Isolasi dan Uji Aktivitas Enzim Amilase dari Kecambah Kacang Merah (Phaseolus Vulgaris) dengan Amobilisasi Menggunakan Gel Poliakrilamida

Abstract

Amylase enzymes can be isolated from various plants such as sprouts. In this study the amylase enzyme was isolated from red bean sprouts (Phaseoulus vulgaris) with 48 hours of germination. The isolated sprouts produced a crude extract of the enzyme which was then purified by precipitation of 20-40% fraction of ammonium sulfate and dialysis with a pH 7 buffer solution using a cellophane bag membrane to be free from impurities. Amylase enzyme was immobilized by using polyacrylamide gel. The activity of the amylase enzyme was determined by the DNS method using a UV-Visible Spectrophotometer with a wavelength of 530 nm to determine the optimum condition of the enzyme. From this study, the free enzyme activity value was 22.45 (U/mL) and the immobilized enzyme was 21.72 (U/mL) under the same conditions, namely at a temperature of 35oC, pH 7 and reaction time of 15 minutes. The immobilized amylase enzyme can be used repeatedly for 5 times