Amylase Isolation and Characterization from Cassava Skin (Manihot utilissima Pohl) Tina Dewi Rosahdi (a*), Ranti Pitriani (b), Asep Supriadin (c), Assyifa Junitasari (d)
Jurusan Kimia, FST, UIN SGD Bandung
Abstract
Amylase is a hydrolase enzyme that can hydrolyze glycosidic bonds in starch molecules into dextrin, maltose, and glucose. Amylase can be obtained from plants, animals and microorganisms, and humans. In this study, the source of amylase used is cassava skin because it has a high carbohydrate content. The use of cassava skin as source of amylase is also one of the uses of waste in Indonesia. Amylase is extracted with a phosphate buffer 50 mM pH 7.5. Amylase is purified by the salting out method using (NH4)2SO4 and is dialysis using the cellophane membrane. The amylase activity of the cassava skin (Manihot utilissima Pohl) is measured by the FUWA method and total protein content measured using the Bradford method. The highest specific activity was obtained at a 50% saturation rate of 5.43 x 10-4 U/mg. Amylase works optimum at pH 7 and 50 C temperatures.
