CHAPTER III

OBSERVATION METHOD

A. Time and Place

Day / Date : Monday, November 20th 2018
Time : 2.10 pm until 3.50 pm
Place : Botanical Laboratory 3rd floor of the Biology Department,
Mathematic & Science Faculty State University of
Makassar
B. Tools and Materials
1. Tools
a. Mortar and pistilum 1 unit
b. Centrifuge and centrifuge tube 1 unit
c. Test tube 10 units
d. Tube rack 1 unit
e. Spiritus 1 unit
f. Dropper pipette 3 units
g. Tube clamp 4 units
h. Syringe 2 units
i. Stopwatch 1 unit
2. Materials
a. Bean sprouts (extract)
b. Dilute of HCl (10%)
c. NaOH solution (1%)
d. pH paper
e. Amylum
f. Fehling A and B
g. Aquadest
h. Matches
i. Label
C. Work Procedures
 Prepared the tools Put 1 ml amylum in each Put extract in test
Test tube test tube I-III

Measured the pH after Put 1-2 drops of HCl into tube 2 Measured the

HCl and NaOH added and 1 drop of NaOH into tube 3 initial pH of
each test tube

Record the initial Heat the test tube with interval 5,10, Record final colour

Colour and 15 minutes between tube A,B,C after heated

 CHAPTER IV
OBSERVATION AND RESULT

A. Observation Result
Tube Code pH Experiment

Initial Final Initial Colour Final Colour

I A - -

Green Yellow Green

B - -

Green Yellow
C - -

Gray Bright Yellow

II A 12 5

Yellowless Bright Yellow

B 12 5

Yellowless Dark Yellow

 C 12 5

Green Yellow Bright Green

III A 12 8

Purple Yellow
B 12 8

Light Green Yellow Green

C 12 8

Light Brown Dark Yellow

IV 6

Blue Blue

B. Discussion
Based on the theory, amylase enzyme according to Hopkins, Cole,
and Green is the optimum pH of 4.5-4.7. Meanwhile, the green bean
sprout amylase enzyme based on other sources works optimally the
neutral atmosphere is slightly bases, the optimum pH value for the
green bean sprout amylase enzyme is 4.8 - 8.5. Based on the theory
also the color produced should contain red brick, which indicates that
the amylase enzyme works according to its function of breaking down
or hydrolyzing starch to glucose.
 However, as for those obtained based on the results of observations
that are not obtained or not found the color change becomes brick red.
Where in the first tube (1A, 1B, and 1C ) that contain
amylum+extract+Fehling A&B with the initial colour is green,
green,and gray and the final color is yellow after heated with the
interval 5, 10, and 15 minutes between tube A, B, and C after added
Fehling A&B. In the second activity on the tube (2A, 2B, 2C) that
contain amylum+ extract, the initial pH is 12 (bases). After HCl was
added into test tube, the initial color of tube 2A and 2B is yellowless,
and 2C is green yellow with the final pH is 5 which indicates that the
solution is acid, and final color, 2A is bright yellow, 2B in dark yellow,
and 2C in bright green after heated with the interval 5, 10, and 15
minutes between tube A, B, and C after added Fehling A&B. In the
third activity (3A, 3B, 3C) obtained with an initial pH of 12 that contain
amylum+extract and after NaOH was added the final pH is 8 which
indicates the solution is bases. The initial colour after NaOH added is
purple, light green, and light brown with final colour yellow green, dark
yellow, and dark blue after heated with interval 5, 10, and 15 minutes
after added Fehling A&B. In the forth activity on the tube 4 which
contain amylum with the pH is 6. After Fehling A&B was added, the
initial colour is blue and after heat the colour still blue.

As for the purpose of adding HCl is to give an acidic atmosphere to

the solution. As well as with NaOH to given bases atmosphere to the
solution. To test an enzhyme that can work in an acidic or bases
athmospere. While Fehling A&B as indicator to change the colour
which test the glucose in solution. And extract as substrate or starch
which will be converted by the enzyme amylase to glucose.

Based on these data, the results obtained are not in accordance with
the theory. This could be due to the fault of the practitioner when doing
the practicum both in addition to the material and in the work
procedures or making extracts. Where the extract of bean sprouts
produced has not been completely hydrolyzed so that there are still clots
in each test tube.

In addition, the enzyme only works at pH 7, because in a little acid

or base state it will reduce the activity of the amylase enzyme. As for
other things that inhibit or reduce the enzyme work activity, namely the
length of time the experiment is left, where the more time is given, the
reaction or work of the enzyme is getting faster and better to hydrolyze
or break down starch into glucose.
 DOCUMENTATION

Prepared the tools Put 1 ml amylum in each Put extract in test

Test tube test tube I-III

Measured the pH after Put 1-2 drops of HCl into tube 2 Measured the initial
HCl and NaOH added and 1 drop of NaOH into tube 3 pH of each test tube

Record the initial Heat the test tube with interval 5,10, Record final colour

Colour and 15 minutes between tube A,B,C after heated

Amylum + extract Amylum+extract+fehling Final Colour

+HCl or NaOH in tube after heated

2 or 3 (tube IA)