Characterization of Amylase from Jackfruit (Artocarpus heterophyllus Lam) Seeds

Authors

  • Winni Astuti Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University Author
  • Ismi Fahmi Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University Author
  • Saibun Sitorus Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University Author

Abstract

Amylase is a hydrolyse enzyme that widely used in many industries. This enzyme has been obtained from many sources. This research was conducted to characterize the optimum of pH, temperature and concentration of substrate from jackfruit (Artocarpus heterophyllus Lam) seeds. The seeds were germinated for a week. Amylase activity was determined by DNS method (3,5-dinitrosalicylic acid). The result showed that the amylase from jackfruit seeds has optimum working conditions at pH of 5, temperature of 50oC, and concentration of substrate of 6 mg/mL. Specific activity of amylase was 2008.51 U/mg. It can be concluded that jackfruit seeds is potential as amylase source.

 

Keywords: Amylase, Jackfruit (Artocarpus heterophyllus Lam), DNS (3,5-dinitrosalicylic acid)

Published

2018-09-01

Issue

Vol. 1 No. 1 (2018): The 1st ICoSTES 2018

Section

Poster