1,25% dengan kadar glukosa yang dihasilkan sebesar 2.350 ppm dan waktu hidrolisis terbaik diperoleh pada waktu 3 jam dengan kadar glukosa yang dihasilkan sebesar 3.112,5 ppm

Author Biographies

  • Nur Afni I. Hanapi, Tadulako University
    Kimia
  • Nurhaeni Nurhaeni, Tadulako University
    Kimia
  • Nurakhirawati Nurakhirawati, Tadulako University
    Kimia

Downloads

Published

2015-08-17

Issue

Vol. 4 No. 2 (2015): Volume 4 Number 2 (August 2015)

Section

Articles

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).