Vol. 3, Issue 1, Part H (2017)

Abstract
Amylase activity was determined from the extract of Syzygium Cumini (jamun) seed by using a Caraway Somogyi iodine/potassium iodide (IKI) method. The effect of variation in PH & temperature were also investigated. Amylase activity of the extract was measured by monitoring the amount of starch hydrolyzed by the extract over time. The result showed the presence of amylase activity in the extract, depicted by its ability to gradually decrease the concentration of the starch solution used as substrate. The optimum pH and temperature of the enzyme were about 6.0 & 60 0C respectively.