Characteristics of Raw-Starch Degrading Amylase Bacteria from Natar Hot Spring Lampung

Fina Khaerunnisa Frima (Chemistry Department, Institut Teknologi Sumatera Lampung Selatan)
Rina Budi Satiyarti (Biology Education Department, Universitas Islam Negeri Raden Intan Lampung)
Yulistia Anggraini (Chemistry Department, Institut Teknologi Sumatera Lampung Selatan)
Erga Syafitri (Pharmacy Department, Institut Teknologi Sumatera Lampung Selatan)
Ika Agus Rini (Biology Department, Institut Teknologi Sumatera Lampung Selatan)

JURNAL KIMIA SAINS DAN APLIKASI
Vol 23, No 7 (2020): Volume 23 Issue 7 Year 2020

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.