The Effect of Co2+ in the Form of CoCl2 Compounds on α-Amylase Activity

Abstract

This study aims to determine: (1) the optimum conditions for α-amylase enzyme activity with potato starch as a substrate including incubation time, pH, temperature, substrate concentration, and enzyme concentration, (2) the effect of Co²⁺ metal ions in the form of CoCl₂ compounds on α-amylase enzyme activity with potato starch substrate at optimum conditions. The determination of α-amylase enzyme activity with potato starch substrate was carried out using the dinitrosalicylic acid (DNS) method. The determination of α-amylase enzyme activity with and without the addition of CoCl₂ was carried out at the optimum conditions that have been obtained. The variation in the added concentration of CoCl₂ were 0.01; 0.02; 0.03; 0.04; and 0.05 M. The data obtained in this study were enzyme activity in units of mg/mL/minute at 37° C. The data analysis used was descriptive qualitative by comparing the activity of the α-amylase enzyme with and without the addition of CoCl₂ at optimum conditions. The results of the average α-amylase enzyme activity at optimum conditions (temperature 37° C, pH 7.2, incubation time 15 minutes, substrate concentration 20 mg/mL, and enzyme concentration 40 mg/mL), namely 0.00794 mg/mL at temperature 37° C. For the mean α-amylase enzyme activity with the addition of CoCl₂ at a concentration of 0.01; 0.02; 0.03; 0.04; and 0.05 M, respectively 0.0038; 0.0013; 0.0012; 0.0011; and 0.00031 mg/mL per minute at 37° C. Based on these data it can be concluded that the tendency of the Co²⁺ metal ion is inhibitory and greatly affects the activity of the α-amylase enzyme.