Potensi Kecambah Kacang Hijau sebagai Sumber Enzim Α-Amilase
ABSTRACT: 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.
Penulis: Suarni, Rauf Patong
Kode Jurnal: jpkimiadd070103
