Research Article
Characterization of A Raw Starch Degrading Alpha Amylase From The Rhizosphere Soil Citatah Karst Region Bacillus sp. K2Br5
@INPROCEEDINGS{10.4108/eai.11-7-2019.2298048, author={Tina Dewi Rosahdi and Tia Bestiana Nur Azizah and Fitriani Nurul Hidayati and Rija Lailatus Syifa and Risma Khoerunnisa and Galih Lenggana and Anggita Rahmi Hafsari}, title={Characterization of A Raw Starch Degrading Alpha Amylase From The Rhizosphere Soil Citatah Karst Region Bacillus sp. K2Br5}, proceedings={Proceedings of the 1st International Conference on Islam, Science and Technology, ICONISTECH 2019, 11-12 July 2019, Bandung, Indonesia.}, publisher={EAI}, proceedings_a={ICONISTECH}, year={2021}, month={1}, keywords={α-amylase bacillus sp k2br5 raw starch}, doi={10.4108/eai.11-7-2019.2298048} }- Tina Dewi Rosahdi
Tia Bestiana Nur Azizah
Fitriani Nurul Hidayati
Rija Lailatus Syifa
Risma Khoerunnisa
Galih Lenggana
Anggita Rahmi Hafsari
Year: 2021
Characterization of A Raw Starch Degrading Alpha Amylase From The Rhizosphere Soil Citatah Karst Region Bacillus sp. K2Br5
ICONISTECH
EAI
DOI: 10.4108/eai.11-7-2019.2298048
Abstract
α-Amylase from Bacillus sp. K2Br5, a bacterium isolated from the Rhizosphere soil, Citatah Karst region, is partially purified by 60% ammonium sulfate precipitation. It displays optimum activity at pH 6.0 and temperature 40 ºC. The presence of Zn2+ and Ca2+ metal ions increased the activity of α-amylase, whereas Cu2+, Na+ and Mn+ metal ions and EDTA as chelating agent decreased the activity of α-amylase. Futhermore, the addition of acarbose as inhibitor and NaCl decreased enzyme activity. α-Amylase from Bacillus sp. K2Br5 showed ability to degrade wheat, rice, cassava, potato and corn starches with adsorption percentage in the range of 29-69%. Wheat has the highest degree of hydrolysis followed by corn, rice, cassava and potato, consecutively at relative low temperatures. Meanwhile, rice has the highest adsorption percentage. The results show α-amylase from Bacillus sp. K2Br5 is a good candidate for low temperature starch processing.
