ABSTRACT: Amylase enzyme is used to hydrolyze starch into
simpler molecules such as dextrin. Amylase can be isolated from Azospirillum
sp. JG3 bacteria. The purpose of this study was to characterize dextrins from
cassava starch (Manihot esculenta) is catalyzed by the enzyme amylase from
Azospirillum sp. JG3 bacteria. Stages of this study are: determination of
optimum substrat and to analyze the chemical and physical dextrins including
moisture content, ash content, dexstrosa equivalent (DE) and the yield
obtained. The result of this research showed that optimum condition hydrolysis
starch of cassava that using amylase from Azospirillium sp. JG3 bacteria was
acquired at substrate concentration 3% and the results of analysis obtained
dextrins include yield of 96.67%, water content of 9.39%, 0.25% ash content and
dexstrosa equivalent (DE) of 16.55.
Key words: amylase, cassava starch, Azospirillum bacteria,
dextrin
Penulis: Dian Riana Ningsih, Ari Asnani, Amin Fatoni
Kode Jurnal: jpkimiadd100047
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