Pengaruh konsentrasi NaCl dan Akarbosa terhadap aktivitas α-Amilase dari Bacillus sp. K2Br5

Lenggana, Galih (2018) Pengaruh konsentrasi NaCl dan Akarbosa terhadap aktivitas α-Amilase dari Bacillus sp. K2Br5. Diploma thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESIA Aktivitas α-amilase dalam menghidrolisis pati dapat dipengaruhi oleh beberapa faktor, diantaranya oleh inhibitor, aktivator dan ion logam. Pada penelitian ini dilaporkan pengaruh penambahan kadar NaCl dan penambahan akarbosa dengan berbagai konsentrasi. Penentuan aktivitas dilakukan dengan menggunakan metode DNS, sedangkan penentuan kadar protein dilakukan dengan metode Bradford. Aktivitas spesifik hasil dialisis sebelum penambahan NaCl dan penambahan akarbosa adalah 16,881 Unit/mg. Aktivitas spesifik α-amilase yang berasal dari Bacillus sp. K2Br5 menurun setelah penambahan NaCl 5 mM dengan aktivitas spesifik 4,672 Unit/mg, semakin tinggi konsentrasi NaCl maka aktivitas spesifik enzim semakin rendah. Penambahan akarbosa 0,25 mM menurunkan aktivitas spesifik α-amilase menjadi 4,432 Unit/mg dan semakin rendah dengan semakin tingginya konsentrasi akarbosa. Penurunan aktivitas menunjukkan bahwa NaCl menurunkan kestabilan enzim dan akarbosa bertindak sebagai inhibitor α-amilase yang berasal dari Bacillus sp. K2Br5. ENGLISH The activity of α-amylase in hydrolyzing starch can be influenced by several factors, including inhibitors, activators and metal ions. In this study it was reported the effect of addition of NaCl levels and the addition of acarbosa to various concentrations. Determination of activities is carried out using the DNS method, while the determination of protein content is done by Bradford method. The specific activity of dialysis results before the addition of NaCl and the addition of acarbosa were 16,881 units/mg. Specific activity of α-amylase derived from Bacillus sp. K2Br5 decreases after the addition of 5 mM NaCl with specific activity 4.672 Unit/mg, the higher the NaCl concentration, the enzyme specific activity decreases. The addition of acarbosa 0,25 mM decreased the specific activity of α-amylase to 4,432 Units/mg and decreased with increasing concentrations of rootbosa. The decrease in activity showed that NaCl reduced the stability of the enzyme and acarbosa acted as an α-amylase inhibitor derived from Bacillus sp. K2Br5

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