Characteristics of amylase enzyme produced by Bacillus thuringiensis on cassava pulp substrate
1 Department of Agro-industry Technology, Faculty of Agricultural Technology, Universitas Andalas, Indonesia-25166
2 Department of Agricultural Product and Food Technology, Faculty of Agricultural Technology, Universitas Andalas, Indonesia-25166
Research Article
Open Access Research Journal of Science and Technology, 2025, 13(02), 168-174.
Article DOI: 10.53022/oarjst.2025.13.2.0063
Publication history:
Received on 04 March 2025; revised on 08 April 2025; accepted on 12 April 2025
Abstract:
This study aims to analyze the effect of incubation duration on the activity of crude amylase produced by Bacillus thuringiensis using cassava pulp as the substrate. The research employed an exploratory method, observing incubation durations of 12, 18, 24, 30, and 36 hours. The crude amylase activity was characterized, and its protein content was analyzed. The findings indicate that incubation duration significantly influenced crude amylase activity. The highest enzyme activity was observed at 30 hours, reaching 126.67 U/mL. The optimum conditions for crude amylase activity were determined to be 40°C and pH 6, with a protein content of 15.08 mg/mL.
Keywords:
Crude amylase; Bacillus thuringiensis; Cassava Pulp; Enzyme Activity; Incubation duration
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