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All Journal JURNAL KIMIA SAINS DAN APLIKASI
Fina Khaerunnisa Frima
Chemistry Department, Institut Teknologi Sumatera Lampung Selatan
Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering

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Characteristics of Raw-Starch Degrading Amylase Bacteria from Natar Hot Spring Lampung Fina Khaerunnisa Frima; Rina Budi Satiyarti; Yulistia Anggraini; Erga Syafitri; Ika Agus Rini
Jurnal Kimia Sains dan Aplikasi Vol 23, No 7 (2020): Volume 23 Issue 7 Year 2020
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2376.417 KB) | DOI: 10.14710/jksa.23.7.238-243

Abstract

Indonesia has a diversity of hot spring as a habitat of bacteria. One of the hot springs is Natar hot spring, Lampung. This study is to report the characteristics of a bacterium called Nat1 isolate that produces amylase to degrade raw starch from Natar hot spring. Water samples were taken from hot springs with a temperature of 45°C and a pH of 7.0. Nat1 was isolated by screening on the medium of Starch-Luria Bertani at 37°C. Its amylase-producing bacteria showed an optimum amylolytic activity of a crude enzyme of Nat1 isolate in soluble starch was 267.2774 U/mL at 60°C. Genotypic identification results using the 16S rRNA gene showed that the Nat1 isolate is identified as Panninobacter phragmatetus. A crude enzyme of Nat1 isolate showed a novel amylase ability and could degrade the raw starch substrates, such as corn and sago, with the amount of reducing sugar for each raw starch, 37.0688 µmol/mg, and 24.2697 µmol/mg. In conclusion, Nat1 amylase is potentially used in industry for its ability to degrade raw starch directly.
Co-Authors Erga Syafitri Ika Agus Rini Rina Budi Satiyarti