Characteristics of amylase enzyme produced by Bacillus thuringiensis on cassava pulp substrate

This study aims to analyze the effect of incubation duration on the activity of crude amylase produced by Bacillus thuringiensis using cassava pulp as the substrate. The research employed an exploratory method, observing incubation durations of 12, 18, 24, 30, and 36 hours. The crude amylase activity was characterized, and its protein content was analyzed. The findings indicate that incubation duration significantly influenced crude amylase activity. The highest enzyme activity was observed at 30 hours, reaching 126.67 U/mL. The optimum conditions for crude amylase activity were determined to be 40°C and pH 6, with a protein content of 15.08 mg/mL.