POTENCY OF MUNG BEAN SPROUT AS ENZYME SOURCE (α-AMILASE)
| Main Authors: | Suarni, Suarni; Indonesian Cereals Research Institute. Jl. Dr. Ratulangi no.274, Maros 90514. PO.Box.1173 Makassar, Patong, Rauf; Department of Chemistry Faculty of Mathematics and Natural Science Hasanuddin University. Jl. Perintis Kemedekaan KM.10Makassar |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Gadjah Mada
, 2010
|
| Online Access: |
http://pdm-mipa.ugm.ac.id/ojs/index.php/ijc/article/view/447 http://pdm-mipa.ugm.ac.id/ojs/index.php/ijc/article/view/447/464 |
Daftar Isi:
- Mung bean sprouts contain enzyme of α-amylase. A research on the effect of the sprout age and sprout varieties to the α-amylase activity and the protein level has been carried out in Laboratorium Bioproses BB Pascapanen Bogor using Full Factorial Random Design with two factorials (1) sprout age; 1, 2, 3, 4, and 5 days as well as (2) varieties of mung bean; Kenari, Bhakti and Parkit. Parameters observed were water and protein content of sprout, pH, activities of α-amylase, and dissolved protein in the enzyme extract. Results showed that the optimum temperature of α-amylase was 30 oC, the highest protein level of sprout and the highest activity of α-amylase were given by the sprout of Bhakti at the age of three days. The water content in sprout was 65.23%, the protein level was 12.93 %, the dissolved protein in the enzyme extract was 2.88743 mg/mL, pH was 5.45, and the activity of enzyme was 4.09 Unit/mL. The potency of enzyme found in mung bean can be utilized in industries processing materials having high starch content, such as maize flour. Keywords; sprout of mung bean, activity of α-amylase, protein