Conference UHAMKA
Proceedings UHAMKA

STUDY ON THE OPTIMIZATION OF TEMPERATURE AND pH OF AMYLASE ENZYME FROM BACTERIA THRU A NARRATIVE REVIEW

Date Published : 12 April 2024

Contributors

Rizka Aries Putranti, Maria Lestari, Hariyanti, Hanifah Rahmi

Author

Keywords

Amylase Enzyme Microbial Optimization pH Temperature.

Proceeding

The 2nd International Conference and Innovation Exhibiti on Global Education (ICEGE)

Track

General Track

License

Copyright (c) 2024 Proceedings UHAMKA

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Abstract

Amylase enzyme is a type of enzyme that plays an important role in various industrial fields. The amylase enzyme is used to hydrolyze starch into simpler carbohydrate molecules, namely dextrin, maltose and glucose. Industries that use amylase include the paper industry, detergent industry, textile industry, food industry and the pharmaceutical sector such as medicine. The aim of this research is to determine the effect of optimum temperature and optimum pH of the amylase enzyme from several bacterial sources. This research was carried out using a narrative review method related to the influence of temperature and the influence of the pH of the amylase enzyme from bacteria. From the results of the literature study, it can be seen that there is an influence on the optimum temperature and optimum pH of the amylase enzyme from several bacteria, namely obtaining 22% amylase activity at a temperature of 60°C with the bacteria Bacillus sp. PA-05, thermo-alkaliphile bacteria, and Bacillus sp bacteria, followed by 14% at temperatures of 50°C, 40°C, 37°C, and 30°C with Arthrobacter arylaitensis LBF-003, Geobacillus sp. DS3 bacteria, Bacillus amyloliquefaciens bacteria, Pseudomonas stutzeri ISL B5 bacteria, Bacillus megaterium bacteria, Bacillus subtilis BI19 bacteria, Arthrobacter arylaitensis bacteria, and Azospirillum sp. JG3 bacteria, and followed by 7% at temperatures of 70°C, 55°C, and 45°C with R₂M larvae bacteria, Bacillus sp. RSAII-1b, and BSF amylolytic bacteria. At the optimum pH, 50% is at pH 7 with Arthrobacter arylaitensis bacteria, Bacillus sp. PA-05 bacteria, Azospirillum sp. JG3, BSF amylolytic bacteria, Bacillus amyloliquefaciens bacteria, Bacillus sp. bacteria and Geobacillus sp. DS3 bacteria, followed by 7% at pH 9, pH 8.5, pH 8, pH 7.5, pH 6, pH 5 and pH 4 with Arthrobacter arylaitensis LBF-003 bacteria, thermo-alkaliphile bacteria, Bacillus subtilis BI19, Pseudomonas stutzeri ISL B5 bacteria, Bacillus sp. RSAII-1b, Bacillus megaterium bacteria and R₂M larvae bacteria.

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How to Cite

Rizka Aries Putranti, Maria Lestari, Hariyanti, Hanifah Rahmi, R. A. P. M. L. H. H. R. (2024, April 12). STUDY ON THE OPTIMIZATION OF TEMPERATURE AND pH OF AMYLASE ENZYME FROM BACTERIA THRU A NARRATIVE REVIEW. Proceedings UHAMKA. https://conferences.uhamka.ac.id/uhamka/paper/view/183