AKTIVITAS DAN STABILITAS AMILASE PADA EKSTRAK UBI JALAR ORANYE (Ipomoea batatas, L)

• المؤلفون الرئيسيون: , TIARA MURDANINGRUM, , Dr. Ir. Tyas Utami, M.Sc.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/132289/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72816

This experiment was purposed to know the influence of pH and temperature on the orange flesh sweet potatoes amylase activity, and the influence of temperature on the orange flesh sweet potatoes amylase stability. The exctraction of orange flesh sweet potatoes produces the orange flesh sweet potatoes extract. The activity of the orange flesh sweet potatoes amylase was examined at varies pH condition i.e. are 4, 5, 6, 7 and 8 at 40o C for 10 minutes. Orange flesh sweet potatoes amylase was examined at varies temperature that were 30, 40, 50, 60, 70, 80, and 90oC at choosen pH. The stability pf orange flesh sweet potatoes amylase was studied at temperature of 30, 40, 45, 50, and 55oC for 0, 10, 20, 30, 40, 50, 60, 90, 120, 240, 480 minutes at choosen pH. The activity of amylase is done based on the sugar reduction which is produced and analyzed with DNS method. The result of this experiment showed that the optimum activity of orange flesh sweet potatoes was at pH 6. The orange flesh sweet potatoes amylase activity increase with the increasing of temperature until 50oC, then decreased at the higher temperature. Orange flesh sweet potatoes have the highest enzyme activity about 2746,80 U/g sweet potatoes. Amylase enzime was stable at 30, 40, and 45oC with the relative activity above and the activity above 65% for 480 minutes.