Isolation and identification of thermostable -amylase producing thermophilic bacteria from Cangar-Batu hot spring

Thermostable enzyme is produced by thermophilic organisms that live in a relatively high temperature such as in hot springs of Cangar Batu Malang. This research has been done to isolate and identify thermophilic and amylolitic bacteria to know the types and activities. This study consists of five phases: (1) sampling at hot springs Cangar-Batu, (2) isolation of thermophilic and amylolitic bacteria, (3) morphological identification of thermophilic and amylolitic bacteria, (4) qualitative and quantitative analysis of thermostable amylase activity, (5) identification of thermophilic amylolitic bacteria. Qualitative amylase activity has been seen by the clear zone formed in iodine selective media, while quantitative activity assay performed by measuring the glucose levels of starch degradation using the Somogyi-Nelson method. The study has shown that from a hot spring CangarBatu has been isolated thermophilic and amylolitic bacteria, that grown at 55°C incubation temperature, the clear zone of amylolitic is 20 mm in diameter, whereas the activity of crude enzyme extract is 2.175 units/mL. Spesies identification results showed that the bacterium is Bacillus alvei (Paenibacillus alvei). Identification based on 16S RNA gene analysis is being performed.