Pengaruh Suhu dan Waktu Terhadap Aktivitas Enzim Amilase Berdasarkan Hidrolisis Kualitatif Amilum pada Berbagai Sistem Perlakuan Kontrol
Keywords:
Amylase Enzyme, Banana, Hydrolysis, Iodine, StarchAbstract
Polysaccharide hydrolysis activity by biocatalytic agents is influenced by the presence of enzyme concentrations and the microenvironmental conditions of the reaction system. This study was conducted to identify the presence of endogenous amylase enzyme activity and the stability of starch macromolecules through a control group testing scheme. A qualitative testing method was applied using iodine reagent as an indicator for binding the starch helix complex at three time intervals, specifically at the 5th, 15th, and 30th minutes. The treatment groups were designed using pure starch solution (Control A), mashed banana (Control B), and a mixture of starch, banana, and warm water (Control C). The observations showed a consistent and stable dark purple visualization in all control tubes at each incubation time interval. Based on these results, it can be concluded that the degradation or cleavage of the alpha-1,4-glycosidic bonds of starch did not occur in any of the samples due to the inactivity of the endogenous amylase enzyme and the sub-optimal stimulation of the warm water temperature.
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