Isolation and Activity of Amylase Enzyme in Isolates of Fungi From Black Rice Lemang (Oryza sativa Siarang)

摘要

Black rice Lemang (Oryza sativa Siarang) from Kenagarian Talang Babungo is one of the Minangkabau specialties. Lemang left moldy to get a different taste from ordinary lemang. This fungus occurs in chemical processes that are assisted by the amylase enzyme that functions to break down starch into simple sugar units. The purpose of this research was to find the type of fungus found in black rice lemang and to find out the activity of the fungus amylase enzyme which was isolated from black rice lemang. The study was conducted at the Microbiology Laboratory of Andalas University, Padang from March to April 2016. This study used a descriptive survey method by isolating fungi, making pure seedlings, and then identifying and descriptive methods by growing fungi isolates on rice flour medium (ATB) to identify the amylase fungal enzymes that were characterized. by the formation of open areas around the fungal colonies. The results of isolation and identification found five varieties of mold in lemang, namely Aspergillus niger, Aspergillus ustus, Aspergillus sp, Mucor racemosus, and Penicillium expansum. The highest amylolytic index is Penicillium expansum (1.5) and the lowest amylolytic index is Mucor racemosus (0.5).