Based on the theory, amylase enzyme to kneel Hopkons, 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 alkaline, 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 in accordance with its function of breaking down or
hydrolyzing starch 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 mungbean 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.